Pupusas
Birria is a Mexican stew made by slow-cooking beef with spices and chilies, served with broth and tortillas.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Chuck | 1 | Kilogram |
| Dried Guajillo Chilies | 5 | Count |
| Dried Ancho Chilies | 3 | Count |
| Dried Pasilla Chilies | 2 | Count |
| White Onion | 1 | Count |
| Garlic | 6 | Clove |
| Apple Cider Vinegar | 0.25 | Cup |
| Ground Cumin | 1 | Tbsp |
| Dried Oregano | 1 | Tbsp |
| Ground Cinnamon | 0.5 | Tsp |
| Cloves | 3 | Count |
| Bay Leaves | 2 | Count |
| Beef Broth | 1 | Liter |
| Corn Tortillas | 10 | Count |
| Fresh Cilantro | 1 | Bunch |
| Lime | 2 | Count |
| Salt | 1 | Tbsp |
| Black Pepper | 1 | Tsp |
Instructions
- Toast the guajillo, ancho, and pasilla chilies in a dry skillet over medium heat until fragrant, about 2 minutes.
- Soak the toasted chilies in hot water for 15 minutes until softened.
- Blend the soaked chilies with onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, cloves, and a cup of beef broth until smooth.
- Season the beef chunks with salt and pepper, then sear them in a large pot until browned on all sides.
- Pour the chili sauce over the beef, add bay leaves, and the remaining beef broth. Stir to combine.
- Cover and simmer on low heat for 3-4 hours until the beef is tender and easily shredded.
- Remove the bay leaves, shred the beef, and serve with the broth in bowls.
- Garnish with chopped cilantro and lime wedges. Serve with warm corn tortillas.
Prep
- Soak dried chilies in hot water for 15 minutes before blending.
Kitchen equipment
BlenderLarge Pot