Birria

Ingredients

• 567 g (1.25 lb)beef rib meat
• 4guajillo or mirasol chillies
• 1 tspgarlic powder
• 1 tspthyme
• 1 tspground ginger
• 1 tsppepper
• 2 large pinchescoarse-grain salt
• 120 ml (8 tbsp)white vinegar
• 1.54 litres (6½ cups)water
• 2bay leaves
• 227 g (½ lb)Roma tomatoes
• 85 g (3 oz)yellow pear tomatoes
• 85 g (3 oz)spring onion
• 340 g (¾ lb)corn masa dough
• 43 g (1½ oz)Adobera cheese
• 57 g (2 oz)fresh coriander

Instructions

1. 1

   Blend the marinade

   Remove the stems and seeds from the chillies and put them in a blender. Add the garlic powder, thyme, ginger, pepper and coarse-grain salt. The supplied method also calls for cloves, fermented garlic and oil, but these are not included in the ingredient list, so their quantities are not specified. Blend until smooth and deep red-orange.

2. 2

   Sear the ribs

   Sear the ribs on a grill or griddle for about 2 minutes on each side.

3. 3

   Marinate the meat

   Put the ribs in a bowl and pour over the marinade. Turn the meat to coat it all over, then leave it to marinate for 30 minutes.

4. 4

   Prepare the steamer

   Pour the water into a medium-sized pot or steamer and add the bay leaves. If you do not have a steamer basket that fits securely, the supplied method suggests placing a small, inverted metal cup in the water as a support for the basket.

5. 5

   Steam the ribs

   Put the marinated ribs in the steamer basket, cover the pot and steam over medium-low heat for 1 hour.

6. 6

   Blend the broth

   Cut the Roma tomatoes into wedges. Remove the green tops from the spring onions and reserve them for another use, then halve the white portions lengthways. Put the Roma tomatoes, yellow pear tomatoes and spring onion in a blender and blend until smooth; set aside.

7. 7

   Cook the ribs

   Lift the ribs from the steamer basket with kitchen tongs and return them to the cooking water. Pour in the blended tomato mixture, cover and cook over low heat for 3–4 hours, until the meat is very tender.

8. 8

   Chop the meat

   Transfer the cooked ribs to a chopping board, remove the bones and chop the meat.

9. 9

   Portion the masa

   Put the corn masa in a mixing bowl and divide it into about 10 balls, each roughly the size of a golf ball.

10. 10

    Press the dough

    Line a tortilla press with plastic wrap. Flatten one masa ball slightly by hand, then press it in the tortilla press. Transfer the flattened round, still on the plastic, to a chopping board.

11. 11

    Fill the tetelas

    Put about 2 tablespoons of chopped meat in the centre of the dough. Slice the Adobera cheese and cross three slices over the meat.

12. 12

    Fold the parcels

    Use the plastic wrap to fold one third of the dough over the filling towards the centre. Fold a second side over to form a point, then bring the bottom up to complete the triangular parcel.

13. 13

    Toast the tetelas

    Heat a griddle over medium heat. Place the tetelas seam-side up and cook for 3–5 minutes, or until toasted on one side. Turn them over and heat the other side.

14. 14

    Serve with broth

    Serve three heated tetelas per plate with a small bowl of broth. Ladle broth into each bowl. The supplied method suggests finishing it with a squeeze of lime and coriander sprigs, though lime is not listed among the ingredients. Dip the tetelas into the broth to eat.

What are birria tetelas?

Birria is a Mexican stew commonly made with meat cooked slowly in a seasoned broth. A tetela is a masa parcel folded into a triangle around a filling.

This version brings the two together: beef is cooked until tender, then wrapped with cheese in corn masa and griddled. Serving the broth alongside gives the parcels a savoury dip.

Nutrition and macros by portion

The nutrition label shows one serving as written: 640 calories, 39g protein, 74g carbs, 21g fat.

The masa and tomatoes contribute most of the carbohydrates, while the ribs provide much of the protein and fat; the cheese adds some more fat and protein. The supplied nutrition is 640 kcal, 39 g protein, 74 g carbohydrates and 21 g fat per serving. Pair a serving with vegetables or salad for a more balanced plate.

The chilli marinade

Chilli prep: Remove the stems and seeds before blending the guajillos or mirasols. The recipe lists vinegar, but its method does not say when to add it; the method also mentions cloves, fermented garlic and oil without listing them as ingredients.

Sear, then cook gently

Searing: A quick two-minute sear on each side browns the ribs before they go into the marinade.

Slow cooking: Steam the ribs first, then simmer them in the blended tomato mixture for 3–4 hours. The useful doneness cue is meat that is very tender and easy to remove from the bones.

Getting the masa ready

Even portions: Divide the masa into about 10 golf-ball-sized pieces so the rounds are easier to press and fill consistently.

Plastic wrap: Press the dough between sheets of plastic wrap and use it to support the soft round while folding. This helps keep the parcel together as you shape the triangular folds.

Filling and folding

Filling: Keep the meat in the centre and use about 2 tablespoons per tetela, then add the three crossed cheese slices. Leave enough dough around the edge to fold over the filling.

Seams: Bring the sides towards the centre in sequence and finish by folding up the bottom. Set each parcel seam-side up on the griddle, as directed.

Serving the broth

For dipping: Ladle the broth into small bowls so the toasted tetelas can be dipped as you eat. The recipe calls for three tetelas per serving, although the masa is divided into about 10 pieces for four servings.

Alongside: Serve with a simple salad or cooked vegetables for a fresh contrast. The method suggests lime and coriander as a finish, but lime is not included in the listed ingredients.

Recipe notes & tips

• Remove the chilli stems and seeds before blending.
• Use tongs to transfer the ribs from the steamer basket.
• Keep the masa rounds on plastic wrap while filling and folding them.
• Chop the meat after removing the bones.
• Cook the parcels seam-side up first, then turn them once the underside is toasted.

Variations

• Extra chilli: Use the listed guajillo or mirasol chillies for the marinade.
• Different cheese: Use another cheese that slices easily if Adobera is unavailable.
• Herb finish: Add coriander sprigs to the broth when serving, as the method suggests.
• Vegetable side: Serve with a crisp salad alongside the tetelas.
• Smaller parcels: Divide the masa into more balls and use less filling in each.

Common mistakes to avoid

• Skipping the sear: Brown both sides of the ribs for about 2 minutes before marinating.
• Filling to the edge: Keep the meat and cheese in the centre so the dough can fold over them.
• Rushing the simmer: Cook the ribs over low heat for 3–4 hours, until very tender.
• Moving soft dough bare-handed: Use the plastic wrap to support the round as you fold it.
• Turning too soon: Let the first side toast for 3–5 minutes before flipping.

How to store

Refrigerate leftover cooked meat and broth in covered containers for up to 3 days. Store cooked tetelas separately and reheat them on a griddle; warm the broth gently on the hob. For best texture, assemble and griddle the tetelas close to serving time.

Frequently asked questions