The Birria is one of those succulent dishes of stewed meat that are part of Mexican cuisine. A stew with lamb meat, pork and veal with many spices and an intense flavor. The traditional Guadalajara Birria is cooked in a land oven but here we teach you to cook it with a normal stove, so do not scare yourself from the complex of this recipe and learn to prepare the authentic Birria of Guadalajara.
| 🚻 15 Diners | 🕘 8h | 🍵 Main | 🤯 Difficult Distinction |
| Ingredients to make Guadalajara Birria: |
| 1 pinch of pepper ¾ kilogram of lamb rib 4 units of cloves of smell 1 tablespoon of salt ¼ teaspoon of oregano ¼ teaspoon of cumin ¼ cup of vinegar 6 cloves of garlic roasted ½ unit of medium onion roasted 1 can of tomato puree ½ ½ finely minced onion cup |
| ADDITIONAL CHARACTERISTICS: Average, spicy, stewed cost, |
Ingredients to make Guadalajara Birria:
1. To prepare the berry we will begin by enlisting all the ingredients. First treat the meat, for this, make straws with a sharp knife in all the pieces and spread with salt. Then, go all the peppers and soak in warm water until they soften.
2. drain the chiles and crush along with all the ingredients (except the tomato puree and the onion cut) in a blender or itch everything, to form a thick paste. Try and correct the seasoning if necessary.
3. To continue preparing the guadalajara beat, spread all the meat pieces with the pasta prepared previously, wrap it in plastic and let stand for at least 3 hours. Spread all the meat, you can use film paper or if you have at hand you can also use maguey or banana leaves.
4. The Birria must be made in barbecue, that is, in a hole on Earth, but it can be done on the stove placing a large and thick pan with a cup of water in the background; A grill is placed where the meat will be put so that it does not touch the water.
5. The saucepan is covered by sealing it around the lid with a dough made of flour and water, you can use cornmeal. Prepare this thick dough to look good at the saucepan. Let cook over low heat for 3 and a half hours, constantly monitoring that there is water in the background.
6. It is uncovered, the meat is passed to the source where the Birria is going to serve keeping it in heat and reserves. If the cooking had released a lot of fat, it is removed from the broth with the help of a strainer, if you see that there is very little broth you can add some water.
7. Recover the meat and sauté everything with the tomato puree, add the broth and let it reduce cooking for about 20 more minutes. When the Guadalajara Birria is ready, it serves the meat bathed in sauce with the chopped onion on top and accompanies with corn tortillas and beans.
