Original Birria Recipe with a Smoky Twist
Yields: 6-8 servings Prep Time: 30 minutes Cook Time: 3-4 hours (slow cooker) or 1.5-2 hours (pressure cooker) Difficulty: Medium
Ingredients:
- Meat:
- 3 pounds goat meat (shoulder or leg), cut into 2-inch cubes
- Substitute: Beef chuck roast or lamb shoulder
- Dried Chiles:
- 4 guajillo chiles, stemmed and seeded
- 2 ancho chiles, stemmed and seeded
- 1 pasilla chile, stemmed and seeded
- 2 chipotle chiles (canned in adobo sauce)
- Substitute: Any combination of dried chiles for desired heat level
- Spices:
- 1 tablespoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground black pepper
- Substitute: Adjust spices based on preference
- Aromatics:
- 1 large white onion, quartered
- 4 cloves garlic
- 1-inch piece ginger, peeled and sliced
- Substitute: Shallots for onion, ginger powder for fresh ginger
- Liquids:
- 4 cups beef broth or water
- 1 cup apple cider vinegar
- 1/4 cup orange juice
- Substitute: Vegetable broth for beef broth
- Smoky Element:
- 1 tablespoon smoked paprika
- 1 teaspoon liquid smoke (optional)
- Substitute: Chipotle powder for smoked paprika
- Additional:
- 2 tablespoons olive oil
- Salt to taste
Things to avoid:
- Overcooking the meat: This will make it tough and dry.
- Not rehydrating the chiles properly: This will result in a grainy sauce.
- Skipping the toasting step: This will diminish the flavor of the spices.
- Adding too much liquid at once: This will dilute the flavors.
Instructions:
- Prepare the Chiles: Toast the dried chiles in a dry skillet over medium heat until fragrant, turning occasionally to prevent burning. Be careful not to over-toast, or they will become bitter. Place the toasted chiles in a bowl and cover with hot water. Let them rehydrate for 20-30 minutes until softened.
- Blend the Sauce: Drain the rehydrated chiles and discard the soaking water. Combine the chiles, chipotle chiles (with some adobo sauce), onion, garlic, ginger, apple cider vinegar, orange juice, and 1 cup of beef broth in a blender. Blend until smooth. You may need to add more broth to achieve a pourable consistency.
- Brown the Meat: Season the goat meat with salt and pepper. Heat olive oil in a large Dutch oven or pot over medium-high heat. Brown the meat on all sides until golden brown. Work in batches if necessary to avoid overcrowding the pot.
- Combine and Simmer: Pour the chile sauce over the browned meat. Add the remaining beef broth, cumin, coriander, oregano, cloves, cinnamon, black pepper, smoked paprika, and liquid smoke (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 3-4 hours (slow cooker) or 1.5-2 hours (pressure cooker), or until the meat is very tender and easily shreds.
- Shred and Serve: Once the meat is cooked, remove it from the pot and shred it using two forks. Skim any excess fat from the sauce. Return the shredded meat to the sauce and stir to combine. Taste and adjust seasoning as needed.
Serving Suggestions:
- Serve with warm corn tortillas, chopped onions, cilantro, lime wedges, and your favorite salsa.
- Use the birria for tacos, quesadillas, burritos, or even as a topping for nachos.
- Enjoy with a side of Mexican rice, refried beans, or a simple salad.
Alternative Ingredients:
- If you don’t have goat meat, you can use beef chuck roast or lamb shoulder.
- You can adjust the heat level by using different types of dried chiles.
- If you don’t have fresh ginger, you can use ginger powder.
- For a vegetarian option, you can use jackfruit or mushrooms instead of meat.
Remember: The key to a delicious birria is to cook it low and slow until the meat is incredibly tender. Don’t rush the process, and enjoy the rich and flavorful results!