Traditional birria de res, a Jalisco style beef soup typical from Mexico. Close-up of the stew with a spoon

Ingredients

  • 1 lb goat or pork meat, like shoulder
  • 1/2 lb goat or pork fore shank
  • 1/2 lb goat or pork ribs
  • Kosher salt, as needed
  • 2 pasilla chiles, veins and seeds removed
  • 3 ancho chiles, veins and seeds removed
  • 2 guajillo chiles, veins and seeds removed
  • 3 chiles de árbol or Cascabel
  • 3 cloves garlic
  • 2 allspice berries
  • 1 teaspoon dried oregano
  • 1/2 teaspoon minced thyme
  • 1/2 teaspoon grated fresh ginger
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup cider vinegar
  • 1/2 cup rice vinegar
  • 2 teaspoons dried marjoram

Caldillo

  • 1 1/2 lb Roma tomatoes
  • 1/2 white onion
  • 1 clove garlic, skin on
  • 1 teaspoon dried oregano
  • 2 tablespoons vegetable oil or lard
  • 2 quarts chicken broth or water

For serving

  • 1 white onion, small diced
  • 1/4 cup dried oregano
  • 2 limes, sliced into wedges
  • 1/2 cup salsa of your choice
  • 18 corn tortillas

Directions

  1. In a large bowl or baking sheet, season the meat with salt all over. Cover and refrigerate while you prepare the remaining ingredients.
  2. Place the pasilla, ancho, guajillo, and de árbol chiles in a large heat-safe bowl. Cover with boiling water and set aside to soak until soft, about 15 minutes. Strain and transfer the chiles to a blender.
  3. To the blender, add the garlic, allspice, oregano, thyme, ginger, orange juice, cider vinegar, and rice vinegar. Blend until smooth, then strain through a fine mesh strainer.
  4. Pour the chile mixture over the reserved meat. Cover and refrigerate for at least 12 hours.
  5. Preheat the oven to 325°F. Transfer the meat and marinade to a Dutch oven. Add the marjoram. Cook, covered, until the meat is tender, 4 to 5 hours.
  6. Meanwhile, prepare the caldillo. Heat a heavy skillet or plancha over medium-high heat. Add the tomatoes, onion, and garlic, and cook, turning occasionally, until deeply browned and lightly charred all over, about 1 minute for the garlic, 3 minutes for the onion, and about 8 minutes for the tomatoes.
  7. Peel the garlic and place in a blender with the onion and tomatoes. Blend until smooth.
  8. Heat the oil in a large skillet and add the tomato mixture. Cook, stirring frequently, until the mixture darkens in color and thickens slightly, about 8 minutes. Add the chicken broth and season with salt, to taste. Set aside.
  9. To serve the birria, shred the meat and place it in a bowl. Ladle the caldillo over the meat, and serve with the garnishes on the side.

CIA FOODIES

Birria

Traditional birria de res, a Jalisco style beef soup typical from Mexico. Close-up of the stew with a spoon

Ingredients

  • 1 lb goat or pork meat, like shoulder
  • 1/2 lb goat or pork fore shank
  • 1/2 lb goat or pork ribs
  • Kosher salt, as needed
  • 2 pasilla chiles, veins and seeds removed
  • 3 ancho chiles, veins and seeds removed
  • 2 guajillo chiles, veins and seeds removed
  • 3 chiles de árbol or Cascabel
  • 3 cloves garlic
  • 2 allspice berries
  • 1 teaspoon dried oregano
  • 1/2 teaspoon minced thyme
  • 1/2 teaspoon grated fresh ginger
  • 1/2 cup freshly squeezed orange juice
  • 1/2 cup cider vinegar
  • 1/2 cup rice vinegar
  • 2 teaspoons dried marjoram
Caldillo
  • 1 1/2 lb Roma tomatoes
  • 1/2 white onion
  • 1 clove garlic, skin on
  • 1 teaspoon dried oregano
  • 2 tablespoons vegetable oil or lard
  • 2 quarts chicken broth or water
For serving
  • 1 white onion, small diced
  • 1/4 cup dried oregano
  • 2 limes, sliced into wedges
  • 1/2 cup salsa of your choice
  • 18 corn tortillas

Directions

  1. In a large bowl or baking sheet, season the meat with salt all over. Cover and refrigerate while you prepare the remaining ingredients.
  2. Place the pasilla, ancho, guajillo, and de árbol chiles in a large heat-safe bowl. Cover with boiling water and set aside to soak until soft, about 15 minutes. Strain and transfer the chiles to a blender.
  3. To the blender, add the garlic, allspice, oregano, thyme, ginger, orange juice, cider vinegar, and rice vinegar. Blend until smooth, then strain through a fine mesh strainer.
  4. Pour the chile mixture over the reserved meat. Cover and refrigerate for at least 12 hours.
  5. Preheat the oven to 325°F. Transfer the meat and marinade to a Dutch oven. Add the marjoram. Cook, covered, until the meat is tender, 4 to 5 hours.
  6. Meanwhile, prepare the caldillo. Heat a heavy skillet or plancha over medium-high heat. Add the tomatoes, onion, and garlic, and cook, turning occasionally, until deeply browned and lightly charred all over, about 1 minute for the garlic, 3 minutes for the onion, and about 8 minutes for the tomatoes.
  7. Peel the garlic and place in a blender with the onion and tomatoes. Blend until smooth.
  8. Heat the oil in a large skillet and add the tomato mixture. Cook, stirring frequently, until the mixture darkens in color and thickens slightly, about 8 minutes. Add the chicken broth and season with salt, to taste. Set aside.
  9. To serve the birria, shred the meat and place it in a bowl. Ladle the caldillo over the meat, and serve with the garnishes on the side.

Copyright © 2024 The Culinary Institute of America

Leave a Comment