Birria

Learn how to make beef birria stuffed in a corn tortilla turnover (tetela) with the broth on the side for dipping.

📝 Ingredients

• 1.25 lbs. Beef rib meat
• 4 Guajillo or mirasol chilis
• 1 tsp Garlic powder
• 1 tsp Thyme
• 1 tsp Ginger powder
• 1 tsp Pepper
• 2 large pinches Coarse grain salt
• 8 tbsp White vinegar
• 6 1/2 cups Water
• 2 Bay leaves
• 1/2 lb Roma tomatoes
• 3 ozs Yellow pear tomatoes
• 3 ozs Spring onion
• 3/4 lb Corn masa (dough)
• 1 1/2 ozs Adobera cheese
• 2 ozs Fresh cilantro

👨‍🍳 Instructions

1. 1--- Make the Marinade ---
2. 2Devein the chilis and add them to the blender jar.
3. 3Then add the garlic powder, thyme, ginger powder, pepper and coarse grain salt.
4. 4Next add the cloves, fermented garlic and oil.
5. 5Blend all the ingredients until smooth. The marinade should be a deep red-orange color.
6. 6--- Sear and Marinate the Ribs ---
7. 7Before we marinate the ribs, we’ll sear them to make sure the meat stays juicy. Place the ribs on your grill or griddle and sear for about two minutes. Flip and sear the other side for two minutes.
8. 8Transfer the ribs to a bowl and pour the marinade over the ribs.
9. 9Stir to cover the entire surface of the ribs with marinade.
10. 10Let the ribs marinate for 30 minutes.
11. 11--- Steam the Ribs ---
12. 12Add the water to a medium-sized pot or steamer.
13. 13Tip: If you don't have a traditional steamer or a basket that fits snugly into your pot, place a small, inverted metal cup into the water, and then add the basket. The cup will serve as a base and keep the basket from sagging or moving around.
14. 14Next, add the bay leaves.
15. 15Place the marinated ribs in the steamer basket in the pot and cover.
16. 16Put the pot on the stove and steam over medium-low heat for an hour.
17. 17--- Make the Broth Mixture ---
18. 18After steaming, we’ll cook the ribs in this broth for a few hours until the meat is nice and tender. First, slice the Roma tomatoes into wedges.
19. 19Next, slice off the green stem of the spring onion and reserve for another use. Then, slice the white portion in half lengthwise.
20. 20Add the yellow pear tomatoes, Roma tomatoes and spring onions to the jar.
21. 21Blend all ingredients until you have a deep, smooth mixture. Reserve.
22. 22--- Cook and Chop the Ribs ---
23. 23Once the ribs have finished steaming, remove them from the steamer basket using kitchen tongs and place them back inside the cooking water.
24. 24Now pour the newly prepared broth mixture into the pot.
25. 25Cover the pot and cook over low heat for three to four hours, or until the meat is very tender.
26. 26Once the meat is ready, place on a cutting board, remove the bones and chop the meat.
27. 27--- Shape and Press the Tetelas ---
28. 28Place pre-made corn masa (dough) into a mixing bowl and pinch off chunks to make about 10 golfball-sized balls.
29. 29One at a time, place a ball of dough on a tortilla press lined with plastic wrap and flatten the dough slightly with your hand.
30. 30Close the tortilla press to flatten the dough.
31. 31Transfer the tetela with the plastic wrap to a cutting board and prepare to fill. It looks like a tortilla at this point, but soon we’ll fold it into a little triangular package.
32. 32--- Fill and Fold the Tetelas ---
33. 33Place about two tablespoons of meat into the center of the dough.
34. 34Slice the adobera cheese and criss-cross three slices of cheese on top of the meat.
35. 35Supported by your plastic wrap or bag, fold one third of the dough over the filling toward the center of the circle.
36. 36Pick up the plastic to fold over the second side, making a triangular point at the top of the two folds.
37. 37Finally, fold the bottom up to complete your triangle.
38. 38Your tetela is now ready to heat!
39. 39--- Heat and Eat ---
40. 40Preheat a griddle over medium heat. Gently place the tetela on the griddle seam side up.
41. 41Heat for 3-5 minutes or until toasted on one side. Then flip and heat the other side.
42. 42To serve, transfer three of the heated tetelas to a serving plate with a small bowl for the broth.
43. 43Ladle the birria broth into the bowl.
44. 44Top the broth off with a squeeze of lime and garnish your dish with cilantro sprigs.
45. 45To eat, dip the tetela into the broth and take an amazing, juicy bite. Be sure to have napkins handy! Mmmmmm!