E: This is my mom’s recipe for birria. It’s super easy. Birria is slowly cooked meat with chile sauce. I made it here with beef, some people use chivo (goat) or borrego (lamb). Birria is usually served at weddings, quinceaneras, birthday parties, etc.. I rarely make it but I don’t know why. Weirdly enough, it wasn’t until my mother-in-law started asking for my mom’s recipe that I started making it myself. They encouraged me to “get the recipes, write it all down.” “I’m trying,” I said. So here it is.
One day while my parents were visiting us from out of town, we invited my husband’s parents to come over. We worked on our backyard, planted trees, etc. My mom took a break and went to the kitchen to cook us a meal. She’s amazing that way. Everytime she comes, she pampers me and my husband with her amazing meals. We all gathered at the table and we all loved the birria tacos. The cilantro and onions on top really bring the flavors together. My mother-in-law immediately asked for the recipe and she wrote it down. I joked with her that she would need to give me the recipe later.
Yesterday, I called my mom and asked for the recipe directly. She laughed about how often I asked her for the recipe, but I promised her this time I would write it down. That’s what I’m trying to do with this blog, write it all down. Cherish your moments with your mother, and learn everything you can from her now. I love my momma, and am so thankful she’s alive.
You can prep everything in about 10 minutes, and then slowly cook it for about 2 hours. The longer the better.
3-4 lbs boneless beef chuck roast
5 guajillo chiles, rehydrated
⅛ tea ground cloves
salt and pepper
1 onion, chopped
3 cups of beef stock
Make sauce first. In a medium saucepan boil water and add dry guajillo chile for 5 minutes until they re-hydrate. Make sure to take off the stems and seeds before boiling them. Once they are re-hydrated, using tongs remove them from liquid and put into a blender. Add garlic, cloves, salt and pepper. Blend together. Set aside.
Cut beef into 2 inch cubes. Place inside your dutch oven. Add chopped onions. Using a strainer pour the chile mix into the dutch oven to cover the meat, the seeds and excess should remain in your strainer.
Set your stove to low-medium and cook for at least 2 hours until meat is tender.
Finely chopped onions
You can serve this with Mexican rice, and warm corn tortillas. Use the corn tortillas to make tacos, and then top your taco with cilantro and onions. Depending on how much sauce is left in your pan, your meat may be more moist than others. If you find it’s on the dry side, add salsa roja or your favorite salsa.