Birria Soup

Our Birria Soup is a rich and flavorful journey for your taste buds. Imagine slow-cooked beef short ribs simmered in a complex broth of ancho, guajillo, and chiles de arbol peppers, balanced by the sweetness of tomatoes and a hint of apple cider vinegar. Mexican oregano, cinnamon, cumin, and ginger add an aromatic depth, while Bongards® SuperMelt™ Yellow American Loaf and Bongards® Mozzarella Feather Shred create a creamy, melty finish. It’s a hearty, soulful soup that’s sure to warm you from the inside out!

INGREDIENTS

  • 5 dried ancho peppers, stems and seeds removed
  • 5 dried guajillo peppers, stems and seeds removed
  • 2-3 dried chiles de arbol (ommit for a mild version)
  • 4 C. hot water
  • 2 Tbsp. neutral oil
  • 1 large white onion, chopped
  • 5 cloves garlic, chopped
  • 5 large tomatoes, chopped
  • 1 Tbsp. dried Mexican oregano
  • 1 Tbsp. kosher salt
  • 1 tsp. cinnamon
  • 1 tsp. cumin
  • 1 tsp. ground ginger
  • 1 tsp. black pepper
  • 1/2 C. apple cider vinegar
  • 3 C. + 1 C. beef stock
  • 1 lime, cut into wedges
  • 3 Lbs. beef or lamb short ribs
  • 6 oz. Bongards® SuperMelt™ Yellow American Loaf, cubed
  • 2 oz. Bongards® Mozzarella Feather Shred 

PREPARATION

  1. Heat large pot or Dutch oven to medium heat, add all dried peppers.
  2. Dry toast peppers until fragrant and lightly toasted, about 2-4 minutes.
  3. Remove from heat, transfer peppers to large bowl.
  4. Cover peppers with hot water, steep until softened, about 20 minutes.
  5. Heat oil in same pot on medium-high heat.
  6. Add onion, garlic, and tomatoes, cooking for 5 minutes to soften.
  7. Add cooked onion, garlic, and tomatoes to food processor or blender.
  8. Remove softened peppers from water, add to food processor, reserving the water.
  9. Add dry spices, vinegar, and 1 C. beef stock to processor.
  10. Process until smooth. Strain if desired.
  11. Clean and dry the pot.
  12. Heat 2 Tbsp. oil to the pot over medium-high heat.
  13. Season short ribs with pinch of salt and pepper on all sides.
  14. Sear short ribs in pot on all sides until nice crust has formed, about 3-4 minutes per side.
  15. Remove short ribs from pot, drain excess rendered fat and oil.
  16. Add blended birria sauce and short ribs back to pot.
  17. Add reserved water from soaked peppers and remaining 3 C. beef stock to pot.
  18. Bring to a simmer, cover, and cook until the meat is fully cooked, fork tender, and easy to shred, about 3-4 hours.
  19. Remove meat from broth, place on cutting board, remove all excess fat, bones, and connective tissue.
  20. Chop and shred remaining meat.
  21. Use ladle to carefully skim off excess fat from top of broth.
  22. Add American cheese, stirring until melted and fully incorporated into broth.
  23. Blend and strain again, if desired.
  24. Add 75% of the meat back to soup, reserving remainder for garnish.
  25. When serving, add broth to bowl, top with reserved shredded meat, shredded mozzarella, and squeeze of lime. Garnish suggestions include Mexican crema, tortilla strips, sliced or shredded radish, cilantro, and green onions.