Serves 1
Directions
- 1Cut the beef into smaller pieces.
- 2Place meat and bones in a pot, then add whole garlic head, half onion, beef and chicken bouillon to taste, and 4 to 5 bay leaves.
- 3Remove stems and seeds from the guajillo, pasilla, puya, and chile de árbol chiles, then rinse them.
- 4Place the chiles and 2 tomatoes in a pan with water and bring to a boil.
- 5Once softened, add boiled chiles and tomatoes to a blender with half a garlic head, 1/4 onion, 1 inch of ginger, spices, vinegar, and water.
- 6Blend until smooth.
- 7Strain the sauce into the pot with the raw meat.
- 8Mix everything together, bring to a boil, then cover and simmer.
- 9Occasionally skim the gunk and excess fat off the top of the simmering birria.
Ingredients
- 8 lbs beef (chuck/diesmillo)
- beef bones
- 1 whole garlic head
- 1/2 whole onion
- to taste beef bouillon
- to taste chicken bouillon
- 4 whole bay leaf
- 12 whole guajillo chile
- 3 whole pasilla chile
- 6 whole puya chile
- 4 whole chile de árbol
- 2 whole tomato
- 1/2 whole garlic head
- 1/4 whole onion
- 1 inch ginger
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tbsp peppercorns
- 1 tbsp thyme
- 1 tbsp allspice
- 1/2 tbsp clove
- 1/4 cup vinegar
Equipment
cutting boardknifepotblenderstrainerwooden spoontongs
Tips
- Add bones to the beef to make the birria tastier.
- The skimmed fat can be used to make quesabirria tacos crispy.
- You can use the birria meat for tamales.
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