Neck of beef in spicy broth

Neck of beef in spicy broth

Birria

By
From
My Abuelo's Mexican Feast
Serves
8

Ingredients

Quantity Ingredient
2kg beef neck, on the bone
3 guajillo chillies
2 ancho chillies
5 garlic cloves, finely chopped
2 white onions, finely chopped
4 bay leaves
1 teaspoon dried thyme
1 teaspoon dried oregano
3 cloves
4-5 litres water, (enough to cover the meat)
2 tablespoons white vinegar
1 teaspoon salt
1 teaspoon pepper
Chilli sauce for birria

To serve

Quantity Ingredient
Fresh corn tortillas
white onion, finely chopped
coriander leaves, chopped

Method

  1. Place all the ingredients, except the salsa, in a large saucepan or stockpot. Bring to the boil over a high heat. Reduce the heat to low and simmer for 3−4 hours until the beef is very tender and flakes away from the bone. Remove the beef pieces from the pan and discard the bones. Set the meat aside and keep warm.
  2. Return the broth to the heat and add the salsa para birria to taste and simmer for 5 minutes.
  3. Divide the meat into 6 portions and place in bowls. Add a ladle of the broth to each.
  4. To serve, place bits of beef on the tortillas to make soft tacos, and top with the finely chopped white onion and coriander. You can add extra salsa if you like it hot. Enjoy the broth between bites of the taco.
Tags:
Mexican
Latin
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