Those chillies seem very difficult to come by in the UK, at least not without paying an absolute fortune for them. Are there any chillies readily available in the UK that can be used as an alternative?
Copy/ pasted- -- Spices and bay leaves: I used a combination of garlic, cumin, ground clove, Mexican oregano, Mexican cinnamon stick, black peppercorns, and 3 bay leaves. If you don’t have Mexican oregano, you can use regular oregano. If you can’t find Mexican cinnamon sticks (or Ceylon cinnamon sticks), you can use 2 teaspoons of ground cinnamon.
@@MarioGomez-xc4ycIt’s not about the taste 😂🤦🏻♂️ It’s about us who watch the content who have to watch someone throw everything. We he person mean her content is better because she’s calm, but that flew straight above your head didn’t it 😂
IF anyone loves Goat, Lamb &/or Mutton, that is actually the Authentic meat used for Birria. All the spices she uses is great plus some Vegetable or Chicken broth vs water. Set aside broth incase you wish to add to Salsa while cooking with meat bc it can sometimes reduce & become too thick. We normally do not use a strainer to separate the delish bits of Chile & etc. However; that is a personal choice just like choosing Beef vs the Authentic Goat, Lamb &/or Mutton. P.s. I love to marinate meat with spices & naranja agrìa, which in the States is not found, however you can mix 1 orange & 1 lemon fresh juice. Then remove from marinade n brown then cook with Salsa & cintinue as she instructs. Buen Provecho. Paz be with us all 🙏. "Isa"
My friend's wife made a "Vietnamese" version of birria and consomé using southeast Asian spices and it was the most amazing birria I've ever tried! You should try it sometime.
This looks delish. I'm going to make it for my ninety two year old mother tomorrow!! She was the best cook ever! But i'm the cook now. Thanks for posting.
@Mudmchemba so dried red chiles like the ones she used have a skin that is "plasticky" it's like a tough layer of plastic wrap and when hydrated, the chile "meat" is easier to separate from the skin. Some people cut the chile open and scrape the chile meat off with a knife too. Straining it is easier to do. When people do Not strain it, it leaves little tiny plastic feeling pieces that can get stuck in your gums and I personally hate that. It Really gets stuck up in there! Some people use better blenders(like a Vitamix" and can get it pretty smooth, but straining is best. I would've added the cinnamon and bay leaves in whole after straining it and then remove.
To have a rich broth always make sure you get a chuck roast with the bone in it and cook it with the bone in it. It changes the broth so much I promise you that’s the secret that no one ever tells.❤❤❤
@@CarlEuegene you are right it is fine as she made it but with the bones it adds a thickness to the broth and if you like tacos dorados with your birria the bones also help with adding extra fat to be able to get a good crunch on the tacos
For best results, use the cheapest fatty cut you can find. A local butcher can usually hook you up with stuff that would generally just get ground up because it doesn't sell in the counter. Bone, tendons, tough muscles, all bonuses for slow cooked dishes like this ❤
Joaquín, Carlitos, gracias por denunciar tanto abuso y corrupción de obrador y equipo. Son lo Mas horrible que existe fiera morena. Xóchitl, sera la opción, apoyemos.❣️💙💛🧡💗🖤🤎💜💚❤💯👑
I literally just made this... the Mexican restaurant down the street better watch out cause this shit is even better. And so many portions, putting a bunch in the freezer
Thank you so much for this recipe!! I always wanted to try Birria, but never found a reputable restaurant to try it so I decide to make myself and my God it was great!!! cinnamon stick does everything I think in my opinion overall is great. Don’t eat it with flour tortilla. It was corn tortilla. Thanks again.
Take the meat out of the consume, boil ramen noodles in the consume, put meat back in, top with onion and cilantro plus pickled carrots/egg/radish. I call it Birria ramen. Try it!
@@Kogirshka_OGISMYou know multiple people can discover the same thing independently, right? It happened with calculus, it can happen with birria ramen. No need to be so negative.
@@warpnweft2192no one is gatekeeping, stop being soft. he stated a fact, “authentic” is the key word here, in Mexico it’s way more common to use goat, though everyone can choose a different cut of meat. he simply pointed out that authentic was with goat, which is a fact, and he did so without belittling anyone. go outside dude
That looks delicious. My family is from Durango and I have never seen them put cinnamon in a meat dish. Actually, I don’t think I’ve ever seen them make birria either. I wonder if this is from a certain region of Mexico, so they just don’t know how to make this.
I tried making birria today. It was okay. I added too much water and had to pull some out and add more chile later on which didn’t permeate in the meat like I would have wanted it too. I’m gonna try your recipe since it looks like a smaller batch instead of the ginormous pots the other videos have.
Oh that's the way I make my pozole, I would added hominy, with sides of chopped onions and cilantro, shredded cabbage,and sliced radishes and of course tortia chips
My cousin challenged me to make birria because I cooked for the first time making shrimp and it came out really good. Why birria specifically? No clue but I’ll give it a try
Chile Ancho and Chile guajillo are the less spicier chiles just ensure remove seeds and that goes with any dry chiles just ensure to wear gloves use scissors cut them open and that’s it.
