Immigrants’ Family Recipes Cook Up Literacy Through Cuisine

Birria de Res by Sylvina Lopez

Ingredients

For the Meat

• 6 pounds beef chuck roast (diezmillo de res)
• 3 pounds beef ribs (costilla)
• 1 whole onion
• 20–30 grams fresh ginger
• 1 head garlic
• 4 bay leaves
• 12 guajillo chiles

For the Sauce

• 5 morita chiles
• 3 ancho chiles
• 5 tomatoes
• 5 garlic cloves
• ¼ onion
• ½ teaspoon cumin
• 1 teaspoon whole black pepper
• ½ cinnamon stick
• 1 tablespoon apple cider vinegar
• Allspice
• 20 whole cloves
• 7–8 sprigs fresh thyme
• 3 bay leaves
• Oil
• Salt

Instructions

Cook the Meat

1. Place the beef, onion, ginger, garlic, bay leaves, and guajillo chiles in a large pot.
2. Cover with water.
3. Bring to a boil, then reduce heat and simmer until the meat is very tender.

Prepare the Sauce

1. Combine the morita chiles, ancho chiles, tomatoes, garlic, onion, cumin, black pepper, cinnamon, vinegar, allspice, cloves, thyme, bay leaves and salt in a blender.
2. Blend until smooth.

Finish the Birria

1. Heat a small amount of oil in a large pot.
2. Add the blended sauce and cook for several minutes.
3. Stir in some of the reserved meat broth.
4. Add the cooked meat.
5. Simmer until the flavors meld together.
6. Adjust seasoning with salt.

Serving Suggestions

Serve with warm tortillas, chopped onion, cilantro and lime wedges.