Homemade Beef Birria

Melissa Veytia
Did you know that birria originates from Jalisco? It is said that during the colonial period, due to an excess of livestock, the Spaniards began to give goats to the indigenous people. They, with their culinary methods, started to cook this animal underground, accompanied by a marinade.This delicious Homemade Beef Birria recipe is adapted to be very easy to cook. It will turn out very juicy and will be ideal for a taco feast.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 6 ancho chiles, deveined, cleaned, and soaked, for the marinade
  • 4 guajillo chiles, deveined, cleaned, and soaked, for the marinade
  • 4 cascabel chiles, deveined, cleaned, and soaked, for the marinade
  • 1/2 white onions, cut into pieces for the marinade
  • 1 cup white vinegar, for the marinade
  • 5 cloves garlic, cut into pieces for the marinade
  • 1 stick cinnamon, roast
  • 1/2 tablespoons cumin, roast
  • 1/2 tablespoons black pepper, roast
  • 2 teaspoons oregano, roast
  • 2 cloves, roast
  • 2 kilos beef, with bone and fat cut into pieces
  • 2 cups tomato sauce
  • 1 pinch salt
  • onion, finely chopped, for garnish
  • fresh cilantro, finely chopped, for garnish
  • corn tortillas, for garnish
Preparation
4h
1h 30 mins
Low
  • Preheat the oven to 200°C.
  • For the marinade adobo, blend all the ingredients until you get a smooth sauce.
  • Marinate the beef with the previous mixture for 4 hours in the refrigerator.
  • In a pressure cooker, cook only the meat for 40 minutes or until tender. Reserve the marinade.
  • Remove the cooked meat and place it in the reserved marinade container. Mix very well and bake for 30 minutes or until browned. Turn occasionally during cooking to integrate the juices and achieve a good browning.
  • Remove the meat from the container and set aside. To the same cooking container, add the tomato broth and mix with the remaining juices. Return to the oven for 20 minutes to cook the broth.
  • Serve the meat in a deep plate with the broth, accompanied by cilantro and chopped onion. Serve with corn tortillas.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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