Birria Barbacoa

alexandra romero
alexandra romero
Barbacoa and birria are two iconic dishes from Mexico. The former is prepared using a special technique that has been adapted to homes to continue enjoying its flavor. Together, they make a very special dish, with a mix of techniques and flavors that you won't be able to resist, so you can't miss this birria barbacoa recipe.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • vegetable oil
  • 1 cup onion, cut into quarters
  • 10 cloves garlic, peeled
  • 8 tomatoes
  • 2 ancho chiles
  • 4 guajillo chiles
  • 3 árbol chiles
  • 1 tablespoon cumin
  • 1 tablespoon ground oregano
  • 3 bay leaves
  • 1 avocado leaves
  • 1/4 cinnamon sticks
  • 1/4 cups white vinegar
  • 1 1/2 cups water
  • salt
  • black peppercorn
  • 800 grams beef shank
  • 1 kilo beef rib
  • 1 cup carrot, cut into medium cubes
  • 2 cups chickpeas
  • 5 bay leaves
  • 1/2 onions, in quarters
  • 1/2 heads garlic
  • salt
  • water
  • corn tortillas, for serving
  • lime, cut into quarters, for serving
  • onion, finely chopped, for garnish
  • cilantro, finely chopped, for garnish
Preparation
1h 20 mins
1h
Low
  • Heat enough oil in a deep skillet over medium heat, cook the onion and garlic until they become shiny, then add the tomatoes and cook until they break down, then add the cumin, thyme, oregano, cinnamon, bay leaves, árbol chili, guajillo chili, ancho chili, white vinegar, and finally a little water to help soften all the ingredients. Let it cool a bit.
  • Blend the previously cooked ingredients to make the adobo, pour into a bowl, add the chambarete, the rib, and let marinate in the refrigerator for 1 hour.
  • Pour water into a pressure cooker for a double boiler and place a layer of chickpeas, a layer of onion, bay leaves, carrot, the double boiler apparatus, and place the meat pieces on aluminum, then season with salt, cover the pot, and cook for 50 minutes.
  • Remove the pieces of meat from the pressure cooker and shred the birria barbacoa. Set aside.
  • Serve the broth with the chickpeas and carrot on a plate and serve the shredded birria barbacoa separately. Accompany with onion, cilantro, tortillas, and limes.

Nutritional Information

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