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Recipes
Birria II
Birria II
Birria II
photo credit: Ev Thomas
A recipe for traditional Mexican Birria by Aaron Sanchez.
Recipe By:
Aaron Sanchez
Prep
N/A
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Total
N/A
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Serves
6 to 8
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Soups and Stews
Mexican Soups and Stews Recipes
Beef and Exotic Meats
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Ingredients
4
guajillo
chiles
4
ancho
chiles
1
cup
hot water
1
pound
top round, cubed for stew
1
pound
baby back ribs, cut into 1-inch pieces
2 1/2
quarts
water
1
onion
6
garlic
cloves
2
fresh
bay leaves
6
sprigs
thyme
1
tablespoon
ground cumin
1
tablespoon
Mexican oregano
Salt and pepper
Garnish:
1/2
cup
diced onion
2
limes
cut into wedges
1/2
cup
chopped cilantro
Corn tortillas, as an accompaniment
Sauce:
1/2
cup
red wine vinegar
2
garlic
cloves
1
teaspoon
ground chile piquin
Instructions
On hot griddle toast the ancho and guajillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.
In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.
Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.
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