Birria Mandilona

90 mins
Serves 1
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Directions

  1. 1Season tough cuts of beef, like short ribs and chuck, with salt.
  2. 2Season tough cuts of beef, like short ribs and chuck, with salt.
  3. 3Season tough cuts of beef, like short ribs and chuck, with salt.
  4. 4Sear the salted beef in lard until browned, then remove from the pot.
  5. 5Sear the salted beef in lard until browned, then remove from the pot.
  6. 6Sear the salted beef in lard until browned, then remove from the pot.
  7. 7Chop chile guajillo, chile ancho, and chile morita.
  8. 8Chop chile guajillo, chile ancho, and chile morita.
  9. 9Chop chile guajillo, chile ancho, and chile morita.
  10. 10Toast the chopped chiles in the same pot until fragrant, then remove.
  11. 11Toast the chopped chiles in the same pot until fragrant, then remove.
  12. 12Toast the chopped chiles in the same pot until fragrant, then remove.
  13. 13Fry guaje tomatoes in the pot until their skin is charred.
  14. 14Fry guaje tomatoes in the pot until their skin is charred.
  15. 15Fry guaje tomatoes in the pot until their skin is charred.
  16. 16Add onion and garlic to the pot and fry.
  17. 17Add onion and garlic to the pot and fry.
  18. 18Add onion and garlic to the pot and fry.
  19. 19Add spices: oregano, cumin, marjoram, Tabasco pepper, and cinnamon.
  20. 20Add spices: oregano, cumin, marjoram, Tabasco pepper, and cinnamon.
  21. 21Add spices: oregano, cumin, marjoram, Tabasco pepper, and cinnamon.
  22. 22Return the toasted chiles to the pot with the fried vegetables and spices.
  23. 23Return the toasted chiles to the pot with the fried vegetables and spices.
  24. 24Return the toasted chiles to the pot with the fried vegetables and spices.
  25. 25Cover the mixture with water and boil for 10 minutes.
  26. 26Cover the mixture with water and boil for 10 minutes.
  27. 27Cover the mixture with water and boil for 10 minutes.
  28. 28Blend the mixture until incredibly smooth.
  29. 29Blend the mixture until incredibly smooth.
  30. 30Blend the mixture until incredibly smooth.
  31. 31Strain the blended sauce.
  32. 32Strain the blended sauce.
  33. 33Strain the blended sauce.
  34. 34Place the seared beef in a pressure cooker, cover with the strained sauce and more water.
  35. 35Place the seared beef in a pressure cooker, cover with the strained sauce and more water.
  36. 36Place the seared beef in a pressure cooker, cover with the strained sauce and more water.
  37. 37Cook under pressure for 1 hour and a half.
  38. 38Cook under pressure for 1 hour and a half.
  39. 39Cook under pressure for 1 hour and a half.
  40. 40Once cooked, the bones should easily separate from the meat; shred the meat.
  41. 41Once cooked, the bones should easily separate from the meat; shred the meat.
  42. 42Once cooked, the bones should easily separate from the meat; shred the meat.
  43. 43Use the birria's fat to heat a flour tortilla with Chihuahua cheese and shredded birria until the cheese melts.
  44. 44Use the birria's fat to heat a flour tortilla with Chihuahua cheese and shredded birria until the cheese melts.
  45. 45Use the birria's fat to heat a flour tortilla with Chihuahua cheese and shredded birria until the cheese melts.
  46. 46Serve the quesabirria with fresh cilantro, raw onion, and a squeeze of lime.
  47. 47Serve the quesabirria with fresh cilantro, raw onion, and a squeeze of lime.
  48. 48Serve the quesabirria with fresh cilantro, raw onion, and a squeeze of lime.
  49. 49Serve a generous bowl of consomé with more birria and vegetables for dipping the quesabirria.
  50. 50Serve a generous bowl of consomé with more birria and vegetables for dipping the quesabirria.
  51. 51Serve a generous bowl of consomé with more birria and vegetables for dipping the quesabirria.

Ingredients

  • carne dura (costilla y aguja de res)
  • carne dura (costilla y aguja de res)
  • carne dura (costilla y aguja de res)
  • sal
  • sal
  • sal
  • manteca
  • manteca
  • manteca
  • chile guajillo
  • chile guajillo
  • chile guajillo
  • chile ancho
  • chile ancho
  • chile ancho
  • chile morita
  • chile morita
  • chile morita
  • tomates guaje
  • tomates guaje
  • tomates guaje
  • cebolla
  • cebolla
  • cebolla
  • ajos
  • ajos
  • ajos
  • orégano
  • orégano
  • orégano
  • comino
  • comino
  • comino
  • mejorana
  • mejorana
  • mejorana
  • pimienta Tabasco
  • pimienta Tabasco
  • pimienta Tabasco
  • canela
  • canela
  • canela
  • agua
  • agua
  • agua
  • tortilla de harina
  • tortilla de harina
  • tortilla de harina
  • queso Chihuahua
  • queso Chihuahua
  • queso Chihuahua
  • cilantro crudo
  • cilantro crudo
  • cilantro crudo
  • cebollita cruda
  • cebollita cruda
  • cebollita cruda
  • limoncito
  • limoncito
  • limoncito

Equipment

olla a presióncuchillolicuadoracoladorsartén

Tips

  • Seal the meat with salt in lard.
  • Toast chiles quickly to avoid burning.
  • Sauté vegetables until skin is charred.
  • Boil chiles and spices for 10 minutes before blending.
  • Strain the blended sauce for a smoother texture.
  • Cook in a pressure cooker for 1 hour and a half for tender meat.
  • Use the birria fat to heat tortillas for quesabirrias.