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Mexican Stew (Birria)
Ingredients
- 4 x guajillo chiles
- 4 x ancho chiles
- 1 c. warm water
- 1 lb top round cubed for stew
- 1 lb baby back ribs cut 1" pcs
- 2 1/2 quart water
- 1 x onion
- 6 x garlic cloves
- 2 x fresh bay leaves
- 6 sprg thyme
- 1 Tbsp. grnd cumin
- 1 Tbsp. Mexican oregano Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. red wine vinegar
- 2 x garlic cloves
- 1 tsp grnd chile piquin
- 1/2 c. diced onion
- 2 x limes cut into wedges
- 1/2 c. minced cilantro Corn tortillas as accompaniment
Directions
- On warm griddle toast the ancho and gaujillo chile and submerge in warm water. Let chiles sit for 20 min. Remove from water and puree in blender with a c. of hot water. Set aside.
- In a deep Dutch oven, add in the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add in the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 min. To make sauce, puree the garlic, vinegar, and chile pwdr 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.
- This recipe yields 4 to 6 servings.
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