Braised Birria
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
55
Sweetness
52
Sourness
37
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 cup
Raw Peanuts1.5 tsps
Cumin Seed1 tsp
Black Peppercorn1.5 tsps
Garlic Powder1 tsp
Ground Cinnamon2 tbsps
Vegetable Oil4 cups
Chicken Broth (low-sodium)1 tsp
Oregano (dried)Directions:
1
Serve meat with onion, cilantro, lime wedges, and tortillas alongside
2
Preheat oven to 275°F
3
Bring ancho chiles and 4 cups water to a boil over medium-high
4
Remove from heat and let cool
5
Meanwhile, toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 15–20 minutes
6
Let cool
7
Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes
8
Let cool, then finely grind in spice mill or with mortar and pestle with garlic powder and cinnamon
9
Purée ancho chiles and soaking liquid, peanuts, spice mixture, and chocolate in a blender until smooth
10
Strain through a fine-mesh sieve into a Dutch oven or other large heavy pot, reserving any solids
11
Return solids in sieve to blender and add 3 cups water
12
Process until smooth and strain back into Dutch oven; discard any solids
13
Heat oil in a large skillet over medium-high
14
Season meat generously with salt
15
Cook, turning occasionally, until browned all over, 12–15 minutes total
16
Carefully add meat to Dutch oven and add bay leaves
17
Bring liquid to a simmer over medium-high
18
As soon as it just begins to bubble, lower heat, cover pan tightly with foil, then lid
19
Braise meat until meat shrinks off of bones and is fork-tender, 3–3 1/2 hours (check periodically to make sure liquid is at a gentle simmer)
20
Meanwhile, purée chiles de árbol, tomatoes, broth, and oregano in a clean blender until smooth
21
Strain through clean sieve into a large saucepan and bring to a simmer over medium heat; cook 10 minutes to let flavors meld
22
Season with salt; keep sauce warm
23
Increase oven to 400°F
24
Let meat cool, uncovered, in braising liquid 30 minutes
25
Transfer meat to a rimmed baking sheet and roast until edges begin to brown, 13–17 minutes
26
Pull or slice meat into servings
27
Divide among shallow bowls along with tomato-chile sauce
28
Serve meat with onion, cilantro, lime wedges, and tortillas alongside
29
Preheat oven to 275°F
30
Bring ancho chiles and 4 cups water to a boil over medium-high
31
Remove from heat and let cool
32
Meanwhile, toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 15–20 minutes
33
Let cool
34
Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes
35
Let cool, then finely grind in spice mill or with mortar and pestle with garlic powder and cinnamon
36
Purée ancho chiles and soaking liquid, peanuts, spice mixture, and chocolate in a blender until smooth
37
Strain through a fine-mesh sieve into a Dutch oven or other large heavy pot, reserving any solids
38
Return solids in sieve to blender and add 3 cups water
39
Process until smooth and strain back into Dutch oven; discard any solids
40
Heat oil in a large skillet over medium-high
41
Season meat generously with salt
42
Cook, turning occasionally, until browned all over, 12–15 minutes total
43
Carefully add meat to Dutch oven and add bay leaves
44
Bring liquid to a simmer over medium-high
45
As soon as it just begins to bubble, lower heat, cover pan tightly with foil, then lid
46
Braise meat until meat shrinks off of bones and is fork-tender, 3–3 1/2 hours (check periodically to make sure liquid is at a gentle simmer)
47
Meanwhile, purée chiles de árbol, tomatoes, broth, and oregano in a clean blender until smooth
48
Strain through clean sieve into a large saucepan and bring to a simmer over medium heat; cook 10 minutes to let flavors meld
49
Season with salt; keep sauce warm
50
Increase oven to 400°F
51
Let meat cool, uncovered, in braising liquid 30 minutes
52
Transfer meat to a rimmed baking sheet and roast until edges begin to brown, 13–17 minutes
53
Pull or slice meat into servings
54
Divide among shallow bowls along with tomato-chile sauce