Prima de la birria

Name: Prima de la birria
Ingredients: 2.2 pounds beef shank with bone (about 1 kilo); 1.1 pounds tomatoes (about 1/2 kilo); 1 1/2 onions; 1 head garlic; 3 morita chiles; 4 cascabel chiles; 4 catarino chiles; Salt, to taste; 2 bouillon cubes; 2 whole cloves; 2 whole black peppercorns; 3.5 ounces chickpeas, semi-cooked or soaked in advance (about 100 grams); 2 cups cooked white rice; 1 chopped onion; Chopped cilantro, to taste; 10 limes; Tortillas, preferably homemade, to taste

Grass @grasscuicui

México 🇲🇽

This recipe is to express gratitude for the gift of food. One of the greatest joys we have is being able to enjoy a variety of fruits, vegetables, and meats; seeing, smelling, and tasting them is a delight for the senses! This recipe is very special to my grandmother, and I called her to ask for it—this recipe is my heritage.

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Ingredients

2.2 poundsbeef shank with bone (about 1 kilo)
1.1 poundstomatoes (about 1/2 kilo)
1 1/2onions
1 headgarlic
3morita chiles
4cascabel chiles
4catarino chiles
Salt, to taste
2bouillon cubes
2whole cloves
2whole black peppercorns
3.5 ounceschickpeas, semi-cooked or soaked in advance (about 100 grams)
For serving
2 cupscooked white rice
1chopped onion
Chopped cilantro, to taste
10limes
Tortillas, preferably homemade, to taste

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Steps

1

Wash the beef shank (and any additional beef pieces) and the tomatoes.
2

Remove the seeds from the chiles, toast them in oil, and set aside. Cook the tomatoes. In a blender, blend the chiles, tomatoes, half an onion, two garlic cloves, salt, bouillon cubes, cloves, and peppercorns. Strain the mixture.
3

In a pressure cooker, add the chickpeas first, then the beef. Add a whole onion and the head of garlic, bay leaves, and pour in the strained sauce (to remove any skins). Add salt and cook for 30 minutes in the pressure cooker.
4

To serve, use a deep bowl. Add a little rice, then a piece of beef, chickpeas, and broth. Top with chopped onion, cilantro, and lime. Enjoy with warm tortillas.