Easy Birria de Res Recipe – Learn with Experts:-Not only is Birria de Res one of the most well-known traditional Mexican stews, but it is also recognised for having beef that is both tasty and tender. Due to the comfortable warmth and complexity that it possesses, this cuisine, which has its origins in the state of Jalisco, has become increasingly well-known not only in Mexico but even outside the limits of the country.
Easy Birria de Res Recipe – Learn with Experts
Birria de Res is a dish that is often served with warm tortillas and a variety of toppings. It is an excellent choice for a hearty dinner or for occasions when people get together to celebrate.
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 4 dried guajillo chillies, stemmed and seeded
- 2 dried ancho chillies, stemmed and seeded
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cloves
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Optional toppings: chopped onion, cilantro, lime wedges, sliced radishes, shredded cabbage, sliced jalapenos
Also see : Best Creamy One Pot Tuscan Chicken Pasta Recipe – Learn like a Pro
Instructions
The dried chillies should be briefly toasted in a skillet that is dry over medium heat for a few seconds on each side at a time until they become fragrant. Taking the chillies off the fire, soak them in hot water for fifteen to twenty minutes until they become more pliable.
The chillies that have been soaked, the chopped onion, the minced garlic, the dried oregano, the ground cumin, the smoked paprika, the ground cloves, and a splash of the water that has been soaking are all combined in a blender. Purée until completely smooth, adding additional water as required to obtain a consistency that may be poured.
Add salt and pepper to the beef chunks, and then season them. An amount of oil should be heated up in a Dutch oven or a large pot over medium-high heat. In the event that it is necessary, brown the beef chunks on all sides while working in batches. The beef should be removed and placed aside. After adding the chilli puree to the same pot, continue to simmer it for a few minutes until it becomes fragrant.
The beef should be returned to the pot, and the beef broth and bay leaves should be added. Bring the mixture to a boil, then immediately reduce the heat to low and continue to simmer, covered, for two to three hours, or until the beef is soft and can be readily shredded with a fork. Take the beef out of the pot once it has reached the desired tenderness, and then shred it using two forks.
Place the shredded meat back into the pot and continue to simmer for an additional fifteen to twenty minutes to complete the process of flavour fusion. If necessary, adjust the seasoning by adding more salt and pepper. Serve the Birria de Res while it is still hot, along by warm tortillas and the toppings of your choosing.
NutritionÂ
- Calories: Approximately 350 per serving
- Total Fat: 20 g
- Saturated Fat: 8 g
- Cholesterol: 100 mg
- Sodium: 700 mg
- Total Carbohydrates: 6 g
- Dietary Fiber: 2 g
- Sugars: 2 g
- Protein: 35 g
Tips
Before adding the beef chunks to the stew, you can roast them in the oven to give them a more robust flavour. Add some chopped chipotle peppers that have been simmered in adobo sauce to the chilli puree if you want your Birria to have a more intense flavour.
The leftover Birria de Res can be kept in the refrigerator for up to three days if it is put in an airtight container. Alternatively, it can be frozen for longer preservation. Before serving, reheat the dish in a microwave or on the stove in a low-temp setting.
FAQ
Q.1) Can I use a different cut of beef?
When making Birria de Res, chuck roast is the most popular piece of beef used. However, you may also use other kinds of beef, such as beef shank or brisket, to achieve a somewhat different texture.
Q.2) Can I make Birria de Res in a slow cooker?
Certainly, you are able to modify this recipe to fit in a slow cooker. Proceed with the preparation of the chilli puree and the browning of the beef by just following steps 1 through 3, and then transfer everything to a slow cooker. If you want the beef to be tender, cook it on low for six to eight hours.
Q.2) Can I make Birria de Res ahead of time?
You are correct; the flavours of Birria de Res have more time to develop the following day, which results in an even more delicious flavour. It is possible to prepare it in advance and then reheat it when you are ready to serve it.
