Mexican Stew: Birria
Serves: 6
Eloise Gerhold
1 January 1970
Based on User reviews:
45
Spice
52
Sweetness
48
Sourness
46
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Water (hot)1 cup
Onion (diced)6 sprigs
Thyme1 tbsp
Ground Cumin1 tbsp
Mexican Oregano1
Salt1 cup
Red Wine Vinegar1 tsp
Ground Chile (piquin)1 cup
Cilantro (chopped)Directions:
1
On hot griddle toast the ancho and gaujillo chile and submerge in hot water
2
Let chiles sit for 20 minutes
3
Remove from water and puree in blender with a cup of warm water
4
Set aside
5
In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves
6
Bring to boil and cook for 1 hour
7
At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes
8
To make sauce, puree the garlic, vinegar, and chile powder in a blender
9
Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top
10
Serve with corn tortillas and some of the sauce on the side, as well