Best 3 Como Hacer Birria Tatemada Recipes

**Birria Tatemada: A Culinary Journey through Mexican Flavors**

Birria Tatemada, a traditional Mexican dish originating from the state of Jalisco, captivates taste buds with its rich, complex flavors. This delectable stew, often prepared using goat meat or beef, is slow-cooked to perfection in a flavorful broth infused with a blend of aromatic spices, chiles, and herbs. The resulting dish boasts tender, succulent meat that effortlessly falls off the bone, enveloped in a luscious, deeply flavorful sauce. Accompaniments such as handmade tortillas, fresh cilantro, zesty onions, and a squeeze of lime heighten the sensory experience, making Birria Tatemada a true celebration of Mexican culinary heritage.

This comprehensive recipe guide features traditional and modernized variations of Birria Tatemada, ensuring there's a recipe to suit every taste preference. From the classic goat meat version to beef barbacoa, each recipe provides detailed instructions and helpful tips to ensure successful preparation. Additionally, we've included a vegan Birria Tatemada recipe for those seeking a plant-based alternative that doesn't compromise on flavor.

Whether you're a seasoned home cook or new to the world of Mexican cuisine, our Birria Tatemada recipes will guide you through the process of creating this iconic dish. Prepare to embark on a culinary journey filled with enticing aromas, vibrant colors, and tantalizing flavors that are sure to leave a lasting impression.

Let's cook with our recipes!

AUTHENTIC MEXICAN BIRRIA RECIPE

Authentic Mexican Birria Recipe image

Learn how to make Birria in your electric multi-cooker or on the stove.

Provided by Charbel Barker

Categories Main Course

Time 2h

Number Of Ingredients 24

Ingredients

1 Lb Bone-In Lamb Ribs
1 Lb Beef shank
1 Lb Beef loin
1 1/2 Tbsp Salt
1 Tbsp Pepper
1 Tsp Ground Cumin
4 Dried Ancho Chiles
4 Dried Guajillo Chiles
1 Chipotle Pepper
8 Peppercorns
2 cloves
1 Tsp dried thyme
1 Tsp Marjoram
1 Tsp Dried Oregano
2 Bay Leaves
1/2 Tsp Ground Cumin
1/2 Tsp Ground Ginger
1/2 Cinnamon Stick
8 Cloves Garlic
1/2 Large Onion
1 1/2 Tbsp Salt
4 Red Tomatoes
1/4 cup Apple cider vinegar
2 cups Water

Steps:

Season the meat with salt, pepper, and cumin
Cut open the dried chiles with scissors and remove the seeds
Fry the dried chiles with a small amount of oil in a frying pan for 2-3 minutes, moving constantly so they don't burn. Set aside
Add the chiles from the previous step to a small pot with boiling water for about 10 minutes, or until softened.
In the same frying pan where you fried the chiles, add 1 tablespoon of oil and cook the onions and tomatoes until they are browned. Add the garlic, peppercorns, bay leaves, cinnamon stick, and all of the remaining spices except for the ground cumin and ginger. Continue cooking for about 5 minutes, moving it around often.
Add the chiles (including the water), the ingredients from the previous step, and the ginger, cumin, apple cider vinegar and water to a blender and blend until smooth. It will still be pretty thick, but that is fine. Strain and set aside the resulting sauce for the next step.
Pour the sauce over the meat in a large bowl and cover. If using the oven or stovetop methods, you will want to marinate for at least 2 hours or overnight. If using the electric pressure cooker option, you can marinate it, but it isn't necessary.
Follow the cooking instructions according to your preferred method below.
Add the meat with the marinade to a large stockpot and cook over medium heat, covered, for about three hours, or until the meat falls off the bones and is easy to shred.
Add the meat with the marinade to a large oven-safe dish and cover with aluminum foil and cook at 350 degrees fahrenheit for 2 hours or until the meat is easy to shred.
Add the meat with the marinade (or just the meat and the marinade separately if you chose not to marinate it) to the pot of the electric pressure cooker.
Follow instructions for your electric pressure cooker to bring it to high pressure and cook for 45 minutes. Release pressure naturally for 5 minutes and then use the quick pressure release option to release the rest of the pressure. Remove the lid per instructions and the meat will be tender and ready to shred.
Remove the meat and shred it. You can then serve it over the soup made from the sauce that the meat cooked in or you can serve it with tortillas as tacos with cilantro, lime, onions, and salsa.

Nutrition Facts : ServingSize 1 People, Calories 315 kcal, Carbohydrate 21 g, Protein 24 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 2180 mg, Fiber 8 g, Sugar 12 g

BIRRIA RECIPE

Birria Recipe image

A blend of chiles and spices simmered with beef stew meat. Very delicious and served with cilantro, limes, and onion as condiments and Mexican rice or beans as side dishes.

Provided by Cynthia

Categories World Cuisine Recipes Latin American Mexican

Time 3h40m

Yield 12

Number Of Ingredients 8

Ingredients

5 dried Anaheim chile peppers, stemmed and seeded
5 guajillo chile peppers, stemmed and seeded
water to cover
¼ onion
1 tablespoon mixed spices, or more to taste
1 tablespoon salt, or to taste
3 pounds cubed beef stew meat
6 bay leaves

Steps:

Place Anaheim and guajillo peppers in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.

Nutrition Facts : Calories 158.7 calories, Carbohydrate 2.7 g, Cholesterol 59.9 mg, Fat 6.6 g, Fiber 0.6 g, Protein 21.3 g, SaturatedFat 2.5 g, Sodium 630.4 mg, Sugar 1.2 g

BIRRIA DE CHIVO ESTILO JALISCO (MEXICAN BRAISED GOAT)

Birria de Chivo Estilo Jalisco (Mexican Braised Goat) image

Goat meat marinated in a sauce with ancho chiles and spices, then slowly braised until soft. This traditional dish known as birria is always accompanied with refried beans and corn tortillas, and is normally served for special occasions.

Provided by HildaM

Categories Soups, Stews and Chili Recipes Stews

Time 13h5m

Yield 16

Number Of Ingredients 24

Ingredients

3 ancho chile peppers
1 cup white vinegar
15 whole black peppercorns
1 (1 inch) piece fresh ginger root
2 garlic cloves, peeled
3 whole cloves
1 pinch dried marjoram
1 pinch ground cumin
1 pinch dried thyme
4 ½ pounds goat leg
2 pounds plum tomatoes
2 cups water
3 whole black peppercorns
2 garlic cloves, peeled
2 whole cloves
1 pinch dried marjoram
1 pinch dried thyme
1 pinch ground cumin
salt to taste
30 chiles de arbol
¼ cup white vinegar
10 whole black peppercorns
1 clove garlic, peeled
2 white onions, minced

Steps:

Bring a pot of water to a boil; add ancho chile peppers and cook for 5 minutes. Remove from heat and let chiles soak in the hot water until soft, about 10 minutes; drain.
Blend softened chiles, 1 cup vinegar, 15 peppercorns, ginger, 2 garlic cloves, 3 cloves, 1 pinch marjoram, 1 pinch cumin, and 1 pinch thyme in a blender until marinade is smooth. Strain marinade into a bowl.
Place goat in a bowl and pour in marinade, coating goat completely. Cover and refrigerate for 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Transfer goat and marinade to a baking dish; cover with a lid or aluminum foil.
Bake in the preheated oven until goat is very tender, about 3 1/2 hours. Remove lid or foil and cook until goat is browned, about 15 minutes. Pour meat juices into a container and reserve. Cover the goat to keep warm.
Bring a large pot of water to a boil; add tomatoes and boil until soft, 5 to 10 minutes. Drain and let tomatoes cool until easily handled.
Peel tomatoes and place in blender with reserved goat juices, 2 cups water, 3 peppercorns, 2 garlic cloves, 2 cloves, 1 pinch marjoram, 1 pinch thyme, and 1 pinch cumin. Blend until meat sauce is smooth.
Pour meat sauce into a small saucepan and season with salt; bring to a boil. Reduce heat and simmer over low heat.
Bring a pot of water to a boil; add chiles de arbol and boil until soft, about 5 minutes. Drain.
Blend softened chiles with 1/4 cup vinegar, 10 peppercorns, 1 garlic clove, and salt until hot sauce is smooth. Strain into a glass.
Cut goat into bite-sized pieces and serve with a generous amount of meat sauce and hot sauce on the side. Sprinkle onion over goat.

Nutrition Facts : Calories 340.7 calories, Carbohydrate 38.4 g, Cholesterol 59.8 mg, Fat 2.9 g, Fiber 2.6 g, Protein 30.6 g, SaturatedFat 0.8 g, Sodium 105.4 mg, Sugar 2.7 g

Tips:

Choose the right cut of beef. Beef chuck roast or beef short ribs are ideal for birria tatemada.
Marinate the beef for at least 6 hours, or overnight. This will help the beef to absorb the flavors of the marinade.
Sear the beef before braising it. This will help to develop a rich flavor and color.
Use a variety of chiles in the marinade and braising liquid. This will give the birria tatemada a complex and flavorful flavor.
Cook the beef until it is fall-apart tender. This may take 2-3 hours, depending on the cut of beef.
Serve the birria tatemada with your favorite toppings. Some popular options include shredded cabbage, diced onions, cilantro, and salsa.

Conclusion:

Birria tatemada is a delicious and flavorful Mexican stew that is perfect for a special occasion or a casual meal. With its rich and complex flavor, it is sure to please everyone at the table. So next time you're looking for a new and exciting dish to try, give birria tatemada a try. You won't be disappointed!