🌶️ Así se hacía la BIRRIA de RANCHO antes de que se volviera comercial.

🍃 In this video, you'll learn step-by-step how to prepare this birria at home, without complications, using precise quantities, clear techniques, and tricks that almost no one explains. You'll surprise your family and discover that you can eat delicious, hearty, and lighter food at the same time. Ingredients: 791 2 kg beef (chuck) 1 kg lamb (shoulder or ribs) 10 cleaned guajillo chiles (30 g) 5 pulla chiles (10 g) 3 cascabel chiles (8 g) 1 morita chile (4 g) 4 liters of water 500 g tomatoes 200 g white onion, quartered 1 head of garlic (45 g) 1/2 teaspoon finely chopped ginger 1/4 cup apple cider vinegar 50 g salt Optional: chicken broth 1/2 teaspoon thyme 1/2 teaspoon cumin 1 teaspoon oregano 1/2 teaspoon cloves 1/2 teaspoon coriander seeds 1 teaspoon whole peppercorns 1 teaspoon allspice 1 cinnamon stick 3 bay leaves Serves 12-15 Preparation time: 3 hours BEFORE YOU BEGIN Before starting, bring 4 liters of water to a boil in a covered pot. The trick is to prevent the steam from escaping, as this will create broth at the end of the preparation. Step 1: The Meats 2 KG BEEF (RIB STEAK) 1 KG LAMB (shoulder or ribs) The beef provides tenderness. The lamb adds character. The broth becomes richer and more memorable. The ratio is 2 to 1, meaning 2/3 beef and 1/3 lamb. The beef should be medium-lean, meaning it has little fat. The ideal cut for this recipe is ribeye, a tender and juicy cut also known as sirloin. We'll cut this piece into cubes measuring 8 to 10 cm and about 5 cm high. These cubes will give us a good structure for serving, as we need to cut it before serving. It will shrink, which is why they're large cubes. Now, the important part of the lamb is the rib section with a bit of leg. This includes bone, which will give the broth a lot of character, as well as fat, which will add a touch of elegance. The lamb flavor will be present in the dish, combined with the beef, creating an explosion of gourmet flavor. Since we only have a small amount of lamb, we'll use the piece as it comes from the market. Step 2: The Sauce. We have 4 groups: Chiles + Fresh + Dried + Extras CHILES: There are 4. 10 cleaned guajillo chiles (30 g) 5 pulla chiles (10 g) 3 cascabel chiles (8 g) 1 morita chile (4 g) 🌶️ 1. GUAJILLO CHILE ⭐ The pillar of bright red color Contributes: Color: bright, vibrant red, the most important for red birria. Flavor: slightly sweet, fruity, smooth. Aroma: clean, light, very balanced. 🌶️ 2. PUYA CHILE ⭐ Color enhancer + elegant spiciness Contributes: Spiciness: medium to high. Body: helps give the salsa more personality. 🌶️ 3. CASCABEL CHILE doesn't seek the spotlight; It adds aromatic depth. 🌶️ 4. MORITA CHILI. In small quantities, it provides a subtle and modern smokiness, almost imperceptible, that enhances the meat without overpowering it. ❄️ FRESH: There are 4. 500 g tomatoes 200 g large onion, quartered 1 head of garlic (45 g) ½ teaspoon finely chopped ginger 🍅 1. The tomato provides balance and roundness. 🧅 2. The onion is the base of natural sweetness. 🧄 3. The garlic adds character and warmth. 🌿 4. The ginger is a discreet accent. DRY SEASONINGS: There are 9. ½ teaspoon thyme ½ teaspoon cumin 1 teaspoon oregano ½ teaspoon cloves ½ teaspoon coriander seeds 1 teaspoon whole peppercorns 1 teaspoon allspice 1 cinnamon stick 3 bay leaves Together, these seasonings create the aromatic base of the birria. They add depth, warmth, and balance, making the broth more complex without becoming heavy. They don't seek to overpower, but rather to unite the meat, chili, and time, leaving a long, well-rounded, and memorable flavor that is felt from the aroma to the last sip. EXTRAS: 3. 1. ¼ cup apple cider vinegar (1/4 cup) 2. 50 g salt 3. Optional: chicken broth (chemical-free) The vinegar acts as a pH regulator in the broth. In controlled doses, it enhances the flavor of the chili and meat, sets the red color of the sauce, and helps balance the fat, reducing the heavy mouthfeel. PREPARATION Soak all the chilies in a pot with 1 liter of water over medium-high heat for about 5 minutes until softened. Start cooking all the fresh chilies in a skillet over high heat. When they are half-cooked, add all the dried chilies and cook for about 8 minutes. Blend all the sauce ingredients together with the cooking water, salt, and vinegar. Strain and set the sauce aside. Step 3: Cooking Once the water is boiling, add all the meat. Then stir in the sauce and cover the pot to cook for 3 hours over medium-high heat. Serves 12 to 15 Preparation time: 3 hours