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
This distinct main course was selected because of its significant regional ties and the role San Antonio played in its widespread popularity. Beef Birria tacos, stewed in the heart of San Antonio, have journeyed from Jalisco, Mexico to the north and gained domestic popularity over the past five years.
Birria is a flavorful meat stew that’s soaked in a blend of chiles and spices, and highlighted by tortillas packed with the stew’s succulent meat. These tortillas are subsequently dipped in the thin layer of fat that rises to the surface of the birria. After being filled with meat, the tortillas are griddled to achieve a crispy outer layer.
Birria tacos, which are topped with cilantro and onions, are accompanied by the consommé or broth from the stew on the side.
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.
- Allow it to reach a boiling point and then let it simmer for 20-30 minutes.
- While waiting, season the chuck roll with salt and pepper and cut it into cubes.
- 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 browned.
- Once done, move it to a plate or a holder.
- First, de-bone the tomato and chili mixture. Then, use an immersion blender to process the mixture until it achieves a smooth consistency.
- Pour the blended sauce into the Dutch Oven.
- Return the meat and any juices from the plate back into the Dutch Oven.
- Pour in the apple cider vinegar, coriander, cumin, and dried oregano. Place the cinnamon sticks and bay leaves in a cheesecloth, secure it with chef string, and then add it to the mixture.
- Stir the mixture, simmer it, and then cover with a lid. Cook until the beef becomes tender, which should take around 3 hours.
- After the beef becomes tender, take out and discard the cinnamon sticks and bay leaves. Then, remove and shred the beef.
- Strain the leftover liquid to make a consommé dipping sauce.
- After the consommé has settled, remove the oil from the top and set it aside.
TACOS:
- To construct the tacos, immerse three 6 inch corn tortillas in the consommé oil and place them on a griddle set to medium to high heat.
- Turn over each tortilla and place 2 oz. of mozzarella cheese on each one.
- When the cheese begins to melt, incorporate 2 oz. of beef birria, then fold it in half to seal.
- Griddle the tacos until they are crisp.
- Transfer to a plate and accompany with lime wedges, chopped onions, cilantro, as well as a small cup of consommé for dipping.
