Birria is a spicy Mexican stew traditionally associated with the state of Jalisco. It is usually made from goat or mutton, but venison stands as an excellent choice due to its rich flavor and leanness. Birria is often served at celebratory occasions such as weddings and holidays. Many people believe it makes an excellent hangover cure so birria frequently makes an appearance at breakfast the day after a celebration.
Servings: 6
Prep Time: 10 minutes
Cooking Time: 3 hours
By Jenny Nguyen-Wheatley
Ingredients:
– 5 to 6 pounds of venison shoulder, boneless
– 13 cups of water, divided
– 8 dried guajillo peppers
– 4 dried ancho peppers
– 1 yellow/brown onion, halved
– 2 bay leaves
– 2 teaspoons of kosher salt, or to taste
– 6 cloves of garlic, smashed
– 1 cinnamon stick
– 1½ teaspoons of cumin
– 1 tablespoon of dried Mexican oregano
– 1 teaspoon of Knorr Tomato Bouillon with Chicken Flavor
– Juice of half a lime, plus extra lime wedges for serving
– 1 tablespoon of red wine vinegar
– Garnish: freshly chopped cilantro and diced red onion
– Warm corn tortillas
Directions:
1. Slightly toast guajillo and ancho peppers until fragrant over a gas stove or under a broiler, turning frequently. Boil 3 cups of water in a medium saucepan, take off heat, and then add toasted peppers into the hot water. Use a heavy plate as a weight to keep peppers submerged. Soak for 30 minutes.
2. Meanwhile, add meat and 1 halved onion into a large, heavy-bottomed pot and cover with 10 cups of water. Most of the meat should be submerged– if not, slice meat to make it fit. Bring to a boil and then lower the heat to a simmer and cover.
3. After 30 minutes, remove stems from softened peppers and tip peppers over to allow seeds to fall out. Add peppers and about ½ cup of steeping water into a food processor, and then blend into a smooth paste. Pour the paste into the pot, stir and use a skimmer to pick out as much of the pepper skin and seeds as you can– seeds and skin will not break down.
4. Next, add garlic, bay leaves, cinnamon, cumin, oregano, and tomato bouillon to the pot. Simmer meat for about 2 to 2.5 hours or until venison becomes tender. Add more water as necessary.
5. When tender, shred meat into smaller pieces, and season stew to taste. Discard onion, bay leaves, and cinnamon stick. Stir in red wine vinegar and lime juice. Serve stew in bowls with chopped cilantro and diced red onion on top. Offer lime wedges on the side with warm tortillas.
You can also use the shredded meat to make tacos.
Use the sauce for dunking.
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