Birria de Res (Beef Birria) Mexican Food Memories
Quesabirria Tacos. For Quesabirria tacos dip tortilla in consommé and pan fry, turning to cook both sides, 30 seconds. Add a few tablespoons of cheese to the tortilla and flip to melt the cheese for the outside of the taco (it will get crispy). Add some birria, shredded cheese, cilantro and onion to half the tortilla.
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Blend the birria sauce. Blend everything in a blender, or use an immersion blender. Scrape down the sides a few times if the mixture is in a blender. Blend it until very smooth. For an even smoother sauce, use a high-speed blender and strain it through a fine-mesh strainer.
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Remove from pot and set aside. Add your oil to the pot and add onion and garlic, cooking until soft, about 6 minutes. Frequently scrape off any browned bits from the bottom of the pot. Add bay leaves, cinnamon stick, oregano, cumin, coriander, ginger, peppercorns and cloves. Stir in vinegar and tomato paste.
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1. Blend Sauce. Add all the ingredients except the roast and arrowroot powder to a blender. Blend for 8-10 seconds. This sauce does not need to be perfectly smooth-the onion and garlic will cook down. 2. Cook. Put your roast in the Instant Pot or slow cooker. Pour the blender birria sauce over the roast.
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Preheat oven to 350℉ (180℃). In a large Dutch oven over medium high heat, add 2 tablespoons of vegetable oil. Pat dry and season the chicken thighs generously with salt and pepper on both sides. ¼ cup vegetable oil, 8 chicken thighs. When the oil is shimmering hot, carefully place the chicken thighs in batches.
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Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered. Blend sauce: Add mixture to a blender and blend as smooth as possible.
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Directions: Place the meat into the Instant Pot and seal the lid. Cook on manual high pressure for 40 minutes. Make the birria sauce by soaking the chilis in hot water for 30 minutes to rehydrate. Then add roma tomatoes, onion, annatto paste, beef stock and cumin seeds to the blender along with the rehydrated chilies.
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Add the chiles and cook for 1 to 2 minutes per side, flipping once, until the chiles are fragrant and lightly toasted. Transfer them to a blender (or food processor) and set aside. Sauté the veggies. Add the oil and onion to the hot Instant Pot. Sauté the onion for 4-5 minutes, stirring occasionally, until softened.
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Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow the meat to absorb the flavors of the sauce. Bake your Birria: Preheat the oven to 350º F. Bake for about 4 hours until the meat is fork-tender and reaches an internal temperature of 160ºF.
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In a large food processor or a large bowl with an immersion blender, combine the chipotle peppers, adobo sauce, tomatoes, garlic, onion, chile powder, oregano, cumin, paprika, cloves, cinnamon and vinegar. Pulse until you form a paste. Add 2 cups of water and pulse several times. Set aside.
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Make the sauce. In a separate medium pot, add the remaining half onion, garlic, all the chiles, tomatoes, cinnamon, oregano, paprika, cumin, bay leaf, peppercorns, and salt. Cover with about 4-5 cups of water and bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Strain the sauce.
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Pour in enough water to cover all ingredients, about 4 to 5 cups. Place on stove over medium-high heat and bring to boil. Once boiling, reduce heat to low and simmer uncovered for 10 minutes. Add remaining seasonings to the sauce pot: dried oregano, cumin seeds, dried thyme, and salt and peppercorns.
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Step 2. In a large Dutch oven, heat 2 tablespoons of the oil over medium-high. Season chicken with salt and pepper, and add half to the pot. Cook, turning once, until lightly browned and no longer pink, about 3 minutes, then transfer to a plate. Repeat with remaining chicken.
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Blend the sauce. Add half the onion to the blender. Add all the tomatoes, garlic, oregano, thyme, salt, cinnamon, cloves, allspice, black pepper, vinegar, and broth to the blender. Process until you get a smooth mixture. Strain it. Use a large mesh sieve to strain the sauce and discard the pulp. Cook it.
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Adobo Sauce. Heat a large heavy skillet over medium heat. Add guajillo and ancho chiles to the skillet; cook, stirring continuously, 2 to 3 minutes or until fragrant. Set aside. In a large saucepan over high heat, add 6 cups water and bring to a boil. Transfer the chilies to the water and remove from the heat.
Birria de Res, or Mexican Beef Stew, is a traditional Mexican dish that
In the mixing bowl, add onionstomatoes, garlic, vinegar, cumin, oregano, cinnamon, and salt and pepper. Stir well to combine and pour over the beef in the Instant Pot. Seal the Instant Pot and cook on high pressure for 45 minutes or until beef shreds easily. Remove beef from the Instant Pot and set aside.
