TINGA DE POLLO
Mexican Birria is the hot topic these days. Anyone with an Instagram or Tik Tok account knows about this beauty. **Update: yea so I spoke with some people and they didn't know about it so I assume Instagram and Facebook are targeting me. So much for that.
Using different combinations of Guajillo, Ancho, Arbol and Chipotle chiles, it took us three tries until we finally ended up with our own version of Birria. We had to be careful with that Arbol Chile, uffff small and potent!
A strong flavor from the very first bite from the beef and spices it's cooked in, and a punch at the end from the chiles. We served it on a grilled tortilla dipped in Birria sauce, Gouda cheese and shredded beef. Topped with extra sauce for dipping and pico de gallo for acidity.
Well, what's in my birria?
The Chile de Arbol is a small, thin Mexican pepper that has a smoky grassy characteristic with an acidic heat, that is about 6 times hotter than a jalapeño pepper. (15,000 to 30,000 heat units)
Guajillo chiles are bright, tangy, and spicy-sweet. (500 to 5,000 heat level)
Where's the beef!?!
(you guys are probably too young for that joke, nevermind). We use beef shank and then buy some bones to strengthen the broth. Sear it to lock that juice.
Ancho chile peppers have a rich, raisin-like flavor, and are very mild in heat. (only 500 heat units)
Chipotle chiles are smoke-cured jalapeño peppers that have been left on the vine to ripen. They have a sweet and savory flavor, emitting notes of raspberry, cherry, and tomato. (13,000 to 28,000 heat level)
Pour in our pureed Chile and spice mix. And cook for 3-5 hours, meat should be ready in 3, but we need to reduce the sauce.
Order of Birria for one!