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Jalisco-Style Birria with Picanha
390 min.
Medium
Medium
A rich and deeply flavorful take on traditional Jalisco-style birria, made with picanha beef and slow-cooked until perfectly tender. The result is juicy, fall-apart meat in a bold red consommé perfect for tacos, quesabirria, or serving as a stew.
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Picanha beef
(2.6 lb) (1.2 kg) picanha beef, cut into large chunks
Salt
Salt to taste
Black pepper
Black pepper to taste
Guajillo chiles (seeded)
4 guajillo chiles (seeded)
Ancho chiles
2 ancho chiles
Morita chiles
2 morita chiles (optional, for heat)
Garlic cloves
4 garlic cloves
White onion
1/2 white onion
Ripe tomatoes
2 ripe tomatoes
Cumin
1 tsp cumin
Dried oregano
1 tsp dried oregano
Bay leaves
2 bay leaves
Cloves
2 cloves
Ground cinnamon
1/2 tsp ground cinnamon
White vinegar
2 tbsp white vinegar
Water
2 cups water
390 min.
Lightly toast the dried chiles in a skillet, being careful not to burn them. Soak them in hot water for about 10 minutes until they have softened.
In a blender, combine the soaked chiles, garlic, onion, and tomatoes with the spices (cumin, oregano, cloves, cinnamon, and bay leaves), vinegar, and beef broth. Blend until smooth, and optionally strain for a more refined texture.
Season the picanha with salt and pepper. While optional, it is highly recommended to sear the meat in a hot skillet until it is well-browned on all sides.
Place the meat in the slow cooker and pour the adobo sauce over it. Cook on low for 6–8 hours or on high for 4–5 hours.
Remove the meat and shred or chop it. Adjust the salt in the broth (consommé) to your preference, then return the meat to the sauce.
Enjoy as a hearty stew with the broth, or use the meat in tacos topped with onion, cilantro, and lime. For a richer treat, pan-fry the tortillas with cheese to make quesabirria.
Serving:
6
390 min.
Medium
Medium
A rich and deeply flavorful take on traditional Jalisco-style birria, made with picanha beef and slow-cooked until perfectly tender. The result is juicy, fall-apart meat in a bold red consommé perfect for tacos, quesabirria, or serving as a stew.
Picanha beef
(2.6 lb) (1.2 kg) picanha beef, cut into large chunks
Salt
Salt to taste
Black pepper
Black pepper to taste
Guajillo chiles (seeded)
4 guajillo chiles (seeded)
Ancho chiles
2 ancho chiles
Morita chiles
2 morita chiles (optional, for heat)
Garlic cloves
4 garlic cloves
White onion
1/2 white onion
Ripe tomatoes
2 ripe tomatoes
Cumin
1 tsp cumin
Dried oregano
1 tsp dried oregano
Bay leaves
2 bay leaves
Cloves
2 cloves
Ground cinnamon
1/2 tsp ground cinnamon
White vinegar
2 tbsp white vinegar
Water
2 cups water
390 min.
Lightly toast the dried chiles in a skillet, being careful not to burn them. Soak them in hot water for about 10 minutes until they have softened.
In a blender, combine the soaked chiles, garlic, onion, and tomatoes with the spices (cumin, oregano, cloves, cinnamon, and bay leaves), vinegar, and beef broth. Blend until smooth, and optionally strain for a more refined texture.
Season the picanha with salt and pepper. While optional, it is highly recommended to sear the meat in a hot skillet until it is well-browned on all sides.
Place the meat in the slow cooker and pour the adobo sauce over it. Cook on low for 6–8 hours or on high for 4–5 hours.
Remove the meat and shred or chop it. Adjust the salt in the broth (consommé) to your preference, then return the meat to the sauce.
Enjoy as a hearty stew with the broth, or use the meat in tacos topped with onion, cilantro, and lime. For a richer treat, pan-fry the tortillas with cheese to make quesabirria.
Serving:
6
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