Birria Recipe - Cooking Index
Birria Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Chuck roast |
| 2 | Bay leaves | |
| 1 | Onion peeled and quartered | |
| 1/2 | Garlic - peeled (that's head, not clove) | |
| Black peppercorns | ||
| 3 teaspoons | 15ml | Chile powder - (any brand will do, or use pure) |
| 1 teaspoon | 5ml | Ground cumin |
| 1 teaspoon | 5ml | Oregano |
| Salt and pepper to taste |
Place first five ingredients in Dutch oven and add water just to cover. Bring to boil, cover, and place in 325F oven for 2 hours, or until very tender. Remove the meat and strain broth, discarding the onion, etc.. Remove excess fat from broth and return to pot. Add the chile powder, cumin, oregano, salt and pepper. Remove excess fat from meat and divide into large (1" or so) chunks. It should pull apart easily. Return meat to seasoned broth and *barely* simmer, covered, for an hour.
I serve this with warm corn tortillas, finely shredded cabbage, grated carrot, and a relish made from chopped tomato, onion and cilantro. Pull up some meat from the broth with tongs (or a slotted spoon), allow it to drain for a moment, place it on a tortilla, and top with the above items.
Source:
Richard Thead
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