Step by step to do the best beef birria

Welcome to Paulina Kitchen! Today we are going to prepare a meat that gets rid of the mouth, moderate spicy, a spicy broth with the right fat and a lot of Mexicanity, did you see how water was already made to your mouth? It is the Birria de Res.

For these parts the fresh days follow and it really seems that there is nothing better than this type of stews. But it is a Mexican meal that is eaten with very high temperatures . Because? Because these meals are so rich that they cannot be told not, no matter the temperature.

About the Burria de Res

The Birria has its roots in the state of Jalisco, Mexico. It is believed that its origin dates back to the colonial era, when the Spanish colonizers introduced livestock in the region. The Birria became a popular dish in celebrations and festivities, and its tradition has been transmitted from generation to generation.

A traditional Mexican food

This is a traditional dish that is made mainly using beef , although it is also common to find variants of this recipe with other types of meat, such as sheep (lamb meat) and goat (goat meat). The most popular and extended version is the bean birria.

For this type of birria , cuts of beef are selected that are suitable for long and slow cooking, which guarantees that the meat becomes tender and juicy. The cuts of beef that are often used for the birria are those that contain a good amount of intramuscular and collagen fat, such as the skirt, the chamorro and the chest.

What meat cut is used?

Birria is a dish that is made using different beef cuts those that are ideal for slow and prolonged cooking. Although this can be prepared with various cuts of meat, some of the most common include skirt, chamorro and chest.

The skirt is a meat cut that comes from the ventral part of the animal, specifically from the chest area and the abdomen. This cut contains an adequate amount of fat and collagen , which makes it an excellent popular choice for this recipe.

Chamorro is the cut of the leg and calf, which also contains a good amount of connective tissue that is broken down during slow cooking, resulting in a tender and tasty meat. 

The chest is another cut used; It comes from the pectoral zone and is known for its fat content, which melts during cooking to add juiciness and taste to the birria.

Characteristics of the Birria recipe 

Res berry is an iconic Mexican gastronomy dish that combines the juiciness of beef with a mixture of spices and chiles that give it an unmistakable flavor. This recipe implies slow and careful cooking to achieve a tender and succulent texture.

Traditionally, the meat is marked with a mixture of spices such as cumin, cinnamon and nail, as well as dry chiles such as guajillo and width. This mixture teaches its characteristic deep red color and its spicy touch.

The condiments of this recipe

The condiments play a central role in the preparation of the beef Birria , infusing the meat with a rich mixture of flavors that distinguish it. Spices such as cumin, oregano, cinnamon and nail are combined with dry chiles, such as guajillo and wide, to create a unique and characteristic flavors base.

Once marinated, beef is cooking over low heat for hours to allow flavors to mix and develop fully. The result is an crumbled and folded flesh that gets rid of in the mouth. 

What is Birria's broth?

The Birria broth, an essential component of the gastronomic experience of the bean Birria , is a tasty and comforting liquid that is obtained during the meat cooking process.

As the bean birria is cooking over low heat, the juices and flavors of the flesh are combined with spices and chiles, creating a deeply aromatic and delicious broth. This broth is a complementary element that is often served together with the flesh and is an integral part of the experience of enjoying the res.

The bean birria is typically served with hot tortillas, chopped onion, coriander and lemon, and in some variants, it is presented with consommé, a rich soup made with the cooking juices of the meat.

4 data on the birria in the Mexican tradition

• Variety of presentations : This preparation can be enjoyed in different ways. In addition to the main dish of crumbled meat, it can be served as tacos , cakes (Mexican sandwiches) and quesadillas . This has allowed the Birria to adapt to different tastes and culinary occasions.
• Consumption ritual : In Mexico, especially in the Jalisco region, the Birria is a dish that is often consumed on weekends, especially in Saturday mornings and Sundays. Families and friends gather to enjoy this dish, accompanied by tortillas that is the dough for tacos , onion, coriander, lemon and consommé.
• Fusion of traditions : This is a dish resulting from an interesting fusion of ingredients and techniques . It combines indigenous, Spanish and African influences. Dry peppers, which provide flavor and color, are an example of how native ingredients mixed with elements brought by African colonizers and slaves.
• Wide popularity : As Mexican cuisine has won international recognition, beef Birria has also captured the attention of food lovers worldwide. Restaurants and food stalls in several countries offer their own version of Birria.

Follow on Instagram ( here )
and on YouTube that I upload new videos every week ( click here )

Result of Birria de Res

Yield : 6 portions

Preparation time : 4 hours

Ingredients

• 1 kg of beef 
• 4 dried guajillo chiles
• 2 Dry Wide Chiles
• 2 garlic cloves
• 1 teaspoon of ground cumin
• 1/2 teaspoon of dry oregano
• 1/4 of ground nail teaspoon
• 4 cups of beef broth (or water)
• Salt to taste

How to make the recipe for bean birria

1. Clean the guajillo and wide chiles. Open them and put them in a bowl with hot water to hydrate 15-20 minutes. Drain and reserve water.
2. Place the hydrated chiles, garlic cloves, oregano and ground nail in a blender. Add a little of the soaking water of the chiles and liquefare until you get a soft paste.
3. In a large bowl, place each piece of meat and spread it with the paste of peppers and spices. Cover the container and cool 2 hours or all night.
4. In a large pot, heat a little oil over medium heat. Seal the pieces of meat until golden brown.
5. Add the beef broth (or water) and a little salt. Bring to a boil, reduce the heat to low and cover the pot. Cook 2-3 hours until the meat is tender and easily falls apart.
6. Serve the hot beef birria in individual dishes, accompanied by hot tortillas, chopped onion, coriander and lemon.