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Birria - MEXICAN

Birria - MEXICAN

Info

Preparation time:
n/a
Cooking Time:
n/a
Ready In:
5 min
Level of Difficulty:
Very Easy
Servings:
1

Directions

In a pot, thoroughly mix beef chuck,short ribs, salt, black pepper, oregano, cumin, cinnamon, and cloves; REFRIGERATE OVERNIGHT

In a saucepan over MEDIUM heat, cook guajillo chiles in oil for 30 seconds

Turn heat to HIGH and bring onion, garlic, ginger, tomatoes and water, to a bol

Reduce heat to MEDIUM HIGH and simmer for 30 minutes

Turn heat OFF and use an immersion blender to blend the mixture as smooth as possible

Remove the pot with meat from the refrigerator, and strain the reserved chili mixture into the pot using a large mesh strainer

Add bay leaves, honey, vinegar and chicken broth, and bring to a boil over HIGH heat

Lower to MEDIUM LOW and simmer gently, stirring occasionally, until the meat is falling-apart tender, 3 to 4 hours; skim fat off

Place chunks of beef into a soup bowl and ladle some of the cooking liquid over top

Top with white onion, chopped cilantro and lime juice

Ingredients

3 (8 ounce) bone-in beef short ribs, cut through the middle all the way to the bone1 (2 1/2 pound) beef chuck, cut into 3- to 4-inch pieces.4 teaspoons kosher salt1 teaspoon freshly ground black pepper2 teaspoons dried Mexican oregano1 teaspoon ground cumin1/4 teaspoon ground cinnamon1/4 teaspoon ground cloves7 peppers dried guajillo chilies, stems snipped off and seeds discarded2 tablespoons olive oil1 large onion, roughly chopped6 cloves garlic, peeled1 (1 inch) piece fresh ginger, thinly sliced3 large tomatoes, cored and chopped2 cups water3 bay leaves1 tablespoon honey1/4 cup white vinegar4 cups chicken broth2 tablespoons finely diced white onion1 tablespoon chopped fresh cilantro1 medium lime, sliced