Ingredients with Measurements:
- 2 lbs beef chuck roast, cut into small pieces
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 tbsp chili powder
- 1 tsp salt
- 1 tsp black pepper
- 4 cups beef broth
- 1 can diced tomatoes
- 1 can tomato sauce
- 1/2 cup chopped cilantro
- 1 lime, juiced
- 8 corn tortillas
- 1 cup shredded Monterey Jack cheese
- 1 avocado, diced
Special Equipment Needed:
- Large pot or Dutch oven
- Blender or immersion blender
Step-by-Step Instructions:
1. In a large pot or Dutch oven, cook beef over medium-high heat until browned on all sides. Remove beef and set aside.
2. In the same pot, add onion and garlic and cook until softened.
3. Add cumin, oregano, chili powder, salt, and black pepper and cook for 1-2 minutes until fragrant.
4. Add beef broth, diced tomatoes, tomato sauce, and cilantro. Bring to a boil.
5. Reduce heat to low and add the beef back to the pot. Cover and simmer for 2-3 hours until beef is tender.
6. Remove beef from the pot and shred with two forks. Return beef to the pot.
7. Using a blender or immersion blender, blend the soup until smooth.
8. Add lime juice and adjust seasoning to taste.
9. Serve soup with warmed tortillas, shredded cheese, diced avocado, and additional cilantro.
Time:
Preparation time: 20 minutes
Cooking time: 3 hours
Temperature:
Simmer on low heat
Serving size:
6-8 servings
Nutritional information:
Calories per serving: 350
Fat: 18g
Carbohydrates: 22g
Protein: 27g
Sodium: 1200mg
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Diced tomatoes can be substituted with fresh tomatoes or tomato puree.
- Monterey Jack cheese can be substituted with any other cheese of your choice.
Variations:
- Add diced potatoes or carrots for additional vegetables.
- Use chicken instead of beef for a lighter version of the soup.
- Make it spicy by adding diced jalapenos or red pepper flakes.
Tips and Tricks:
- For a richer flavor, brown the beef in batches instead of all at once.
- If the soup is too thick, add additional beef broth or water to thin it out.
- For a smokier flavor, add a chipotle pepper in adobo sauce.
Storage Instructions:
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat soup in a pot over medium heat until warmed through.
Presentation Ideas:
Serve soup in individual bowls with warmed tortillas on the side. Garnish with shredded cheese, diced avocado, and additional cilantro.
Garnishes:
- Shredded cheese
- Diced avocado
- Chopped cilantro
- Lime wedges
Pairings:
- Mexican rice
- Refried beans
- Guacamole
Suggested Side Dishes:
- Warm tortillas
- Cornbread
- Tostones
Troubleshooting Advice:
- If the soup is too thin, simmer it uncovered for an additional 10-15 minutes to thicken it up.
- If the soup is too thick, add additional beef broth or water to thin it out.
Food Safety Advice:
- Make sure to cook the beef until it reaches an internal temperature of 145°F to ensure it is safe to eat.
- Store leftover soup in the refrigerator within 2 hours of cooking.
Food History:
Birria is a traditional Mexican dish that originated in the state of Jalisco. It is typically made with goat or beef and is often served at special occasions such as weddings and holidays.
Flavor Profiles:
Birria soup is a savory and slightly spicy soup with a rich beef flavor. The addition of lime juice and cilantro adds a fresh and bright flavor to the soup.
Serving Suggestions:
Serve birria soup as a main course for lunch or dinner. It is a hearty and satisfying meal that is perfect for cold weather.
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Region: Mexican