Mexican Birria

Slow simmered beef neck shreds into tender bites perfect for classic birria or to be used for delicious quesabirria tacos!

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INGREDIENTS

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INSTRUCTIONS

[{"selector":"#anim-e4d67559-f901-44d4-bbc3-af45750bae90","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-35688d87-7837-444b-b551-62c212078358","keyframes":{"transform":["translate3d(0px, 794.27620%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-30a7e788-3e24-4a4e-99d6-813c77c881c0","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-2a019037-16d5-43f8-8b3c-f5197803faa9","keyframes":{"transform":["translate3d(0px, 1378.97783%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-19d9284d-81de-4952-8e4d-820b6d63d19a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f1d59693-dd66-46c6-a9f3-144e24b65580","keyframes":{"transform":["translate3d(0px, 215.01068%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c12cb123-9486-4d10-8fc0-02b5c15d6fb2","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-f23f8438-edf6-4e54-b65d-f2a52aa60e2a","keyframes":{"transform":["translate3d(0px, 292.56708%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Make the chili paste: Preheat a large Dutch oven over low heat and add the chilies to toast them. Toast the chilies, turning as needed for 1 to 2 minutes. Remove from heat. See full recipe

[{"selector":"#anim-0b49881b-ec72-49de-b659-57003da2f399","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-ab124b33-d493-490b-8fa7-926e69ddca98","keyframes":{"transform":["translate3d(0px, 287.24010%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-c54d89c4-d2e6-4929-a996-b6a845412040","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-11d228cf-a4b3-49aa-9485-f3efdaf5b48e","keyframes":{"transform":["translate3d(0px, 223.18376%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Brown the beef: Season the beef with salt liberally on all sides. Preheat a the Dutch oven over medium high heat and add oil to coat the pan. See full recipe

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[{"selector":"#anim-a2e9d015-e606-4f8f-b45a-2973c8091e72","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-90fc4cd6-596a-4d1f-aeca-990fbd7d90e2","keyframes":{"transform":["translate3d(115.82278%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-35e6c5e5-23e1-40a7-b5ee-657ee471c562","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-556e9595-a8ca-4e50-9f7c-12dab2cd8982","keyframes":{"transform":["translate3d(0px, 349.00940%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Make the birria: Place the beef neck in the Dutch oven and add water to just cover. Bring to a boil then reduce heat to a gentle simmer. See full recipe

[{"selector":"#anim-d06745b9-c00a-4ce8-87b7-267656210c1c","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-6f7b624f-ccf2-4312-a4ef-2e0f898ac6de","keyframes":{"transform":["translate3d(115.50632%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-e5007dda-8395-43c1-bd74-7ce49266c60a","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-8539b187-5686-4d15-985a-0fff57f31c21","keyframes":{"transform":["translate3d(0px, 292.40139%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Strain the liquid: Carefully remove the beef neck from the Dutch oven. Set aside. Strain the liquid through a fine mesh sieve into a clean bowl and discard solids. See full recipe

Swipe Up For The Full Recipe!

[{"selector":"#anim-8794d4af-633d-45c2-853f-307d7fa10012","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-3f66a093-86c5-413d-b54d-b70c328de414","keyframes":{"transform":["translate3d(0px, 287.19813%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] See full recipe

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Mexican Birria

Slow simmered beef neck shreds into tender bites perfect for classic birria or to be used for delicious quesabirria tacos!

INGREDIENTS

INSTRUCTIONS

Swipe Up For The Full Recipe!

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