Ingredient :

Birria Adobo Paste

20 dried ancho chiles stemmed and seeded

8 garlic cloves

6 bay leaves

3 tbsp sesame seeds

1 tbsp black peppercorns

1 tsp cloves

4 tsp thyme

4 tsp Mexican oregano

2 tsp ground ginger

1 tsp cumin

1 cup water

1/4 cup vinegar


6 lbs beef chuck or lamb (See Note 1)

salt (See Note 2)

2 tbsp vegetable oil

1/2 adobo paste (see above)

1 medium white onion remove skin, cut into quarters

6 garlic cloves

3 bay leaves

1 tsp black peppercorns


12 cascabel chiles stemmed and seeded

1/2 remaining adobo paste (see above)

28 oz roasted tomatoes

3 garlic cloves


16 corn tortillas

1 cup cilantro chopped

1 medium white onion diced

pickled red onion optional


Adobo Sauce

Transfer dried chiles to a large saucepan and cover with water. Bring to a boil, cover and lower heat to simmer for 15 minutes. Drain and set chiles aside.

In a skillet over medium high heat toast the garlic, bay leaves, sesame seeds, peppercorns and cloves. Sesame seeds should be a light brown and spices aromatic.

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