San Antonio Spurs: Beef Birria
The #NBAXmas Cookbook offers an interactive and festive experience where NBA Fans can try recipes from all 30 teams’ home markets.
Each team was challenged to showcase a recipe that best represents their region’s most iconic culinary food. This recipe ranges from a favorite snack, dish or dessert that is unique to the team and fanbase.
Find the origin of each recipe and everything you need to create it below.
Beef Birria
The distinct entrée was selected because of its deep regional affiliation and San Antonio’s part in making the dish popular. Originating from Jalisco, Mexico, Beef Birria tacos were stewed in the core of San Antonio and have gained national popularity in the past five years.
Birria is a meat stew marinated in a blend of chiles and spices, with tortillas stuffed with the stew’s succulent meat. The tortillas are subsequently dipped in the thin layer of fat that rises to the birria’s surface. These tortillas are then stuffed with meat and griddled to achieve a crispy exterior.
Birria tacos are presented with the stew’s consommé, or broth, on the side, and garnished with cilantro and onions.
Ingredients
| BEEF |
| 5 dried ancho chiles, stemmed and deseeded |
| 5 dried New Mexico chiles, stemmed and deseeded |
| 4 dried chile de arbol, stemmed and deseeded |
| 2 cans of whole peeled tomatoes |
| 2 white onion, quartered |
| 8 cloves garlic |
| 6 cups beef broth |
| 1 tbsp. vegetable oil |
| 4 lbs. chuck roast, cut into 2-inch cubes |
| 1 1/2 lbs. beef shank |
| Kosher salt |
| freshly ground black pepper |
| 1/4 cup apple cider vinegar |
| 1 tbsp. ground coriander |
| 1 tbsp. ground cumin |
| 2 tsp. dried oregano |
| 2 cinnamon sticks |
| 2 dried bay leaves |
| TACOS |
| 30 corn tortillas |
| 4 cups shredded mozzarella |
| 1 cup finely diced onion |
| 1 cup chopped fresh cilantro |
| 6 limes, cut into wedges |
Directions:
BEEF:
- Combine the ancho chiles, New Mexico chiles, chiles de arbol tomatoes, onion, garlic, beef broth, and beef shank in a pot.
- Heat until boiling and then allow to simmer for 20-30 minutes.
- As you wait, season the chuck roll with salt and pepper and cube it.
- Pour oil into a Dutch Oven and heat it on medium to high. Sear the beef in batches to ensure all sides of the meat are properly browned.
- Once completed, move it to a plate or a holding area.
- Debone the tomato and chili mixture, then blend it until smooth using an immersion blender.
- Pour the blended sauce into the Dutch Oven.
- Put the meat and any juices from the plate back into the Dutch Oven.
- Put the cinnamon sticks and bay leaves in a cheesecloth and tie it with chef string. Then, add this, along with the apple cider vinegar, coriander, cumin, and dried oregano.
- Stir the mixture and allow it to simmer. After that, cover the pot and let the beef cook until it becomes tender, which should take around three hours.
- After the beef becomes tender, take out the cinnamon sticks and bay leaves and throw them away. Then, remove the beef and pull it apart into shreds.
- Filter the leftover liquid to make a consommé dipping sauce.
- After settling, remove and set aside the oil skimmed off the top of the consommé.
TACOS:
- To assemble the tacos, immerse three 6-inch corn tortillas in the oil derived from the consommé, then place them on a griddle set to medium-high heat.
- Turn over the tortillas and spread 2 oz. of mozzarella cheese on each one.
- When the cheese begins to melt, incorporate 2 oz. of beef birria and then fold it in half to seal.
- Griddle the tacos until they are crisp.
- Transfer to a plate and serve accompanied by lime wedges, diced onions, cilantro, and a small cup of consommé for dipping.
