Birria Recipe

How to Choose the Best Beef for Birria

Proper meat selection is essential to achieve an exceptional beef birria. The ideal cuts should have a specific combination of characteristics:

Recommended Cuts

Characteristics to Look For

Fat Content: The meat should have an adequate amount of intramuscular fat to ensure juiciness and flavor.

Bone Presence: Bone-in cuts, like short ribs, add more flavor to the consomé during slow cooking.

Connective Tissue: It's important to choose cuts with good collagen content, as it turns into gelatin during cooking, providing a characteristic melting texture.

Selection Tips

• Look for fresh meat with bright red color, avoiding those with discoloration or dark spots.
• Prefer cuts that still retain some bone and fat, as these elements are essential for developing deep flavor during cooking.
• Choose pieces suitable for slow cooking, ensuring they have enough connective tissue to tenderize properly.
• Consider a combination of different cuts to achieve complexity of flavors and textures in the final dish.

The Importance of Toasting Chiles in Preparation

Toasting chiles is a fundamental technique that significantly elevates the flavor and complexity of birria. This ancestral process transforms the ingredients and develops unique characteristics in the dish.

Benefits of Toasting

The process of toasting dried chiles serves multiple purposes:

• Releases essential oils and unique aromas, intensifying the natural flavors of the chiles and creating an aromatic base for the dish.
• Develops deeper and more complex flavors, allowing the natural oils of the chiles to activate and release their aromatic compounds.
• Prevents the consomé from becoming bitter, as controlled toasting prevents the release of compounds that can give unpleasant flavors.

Correct Toasting Technique

To achieve perfect toasting:

• Use a comal or skillet over medium heat, ensuring uniform heating that allows for controlled and even toasting.
• Toast only until they release a slightly toasted aroma, moving constantly to prevent burning and maintaining a constant temperature.
• Avoid burning the chiles, as this would produce bitter flavors that can completely ruin the final taste of the birria.

Post-toasting Process

After toasting, the chiles must:

• Be placed in a pot with water until covered, ensuring they are completely submerged for uniform hydration.
• Boil for approximately 15 minutes or until soft, checking the texture to ensure they are at their optimal point.
• Blend with the rest of the ingredients to form the adobo, creating a homogeneous paste that will serve as the base for the dish.

Types of Chiles for Toasting

The main chiles for birria are:

• Ancho chile: Provides earthy and sweet flavors, giving a rich and complex base to the traditional dish.
• Guajillo chile: Gives color and medium flavor, contributing the characteristic reddish tone and a perfect balance of heat.
• Pasilla chile: Contributes deep notes, adding a smoky and complex flavor to the final preparation.

Proper toasting of chiles is essential to achieve the characteristic smoky and complex flavor of authentic birria.

Secrets for Achieving Juicy and Tender Birria

The key to achieving perfect birria lies in several fundamental aspects that guarantee a juicy and tender result.

Proper Marination

• Marination should be done for a minimum of 2 hours, although leaving it overnight is ideal for flavors to deeply penetrate the meat.
• The marination temperature must be refrigerated to maintain food safety and allow flavors to develop properly.

Cooking Technique

• Maintain a constant and gentle temperature during cooking, avoiding violent boiling that could toughen the meat.
• Cooking time should be between 3 to 3.5 hours for large cuts, or until the meat easily falls apart with a fork.
• Create an airtight seal by placing a clean kitchen towel between the pot and lid to retain juices and steam.

Liquid Control

• Maintain sufficient liquid during cooking to keep the meat moist.
• If necessary, add more hot beef broth during cooking to maintain the proper liquid level.
• The consomé should have the right consistency, neither too thick nor too thin.

Resting and Serving

• Let the meat rest for a few minutes before shredding to allow the juices to redistribute.
• Reserve some consomé to keep the meat juicy when serving.
• Keep the meat in its own broth until serving to prevent it from drying out.

Perfect birria requires patience and attention to these details to achieve that smooth and juicy texture that characterizes it.

Essential Ingredients

To prepare authentic beef birria, you'll need a precise combination of ingredients that provide the characteristic flavors and textures of this traditional Mexican dish.

1. Beef:  2.2 lbs of short ribs, shank, or flank - Provides the main base of the dish and adds robust texture and flavor.
2. Guajillo chile:  2-3 chiles - Provides the characteristic red color and a sweet flavor with moderate heat.
3. Ancho chile:  2 chiles - Contributes earthy and sweet notes with mild heat.
4. Pasilla chile:  1-2 chiles - Adds depth and a smoky touch to the flavor.
5. White onion:  1 medium - Aromatic base and natural sweetness for the stew and serving.
6. Garlic:  3-4 cloves - Intensifies flavors and adds aroma.
7. Tomato:  1 medium - Adds acidity and helps balance flavors.
8. White vinegar:  1 tablespoon - Tenderizes meat and balances flavors.
9. Cumin:  1/2 tablespoon - Provides earthy notes and warmth to the dish.
10. Mexican oregano:  1/2 tablespoon - Adds freshness and herbaceous aroma.
11. Black pepper:  1/2 teaspoon - Enhances flavors and adds spiciness.
12. Cloves:  1-2 pieces - Gives a sweet and aromatic touch.
13. Bay leaf:  1 leaf - Adds depth and aroma.
14. Thyme:  1/2 teaspoon - Adds herbaceous notes and freshness.
15. Fresh cilantro:  1/4 cup chopped - For garnish and fresh flavor when serving.
16. Salt:  To taste - Enhances all flavors.
17. Water:  4-5 cups - Cooking medium and consomé base.

How to Prepare Birria Step by Step

The preparation of authentic birria requires attention to detail and patience to achieve those deep flavors and tender texture that characterizes this traditional Mexican dish.

Step 1: Initial Meat Preparation

• Cut 2.2 lbs of short ribs, shank, or flank into uniform medium-sized pieces, removing excess visible fat but leaving a thin layer to maintain juiciness.
• Rinse the meat with cold water and place it in a large pot with 1 medium sliced onion, 3-4 crushed garlic cloves, 1 bay leaf, and salt to taste.

Step 2: Chile Preparation

• Clean and devein 2-3 guajillo chiles, 2 ancho chiles, and 1-2 pasilla chiles, removing the seeds to control the heat level.
• Toast the chiles on a comal over medium heat, turning them constantly until they release their aroma, being careful not to burn them to avoid bitter flavors.

Step 3: Toasting Spices

• In a skillet over medium heat, toast the spices (cumin, black pepper, cloves, and Mexican oregano) until they release their aroma.
• Add a splash of vegetable oil to help release the essential oils from the spices and enhance their flavor.

Step 4: Making the Adobo

• Hydrate the toasted chiles in hot water for 15 minutes until soft and pliable.
• Blend the hydrated chiles with 3-4 garlic cloves, 1 medium onion, 1 medium tomato, 1 tablespoon white vinegar, toasted spices, and salt to taste.

Step 5: Marinating the Meat

• Completely cover the meat with the prepared adobo, ensuring all pieces are well coated.
• Refrigerate the marinated meat for a minimum of 2 hours, ideally overnight, to allow flavors to deeply penetrate.

Step 6: Final Cooking

• Place the marinated meat in a large pot with 4-5 cups of water and bring to a boil over high heat.
• Reduce heat to medium-low, cover the pot, and cook for 2-3 hours, occasionally checking that the meat is covered with liquid and stirring to prevent sticking.

Step 7: Serving

• Serve the birria in deep plates with plenty of hot consomé.
• Accompany with chopped onion, fresh cilantro, limes, and warm corn tortillas.
• Optionally, add chile de árbol sauce and avocado to taste.

The birria will be ready when the meat easily falls apart with a fork and the consomé has an intense red color and is aromatic. Remember to maintain a constant temperature during cooking to ensure a tender and juicy texture.

What to Do if the Consomé is Too Thin

There are several effective methods to thicken birria consomé without altering its original flavor:

Cornstarch Method

• Dissolve one tablespoon of cornstarch in 1/4 cup of cold water, vigorously mixing until you obtain a completely smooth mixture without lumps.
• Slowly pour this mixture into the boiling consomé while constantly stirring with a wooden spoon to prevent lumps from forming.
• Keep cooking over low heat for 2-3 minutes, stirring gently until you notice the consomé begins to thicken and takes on a glossy appearance.

Reduction Method

• Simmer the consomé over medium-low heat without a lid, allowing steam to escape naturally and the liquid to gradually concentrate.
• Stir occasionally with a wooden spoon, gently scraping the bottom to prevent sticking while it reduces.
• This process can take between 15-20 minutes, during which the flavors will naturally intensify as the liquid reduces.

Natural Starches Method

• Cook a medium potato or 1/2 cup of rice until very soft, then blend with a bit of the same consomé until you get a smooth paste.
• Incorporate this thick mixture into the hot consomé, stirring constantly to fully integrate and prevent lumps.
• Keep cooking over low heat for 10-15 minutes, stirring occasionally until reaching the desired consistency.

Important Tips

• Before adding any thickener, make sure to dissolve it completely in cold liquid to prevent unwanted lumps.
• Incorporate thickeners gradually, adding small amounts and evaluating the consistency before adding more.
• If the consomé becomes too thick, you can adjust by gradually adding hot broth until reaching the ideal texture.

Traditional Accompaniments for Serving Birria

Birria is traditionally accompanied by a variety of side dishes that enhance its flavors and complement its richness.

Essential Basics

• Hot and freshly made corn tortillas, perfect for making tacos or dipping in the steaming consomé to absorb all its flavors.
• Fresh limes cut into quarters which, when squeezed over the birria, enhance its flavors and add a refreshing touch of acidity.

Sauces and Condiments

• Chile de árbol sauce prepared with toasted dried chilies, roasted garlic, and a touch of vinegar that provides the perfect level of heat.
• Traditional green sauce made with fresh tomatillos, serrano peppers, and aromatic herbs for a milder and brighter flavor.
• Pickled chilies marinated with spices that add an extra acidic and spicy touch to the dish.

Substantial Side Dishes

• Slow-cooked pinto beans simmered until reaching a creamy and comforting texture.
• Mexican red rice prepared with fresh tomatoes, golden garlic, and sautéed onion that absorbs the consomé flavors.
• Fresh guacamole or sliced avocado that provides a creamy and smooth texture.

Fresh Complements

• Finely chopped cabbage salad with shredded carrots and a touch of lime that balances the richness of the dish.
• Thinly sliced radishes that add a crunchy and slightly spicy touch to each bite.
• Pickled onions in vinegar and spices that add a unique acidic flavor and crunchy texture.

The combination of these accompaniments creates a complete culinary experience, where each element contributes different textures and flavors that complement the richness of birria.

Tips for Properly Storing Birria

Proper storage of birria is essential to maintain its flavor and quality. Here are the most important tips:

Initial Cooling

• Let the birria reach room temperature before refrigerating, but no more than 30 minutes to prevent bacterial growth.
• Spread the shredded meat on a large tray so it cools faster and more evenly.

Refrigerator Storage

• Store the meat and consomé in separate airtight containers.
• Keep the birria refrigerated for a maximum of 4-5 days for best quality.
• Preserve the meat in its own consomé to maintain juiciness.

Freezing

• Freeze the already cooled birria in portions of 1 pound of meat and 2 cups of consomé.
• Use airtight containers or special freezer bags.
• Frozen birria stays in good condition for up to 3-6 months.

Reheating

• Thaw in the refrigerator overnight, never at room temperature.
• Reheat over low heat in a pot, adding a bit of consomé if needed.
• If using microwave, heat in short intervals, stirring occasionally.

Additional Tips

• Never refreeze birria once it's been thawed.
• Label containers with the preparation date.
• Keep refrigerator temperature below 40°F (4°C).

Well-preserved birria will maintain its flavor and texture, allowing you to enjoy this traditional dish for longer.

Frequently Asked Questions (FAQs)

Q: What's the difference between goat birria and beef birria?

A: Birria was traditionally made with goat meat, but the beef version has become more popular in recent times. The main difference is that beef has a milder flavor and is easier to find, while goat provides a more intense and distinctive taste.

Q: Why do some recipes include beer or pulque?

A: The addition of beer or pulque in birria serves a dual purpose: it helps tenderize the meat thanks to its natural enzymes and adds a deeper flavor to the dish. Additionally, these fermented beverages help balance the acidity of the chiles and spices.

Q: How can you prevent the consomé from becoming bitter?

A: To avoid bitterness in the consomé, it's crucial to remove all seeds and veins from the dried chiles before toasting them, and not burn them during the toasting process. It's also important not to exceed the cooking time of the spices, especially cinnamon and cumin.

Q: Can birria be prepared a day ahead?

A: Yes, in fact, many consider that birria tastes better the next day, as the flavors have more time to develop and blend together. To preserve it, it should be completely cooled before refrigerating and stored in airtight containers, separating the meat from the consomé.