Dive into the rich, savory depths of authentic Mexican cuisine with this easy-to-follow recipe for succulent Pork Birria. This isn't your average stew; it's a culinary experience, a vibrant tapestry of flavors built on slow-cooked pork, infused with warming spices like guajillo and ancho chiles, and simmered in a fragrant broth that's as comforting as it is delicious. Imagine tender, melt-in-your-mouth pork, effortlessly shredding apart, enveloped in a deeply flavorful sauce that begs to be dipped with warm tortillas.
Forget complicated techniques and lengthy prep times; this recipe simplifies the traditional birria process without sacrificing any of the authentic taste. From the initial searing of the pork to the final simmering, each step is meticulously explained to guarantee a successful and unforgettable meal. Ready to embark on this culinary journey? Let's get started with our step-by-step guide below.
Tools Needed
- Pressure cooker or pot
- Pan
- Blender
- Strainer
Ingredients
- Pork knuckle or shanks: 2 kg
- Water
- Salt: 2 tablespoons
- Onion: 1 piece
- Bay leaves: 4
- Ground oregano
- Marjoram: 1/4 teaspoon
- Guajillo chilies: 20
- Tomatoes: 3
- Garlic (ground)
- Garlic (cloves): 3-4 cloves
- Oil: a splash
- Ginger (fresh): a small piece
- Black peppercorns: 10
- Granulated bouillon: 2 tablespoons
- Vinegar (apple cider): 2 tablespoons
- Cilantro
- Onion (for garnish)
- Lemon (for garnish)
- Tortillas or rolls
Step-by-Step Instructions
Step 1. Prepare the Pork
- Cut the pork knuckle or shanks (2 kg) into thick slices.
- Cover the pork with water in a pot. Add 2 tablespoons of salt, 1 piece of onion, 4 bay leaves, ground oregano, and 1/4 teaspoon of marjoram. Simmer, then cook in a pressure cooker for 20 minutes (or 1 hour in a normal pot).
Step 2. Make the Chili Sauce
- remove seeds).
- Add ground or 3-4 cloves of garlic (if using fresh garlic). Fry until the chilies change color.
- Remove the chilies and tomatoes from the pan. Add water to the pan and boil the chilies and tomatoes for about 5 minutes until softened.
- Blend the chilies, tomatoes, onion, broth from the pan, chopped garlic, 1 tablespoon of ginger, 1 teaspoon of oregano, 10 black peppercorns, and additional water until smooth.
- Strain the blended mixture.
Step 3. Combine and Simmer
- In a large pot, heat a splash of oil and add the strained chili mixture. Add 2 tablespoons of granulated bouillon and 2-3 cups of water, plus 1-2 cups of the broth from the cooked pork. Simmer for 5-10 minutes.
- Add 2 tablespoons of apple cider vinegar.
- Add the cooked pork to the simmering broth and let it simmer for another 5-10 minutes.
Step 4. Serve and Enjoy
- Serve the birria with chopped onion, cilantro, lemon juice, and oregano. Enjoy with warm tortillas or rolls.
Read more: Authentic Charro Beans Recipe: South Texas Style
Tips
- Don't burn the chilies, as this will make them sour.
- The broth from the cooked pork adds richness and flavor, but use it sparingly to avoid excessive fat.
Nutrition
- Fat: 40-60g
- Carbs: 20-30g
- Protein: 50-70g
FAQs
1. Can I use other types of chili peppers?
Yes! While guajillo and ancho chiles are traditional, you can experiment with other dried chiles like pasilla or chipotle for a different flavor profile. Adjust the quantity based on your preferred spice level.
2. What kind of tortillas are best for birria tacos?
Corn tortillas are the authentic choice for birria tacos. Look for small, sturdy tortillas that can hold the juicy filling without breaking.
3. Can I make this recipe ahead of time?
Absolutely! The birria tastes even better the next day. Prepare it a day or two in advance and reheat gently before serving. You can also freeze the cooked birria for future use.
This easy Pork Birria recipe delivers an authentic Mexican taste experience without the fuss. Enjoy the rich flavors and tender pork, perfect for sharing with family and friends. So gather your ingredients and get ready to savor the deliciousness of homemade birria!