The ingredient list now reflects the servings specified
Directions
Cook's Note:
You can prepare this dish in a slow cooker as well, but you will be sacrificing a little bit of flavor. Prepare the birria the same way, but place in a slow cooker instead of a Dutch oven and cook on High for 4 to 6 hours or on Low for 6 to 8 hours.
Nutrition Facts
Per Serving:
739 calories; protein 44.1g; carbohydrates 55.1g; fat 37g; cholesterol 137.5mg; sodium 165.7mg.
Full Nutrition
I prepared this in an instapot - the only thing i changed was the amount of time it cooked in the instapot. I used all ingredients and the flavors were DELICIOUS! My husband and kids loved it so much they're asking me to make it again.
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I prepared this in an instapot - the only thing i changed was the amount of time it cooked in the instapot. I used all ingredients and the flavors were DELICIOUS! My husband and kids loved it so much they're asking me to make it again.
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I made it and it turned out great! The only thing I would add is to make sure its Mexican Oregano (you can get this in the ethnic spice aisle usually for 98 cents or so el guapo, etc. but it will just say "oregano"). I used canned tomatoes (fire roasted) to save time and they worked just as well. Thanks! Great recipe!
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Absolutely delicious!!! I saved more than 1/4 of the pepper water so I can have more broth at the end. I then soaked my tortillas with the broth ans then heated them up! Family approved :)
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Long time user of All Recipes. This was so good I felt compelled to review for the first time. I followed the recipe almost exactly. I only changed three things: I added chipotle peppers to the others (just because I had them on hand), I didn’t strain the sauce after blending (I like thicker sauce), and I browned in a pan and then slow cooked (4 hours on high).
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Used what I had which was a pork butt, followed the recipe but after tasting the sauce decided to add cherry tomatoes on hand. Other than that I followed it. Absolutley delicious, I made this for my daughters family and they all loved it. Decided to eat it with white rice, because we're having Lengua tacos this week. I'll be making this again with beef. Reminded me of my childhood.
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Loved this recipe. If you want to eat this in it’s broth, which is the most authentic way to eat this, you need to add some water or broth to the end product after shredding the meat and serve it in a bowl. Serve with cilantro, pickled red onion and tortillas.
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Amazing! I've had birria before, but have never made it. It would be more helpful to state more specific spice amounts instead of just a "pinch", but it came out delicious nonetheless. My roast was only 2 pounds, so I removed it from the oven after about 2h15m. The meat was falling apart tender and very flavorful. I made the sauce the day before to save time. This one is a definite keeper!
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
I prepared this in an instapot - the only thing i changed was the amount of time it cooked in the instapot. I used all ingredients and the flavors were DELICIOUS! My husband and kids loved it so much they're asking me to make it again.
I made it and it turned out great! The only thing I would add is to make sure its Mexican Oregano (you can get this in the ethnic spice aisle usually for 98 cents or so el guapo, etc. but it will just say "oregano"). I used canned tomatoes (fire roasted) to save time and they worked just as well. Thanks! Great recipe!
Absolutely delicious!!! I saved more than 1/4 of the pepper water so I can have more broth at the end. I then soaked my tortillas with the broth ans then heated them up! Family approved :)
Long time user of All Recipes. This was so good I felt compelled to review for the first time. I followed the recipe almost exactly. I only changed three things: I added chipotle peppers to the others (just because I had them on hand), I didn’t strain the sauce after blending (I like thicker sauce), and I browned in a pan and then slow cooked (4 hours on high).
Used what I had which was a pork butt, followed the recipe but after tasting the sauce decided to add cherry tomatoes on hand. Other than that I followed it. Absolutley delicious, I made this for my daughters family and they all loved it. Decided to eat it with white rice, because we're having Lengua tacos this week. I'll be making this again with beef. Reminded me of my childhood.
Loved this recipe. If you want to eat this in it’s broth, which is the most authentic way to eat this, you need to add some water or broth to the end product after shredding the meat and serve it in a bowl. Serve with cilantro, pickled red onion and tortillas.
Amazing! I've had birria before, but have never made it. It would be more helpful to state more specific spice amounts instead of just a "pinch", but it came out delicious nonetheless. My roast was only 2 pounds, so I removed it from the oven after about 2h15m. The meat was falling apart tender and very flavorful. I made the sauce the day before to save time. This one is a definite keeper!