Slow-Cooked Steak Birria
By OcadoLife
Published on 04 October 2022
Combining classic Mexican flavours, this Slow-Cooked Steak Birria makes a deliciously meaty main when served with rice, jacket potatoes or flour tortillas. Toasting the spices adds an extra depth of flavour, while the fresh toppings of soured cream, avocado and lime add contrast and zing. Any leftovers would work brilliantly in a burrito.Time and servings
2 hrsTotal time
6Servings
15 minsPrep time
1 hr 45 minsCooking time
Ingredients
- 3 ancho chillies
- 1 tbsp of sesame seeds
- 1 tbsp of cumin seeds
- 1 cinnamon stick
- 1 clove
- 1 onion, quartered
- 5 garlic cloves, kept whole and peeled
- 1 kg of diced beef
- 330 ml of lager
- 400 ml of beef stock
- 1 bay leaf
- 2 tsp of dried oregano
- 2 plum tomatoes from a tin
- 1 tbsp of red wine vinegar
- 1 red onion, finely diced
- 0.5 lime, juiced, plus 1 cut into wedges
- 1 tin of sweetcorn, drained
- 1 avocado, diced
- 200 g of soured cream
- 1 handful of coriander leaves
- 1 green chilli, sliced (optional)
Method
Step 1
In a dry pan, toast the chillies for 2-3 mins until fragrant, then set aside (discard the stalks and seeds). Toast the sesame seeds and spices for 1-2 mins; set aside. Then char the onion and garlic for 3 mins and set aside.Step 2
Put the remaining ingredients in a large, lidded casserole dish. Add the onion, garlic, sesame seeds, spices and some salt; stir.Step 3
Bring to a boil, then simmer for 1½ hrs or until the meat is tender (if using a slow cooker, cook for 4 hrs on high or 8 hrs on low).Step 4
Strain through a sieve over a bowl. Pick out and discard the chillies, cinnamon stick and bay leaf. Remove the meat; set aside. Tip the sieved contents into the bowl; blend until smooth. Return to the pan with the meat. Heat through; season.Step 5
Serve the birria in bowls with the toppings, along with rice, potatoes or flour tortillas.