Birya: Mexican stew

Votes: 1

Time: 2 hours.
Complexity: easily
Servings: 4 - 6

Birya is a traditional Mexican stew made with several types of meat, simmered in a spicy sauce with chili peppers and other spices until tender and literally melts in your mouth. In Mexico, birya is most often prepared for holidays, family celebrations, and weddings, and thanks to its invigorating flavor, it's also a great hangover cure the next day. This recipe uses top round beef and spare ribs. Serve birya in deep bowls, sprinkled with chopped fresh onion and cilantro, and a drizzle of lime juice. Serve with corn tortillas and a sauce made with red vinegar, garlic, and chili pepper.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Meat

450 g top round steak, pounded
450 g pork ribs, removed from the loin, cut into 2.5 cm pieces.
4 guajillo chili peppers
4 ancho chilies
1 cup of hot water
2.5 liters of water
1 onion
6 cloves of garlic
2 fresh bay leaves
6 sprigs of thyme
1 tbsp. l. ground cumin
1 tbsp oregano

Sauce

0.5 cup red wine vinegar
2 cloves of garlic
1 teaspoon ground piquin chili

Topping

0.5 cup diced onion
2 limes, cut into wedges
0.5 cup chopped cilantro
Corn tortillas, for serving

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, pork, pork ribs, tortilla, guajillo pepper, ancho pepper, oregano, thyme, cumin, bay leaf, wine vinegar

Cooking the dish according to the recipe:

Toast the ancho and guajillo peppers in a hot skillet and place them in hot water. Let them steep for 20 minutes. Remove the peppers from the water and puree in a blender with 1 cup of hot water. Set aside.
In a deep saucepan, combine the beef and ribs, water, onion, and garlic cloves. Bring to a boil and simmer for 1 hour. Then add the bay leaf, thyme, chili pepper puree, cumin, oregano, salt, and black pepper and simmer for 30 minutes. To make the sauce, blend the garlic, vinegar, and chili powder in a blender.

Serve the birya in a large bowl, sprinkled with chopped onion and fresh cilantro, and a squeeze of lime juice. Serve with corn tortillas and a little sauce on the side.

Categories:

recipe / Dishes in a duck pan / Dinner / Main courses / Meat / Fast food / Tortilla Dishes / / Latin American cuisine / Mexican cuisine / Aaron Sanchez

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