Slow simmered beef neck shreds into tender bites perfect for classic birria or to be used for delicious quesabirria tacos!
Contents
Tender and meaty Mexican Birria, or birria de res, is a must-try no matter where you live. With incredible flavor from the chilis, this traditional Mexican meat stew simmers low and slow for hours to coax out every bit of savoriness. You don’t have to be a culinary wiz to make this recipe – try it, and impress everyone!
Ingredients
For the chili paste:
- ▢ 4 – 5 New Mexico Chilies
- ▢ 4 – 5 Guaillo Chilies
- ▢ 3 – 4 Arbol Chilies
- ▢ 2 – 3 cups Water
- ▢ 1 tbsp Vinegar
- ▢ Salt to taste
- ▢ 1 tbsp Cumin
- ▢ 1/4 cup water
For the birria
- ▢ 4.5 lbs Beef neck
- ▢ 2 tbsp Salt
- ▢ 2 tbsp oil
- ▢ ¼ cup red wine
- ▢ 1 Onion
- ▢ 4 – 6 Garlic cloves
- ▢ 2 Bay leaves
- ▢ 1 tbsp Cumin
- ▢ 1 tbsp Oregano
- ▢ 1 tsp Thyme or 3 sprigs fresh thyme
- ▢ 1 tsp Paprika
- ▢ 1 tsp Ancho chili powder
- ▢ 3 – 4 tbsp Chili paste
- ▢ 1 qt Water*
Garnish
- ▢ onion minced
- ▢ Cilantro chopped
- ▢ Jalapeno stemmed, seeded and minced or sliced into rings
- ▢ Radish sliced into thin slivers
- ▢ Lime sliced into wedges
Instructions
Make the chili paste
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Preheat a large Dutch oven over low heat and add the chilies to toast them.4 – 5 New Mexico Chilies, 3 – 4 Arbol Chilies, 4 – 5 Guaillo Chilies
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Toast the chilies, turning as needed for 1 to 2 munutes.
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Remove from heat.
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Remove seeds and stems
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In a small pot, bring the water to a boil.2 – 3 cups Water
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Rehydrate the chilies by pouring the boiling water over them in a large bowl.
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Allow to sit for 30 minutes.
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Strain the chilies with a mesh strainer. Discard the liquid.
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Place chiles in a food processor with vinegar.1 tbsp Vinegar
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Add the salt and cumin.Salt, 1 tbsp Cumin
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Pulse until smooth, adding a tablespoon of oil and a tablespoon of water as needed to make a maste like texutre.1/4 cup water
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Scrape down sides s needed to make sure things are smooth.
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Set aside until ready to use or store in an airtight container in the fridge.
Brown the beef
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Season the beef with salt liberally on all sides.4.5 lbs Beef neck, 2 tbsp Salt
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Preheat a the Dutch oven over medium high heat and add oil to coat the pan.2 tbsp oil
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Place the beef, in the heated pot and sear, 2 to 4 minutes to brown.
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Flip and repeat, browning on all sides
Deglaze the pan
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Reduce the heat to medium and slowely add the wine.¼ cup red wine
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Using a wooden spoon, scrape up any browned bits as the wine cooks down.
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Add onion, garlic, bay leaves, and spices to the pot.1 Onion, 4 – 6 Garlic cloves, 2 Bay leaves, 1 tbsp Cumin, 1 tbsp Oregano, 1 tsp Thyme, 1 tsp Paprika, 1 tsp Ancho chili powder
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Add the chili paste and stir to combine.3 – 4 tbsp Chili paste
Make the birria
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Place the beef neck in the Dutch oven and add water to just cover. *See notes below if using beef stock.1 qt Water*
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Bring to a boil then reduce heat to a gentle simmer.
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Cover with the lid slightly adjar while the liquid simmers.
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Allow the beef neck to simmer 4 to 5 hours until the beef temps at 205F and shreds easily with a fork, adding more liquid as needed to cover the beef.
Strain the liquid
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Carefully remove the beef neck from the Dutch oven. Set aside.
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Strain the liquid through a fine mesh sieve into a clean bowl and discard solids.
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Return the liquid back to the Dutch oven and simmer over medium heat to reduce by 1/4.
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Taste the broth, and if disired add more chili paste, ancho chili powder, cumin, or salt.
Shred the beef neck
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Meanwhile, using two forks, shred the beef neck. Discard bones or any fatty bites.
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Return the shredded meat to the broth.
Serve
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Ladel hot shredded meat and broth into bowls.
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Serve as a stew with desired garnishes.onion, Cilantro, Jalapeno, Radish, Lime
Nutrition
Serving: 1g | Calories: 273kcal | Carbohydrates: 9g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1867mg | Potassium: 765mg | Fiber: 1g | Sugar: 3g | Vitamin A: 683IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 5mg
