BIRRIA CALORIES RECIPES

Steps:

• Bring beef broth to a boil in a large pot. Seed and stem dried guajillo and ancho chiles; add to the broth. Turn off the heat and let sit for 30 minutes. Stir in tomatoes, chipotle peppers in adobo, vinegar, oregano, coriander, and cumin.
• Transfer to a blender or blend with immersion blender until smooth. Set aside.
• Cut beef into 2-inch cubes and season with kosher salt and pepper.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat 1/2 of the oil; add meat and saute until browned, 5 to 7 minutes. Remove meat; add onions and cook and stir until translucent, about 5 minutes. Add garlic and remaining oil. Cook until fragrant, about 30 seconds. Return meat and any juices back to the pot. Add blended sauce mixture.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove meat and shred with 2 forks.
• Dip tortillas in the birria sauce. Transfer to a pan and heat over medium to medium-low heat. Add meat, some Monterey Jack cheese, onion, and cilantro. Flip and cook as needed until browned on both sides, about 5 minutes. Repeat with remaining tortillas and ingredients.

Steps:

• Put meat on a baking sheet, pat dry, then rub all over with 2 tsp. salt.
• Bring 3 cups water to a boil in a large saucepan; cover and remove from heat. Meanwhile, stem chiles. Heat a cast-iron skillet or heavy frying pan over medium-high heat. Toast chiles in batches, pressing flat against pan's surface with tongs and turning to toast evenly, until lightly browned and fragrant about 2 minutes per batch. Add chiles to hot water as they're toasted and soak, covered, until soft, about 20 minutes.
• Toast garlic cloves in same frying pan, turning until browned all over. When cool enough to handle, peel.
• Transfer chiles to a blender (reserve liquid) and whirl with garlic, vinegar, and piloncillo. Grind cumin, oregano, and cloves in an electric spice blender or in a mortar, then add to blender with 1/4 cup chile-soaking liquid. Whirl to make a thick paste, adding a little more soaking water if needed.
• Smear paste over meat, cover, and chill at least 8 hours and up to 1 day.
• Preheat oven to 325°. Put a metal cooling rack in a roasting pan (large enough to hold meat in a single layer) and pour in 3 cups water. If water comes above rack, elevate rack with cookie cutters. Arrange meat on rack. Cover pot with a big sheet of heavy foil and crinkle foil around edge to seal tightly. Bake until meat is very tender, 4 to 4 1/2 hours.
• Transfer meat to a rimmed baking sheet and cover with foil. Measure broth, skim off fat, and add enough water to make 3 cups.
• Whirl tomatoes in a blender until smooth, then whirl in broth. Strain into a saucepan and heat over medium heat until steaming.
• Divide hunks of meat among 6 soup bowls and ladle about 1/2 cup broth over each. Season with more salt to taste.
• *Find cabrito, guajillo and ancho chiles, and piloncillo (Mexican brown sugar) at Latino markets. You can often order cabrito through butcher shops too.
• Note: Nutritional analysis is per serving (calculated with lamb; goat data unavailable).