- 4 pounds of pork shoulder meat
- 3 ancho chili peppers
- 6 guajillo chilies
- 2 tomatoes, roasted
- 4 cloves
- ½ teaspoon of cumin seeds
- 5 fat peppers
- 4 cloves of garlic
- 1 teaspoon oregano
- ½ teaspoon marjoram
- 2 bay leaves
- 1 piece of ginger
- 1 medium onion
- 1 cinnamon stick
- ½ cup of vinegar
- 1 cup of orange juice
- Salt and Pepper for seasoning
- Corn tortillas
- Chopped onion
- Chopped cilantro
- Mexican cheese mix, shredded
- Sauce, optional
These are super popular on the street, just imagine: Folded tortillas stuffed with Birria de Cerdo with cheese, browned on the comal with a bit of the juice of the consommé, and then served with a glass of Consomme de Birria on the side to take between each bite.
- Season the pork shoulder with salt and pepper and place in a large ovenproof dish.
- Clean and devein the chiles. Lightly toast them on a comal or skillet over medium heat, be careful not to burn them (burnt chiles make the consommé taste a bit bitter). Soak the chiles in hot water for 10 minutes or until they soften.
- On a comal over medium heat, roast the tomatoes, onion and garlic. When they are roasted, place them in the blender.
- In a small skillet, over medium heat, lightly toast the cloves, cinnamon, cumin seeds, fat peppers, oregano, and marjoram. They only roast for a few seconds. Place them in the blender along with the ginger, orange juice and vinegar.
- Once the chiles are soft, drain and add to the blender. Grind to a smooth sauce. Add a cup of water in case it’s too thick. Season with salt.
- Pour the sauce over the meat along with 2 cups of water, so that the meat is well covered, we want the Birria to have enough consommé. Cover the pan and marinate in the refrigerator overnight or at least 4 hours for the pork to absorb the flavors.
- Put the pork together with the sauce in a large pot, cover and cook over medium heat for about 3 hours, or until the meat is already cooked and can be easily shredded. Add salt if necessary.
- When the Birria is ready, remove a little of the pork. Unravel it and put it aside.
- To make the Quesabirrias, take a corn tortilla and dip it in the consommé (the broth where the Birria was cooked), so that it is well covered, place it on a comal or frying pan, and add a little cheese, let melt a bit. Add meat from the Pork Birria, onion and chopped cilantro, fold the tortilla in half, and cook for 2-3 minutes per side or until golden brown. Serve with consommé and a little coriander and onion.