Autentica Birria De Cordero O Res Recipe

Diving into the world of birria is like embarking on a culinary adventure; the robust flavors from the dried chiles married with the tenderness of slow-cooked lamb or beef are absolutely transformative. As the aroma fills the kitchen, I find myself eagerly anticipating that first, flavor-packed bite wrapped in a warm corn tortilla, paired with freshly chopped cilantro and a splash of lime.

Making the ideal Birria de Cordero o Res is an art I hold dear, combining delicate pieces of lamb or beef with the rich, smoky taste of guajillo, ancho, and pasilla chiles. With garlic, cumin, oregano, and a hint of cinnamon, this traditional Mexican dish has aromatic depth and complexity with every bite that satisfies this meat lover’s palate.

Autentica Birria De Cordero O Res Recipe Ingredients

• Lamb or Beef: Rich in protein and essential minerals, adds depth and succulence to the dish.
• Guajillo Chiles: Offers mild heat and fruity undertones, enhancing the overall flavor complexity.
• Ancho Chiles: Provides mild sweetness and smoky flavor, balancing the spice levels.
• Pasilla Chile: Adds smokiness and earthy flavors, complementing other chiles.
• Garlic: Aids in boosting immunity, imparts pungent, aromatic depth.
• Onion: Adds sweetness and umami, enhancing the savory taste.
• Ground Cumin: Instills nutty, earthy flavors, enriching the aromatic profile.
• Vinegar: Provides a tangy note, balancing rich, hearty flavors.

Autentica Birria De Cordero O Res Recipe Ingredient Quantities

• 3 lbs lamb or beef (preferably shanks or shoulder), cut into chunks
• 6 dried guajillo chiles
• 2 dried ancho chiles
• 1 dried pasilla chile
• 4 cloves garlic
• 1 medium onion, quartered
• 4 cups beef or chicken broth
• 1 cup water
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground black pepper
• 3 whole cloves
• 1 bay leaf
• 2 tablespoons white vinegar
• Salt to taste
• Fresh cilantro, chopped (for serving)
• Lime wedges (for serving)
• Warm corn tortillas (for serving)

How to Make this Autentica Birria De Cordero O Res Recipe

1. Prepare the Chiles:
Take out stalks and seeds from guajillo, ancho, and pasillo chiles. Lightly toast them in a dry skillet until they give off a nice scent and then submerge them in very hot water for about 20 minutes until they have lost their stiffness.

2. Blend the Marinade:
A blender is used to mix the onion, softened chiles, vinegar, cumin, oregano, garlic, black pepper, and cinnamon. To aid in blending the mixture to a smooth consistency, a small amount of water or broth should be added, if necessary. As an option, the blended mixture may be strained to form a sauce without any solids.

3. Marinate the Meat:
Put the chunks of meat into a big bowl. Pour the chili sauce over the meat, making sure all the pieces are well covered.
Cover and let marinate in the refrigerator for at least 2 hours, preferably overnight.

4. Cook the Birria:
In a sizable pot, add the seasoned meat and ladle in the beef or chicken stock and the cup of water. Toss in the bay leaf and the cloves. Bring to a vigorous bubble over medium-high heat.

5. Simmer Gently:
When it reaches a rolling boil, turn the heat down to low and cover the pot. Let the birria cook gently for another
2.5 to 3 hours, or until the meat is tender and easily shreds apart with a fork.

6. Adjust Seasonings:
Season with salt to taste. Discard the bay leaf and the whole cloves.

7. Prepare for Serving:
After the meat has become tender, take it out of the pot and shred it using two forks. Return the shredded meat to the pot along with the broth.

8. Optionally Thicken the Sauce:
Should a thicker sauce be your goal, allow it to do its thing for a few more minutes, sans lid, to let the watery part reduce.

9. Serve the Birria:
Serve the birria at a high temperature. Accompany it with warm corn tortillas served à la mesa.

10. Garnish:
Add a final touch to each serving by sprinkling freshly chopped cilantro over the top and squeezing some lime juice onto it. For those who like their lime juice a little more pronounced, offer lime wedges on the side. Eating it can be as straightforward as spooning it into a bowl and digging in with a fork, though it can also be an “open-faced” taco, with a bit going on the corn tortilla and more just right off the plate.

Autentica Birria De Cordero O Res Recipe Equipment Needed

1. Skillet
2. Bowl
3. Blender
4. Strainer (optional)
5. Large pot with lid
6. Forks (for shredding)
7. Knife
8. Cutting board
9. Serving bowl
10. Ladle

FAQ

• What type of meat is best for this recipe?For birria that is tender and full of flavor, you can’t go wrong with lamb or beef, particularly shanks or shoulder cuts.
• Can I use only one type of chile?For an authentic flavor, the ideal combination of dried chiles to use is guajillo, ancho, and pasilla, as the recipe states.
• Is the vinegar necessary?Indeed, the white vinegar assists in balancing the dish’s richness and contributes to a slight tang.
• What if I don’t have beef or chicken broth?You can replace it with vegetable broth, but the taste will be a bit different.
• How spicy is this birria?The spiciness level is moderate. To boost the heat, add more chiles or seeds; to calm the dish, use fewer.
• How do I store leftovers?Any leftovers may be stored in a container that seals and is airtight in the refrigerator for as long as 3 days. If you would like to keep any leftovers beyond that time, freeze them in the same kind of container for up to 3 months.
• Can I make this recipe in advance?Indeed, the flavor of birria often improves when it is allowed to sit for a day, as the components blend and intensify during the passive cooking time.

Autentica Birria De Cordero O Res Recipe Substitutions and Variations

For a more traditional flavor, substitute goat meat for lamb or beef.
Should guajillo chiles not be available, substitute them with New Mexico chiles.
Chiles poblano can be a substitute for ancho chiles, but they are not as sweet.
Substitute white vinegar for apple cider vinegar, and enjoy a somewhat different version of this salad.
Ground allspice can be used as a substitute for whole cloves. Use it very sparingly.

Pro Tips

1. Roasting the Chiles: When toasting the dried chiles, make sure not to let them burn, as this can make your birria bitter. Watch them closely, and as soon as they puff up and release their aroma, remove them from the heat.