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Cholo Scar Calls His Dad To Get His Famous Birria Recipe

There is something so comforting and soothing about a hot bowl of birria in the middle of the summer. Yeah. That’s right. We are talking about a steam bowl of chiles based soup in the middle of the hottest part of the year and we have no shame about it. Everyone is always joking about how our parents make us eat soup in the summer but the joke is really us becoming adults and making soup over the summer.

Birria is traditionally made with goat meat or carne de cabra but this recipe takes a page out of our convenience-based economy and uses some choice beef. What really makes this soup so unique and delicious is the use of the chiles to make the broth for the soup. The chiles used in the broth really gives the soup a special and hearty kick without overpowering your senses.

While some purist might think foods should always be prepared the same way doesn’t understand the true versatility of food. Cooking is about experimenting and creating things out of what you like. For some, goat meat is too gamey or tough making beef a perfect substitute. For those cutting out red meat, you can always try the dish with some chicken or any meat substitute that you might desire.

Soups are a universal dish. Every culture has a soup that hold some of the most iconic vegetables and meats of a region combined to create comfort food. These dishes are a great way to look into someone else culture. By tasting and exploring a soup, you can see the kinds of foods that bring people of that culture warmth, comfort, and tastes of home. If you think about it long enough, you will be able to point directly to a soup that you grew up with that is a representation of your culture and childhood in a bowl.

Ingredients:

  • 10 pounds of chuck roast beef cut into cubes
  • 1 pound of dried guajillo chiles, washed and dried
  • 1/2 pound of dried chiles de arbol, washed and dried
  • 1 bunch of cilantro, chopped
  • 1 garlic clove
  • 1 tomatillo
  • 2 tablespoons of chicken stock powder
  • 2 onions, one cut in quarters and one diced
  • 1 bunch of radishes, sliced thin
  • 3-4 bay leaves, depending on the size you are preparing

Directions:

  1. Fill a heavy bottom pot with water and bring to a boil. Add the beef to the water and let boil for about 3 hours. Check after 2 hours. The beef should be cooked enough that it starts to fall apart when you stick a fork in it.
  2. In another post, fill halfway with water and bring to a simmer. Slowly add the guajillo chiles, chiles de arbol, the quartered onion, the whole tomatillo, and the chicken broth powder. Raise heat and bring the water to a rolling boil. Once the water hits a boil, turn off the heat and cover for 30 minutes so it starts to cool down but continues to cook the ingredients without the boiling water.
  3. After the water has cooled down for 30 minutes, add the chiles, onion, tomatillo, and some reserved water to a blender. Pulse the blender until the chile mixture is smooth.
  4. Set a fine mesh sieve over a mixing bowl and pour the chile mixture into the sieve in batches so it doesn’t spill. Using the back of a spoon, press the child mixture through the so all you have in the bowl in a smooth liquid.
  5. In a sauté pan, add the cooked beef and the salsa you made. Cook over medium-low heat until the beef starts to shred on its own.
  6. Once the beef is ready, put some beef in serving bowls and cover with the salsa broth you made. Add the cilantro, diced onion, and sliced radish on top and serve while hot. Make sure everyone has a nice cold glass of horchata and some warmed tortillas to really make the meal a treat and enjoy this delicious dish.

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