Birria
Ingredients
The sachet
-
4
whole
cloves
-
1
clove
garlic, peeled and smashed
-
¼
teaspoon
cumin seeds
-
8
whole
black peppercorns
The birria
-
to taste
salt
-
½
cup
water
-
2½
pounds
boneless beef chuck roast
-
as needed
corn tortillas (warmed)
-
as needed
minced onion
-
as needed
minced cilantro
-
as needed
lime wedges
-
as needed
Salsa de Birria
Instructions
- Make a sachet by laying cheesecloth on a flat surface, adding cloves, garlic, cumin seeds, and peppercorns, then tying with kitchen twine.
- Season the beef liberally with salt on all sides.
- Fill the bottom of a pot with 1-2 inches of water and add a steam insert, then place the seasoned beef on the steam insert.
- Add the sachet of spices, cover the pot, and bring the water to a simmer over medium-low heat.
- Steam the beef until tender and falling apart, about 4 to 5 hours, checking occasionally and adding more water if necessary.
- Remove the beef from the pot and shred the meat, discarding any fat or gristle.
- Transfer the shredded beef to a serving platter and serve with tortillas, onion, cilantro, lime wedges, and Salsa de Birria.
Nutrition Facts (estimated)
Servings
4 servings
Calories
520
Total fat
33g
Total carbohydrates
2g
Total protein
55g
Sodium
233mg
Cholesterol
196mg
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