Bírria (Shredded Beef)


Serves: 10
Total Calories: 18

Ingredients

4 - 5 pounds beef chuck roast or flank steak
2 bay leaves
2 large cloves garlic
1 can beer
2 jalapeño peppers, seeds and veins removed
1 teaspoon oregano
1 large onion, sliced

Directions:

Put all ingredients into a Dutch oven or other heavy pan with a lid, and cook in oven at 300° for 4–6 hours. Beef is ready when it is so tender it falls apart when pulled with a fork. Put the meat in a bowl and shred it while it’s still warm. Remove the bay leaves from the beef juice, and store in the refrigerator for a few hours until the fat congeals on the surface. Remove the congealed fat, then warm the remaining juice and serve as a light sauce to accompany your bírria.

This dish is usually served with Spanish rice, charro beans, finely shredded cabbage or lettuce, and tortillas of choice.

Nutritional Facts:

Serves: 10
Total Calories: 18
Calories from Fat: 0

This Bírria (Shredded Beef) recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.


More Recipes from the Best of the Best From The Southwest Cookbook Cookbook:
Tacos, Shed Style
Real Mexican Tacos
Tacos
Beef Burritos (Rolled Sandwiches)
Picadillo
Chile Relleno Bake
Green Chile Stroganoff
Easy Enchilada Casserole
Ranch Hand Mexican Pie
Texas Tamale Pie
Frito Pie
Cheeseburger Pie
E Z Shepherd’s Pie
Padre Kino’s Favorite Meatloaf
Six Layer Dinner
Mary Ann's Magnifico Meatballs and Spaghetti Sauce
Beaver Street Burgers
Jalapa Hamburgers
Party Tenderloin
Gourmet Pot Roast
New Mexico Pot Roast
Siesta Roast n’ Beans
Babette’s Carnitas
Barbara Harris’ Chicken Fried Steak
Tyrone Steak
Carne con Papas (Potato-Beef Hash)
Bírria (Shredded Beef)
Southwestern Stuffed Flank Steak
Pepper Steak
Bronc Rider Beef Strips
Barbecued Brisket
Brisket Rub
Deluxe Cherry Brisket
Posole I
Posole II
Chalupa
Tequila Marinated Pork Tenderloins
Pork Loin Roast for Four with Cinnamon Applesauce and Roasted Potatoes
Pork Chop Skillet Dinner
Chimayó Red Chile
Sausage con Queso
Ham and Scalloped Potatoes with Green Chile
Lamb Noisettes Janos
Apricot-Prune Stuffed Lamb
Chicken Fried Venison
Burgundy Venison Steak Tips
Venison Sausage and Rice Supreme
Noreen’s Barbeque Sauce
Texas Tech Barbecue Sauce
Jalapeño Jelly




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