Jalisco-Style Birria

Ingredients

• 2 ancho chilies (de-seeded and roasted)
• 4 guajillo chilies (de-seeded and roasted)
• 6 garlic (medium cloves)
• 1 tsp cumin
• 10 allspice berries (allspice berries)
• 4 cloves
• 1 tbsp oregano
• coarse salt (as needed)
• 2 kg beef shank (beef shank)
• 0.5 onion
• 0.5 cup white vinegar

Steps

1. 1

   Clean the meat in water with coarse salt and let it rest for a moment.

2. 2

   De-seed all the chilies and roast them.

3. 3

   Place them in the blender along with the garlic, onion, cumin, allspice berries, cloves, oregano, and the white vinegar.

4. 4

   Blend until a smooth sauce forms.

5. 5

   Rinse the meat thoroughly, coat it with the sauce, and let it rest in an airtight container overnight.

6. 6

   The next day, place the marinated meat in a roasting pan and cover with aluminum foil.

7. 7

   Set the oven temperature to 180ºC; once hot, place the covered meat inside.

8. 8

   Check the cooking every half hour and baste the meat with its own juices; if necessary, add broth to prevent it from drying out.

9. 9

   Cook for 4 to 5 hours or until it shreds easily.

Notes

The total time includes overnight marination. If the meat becomes too dry during roasting, add a little beef broth to the pan.

Nutrition per serving

• main
• Mexican
• slow-cooked
• beef
• dinner
• traditional