Our Mighty Mexican Birria Recipe
Take your tastebuds to South America with our Original Mexican Birria Recipe made with our Angus Beef Brisket Point End, delivered conveniently to your door. Birria is a traditional Mexican dish that originates from the state of Jalisco, known for its rich flavours and tender meat. Whether making with traditional beef or making it alternatively with lamb or pork, birria is the perfect choice to satisfy your taste buds.
The savoury Mexican stew is made with tender and slow-cooked meat, seasoned with a combination of aromatic spices and chillies. Make it today and enjoy its vibrant red colour and intense flavour profile. Use it as a filling for tacos for a taste of Mexico.
1kg Angus Beef Brisket
3 dried chillies, stemmed and seeded
1 large onion
3 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon ground cinnamon
Salt and pepper
2 tablespoons vegetable oil
2 cups beef broth
½ teaspoon ground cloves
½ teaspoon ground cumin
Salt, to taste
Soft taco shells
Thinly sliced radishes
- In a bowl, soak the dried chillies in hot water for about 15-20 minutes until softened. Reserve the soaking liquid.
- In a blender, combine the soaked chillies, chopped onion, garlic, ground cumin, dried oregano, ground cinnamon, salt and pepper. Blend until you have a smooth paste. If needed, add a bit of the reserved soaking liquid to help with blending.
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Add the brisket and brown on all sides. Remove the meat and set it aside.
- In the same pot, add the chilli paste and cook for about 5 minutes, stirring frequently. This will help develop the flavours of the spices and chillies.
- Return the seared meat to the pot and add enough liquid to cover the meat. Bring to a simmer, then reduce the heat to low. Cover the pot and let the birria simmer for 3 or 4 hours, or until the meat is tender and easily shreds with a fork.
- In a separate pot, prepare the consommé by combing the reserved chilli soaking liquid, beef broth, ground cloves, ground cumin and salt. Bring to a simmer and let it cook for about 20-30 minutes.
- Once the meat is tender, use two forks to shred it directly in the pot.
- To serve, ladle the flavorful consommé into bowls. Place the shredded meat onto warmed tacos and top with chopped onion, cilantro, radishes and cheese. Serve with lime wedges on the side.
Slow cooked brisket and the Birria sauce is a perfect combination as we approach spring. Make an order now.