Directions
- 1Season tough cuts of beef, like short ribs and chuck, with salt.
- 2Sear the salted beef in lard until browned, then remove from the pot.
- 3Chop chile guajillo, chile ancho, and chile morita.
- 4Toast the chopped chiles in the same pot until fragrant, then remove.
- 5Fry guaje tomatoes in the pot until their skin is charred.
- 6Add onion and garlic to the pot and fry.
- 7Add spices: oregano, cumin, marjoram, Tabasco pepper, and cinnamon.
- 8Return the toasted chiles to the pot with the fried vegetables and spices.
- 9Cover the mixture with water and boil for 10 minutes.
- 10Blend the mixture until incredibly smooth.
- 11Strain the blended sauce.
- 12Place the seared beef in a pressure cooker, cover with the strained sauce and more water.
- 13Cook under pressure for 1 hour and a half.
- 14Once cooked, the bones should easily separate from the meat; shred the meat.
- 15Use the birria's fat to heat a flour tortilla with Chihuahua cheese and shredded birria until the cheese melts.
- 16Serve the quesabirria with fresh cilantro, raw onion, and a squeeze of lime.
- 17Serve a generous bowl of consomé with more birria and vegetables for dipping the quesabirria.
Ingredients
- carne dura (costilla y aguja de res)
- sal
- manteca
- chile guajillo
- chile ancho
- chile morita
- tomates guaje
- cebolla
- ajos
- orégano
- comino
- mejorana
- pimienta Tabasco
- canela
- agua
- tortilla de harina
- queso Chihuahua
- cilantro crudo
- cebollita cruda
- limoncito
Equipment
olla a presióncuchillolicuadoracoladorsartén
Tips
- Seal the meat with salt in lard.
- Toast chiles quickly to avoid burning.
- Sauté vegetables until skin is charred.
- Boil chiles and spices for 10 minutes before blending.
- Strain the blended sauce for a smoother texture.
- Cook in a pressure cooker for 1 hour and a half for tender meat.
- Use the birria fat to heat tortillas for quesabirrias.
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