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Birria with Pickled Onions and Cilantro
Created by: Howcan Team
Ingredients
- 3 lbs beef chuck roast
- 5 dried guajillo chilies
- 3 dried ancho chilies
- 1 onion, chopped
- 6 garlic cloves, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cloves
- 1 cinnamon stick
- 4 cups beef broth
- 1/4 cup white vinegar
- Salt and pepper to taste
- 1 cup white onion, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup white vinegar
- 1/4 cup water
- 2 tbsp sugar
- 1 tsp salt
Instructions
- Preheat the oven to 350 degrees F.
- Remove the stems and seeds from the dried chilies, then place them in a bowl and cover with boiling water. Let them soak for 15 minutes, then drain and transfer to a blender.
- Add the chopped onion, minced garlic, ground cumin, dried oregano, ground cloves, cinnamon stick, and 1 cup of beef broth to the blender with the soaked chilies. Blend until smooth.
- Cut the beef chuck roast into large chunks and season with salt and pepper. In a large Dutch oven, heat some oil over medium-high heat and sear the beef until browned on all sides.
- Pour the chili mixture over the seared beef, then add the remaining beef broth and white vinegar. Bring to a simmer, cover, and transfer to the preheated oven. Cook for 3 hours, or until the beef is tender and falls apart easily.
- While the birria is cooking, prepare the pickled onions by combining the sliced white onion, chopped cilantro, white vinegar, water, sugar, and salt in a bowl. Let it sit at room temperature for at least 30 minutes before serving.
- Once the birria is ready, shred the beef using two forks and serve with the pickled onions and cilantro on the side. Enjoy!
Birria, a traditional Mexican dish, has a rich history dating back to the 16th century. Originating in the state of Jalisco, it was initially made with goat meat, but has evolved to include beef, lamb, or even pork. The meat is slow-cooked with a blend of aromatic spices and chili peppers, resulting in tender, flavorful meat. Served with a side of pickled onions and fresh cilantro, the dish offers a perfect balance of savory and tangy flavors. Chefs like Chef Josefina Santacruz in Mexico City have elevated the dish, while restaurants like Birrieria Gonzalez in Guadalajara are renowned for their authentic birria. Today, the best version of this dish can be found in the streets of Tijuana, where vendors serve up steaming bowls of birria alongside freshly made pickled onions and cilantro. The key to perfecting this dish lies in the slow-cooking process and the balance of spices, ensuring a tender, flavorful result. For a twist, some chefs also offer a birria taco, where the meat is wrapped in a tortilla and grilled to crispy perfection.
210 min
6
450 calories
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