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Birria Con Leche de Coco

Name: Birria Con Leche de Coco
Ingredients: 3.5 lb pounds chuck roast, cut into large chunks; 8 guajillo chiles; 1 tsp whole black peppercorns

by kasimjhardaway 47 ingredients 8 steps

Birria con leche de coco, or beef birria with coconut milk, is perhaps one of my favorite stews - hands down. It's a recipe that was born from a bit of experimentation & a lot of admiration for the classic, Mexican Birria de Res. If you're unfamiliar with the culinary gem that is birria, here's a quick summary: it's a stew from the Jalisco region of Mexico most traditionally made with goat –– lots of history here, just look into the origins of birria. The chunks of meat are slow-cooked in a rich & flavorful braising liquid of dried peppers, toasted spices, tomatoes, onions & vinegar. While the traditional birria recipe is fantastic as it is, I made a few tweaks to fit my palette primarily via two ingredients: coconut milk & agave. The coconut milk helps to mellow out the heat, muddling the spice level without suppressing the beautiful flavor of the peppers. The agave adds a bit of sweetness that rounds out the dish. With just those two ingredients, the birria undergoes a simple yet palatable transformation. The end result is a well-balanced, mild yet decadent pot of comfort.

Ingredients

3.5 lb pounds chuck roast, cut into large chunks

8 guajillo chiles

1 tsp whole black peppercorns

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Birria Con Leche de Coco

Ingredients

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