Birria con Arroz
Ingredients
Birria:
- 2 dried ancho chili peppers
- 1 onion, diced
- 1/4 cup apple cider vinegar
- 4 cloves garlic
- 3 lb beef chuck roast, cut into 2-inch chunks
- 2 tbsp olive oil
- 1 tbsp adobo seasoning
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp brown sugar
- 1/2 tsp pepper
- 1/4 tsp ground cinnamon
- 3 cups sodium-reduced beef broth
- 2 bay leaves
- 1 cup white onion, diced
- 1/2 cup fresh cilantro leaves
- 1 lime, cut into wedges
Tomato Rice:
- 2 cups Carolina® White Rice
- 2 tbsp butter
- 1 onion, diced
- 1 tbsp sazon seasoning
- 2 cloves garlic, minced
- 4 cups water
- 1/4 cup puréed tomatoes (passata) or canned tomato purée
- 1/4 cup tomato paste
Instructions
Serve up a big bowl of this flavorful Latin American beef birria stew served over tomato rice. Use neutral-flavored Carolina® White Rice to absorb the other flavors perfectly!
Birria:
Step 1
Place ancho chilies on a microwave-safe plate. Microwave on HIGH for about 1 minute or until toasted and fragrant. Let cool completely. Remove seeds and stem from chilies; soak toasted chilies in 1 cup boiling water for 10 to 15 minutes or until rehydrated. In a blender, purée rehydrated chilies, soaking liquid, onion, vinegar and garlic until smooth. Transfer to a large bowl.
Step 2
Toss together beef, oil, adobo seasoning, oregano, cumin, brown sugar, pepper and cinnamon to coat well; add to chili mixture, mixing well. Cover and refrigerate for at least 4 hours or up to overnight.
Step 3
Preheat oven to 300°F. In a Dutch oven, combine broth, beef with marinade and bay leaves; bring to boil over medium heat. Cover and bake for 2 1/2 to 3 hours or until meat is very tender. Remove bay leaves. Remove meat from pan; shred with 2 forks. Stir back into the sauce.
Tomato Rice:
Step 4
Meanwhile, melt butter in a medium saucepan set over medium heat; cook onion, sazon seasoning and garlic for 3 to 5 minutes or until slightly softened. Stir in water, puréed tomatoes and tomato paste; bring to boil.
Step 5
Stir in white rice. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and absorbs most of the liquid. Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork before serving.
Step 6
Serve birria over rice. Garnish with diced onions, cilantro and lime wedges.
Recipe Tip
Mix together any leftover birria and rice to turn into burritos, enchiladas, tacos or quesadillas.
Make sure you use the right white rice to water ratio to ensure perfectly cooked grains.
Recipe Video
Homemade Birria
If you’re wondering, what is birria? You’ve come to the right place! It’s a Latin American stew that is made with beef, lamb, goat, other meat or vegetarian alternatives. It’s served for special occasions with rice or used as a delicious filling for tacos, burritos or enchiladas.
The marinated beef is slow-cooked in a dutch oven with an unbelievable combination of ingredients until perfectly tender. Then it’s served over a tasty dish of white rice that has been infused with onions, garlic and tomatoes with sazon seasoning for flavor in absolutely every bite.
How to Serve Birria
As it requires a bit of time, this birria recipe is perfect for family gatherings and celebrations or meals to prep and take with you throughout the week. However you choose to serve it, whether it’s over a bed of time or stuffed into a taco, you’ll need to have fresh cilantro and lime on the side.
Celebrate your Cinco de Mayo Fiesta in style with this dish that has its origins in Mexico! And, if you can’t get enough Latin American Flavor, try this Peruvian Lamb Stew or find exactly what you’re looking for in our list of Traditional Dishes of Latin America.
Kitchen Tips
To have your kitchen questions answered and advice on topics such as how long to cook white rice for. Looking for a new dinner idea? Try our: chaufa.
