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Add a photoServings: 8
Ingredients
- 4 x Dry California or possibly New
- 1/4 c. Chile pwdr
- 2 sm Dry warm chiles
- 1 1/2 c. Dry red wine
- 1/4 c. Wine vinegar
- 6 x Cloves garlic
- 1 1/2 tsp Grnd cumin
- 1 1/2 tsp Dry oregano leaves
- 1/2 tsp Grnd cinnamon
- 1 piece (2.5-3 lbs) center cut beef brisket, surface fat trimmed
- 4 lrg (about 1 3/4 lb) onions, thinly sliced
Directions
- Birria is a typical dish from the Zacatecas area of Mexico, often made with lamb. As always, the chile content can be adjusted upwards!
- Remove and throw away stems and seeds from chiles. Put in 1 quart water and bring to boil. Remove, cover and let stand till softened, about 45-60 minutes.
- Puree the chiles with the rest of the seasonings (everything except the beef and onions) till smooth.
- Place meat in a roasting pan, top with chile mix and onions. Seal pan tightly with aluminum foil. Bake, covered, at 350F till brisket is very tender, about 4 hrs. Shred meat, mix with onion and juices. Serve with cilantro, lime and lowfat sour cream to add in to taste; or possibly, roll in tortillas for a birria-burrito!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 45 | |
| Calories from Fat 1 | 2% |
| Total Fat 0.13g | 0% |
| Saturated Fat 0.02g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 21mg | 1% |
| Potassium 83mg | 2% |
| Total Carbs 2.44g | 1% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.31g | 0% |
| Protein 0.29g | 0% |
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