Authentic Mexican Birria With American Wagyu Beef
Birria is an incredibly flavorful and tender meat soup from the state of Jalisco in Mexico. It’s often made for special occasions like Christmas, Easter or baptisms. It involves slow cooked, meltingly tender meat infused with the flavor of rich Mexican spices and herbs. There are two popular ways to enjoy birria, made into tacos or as a soup. The delicious broth can be used to quickly dip the tortillas in before assembling the tacos, and spooned over top of the meat. If making soup, you may wish to add a little more bone broth to the recipe to create more liquid.
American Wagyu Beef
Our beef is completely free range, from our ranch just outside of Las Vegas, New Mexico. The cows are a variety of American Wagyu that resulted from breeding Japanese Wagyu cows with Angus. The result is flavorful, tender cuts of beef that look and taste amazing. These cows live essentially wild, roaming free on a wide open expanse of beautiful land in northern New Mexico.
- 1.5 lbs American Wagyu Osso Buco
- 1.5 lbs American Wagyu Top Sirloin
- 1.5 tablespoons sea salt
- 1 tablespoon freshly ground black pepper
- 1 teaspoon cumin
For the marinade:
- 4 dried ancho chiles
- 4 dried guajillo chiles
- 1 dried chile de árbol
- 1 teaspoon whole peppercorns
- 2 cloves, lightly toasted and ground into a powder
- 1 teaspoon thyme
- 1 teaspoon Mexican marjoram
- 1 teaspoon Mexican oregano
- 2 bay leaves
- ½ teaspoon cumin seeds, lightly toasted and ground
- 1 whole cinnamon stick
- ½ can roasted tomatoes
- 8 large cloves of garlic, peeled
- 1.5 tablespoons sea salt
- ¼ cup apple cider vinegar
- 1.5 cups bison bone broth
- Corn tortillas if making tacos
- Lime wedges, salsa and chopped fresh cilantro for serving
- Pat the meat gently dry with paper towels. Season generously all over with sea salt, freshly ground black pepper and ground cumin. Press the seasoning into the surface of each piece of meat.
- Slice open the dried chiles and discard the seeds. Set aside.
- Heat a little bison tallow in a small cast iron skillet. When hot, quickly fry the chiles for approximately 2 minutes, stirring constantly to prevent them from burning. Remove from the heat and set aside.
- Boil water in a small saucepan. Add the fried chiles in and cook for approximately 10 minutes until they are soft. Set aside the entire saucepan to cool.
- Add a little more oil or tallow to the cast iron skillet. Cook the onions for a couple minutes until they become tender and fragrant. Add in the garlic, peppercorns, bay leaves, cinnamon stick, thyme, marjoram and oregano. Cook for a minute or two, stirring often. Add in the ½ can of roasted tomatoes and combine, cooking for approximately 3 more minutes, continuing to stir. Remove from the heat and set aside.
- Pour the cooled chiles and their cooking water into a blender. Add in the cooked onion and tomato mixture from the skillet, along with the cumin, apple cider vinegar and bone broth. Blend until smooth, then pour through a strainer into a bowl. The resulting sauce will be the marinade for the meat. Set aside.
- Place the seasoned meat in a large shallow dish or bowl and pour the marinade on top. Cover with a lid or plastic wrap and refrigerate for anywhere from 2 hours to overnight, depending on how much time you have. If you’re using an Instant Pot, you can cut down the marinating time or even leave it out completely.
- To cook in the Instant Pot, add the meat and marinade to the pot. Cook on high pressure for 45 minutes. The meat should be fork tender and easy to shred.
- If cooking in the oven, preheat to 350 degrees Fahrenheit. Add the meat and marinade to a large Dutch oven and cook, covered for 2 hours or until the meat is falling apart tender.
- Shred the meat. Heat the corn tortillas and quickly dip each one in the sauce if making tacos. Add meat into each one and add toppings. You can also serve the meat on its own with sauce spooned over the top as a soup. Garnish with cilantro, lime and salsa.
The Beck & Bulow Team Would Love To Hear From You
At Beck & Bulow, we pride ourselves on our excellent customer service. We’re always here to help if you have any questions regarding your meat, want help making selections, or are just looking for some cooking tips. Every time you call our office, you’ll be directly connected with one of our team members right here in Santa Fe, New Mexico where we’re based.
Every cut of meat is pressure sealed and flash frozen immediately after butchering at the peak of freshness. We work exclusively with master butchers who make every cut with care and precision. All orders are hand packed at our Santa Fe warehouse, shipped in a reusable cooler with dry ice and delivered straight to your doorstep. Check out our selections of humanely raised chicken, elk, bison, beef, lamb, wild boar, pork and seafood.