Birria is a traditional Mexican stew, famous for its rich flavor, often made with goat meat in Jalisco but more commonly with beef in the U.S. Chef Jorge Guzmán recommends using a well marbled chuck roast for juiciness and tenderness during long cooking. He emphasizes the importance of a "low and slow" cooking method in its own adobo, allowing the collagen in the meat to break down and create a rich broth. Seasonings vary by family, but Guzmán's blend includes ancho, guajillo, garlic, onions, vinegar, and oregano, highlighting the care taken in his two-day birria preparation at Chilango restaurant.
"I love using a really well marbled piece of chuck roast for this recipe. The marbling is to ensure the meat for his birria stays juicy and tender during the long cooking process."
"Chuck roasts have a lot of collagen, which breaks down into a rich liquid during cooking. This tenderizes the meat and creates a delicious broth, but the process takes time."
"The ideal cooking method is 'low and slow in its own adobo,' advises Jorge Guzmán."
"For my recipe, I use lots of ancho, guajillo, garlic, onions, vinegar, and oregano."
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