Slow-Cooked Steak Birria
Ingredients
3 ancho chillies
1 tbsp of sesame seeds
1 tbsp of cumin seeds
1 cinnamon stick
1 clove
1 onion, quartered
5 garlic cloves, kept whole and peeled
1 kg of diced beef
330 ml of lager
400 ml of beef stock
1 bay leaf
2 tsp of dried oregano
2 plum tomatoes from a tin
1 tbsp of red wine vinegar
1 red onion, finely diced
0.5 lime, juiced, plus 1 cut into wedges
1 tin of sweetcorn, drained
1 avocado, diced
200 g of soured cream
1 handful of coriander leaves
1 green chilli, sliced (optional)
6 servings
Calories~642 kcal
Protein~42 g
Carbs~31 g
Fat~35 g
Fiber~6 g
Sugar~8 g
Total recipe
Calories~3,850 kcal
Protein~250 g
Carbs~185 g
Fat~210 g
Fiber~35 g
Sugar~45 g
Method
Step 1
In a dry pan, toast the chillies for 2-3 mins until fragrant, then set aside (discard the stalks and seeds). Toast the sesame seeds and spices for 1-2 mins; set aside. Then char the onion and garlic for 3 mins and set aside.
Step 2
Put the remaining ingredients in a large, lidded casserole dish. Add the onion, garlic, sesame seeds, spices and some salt; stir.
Step 3
Bring to a boil, then simmer for 1½ hrs or until the meat is tender (if using a slow cooker, cook for 4 hrs on high or 8 hrs on low).
Step 4
Strain through a sieve over a bowl. Pick out and discard the chillies, cinnamon stick and bay leaf. Remove the meat; set aside. Tip the sieved contents into the bowl; blend until smooth. Return to the pan with the meat. Heat through; season.
Step 5
Serve the birria in bowls with the toppings, along with rice, potatoes or flour tortillas.
