Jalisco is a large and heavily populated Mexican state. It includes Guadalajara (Mexico’s 2nd biggest city) as well as Puerto Vallarta on the coast. Birria is traditionally pit-roasted goat or beef, since I don’t have a pit I braised the meat. We chose beef here but if you can acquire goat I hear it taste better than the beef. I used brisket but short ribs will work as well. Birria is served either wet (meat in a thick soup or stew) or dry (with a consommé on the side). Add some tortillas, refried beans, and fresh salsa and you are eating Jalisco-Style. I think. True Jalisco or not, it’s good. 

INGREDIENTS:

• 2 ancho chiles, stemmed and seeded
• 1 cascabel chile, stemmed and seeded
• 2 guajillo chiles, stemmed and seeded
• 1 1/2 lbs beef brisket or beef ribs, cut into 2″ pieces (most fat trimmed but not all)
• 1 small white onion, halved
• 3 garlic cloves, chopped
• 1 bay leaf
• 3 fresh thyme sprigs
• 1 teaspoon dried Mexican oregano
• 1 teaspoon ground cumin
• 1/4 cup red wine vinegar
• 1/4 cup chopped cilantro, for garnish
• 1 lime, cut into wedges, for serving
• salt to taste
• fresh ground black pepper to taste
• corn tortillas

PREPARATION:

1. Bring 2 cups of water to a boil. In a dry cast-iron skillet, toast the chiles over medium low heat for 2 minutes, or until fragrant. Turn them and shake the pan so they don’t scorch. Put the toasted chiles in a bowl, cover with the boiling water, and let them soak until softened and reconstituted, about 20 minutes. Put the chiles, along with their soaking water, in a blender and purée until completely smooth. Work in batches if necessary.

2. Put the beef in a large, deep Dutch oven. Add the onion, garlic, herbs, spices and vinegar. Then add 3 quarts of water and the chile purée. Cover and simmer over medium-low heat for 2 hours, or until the meat is very tender and falling off the bone. Simmer uncovered, for 10 more minutes or so to reduce the liquid slightly. Ladle the birria into large serving bowls and garnish with the cilantro and lime. Serve with warm tortillas.

Serves 6

Heat Factor

Photo courtesy of mmmyoso