A feast for the eyes and then some.
Birria
Chef Stephanie Banyas
10-12
25 minutes
5 hours
Latin American
Main Dishes
When a recipe calls for "toasting" dried chilies, what they mean is, remove the stems, shake out any seeds, and heat in a dry skillet for 15-30 seconds on each side. The aim is to warm the oils in the chilies so their heat and flavor can better meld with the dish.
Ingredients
3 dried ancho chiles, toasted, stems and seeds removed
3 dried guajillo chiles, toasted, stems and seeds removed
5 dried chiles de arbol, toasted, stems and seed removed
¼ cup Spice Rub
6 lbs brisket, fat cap left on but extra fat trimmed, cut into 3” chunks
Kosher salt and pepper, to taste
- 1 large Spanish onion, coarsely chopped
- 8 large cloves garlic, smashed
15 oz canned fire-roasted tomatoes
3 quarts beef stock, plus more to thin the consommé after cooking.
- ¼ cup apple cider vinegar
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- 3 cinnamon sticks
- 12 black peppercorns
- 12 whole coriander seeds
- 12 whole cumin seeds
- 6 whole cloves
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Toasted corn tortillas
- Finely diced white onion
Chopped cilantro
Directions
Toast your chilies. Once toasted, put them in a bowl and cover with boiling water. Let sit while you sear your meat.
Season the meat aggressively all over with salt, pepper, and spice rub, rubbing it in to make sure that it adheres. Let sit for at least 15 minutes (and up to 4 hours) in the refrigerator.
When the meat is ready, Preheat your oven to 325°F. Heat oil in rondeau (or similar wide pan with high sides) until it shimmers. Sear meat on all sides until golden-brown.
Remove to a sheet pan lined with paper towels. Wipe out pan with paper towels so no burnt spice taste or residue left in pan. Add a few more tablespoons of oil and repeat the process until all the meat is browned. Wipe out pan.
Add onion and garlic and sauté until golden. Add tomatoes and cook until the volume is reduced by half. Add stock, vinegar, cinnamon sticks, peppercorns, coriander, cumin seeds and cloves.
Bring to a boil, add meat, bring back to boil. Cover tightly with foil and lid and braise until the meat is fork-tender, ~3½ - 4 hours.
Remove meat to a bowl, cover and let rest. Blend the cooking broth in blender or food processor, seasoning with salt and pepper to taste. Let cool and skim fat off.
When ready to serve, shred meat into bite-size pieces, put in pan and cover with some of the consommé to keep moist. Keep remaining consommé for dipping.
Serve with tortillas, onion, and cilantro.