Mexican Beef Birria

A Stokes recipe by one of our Food Lovers

  • Serves 4 to 6
  • 3 hrs 30 minutes
Taste without compromise

What you'll need

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Bottle 300g
£4.15
Case 6x 300g
£23.55
Bottle 285g
£4.00
Case 6x 285g
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From your local shop
  • 2 kg beef brisket thick finger-sized strips
  • 400 g tin chopped tomatoes
  • 3tbsp Stokes Chipotle Ketchup
  • 1tbsp Stokes Habanero HOT Sauce
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 strong beef stock bouillon
  • 1 onion, chopped
  • 3 cloves garlic, peeled
  • 750 ml boiling water
  • You will need limes !!

Beef Birria is arguably one of Mexico’s greatest dishes: meltingly tender beef slow-cooked in an unbelievably delicious tomato, chilli, cumin, garlic and oregano broth. It’s a World Cup Winner.

Method

  1. In a little oil, soften the onions and garlic in deep pan.
  2. Preheat your oven to 160C  gas mark 3
  3. Now add the tinned chopped tomato, both ketchups, cumin and oregano. Combine and add the beef bouillon and water.
  4. Simmer with the lid off to reduce the liquid.
  5. After 10 minuets, blast to a combined liquid using a hand blender.
  6. Taste and adjust to taste with more ketchup or hot sauce and perhaps fresh lime juice. If you want to strengthen the depth of the beefy taste, add and dissolve another beef bouillon, or teaspoon of Marmite.
  7. Season the beef slices with salt and pepper.
  8. Heat a glug of olive oil a frying pan over a high heat then sear the beef in batches on all sides until nicely browned.
  9. When the meat is seared, place in an oven-proof casserole dish and pour the blended liquid over the beef.  Bring to the boil, then lid on and into the oven for 3 slow hours of gentle cooking.
  10. After 3 hours, remove the casserole, then remove the beef from the liquid.
  11. Roughly break up the beef, or shred it if preferred.
  12. Either return the shredded beef to the broth or serve it separately in tacos with the broth on the side.