Birria

Ingredients

• Tomate x10

• Onion x1

• Garlic x10

• 1 tbsp of Allspice

• 1 tbsp full black pepper

• 1/2 tbsp cumin seeds (or ground)

• 1 tbsp dry thyme

• 1 tbsp dry oregano

• A piece of cinnamon

• Bay leaves x3

• Optionally, add some toasted coriander seeds

• Chile Guajillo clean x8

• Chile Ancho clean x5

• Optional you could add a couple of clean chile de árbol if you want it a bit more spicy
• We are adding spicy salsa later, so this step is truly optional just for the flavor of the consome itself

• 2 tbsp white vinegar

The Meat (It could vary, but rib is a good choice)

• Add salt to the meat

• Let it rest a while

• Seal the meat in high heat with some oil
• We are looking for some color

• Add the beef to the consome.

The consome

• Add 2 lt of water and put everything in a pot to boil for 5-10 mins
• Optionally you can replace water or part of the water with some beef stock

• Blend everything

• Add the blend to more water (like the size of your pot, leaving some space for the meat)

• Add 2-3 tbsp of thick salt

• Cook for 2-3 hours (or 50 mins in a pressure cooker)
• Add more water in the middle if necessary

• Remove the meat

• Add more salt to the console if needed

• Strain the consome

Salsa (you can make whatever salsa you prefer, this is a suggestion)

• Chiles pasilla x2

• Chiles de árbol x10

• Tomatillos x10

• Boil for 3 mins and let it rest for another 10 mins

• Add everything to a blender with garlic x3 and onion x1/4

• Add salt and black pepper

• Blend everything

After cooking

• Optional if you have time but let the consome rest in the freezer to separate the fat

• Put some corn tortillas in a comal

• Add some fat to the comal

• Add some Oaxaca cheese
• Confession, in my darkest moments I added mozzarella because I couldn’t find Oaxaca cheese and it works, not the best but it’s better than nothing

• Add some meat

• Close the tacos

Companions

• Get some consume and add some chopped cilantro and onion

Inspiration