Birria with Green Salsa and Birria Tacos

Ingredients

• 1 kg beef brisket (Season with salt and pepper and cut into large chunks; short ribs or another braising meat may be used instead.)
• salt (For seasoning the brisket and to taste in the salsa.)
• black pepper (For seasoning the brisket.)
• 0.25 cup lard (Any cooking fat may be substituted.)
• 10 guajillo chiles (Stemmed and seeded.)
• 2 ancho chiles (Large; stemmed and seeded.)
• tomatoes (Added to the pot with the onion and garlic; quantity not stated.)
• onion (Added to the chile pot; quantity not stated.)
• garlic (Added to the chile pot; quantity not stated.)
• water (Enough to cover the chiles, tomatoes, onion, and garlic; reserve 1 cup of the boiling liquid.)
• beef stock (Quantity not stated.)
• white vinegar (Quantity not stated.)
• ground cumin (Quantity not stated.)
• dried oregano (Quantity not stated.)
• black peppercorns (Quantity not stated.)
• chipotle chile (Quantity not stated.)
• adobo sauce (Use some of the adobo sauce; quantity not stated.)
• bay leaves (Quantity not stated.)
• 1 cinnamon stick
• 1 can canned tomatillos (The author specifies El Mexicano brand. Fresh tomatillos may be used if available.)
• 1 white onion (Chopped for the salsa.)
• 2 jalapeños or similar green chiles (The author used an unspecified similar green chile.)
• 0.5 cup coriander leaves and stems (Use in the salsa and finely dice additional coriander for the tacos as needed; the taco garnish quantity is not stated.)
• olive oil (A little, for seasoning and roasting the salsa vegetables.)
• garlic for salsa (Optional; use if desired. Quantity not stated.)
• onion for tacos (Finely diced; quantity not stated.)
• coriander for tacos (Finely diced; quantity not stated.)
• mozzarella (Quantity not stated.)
• corn tortillas (Quantity not stated.)

Steps

1. 1

   Season the brisket with salt and pepper, then cut it into large chunks.

2. 2

   Place the guajillo and ancho chiles in a pot and lightly toast them, taking care not to burn them.

3. 3

   Add the tomatoes, onion, and garlic to the same pot. Add enough water to cover everything, then boil for about 10 minutes.

4. 4

   Transfer the boiled chiles, vegetables, and liquid to a blender. Add 1 cup of the boiling liquid, the beef stock, white vinegar, cumin, oregano, black peppercorns, chipotle chile, and some adobo sauce.

5. 5

   Blend on high for a few minutes, until the sauce is completely smooth. Set the sauce aside.

6. 6

   Heat the lard in a large Dutch oven over high heat. Sear the seasoned beef on all sides, working in batches if necessary so the meat can brown properly.

7. 7

   Return all of the seared meat to the Dutch oven. Strain the blended sauce directly into the pot through a fine-mesh strainer, then discard the strained solids.

8. 8

   Add the bay leaves and cinnamon stick. Cover the Dutch oven with its lid.

9. 9

   Place the covered Dutch oven in a low oven at no more than 150°C and cook for at least 4 hours, or until the meat is fall-apart tender.

10. 10

    Serve the birria immediately, or refrigerate it first to make separating the fat from the liquid easier. Reserve the birria fat for the tacos.

11. 11

    For the green salsa, arrange the canned tomatillos, chopped white onion, jalapeños or other green chiles, salt, and a little olive oil on an oven tray. Keep the coriander aside for now.

12. 12

    Broil or grill the tomatillo and vegetable mixture until the tomatillos and vegetables are blistered.

13. 13

    Transfer the blistered vegetables to a blender. Add the coriander and the optional garlic, if using.

14. 14

    Blend the salsa on high until it reaches the consistency you prefer.

15. 15

    When ready to serve, reheat the birria. Remove the meat from the liquid and chop or shred it, then set it aside.

16. 16

    If the birria soup is too thick, loosen it with a little water.

17. 17

    Finely dice the onion and coriander for the taco garnish.

18. 18

    Heat a little of the reserved birria fat in a pan. Fry the corn tortillas briefly, just until they are soft and easy to work with.

19. 19

    Fill the softened tortillas with the shredded birria meat and mozzarella. Serve with the diced onion, diced coriander, birria soup, and green salsa.

Notes

The source does not specify quantities for several sauce ingredients, the bay leaves, salsa salt and oil, taco fillings, or the number of tortillas. It also does not specify the oven setting beyond a maximum of 150°C, so use a low oven at or below that temperature. Refrigeration before serving is optional but helps separate and reserve the birria fat.

Nutrition per serving

• main
• Mexican
• slow-cooked
• braised
• beef
• gluten-free
• tacos
• make-ahead