Barbacoa (Birria) Recipe

Barbacoa (or Birria) is an emblematic dish, prepared with care and typical ingredients that reflect the richness of the Mexican culinary tradition. Whether you want to enjoy tacos bursting with flavour or warm up with a delicious broth, our Barbacoa recipe is sure to satisfy all your taste cravings.

When you taste our Barbacoa (Birria), you will be transported to the bustling streets of Mexico, where street vendors offer deliciously fragrant and colorful food. Each bite will take you on a journey through the regions of Mexico, allowing you to experience the authenticity and diversity of its cuisine.

Preparing Barbacoa takes time and patience, but the result is well worth it. The tender and flavourful meats, slow-cooked in a mixture of spices and aromatics, offer an explosion of flavour in the mouth. Accompanied by warm tortillas, zesty salsa and fresh toppings, Barbacoa is a feast for the senses.

Whether you are a Mexican food lover or simply looking for new gastronomic discoveries, our Barbacoa (Birria) recipe will satisfy all your cravings. Let yourself be seduced by this authentic and tasty dish that celebrates the passion and culinary know-how of Mexico.

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Barbacoa (Birria) Recipe

Immerse yourself in the intoxicating world of Mexican cuisine with our traditional Barbacoa recipe, also known as Birria. This authentic culinary preparation offers you a gustatory journey to the heart of Mexico, where flavors and aromas intertwine to create an unforgettable culinary experience.

Mexican ingredients are available here:

Ingredients for Birria

Lili and Gordo’s ready-to-serve Barbacoa is available here:

Barbacoa Beef 500g (birria)

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Prep Time 15 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 15 minutes mins

Servings 6

Ingredients

  

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• 1 Kg Blade Roast boneless and cut into large chunks
• 1 Kg beef shank or osso bucco
• 4 Units plum tomatoes
• 1/2 unit onion
• 3 Pods garlic
• 2 leaves laurel
• 4 Units Ancho peppers
• 4 Units guajillo peppers
• 2 Units Morita peppers optional for a little spice
• 1 tablespoon salt
• 1/4 teaspoon ground allspice
• 1/4 teaspoon marjoram
• 1/4 teaspoon oregano
• 1/4 teaspoon cumin
• 1 tablespoon whole black pepper
• 1 pinch thyme
• 1 pinch ground cloves
• 3 tablespoons canola oil
• 250 ml water

Instructions

 

• Cut the chillies in half lengthwise, remove the seeds and stems.
• Cut the tomatoes into quarters and the onion into large cubes.
• Once the tomatoes start to release their juices, add the 250ml of water and simmer for 5-10 minutes until the chillies are well hydrated.
• Remove from the heat and blend all the ingredients in a blender.
• Season the meat with salt and pepper and place it in the slow cooker.
• Pour the marinade over the meat and add water to cover completely.
• Cook overnight or for 8 hours.
• Adjust the seasoning of the broth as needed.
• Remove the meat from the slow cooker to shred and return it to the broth.

Notes

Presentation:

There are 3 ways to enjoy the birria:

1. Serve the meat and broth in a bowl like a soup, garnish with onion, cilantro, lime juice, and enjoy with warm corn tortillas and salsa to your liking.
2. Prepare tacos with the warm tortillas and meat and garnish them with onion, cilantro, lime, salsa and the broth on the side to dip the tacos in.
3. Quesabirrias: Melt Oaxaca cheese in a skillet in tortilla-sized circles, place the tortillas on top of the cheese and flip when the cheese is golden brown. Heat the tortilla for a few more seconds and garnish like tacos with the broth on the side. (For extra flavor, you can reserve the red cooking fat and dip the tortillas in it before heating them in the pan)

Mots clés Barbecue, Birria, Mexican recipe, quesabirria

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