- 1 kg of stewing beef in large pieces
- 4 plum tomatoes
- 150 g of onion
- 5 cloves of garlic
- 5 g of peppercorns
- 3 g of cumin
- 3 g of thyme
- 3 g of oregano
- 1/2 cinnamon stick
- 1 bay leaf
- 2 Ancho chillies
- 3 Guajillo chillies
- 2 litres of water
- 1 lime
- Chopped coriander
- Finely chopped spring onion
Birria is a Mexican mutton-based stew (in some areas, beef or lamb). In this stew, the meat is marinated with chillies and condiments and is cooked in a buried iron pot covered with maguey leaves.
To start the recipe, cut the tomatoes and onion into large pieces. Place them on a tray with the garlic and toast them under the grill or on the griddle.
Then, place the vegetables and all the seasoning into a pan and add half the water. Blend well with the XM-12 hand blender.
Having blended this cold mixture, place it in the vacuum bag with the meat and the rest of the water. Vacuum package and then cook in the SmartVide sous-vide cooker for 9 hours at 85ºC.
After 9 hours, take the meat out and break into smaller pieces. Strain the broth (reduce slightly if too watery).
Add the meat to the broth and finish with the spring onion, the coriander and a dash of lime juice.
In this recipe, the sous-vide helps to enhance the flavour of the seasoning and maintain the texture and tenderness of the meat.