Description
Discover how to make a delicious Venison Birria Stew with this easy-to-follow recipe. Learn the secrets to a flavorful and comforting meal!
Ingredients
- 4 pounds (1.81 kg) beef shoulder or neck roast
- 12 guajillo or ancho chiles, about 4 ounce (113 g) s
- 2 pounds (907 g) Roma tomatoes, sliced in half
- 1 white onion, sliced in half
- 1 head garlic, separated but not peeled
- 2 tablespoon (30 ml) s black peppercorns
- 4 to 6 whole cloves
- 2 teaspoon (10 ml) s cumin seeds
- 1 tablespoon (15 ml) salt
- 3 bay leaves
- 1 tablespoon (15 ml) dried Mexican oregano
- 1 cup (240 ml) Mexican beer (I use Negro Modelo or Bohemia)
- 1/4 cup (60 ml) pineapple or cider vinegar
- Banana leaves
- 1 cup (240 ml) corn masa or flour (to seal the pot)
- Cilantro and chopped white onion, for garnish
- Corn tortillas
Instructions
- Remove the stems and seeds from the dried chiles, then pour hot water over them to rehydrate. As they soften, prepare the other vegetables by slicing them.
- Heat up a comal or a cast iron skillet and place the onion and tomatoes, with the cut sides facing down. Distribute the garlic cloves around the pan’s perimeter. Allow them to char slightly, which should take approximately 6 to 10 minutes. Turn the garlic halfway through. Use a metal spatula to flip the onion and tomatoes, making sure to scrape up any blackened or browned bits. Transfer these bits to a blender.
- Meanwhile, lightly toast the cumin seeds, black peppercorns, and cloves in a dry pan until they release their aroma. Grind them into a powder using a spice grinder and add it to the blender. Include the salt, bay leaves, and oregano in the blender as well.
- Once the vegetables are nicely charred, add them to the blender. Tear the softened chiles into pieces and mix them into the blender, along with some of their soaking liquid. Blend everything until smooth, incorporating the beer and vinegar during the process.
- Generously coat the meat with this blended sauce, place it into a covered container, and let it marinate overnight or for at least an hour.
- When preparing to cook, preheat your oven to 275°F. Line a heavy pot with a lid, such as a Dutch oven, with banana leaves and position the meat in the center. Pour in the remaining marinade. Wrap the meat with the banana leaves as best as you can, then cover with the lid.
- Combine the masa or flour with water to form a paste similar to clay. Seal the gap between the pot and its lid with this paste, and place the pot in the oven. Allow it to cook undisturbed for at least 4 hours, though waiting 8 hours is preferable for tender meat that falls apart.
- Once done, transfer the meat to a large serving bowl and pour all the cooking juices over it. Break the meat into sizeable pieces for serving. Let others assemble their own tacos or shred the meat completely for tacos. Garnish with cilantro and chopped onion mixed with lime juice.
Notes
- Consider using a blend of guajillo and ancho chiles for a richer smoky flavor in the marinade.
- Try substituting pineapple vinegar for cider vinegar to enhance the sweetness in the recipe.
- Opt for fresh corn tortillas to elevate the authenticity and texture of the barbacoa dish.
