Birria de Res
By Connor Forbes
Birria is a treat. It’s equally as delicious as it is Instagramable. I like to make this in the winter and eat it as soup. But you can make it and enjoy it any time of the year. Birria is great to use to make taco’s, quesadillas, quesotaco’s, or ramen. It’s essentially chunks of beef braised (seared then simmered) in a chili saturated bath until the beef is fall apart tender. Warming, slightly spicy, earthy, and savory, Birria is about as good a meal as you can have. So, let’s make Birria!
Ingredients
- 3 pounds chuck roast or stew beef
- 4 guajillo, 4 morita (optinal), and 4 chili negro/ pasilla peppers
- 1 white onion, eighthed
- 2 Roma tomatoes, quartered
- 4 clove garlic whole
- 32-ounce beef stock
- 3 tbsp vegetable oil
- 96-ounce water
- Salt to taste
To Make
In a stock pot or large pasta pot over medium heat, add 1.5 tbsp oil and peppers. Cook for a minute mixing a couple of times and then add onion, tomatoes, garlic, and a bit of salt. Simmer until onions are soft. Pull out of pan and blend smooth with about a cup of stock. In the same pot add the rest of the oil and add the meat. Brown on both sides. When browned, add in the blended peppers, and top off with the rest of the stock, and water. Simmer covered for about 3 hours or until beef is pull apart with fork tender. Pull apart meat and return to pot. Serve with tortillas, rice, or ramen. Or eat as is. Garnish with diced onion and cilantro. ENJOY!
For more recipes visit www.zapinin.com/food.
