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    Jalisco style beef birria recipe

    The Jalisco-style beef birria It is a dish that is served hot and often accompanied with julienned onions or lemon squirts, its flavor is slightly spicy and strong, to prepare it you can follow our tips and steps below.

    How to make Jalisco-style beef dish?

    Remember that this Jalisco beef recipe will be even better if cooked in a pressure cookerThis will help minimize cooking time, although if you don't have one you can use a common pot with a lid and cook over medium heat for an hour. Make sure the meat doesn't dry out and keep the pot at a boiling temperature. Add lukewarm water if the water in the pot evaporates too much and the meat has not yet softened.

    Nutritional information

    1. 🍽️ Category: Main course
    2. 🍳 Cuisine: Mexican
    3. 🔪 Preparation: 60 minutes
    4. 🍲 Cooking: 20 minutes
    5. 🔥 Calories: 350 kcal
    6. 👫 Servings: 8 people

    Steps to make Recipe in the United States

    Ingredients

    • 1 kg of beef chambarete
    • teaspoon of black pepper
    • 1/2 pinch of oregano
    • 2 cloves of garlic
    • 2 tablespoons coarse grain salt
    • 2 morita peppers
    • 2 guajillo chilies
    • 1 wide chili
    • 2 rattle chilies
    • 1/2 teaspoon cumin
    • 2 cloves
    • 1 tablespoon of salt
    • 2 cups of water
    • 3 roasted tomatoes

    Preparation

    • Step 1: To start, you can rub the meat with the grain salt, let it rest covered for a few minutes.
    • Step 2: Meanwhile, blend the chiles with the garlic and the spices, it will form a pasty sauce with which you will season the meat.
    • Step 3: Reserve the meat in a covered and well-covered tray, refrigerate for at least 8 hours.
    • Step 4: Then you can place the meat in a pressure cooker, add water according to the amount and let it cook for 40 minutes.
    • Step 5: After cooking you can uncover and let cool in your pot, serve while it is hot and add a few drops of lemon.

    Recommendation

    To season the meat, use roasted garlic and chilies previously deveined, otherwise you could have too spicy meat, soften the chilies by passing them through hot water and leaving about 5 minutes before removing and then blending them, it will not be necessary to add too much water at the moment to liquefy

    Fun facts

    If you need to season the meat, it is preferable to let it rest with the seasonings for a couple of hours, use a tray or container that you can cover so that the odors from the refrigerator do not spoil the taste of the sauces.