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📍 Jalisco

Beef birria

· Lunch

Beef simmered in a dried-chile marinade and served with broth and tortillas.

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Beef birria: Beef simmered in a dried-chile marinade and served with broth and tortillas.
Photo: Octavio Documenta · CC BY-SA 4.0 · via Wikimedia CommonsPhoto resized, converted to WebP and cropped for display.
⏱ 270 min🍽 6 servings📊 Intermediate🏷 Commonly associated
Preparation
30 min
Cooking
180 min
Waiting and resting
60 min

History

Associated with Jalisco, birria has many regional and family versions, including beef preparations served in tacos.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Toast the chiles lightly and soak 15 minutes. Blend with garlic, cumin, oregano, vinegar and 250 ml of the water; strain.

  2. 2

    Coat the meat and marinate covered in the refrigerator for 1 hour.

  3. 3

    Place in a pot with bay leaves, half the onion and the remaining water or stock. Bring to a boil, cover and simmer gently for about 3 hours until easily shredded.

  4. 4

    Shred the meat and adjust the broth seasoning. Serve in hot tortillas with onion, cilantro and broth on the side.

Cooking tips

  • The meat is ready when it pulls apart with a fork; if still firm, continue simmering gently.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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