Try this delicious birria with esquites, as it is an ideal dish for a rainy afternoon or a gathering with friends. Don't think twice and treat your family with this easy and quick recipe to prepare.
3 guajillo chiles, rehydrated, seedless and veinless
1 ancho chile, rehydrated, seedless and veinless
4 árbol chiles, rehydrated, seedless and veinless
2 cascabel chiles, rehydrated, seedless and veinless
1/4 cups Salsa Huichol® hot sauce
4 tomatoes, roasted
1/2 onions, roasted
2 cloves garlic, roasted
1/2 cups water
1/2 teaspoons ground cumin
2 cloves
1 teaspoon oregano
1 kilo beef shank
1 kilo beef chump, In medium pieces
salt
water
2 tablespoons butter
1/2 cups onion, finely chopped
1 clove garlic, finely chopped
4 cups corn kernel
4 cups water, to cook the corn
1 sprig epazote
salt
Salsa Huichol® hot sauce, for accompanying
onion, finely chopped, for garnish
cilantro, finely chopped, for garnish
lime, for accompanying
Preparation
1h 10 mins
1h 40 mins
Low
Blend the guajillo pepper, ancho pepper, árbol pepper, cascabel pepper, Salsa Huichol® Picante, roasted tomato, roasted onion, garlic, water, cumin, clove, and oregano for 5 minutes or until a smooth sauce is obtained.
Place the spine in a bowl and cover with the previously blended sauce and salt. Let marinate for 1 hour.
Place the meat in a pot, cover with water, cover the pot, and cook for 1.5 hours. Then, remove the meat and shred it. Set aside.
Melt the butter in a pot and cook the onion and garlic for 5 minutes. Add the corn, cover with water, add the epazote, season with salt, and cook for another 40 minutes or until the corn is tender. Set aside.
To serve the birria with esquites: Place the esquites in a cup, add a bit of birria, garnish with onion and cilantro, then add some of the birria broth, a bit of lime, and finally, a little bit of Salsa Huichol® Picante.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?