Welcome to Paulina Cocina! Today we are going to prepare a Meat that melts in your mouth, moderately spicy, a spicy broth with just the right amount of fat and a lot of Mexican flavor. Did you see how your mouths are already watering? It is the effect nothing
The cool days continue in these parts and it really seems that there is nothing better than this type of stew. But it is a Mexican food that is eaten with very high temperatures. Because? Because these foods are so delicious that you can’t say no to them, no matter the temperature.
About the birria of nothing
The new has its roots in the state of Jalisco Mexico. It is believed that its origin dates back to colonial times, when the Spanish colonizers introduced livestock farming to the region. The new It became a popular dish in celebrations and festivities, and its tradition has been passed down from generation to generation.
A traditional Mexican food
This is a traditional dish that is made using mainly beefalthough it is also common to find variants of this recipe with other types of meat, such as borrego (lamb meat) and chivo (goat meat). The most popular and widespread version is birria de res.
For this type of newcuts of beef are selected that are suitable for long, slow cooking, ensuring that the meat becomes tender and juicy. The cuts of beef typically used for birria are those that contain a good amount of fat intramuscular and collagen, such as skirt, chamorro and breast.
What cut of meat are used?
The new It is a dish that is made using different cuts of beef, specifically those that are ideal for slow and long cooking. Although this can be prepared with various cuts of meat, some of the most common include skirt, chamorro, and brisket.
The skirt is a cut of meat which comes from the ventral part of the animal, specifically the chest and abdomen area. This cut contains an adequate amount of fat and collagenmaking it a great popular choice for this recipe.
Chamorro is the cut of the leg and calf, which also contains a good amount of connective tissue that breaks down during slow cooking, resulting in tender and flavorful meat.
The brisket is another cut used; It comes from the pectoral area and is known for its fat content, which melts during cooking to add juiciness and flavor to the birria.
Features of the birria recipe
The nothing It is an iconic dish of Mexican gastronomy that combines the juiciness of beef with a mixture of spices and chilies that give it an unmistakable flavor. This recipe involves slow and careful cooking to achieve a tender and succulent texture.
Traditionally, if marinate the meat with a mixture of spices such as cumin, cinnamon and cloves, as well as dried chiles such as guajillo and ancho. This blend imparts its characteristic deep red color and spicy touch.
The seasonings in this recipe
Condiments play a central role in the preparation of the nothing, infusing the meat with a rich blend of flavors that set it apart. Spices such as cumin, oregano, cinnamon and clove are combined with dried chiles, such as guajillo and ancho, to create a unique and distinctive flavor base.
Once marinated, the beef is simmered for hours to allow the flavors to blend and fully develop. The result is a crumbly, flavorful meat that melts in your mouth.
What is birria broth?
Birria broth, an essential component of the gastronomic experience of the nothingis a tasty and comforting liquid obtained during the cooking process of meat.
As the nothing Slow cooked, the juices and flavors of the meat combine with the spices and chiles, creating a deeply aromatic and delicious broth. This broth is a complementary element that is often served alongside the meat and is an integral part of the experience of enjoying birria de res.
The nothing It is typically served with hot tortillas, chopped onion, cilantro and lemon, and in some variants, it is presented with consommé, a rich soup made with the cooking juices of the meat.
4 facts about birria in Mexican tradition
- Variety of Presentations: This preparation can be enjoyed in different ways. In addition to the main dish of shredded meat, it can be served as tacos, tortas (Mexican sandwiches), and quesadillas. This has allowed birria to adapt to different tastes and culinary occasions.
- Consumption Ritual: In Mexico, especially in the Jalisco region, birria is a dish that is often consumed on weekends, especially on Saturday and Sunday mornings. Families and friends gather to enjoy this dish, accompanied by tortillas, which is the dough for tacos, onion, cilantro, lemon and broth.
- Fusion of Traditions: This is a dish resulting from an interesting fusion of ingredients and techniques. It combines indigenous, Spanish and African influences. Dried chiles, which add flavor and color, are an example of how native ingredients were mixed with elements brought by African colonizers and slaves.
- Wide Popularity: As Mexican cuisine has gained international recognition, birria de res has also captured the attention of food lovers around the world. Restaurants and food stalls in several countries offer their own version of birria.
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Beef birria recipe
Yield: 6 servings
Preparation time: 4 hours
Ingredients
- 1 kg of beef
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 cloves of garlic
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon ground cloves
- 4 cups beef broth (or water)
- Salt to taste
How to make beef birria
- Clean the guajillo and ancho chiles well. Open them and put them in a bowl with hot water to hydrate for 15-20 minutes. Drain and reserve the water.
- Place the hydrated chilies, garlic cloves, cumin, oregano and ground cloves in a blender. Add a little of the chili soaking water and blend until you obtain a smooth paste.
- In a large bowl, place each piece of meat and spread it with the chili and spice paste. Cover the container and refrigerate for 2 hours or overnight.
- In a large pot, heat a little oil over medium heat. Sear the meat pieces until they are evenly browned.
- Add the beef broth (or water) and a little salt. Bring to a boil, reduce heat to low, and cover pot. Cook for 2-3 hours until the meat is tender and falls apart easily.
- Serve the hot beef birria on individual plates, accompanied by warm tortillas, chopped onion, cilantro and lemon.
Source: www.paulinacocina.net
