Whether it’s Taco Tuesday or any day of the week you find yourself in the mood for Mexican food, this recipe will curb your craving. This is an authentic beef birria recipe with CBD consommé. In Mexico, birria is traditionally made with goat meat but you can use beef or lamb instead. Where to find goat meat? Check with your local farmers or your nearby Mexican, African, or Asian grocers. Don’t forget to stop by your favorite Mexican restaurant to pick up fresh corn tortillas!
Serve as stew or use to fill your tortillas, and top or serve with any of the following:
- Tortilla chips
- Oaxaca or cotija cheese
- Chopped or pickled onion
- Sliced radish
- Sliced cucumber
- Sliced or cubed avocado
- Mexican crema or sour cream
- 3 pounds of either beef, lamb, or goat stew meat or chuck roast
- 1 tablespoon salt
- 1 teaspoon pepper
- 2 cups beef broth
- 4 dried and deseeded guajillo chiles
- 2 dried and deseeded Pasilla or árbol chiles
- 4 ml Holmes Organics CBD
- 1 large onion, diced
- 6 cloves of garlic, chopped
- 1 14 ounce can of fire roasted diced tomatoes OR dice and roast 1 ½ cup fresh tomatoes
- 3 tablespoons vinegar
- 1 tablespoon dried oregano
- 2 tablespoons paprika
- 1 tablespoon cumin
- ½ tablespoon ground clove
- 1 cinnamon stick
- 3 bay leaves
- Optional toppings or garnishes as mentioned above
- Preheat oven to 350 degrees.
- If your meat is shredded, season it with salt and pepper and set it aside. If it’s not shredded, cut it into 1 to 2 inch cubes, season with salt and pepper, and set it aside.
- Remove the stems and seeds from the chiles and toast them over low heat until they darken a bit, and you begin to smell their aroma. Turn your fan on so that you don’t inhale the spices, or you will feel the burn!
- Add the chilies and broth to a small pot. Bring to a simmer, cover, turn off the heat, and let the chilies infuse the water for 20 minutes.
- Toast all dry spices on low heat for 1 to 2 minutes.
- Heat the CBD in a Dutch oven over medium heat and sauté the onion and garlic for about 5 minutes.
- Add the tomato, with their juices, and simmer for 2-3 minutes.
- Stir in the vinegar and the remaining ingredients with a wooden spoon, scraping up any flavorful brown bits. Turn off the heat.
- Place your chilies and broth mixture and 1 cup of the tomato mixture into a blender or food processor. Blend on low, gradually increasing the speed until the mixture runs smooth.
- Pour back into the Dutch oven, along with your seasoned meat. Stir, cover, and bake for 2 hours. It’s your choice how soupy you want your birria to be, so check it about 2 hours in and add more broth if needed.
- If your meat is cubed and not shredded, remove it from the oven 2 hours in, and use two forks to gently shred your meat. Be careful as the Dutch oven will be very hot!
- Return to the oven and cook for 1 more hour.
- Serve as a stew or as tacos. Be sure to warm the tacos first and double them up so that they don’t get too soggy. Or dip them quickly in the birria broth and lightly toast each side.
- Top or garnish as you wish.
There are many small steps for this recipe, but it’s worth every bite!