Birria
Slow-cooked stew of braised meat, chiles, and warm spices, traditionally served as a consommé dip. The meat becomes tender and shreds easily; the broth is rich and deeply flavored.
Ingredients
Method
Pat beef dry with paper towels. Arrange onion quarters and garlic cloves in the bottom of a slow cooker or large Dutch oven.
In a small bowl, combine cumin, oregano, chili powder, salt, and black pepper. Set aside.
Layer beef chunks over the onions and garlic. Sprinkle the spice mixture evenly over the meat.
Pour beef broth over the meat until it is nearly submerged. Stir in tomato paste and apple cider vinegar. Add bay leaves.
Cover and cook on low for 6–8 hours (or on high for 3–4 hours) until the meat shreds easily with a fork and the broth is deeply flavored.
Remove meat using tongs and set aside. Strain the broth through a fine sieve into a separate pot, pressing solids gently. Discard solids. Skim fat from the broth if desired (or leave for richness).
Shred the cooled meat with two forks. Return shredded meat to the broth or serve separately, allowing diners to dip warm tortillas in the consommé and top with meat, cabbage, and lime.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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