Birria al Horno

Introduction to Birria al Horno

Birria al Horno is a traditional Mexican dish originating from the state of Jalisco, Mexico. Known for its deep, rich flavors, this roasted version of birria offers a twist on the more commonly known stewed version. Traditionally, birria was made using goat meat, but it can also be prepared with beef, lamb, or even pork. This dish is often served during celebrations and special occasions, particularly in the west of Mexico and is typically accompanied by corn tortillas, fresh lime wedges, and a selection of salsas.

Ingredients

• Beef (preferably chuck or brisket) - 3 lbs
• Guajillo chiles - 6-8, deseeded
• Ancho chiles - 4, deseeded
• Chipotle peppers - 2, in adobo sauce
• Garlic - 6 cloves
• Onion - 1 large
• Bay leaves - 2
• Cinnamon stick - 1
• Thyme - 1 tsp
• Oregano - 1 tsp
• Cumin - 1 tsp
• Cloves - 3
• White vinegar - 1/2 cup
• Salt - to taste
• Black pepper - to taste
• Vegetable oil - 2 tbsp
• Lime - for serving
• Corn tortillas - for serving

Preparation Steps

1. First, preheat your oven to 300°F (approximately 150°C). While the oven is heating, prepare your beef by cutting it into large chunks. Season the beef generously with salt and black pepper. Set aside.

2. In a dry skillet, lightly toast the guajillo chiles and ancho chiles over medium heat until they are aromatic, being careful not to burn them. This should take about 2-3 minutes. After toasting, soak the chiles in hot water for about 20 minutes until they become soft.

3. While the chiles are soaking, chop the onion and peel the garlic cloves. You are preparing these aromatics to create a vibrant, flavor-packed sauce.

4. Once the chiles have softened, drain them and place them in a blender along with the onion, garlic, chipotle peppers, white vinegar, cinnamon stick, thyme, oregano, cumin, and cloves. Blend into a smooth marinade.

5. Coat the seasoned beef thoroughly with the marinade. Marinate in the refrigerator for at least 2 hours, or overnight for a more intense flavor.

6. Once marinated, heat vegetable oil in a large oven-safe pot over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. This step will help seal in the juices and add depth to the flavor.

7. Add any remaining marinade to the pot with the beef, along with the bay leaves, and cover it tightly with aluminum foil and a lid to trap in moisture.

8. Transfer the pot to the preheated oven and roast for about 3-4 hours, or until the beef is tender and falls apart easily. You may set a cooking timer to ensure optimal cooking time.

How to Serve and Enjoy

Once your Birria al Horno is ready, let it rest for about 15 minutes outside the oven before serving. Traditionally, birria is enjoyed with corn tortillas and various accompaniments. Here’s how to enjoy this dish:

• Shred the tender beef using two forks and mix it with its juices.
• Serve the shredded beef with warm corn tortillas for making tacos.
• Squeeze fresh lime juice over the beef for added zest.
• Accompany your tacos with finely chopped onions, fresh cilantro, and your choice of salsa.

Birria al Horno is best enjoyed fresh out of the oven, but it can also be stored in the refrigerator for up to three days. Share it with family and friends for a true celebration of Mexican cuisine.