I have been meaning to make birria for a while and I finally managed to do so a couple of weeks ago. This is a Mexican stew usually made with goat or sometimes beef or lamb and cooked with chillies. I used a recipe from a book called The Art of Mexican Cooking by Diana Kennedy (https://www.amazon.co.uk/Art-Mexican-Cooking-Diana-Kennedy/dp/0307383253/ref=sr_1_1?crid=2EJVKUBKP14D5&dchild=1&keywords=diane+kennedy+mexican&qid=1612700577&sprefix=diane+kenne%2Caps%2C177&sr=8-1) for my inspiration but used different chillies, as I already had these at home. I include the basic recipe first, before providing a recipe on what do with leftovers and giving a vegetarian version.
Meat Birria Ingredients
500 g braising beef
500 g stewing beef
500 g lamb breast
5 dried guajillo chillies
3 dried habanero chillies
2 dried chille de arbol
1 tbsp chipotle paste
1/3 onion
3 garlic cloves
1/4 cup mild vinegar
2 whole cloves
9 whole peppercorns, ground
1/8 tsp oregano
1/8 tsp cumin seeds crushed
450g tomatoes broiled or 1 can tomatoes
3/4 cup water
Method
Chop the meat into even pieces. Set aside.
Toast the dried chillies for a couple of minutes on each side and remove from heat. Remove the stalks and get rid of the seeds from the chillies. Tear the flesh into strips and place in a heat proof bowl. Cover with boiling water and set aside to soak for 15 minutes. Drain and place the chillies in a blender with the onion, garlic, vinegar, the rest of the spices and the chipotle paste. Blend until smooth.
Rub the chilli paste into the meat pieces and leave to marinade, preferably overnight.
The next day, pour the water into the bottom of an oven proof dish. Place the meat in, cover and bake at 180 degrees C for 3 1/2 hours until tender and falling apart. Remove from oven and take the meat out. Shred the meat and set aside.
Place the liquid into a pot over the stove and add enough water to make the liquid up to 1 1/2 cup. Bring to a simmer and add the tomatoes. Continue cooking until everything is heated through. Serve in deep bowls, with the sauce poured over the meat and salsa.
To make the vegetarian option
1 portion of the chilli paste, as above.
1 head of cauliflower, divided into florets
1 bunch beetroot, washed, topped and tailed, then sliced
4 portobello mushrooms, sliced
450g tomatoes broiled or 1 can tomatoes
3/4 cup water
Method
Pour the water into the bottom of the pot. Layer the vegetables over the water. Pour over the chilli paste on top. Cover with a lid and cook until the vegetables are tender. Add the tomatoes and heat through. Serve with salsa and tortillas.
Using any leftover meat birria.
I had plenty of meat birria left over and decided to play around with it and created a lovely layered dish oozing with cheese.
Ingredients
1 portion birria meat with juices.
1 portion of re fried beans, either home cooked or ready made
4 large wholemeal tortillas
Grated cheese
Method
Heat the oven at 200 degrees C.
Oil a roasting small roasting tray and layer 3 of the tortillas to fully cover the bottom with some overhang down the sides. Set aside.
Heat through the re fried beans and add the birria into it. Cook until most of the liquid has evaporated. Turn off the heat. Pour the mixture into the tortilla covered baking dish. Sprinkle the cheese on top. Fold over the overhanging edges. Cover with the last tortilla and fold over the edges.
Bake until the tortilla is golden and crispy. Serve with favourite Mexican toppings.
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