Birria de Res (Beef Birria)

Today’s recipe is one of my old time yummy super mega favourite, birria! Yum! Birria is a stew originally from the state of Jalisco, specifically from the city of Guadalajara, but as any Mexican recipe, everybody seems to have their own version, so this is my version, I tried to make it as similar as the one they do in Guadalajara, but this is just the way I do it. I hope you like it.

Birria is a delicious beef stew, the meat is marinated over night with an ancho chilli marinade and then cook slowly until the meat falls apart. There are two versions of birria, the one make in the oven, not very juicy and the one that has a lot of juice or broth and it is serves like soup in a bowl.

Serves 4


  • 350 gr beef brisket
  • 2 beef osso bucco
  • 3 ancho chillies or 5 guajillo chillies cleaned, stem off & deseeded
  • 1 onion peeled & cut in half
  • 4 medium tomatoes cut in halves 
  • 2 garlic cloves peeled
  • 1 clove
  • 1/2 tsp cumin seeds
  • 1/2 dried marjoram 
  • 1 tsp dried oregano
  • A pinch of cinamon
  • 2 bay leaves
  •  1/2 cup of beer
  • 3 black pepper corn
  • 2 tsp salt
  • 1 organic beef stock
  • Water

To garnish

  • Shredded lettuce (optional)
  • Chopped white onion
  • Fresh chopped coriander (cilantro)
  • Lime wedges
  • Corn tortillas
  • Arbol chillie salsa 


  1. Put the ancho chillies in 2 cups of hot boiling water. Set aside for 10 min.
  2. Then put in a blender the tomatoes, onion, garlic, salt & spices (apart from the bay leaves) then add the ancho chillies, that by now they have to be hydrated, add the water where you soaked the chillies as well and blend until getting a smooth consistency.
  3. Once the ancho marinate is smooth & ready, add the beer and then pour it into the meat and leave over night.
  4. Put the meat with all the marinate in a large casserole dish (dutch oven) and add the bay leaves and some water until it covers the meat. Add more salt or a beef stock cube disoved in water.
  5. Bring it to a boil at high heat and then turn the heat down and cook slowly for around 2 hrs or until the meat falls apart. It need to be juicy, with broth. Remove the bay leaves.
  6. Serve in a bowl with some shredded lettuce, onion, coriander & salsa, squezze some lime and enjoy with some nice warm corn tortillas & a cold beer. 



Pozole de Langosta (Lobster Pozole)

Hi guys! Welcome to a new week, it is Monday and the weather in London is not great, as usual, but as you probably know, Mondays for me are special because my husband, el inglés, stays at home to work, so I always try to make something extra yummy on this day and today I thought to combine two of his favourite things, pozole & lobster, he loves pozole and seafood, so cooking pozole with lobster makes this Mexican dish extra luxurious! Continue reading “Pozole de Langosta (Lobster Pozole)”

Carne en su Jugo (Beef in its own Juices)

Good morning lovely people! Today’s recipe is a classic dish from Jalisco, Carne en su Jugo and if you translate it into English, it means, beef in its own juices, but here is the thing, the meat is not really cook in its own juices, this lovely and delicious dish goes with a yummy salsa that is prepared with tomatillos, then when you serve it, you need to serve it with fresh frijoles de la olla (beans from the pot), so if you plan to cook this dish, put your pinto beans to soak early in the morning and then cook them, so they’re ready to have them with the beef. Continue reading “Carne en su Jugo (Beef in its own Juices)”

Chiles en Nogada Vegetarianos (Vegan Chiles en Nogada)

I think just a few recipes in Mexico could describe the richness in traditions of our Mexican gastronomy and Chiles en Nogada is one of those dishes; full of history.

The history of the creation of Chiles en Nogada goes back to August 1821 when the sister of Santa Monica Convent in Puebla wanted to welcome Agustin de Iturbide. They collected some of the ingredients that were in season during the month of August and they came out with this recipe. The colours of the ingredients on it are related to the colours of the Mexican flag, the Poblano pepper is the green colour, the Nogada sauce is the white and the pomegranate seeds are the red, making it the most patriotic dish to celebrate Mexican independence. Continue reading “Chiles en Nogada Vegetarianos (Vegan Chiles en Nogada)”

Tacos de Barbacoa de Res (Brisket Barbacoa)

Barbacoa is one of my favourite recipes ever! In Mexico we call barbacoa to the way the meat is cook and traditionally to cook a proper barbacoa you have to dig a hole in the ground, but eh! I do not see myself doing that in my garden, so I think I will stick to the easy option, so I used my casserole dish and after an hour or an hour and a half voila! magic happened in my kitchen and we got a wonderful aroma of a delicious barbacoa. Continue reading “Tacos de Barbacoa de Res (Brisket Barbacoa)”

Cooking Comadres Pan Dulce Mexicano

There is nothing more cosy than enjoying a nice cup of Mexican hot chocolate with a lovely piece of Mexican Pan Dulce (Sweet Bread) and the company of a good friend. In Mexico, Pan Dulce is like another world in Mexican Cuisine, the Mexican Panaderias (Bakeries) are always full of delicious and inventive breads, each one with its own personality. Here in London is kind of impossible to get good quality Mexican sweet bread, but there is a talented Mexican girl that knows how to make Pan Dulce very well, her name is Katrina, she is an artist and an excellent cook, so I thought to invite her to my house and bake together! Continue reading “Cooking Comadres Pan Dulce Mexicano”