Birria en Estilo Jalisco

Braised Short Ribs Jalisco Style with Ancho Chile Broth

(serves 10)

4 ancho chiles, stemmed and seeded
1 cascabel chile, stemmed and seeded
4 guajillo chiles, stemmed and seeded
2 lbs. top round or chuck beef stew meat, cut into 2-inch cubes
2 lbs. beef ribs, cut into 1-inch pieces
1 medium white onion, plus one more for garnish, chopped
6 garlic cloves, chopped
2 bay leaves
6 thyme sprigs
1 tablespoon dried Mexican oregano
1 tablespoon ground cumin
1/2 cup red wine vinegar
1/2 cup chopped cilantro, for garnish
2 limes, cut into wedges, for serving
salt and freshly ground black pepper to taste
corn tortillas, for serving

Bring 2 cups of water to a boil. In a dry cast-iron skillet, toast the chiles over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch. Put the toasted chiles in a bowl; cover with the boiling water, and let them soak until softened and reconstituted, about 20 minutes. Put the chiles, along with their soaking water, in a blender and purée until completely smooth; you may have to do this in batches.

Put the beef cubes and ribs in a large, deep Dutch oven. Add the onion, garlic, herbs, spices and vinegar. Then add 3 quarts of water and the chile purée. Cover and simmer over medium-low heat for 2 hours, until the meat is very tender and falling off the bone.

Remove the meat from the pot and let it cool a bit. Hand-shred the meat, return it to the pot, and discard the bones. Simmer, uncovered for 10 minutes to reduce the liquid slightly.

Ladle the birria into large serving bowls and garnish with the chopped onion, cilantro, and lime. Serve with warm tortillas.


Centrico Home Page Menus Drinks Gallery Private Parties Reviews Profiles { Recipes } Contact Myriad Home 211 West Broadway New York NY phone 212-431-0700	{ Braised Short Ribs } Slow Roasted Suckling Pig Scallop Ceviche Birria en Estilo Jalisco Braised Short Ribs Jalisco Style with Ancho Chile Broth (serves 10) 4 ancho chiles, stemmed and seeded 1 cascabel chile, stemmed and seeded 4 guajillo chiles, stemmed and seeded 2 lbs. top round or chuck beef stew meat, cut into 2-inch cubes 2 lbs. beef ribs, cut into 1-inch pieces 1 medium white onion, plus one more for garnish, chopped 6 garlic cloves, chopped 2 bay leaves 6 thyme sprigs 1 tablespoon dried Mexican oregano 1 tablespoon ground cumin 1/2 cup red wine vinegar 1/2 cup chopped cilantro, for garnish 2 limes, cut into wedges, for serving salt and freshly ground black pepper to taste corn tortillas, for serving Bring 2 cups of water to a boil. In a dry cast-iron skillet, toast the chiles over medium-low heat for 2 minutes, until fragrant; turn them and shake the pan so they don't scorch. Put the toasted chiles in a bowl; cover with the boiling water, and let them soak until softened and reconstituted, about 20 minutes. Put the chiles, along with their soaking water, in a blender and purée until completely smooth; you may have to do this in batches. Put the beef cubes and ribs in a large, deep Dutch oven. Add the onion, garlic, herbs, spices and vinegar. Then add 3 quarts of water and the chile purée. Cover and simmer over medium-low heat for 2 hours, until the meat is very tender and falling off the bone. Remove the meat from the pot and let it cool a bit. Hand-shred the meat, return it to the pot, and discard the bones. Simmer, uncovered for 10 minutes to reduce the liquid slightly. Ladle the birria into large serving bowls and garnish with the chopped onion, cilantro, and lime. Serve with warm tortillas.
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