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)”

Caldo de Res (Beef Broth)

What are you cooking today? Well I cooked some delicious Caldo de Res or a lot of people know it as “Cocido” which is Beef Broth or Stew. My dad was a fan of these type of recipes, he even used to cook this in summer!!! I know, a bit crazy right? But according to him this dish makes miracles, especially for children, he used to make us eat everything in it.  Continue reading “Caldo de Res (Beef Broth)”

Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)

The summer is almost around the corner and with a bit more sun every day I feel very inspired. Today I cooked this lovely and very refreshing cold soup or gazpacho with some nice cucumber and delicious ripe avocados and to give that crunch to this silky soup I pickled some veggies in lime and salt and I finished it off with some good quality extra virgin olive oil, fresh fennel & Maldon salt, and a good squeeze of lime! Continue reading “Sopa Fría de Pepino y Aguacate (Cucumber & Avocado Cold Soup)”

Sopa Conde (Black Bean Soup)

Good morning! A new week! Wow the time is flying, we are now in February, soon it will be spring.

As you probably know, if you have been reading my posts, today in my house is beans cooking day, I always cook beans every Monday and freeze them so I can use them through out the week. So today I cooked black beans, you can find the frijoles de la olla recipe here in my blog, so you, as me, can have beans for a week. Continue reading “Sopa Conde (Black Bean Soup)”

Albondigas a la Mexicana (Mexican Style Meatballs)

Winter is the perfect time for cosy and comfort food and today is one of those days that I just fancy some of my mum’s soups, but unfortunately she is miles away from me, so I decided to make one of her famous soups, albondigas! This is a nice cosy dish that will definitely will always take me back to my childhood, my mum would always make them on a cold winter day and we would arrived from school and the whole house would had that lovely and yummy smell!! Aw! I really miss my mum right now! Continue reading “Albondigas a la Mexicana (Mexican Style Meatballs)”

Caldo Tlalpeño Vegetariano (Vegetarian Tlalpeño Broth)

Mondays! Well for me, Mondays err! are a kind of struggle, after a long and busy weekend I usually have problems to wake up in the morning, so I try to find an easy recipe to make and today was one of those Mondays when I just couldn’t wake up, we almost arrived late for school, luckily my children woke me up and we rushed to get ready. So for lunch I really needed something comforting to make me feel energised and this broth is just so good and full of yummy vegetables. Continue reading “Caldo Tlalpeño Vegetariano (Vegetarian Tlalpeño Broth)”