How to Make Birria!

feastingathome.com

Patrick Tam

3 lbs stew meat (beef, lamb or goat) cut into 1 to 2 inch pieces

1 tablespoon salt

pepper to taste

2 cups chicken or beef broth

4 d ried guajillo chile (see notes)

2 dried Pasilla chilies (optional)

1 to 2 tablespoon olive oil

1 large onion, diced

6 garlic cloves, roughly chopped

1 14-ounce can diced tomatoes, preferably fire-roasted (and juices) or 1 ½ cups fresh, diced tomatoes

3 tablespoons vinegar (white or apple cider)

1 tablespoon dried Oregano(or thyme)

2 bay leaves

½ teaspoon allspice

optional: 3-inch piece of orange zest ( ½ inch wide) use a veggie peeler

optional: (not traditional) 1 to 2 canned chipotle peppers or 2 to 3 tablespoons adobo sauce (from the can) for a smoky flavor.

1 tablespoon honey, or sugar

Toasted Whole Spices

1 small cinnamon stick (or see notes)

6 whole cloves (or see notes)

2 teaspoon coriander seeds

1 teaspoon cumin seeds

8 to 10 peppercorns

Optional Garnishes: Cilantro, Lime, chopped onions, radishes, cucumber, pickled onions, Hot Sauce, Mexican cheese, avocado, sour cream. Chipotle Mayo, Fresh Tomatillo Salsa

Serve with: Tortillas, Cilantro Lime Rice, Mexican Pinto Beans, Mexican Slaw

Directions at feastingathome.com

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