
Birria
Birria is a Mexican braise of long, patient ambition
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Birria is a Mexican braise of long, patient ambition

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Beef shin or short rib simmers slow with aromatics to build a rich broth

Onion is softened slowly in olive oil 15 minutes

Rib-eye or sirloin sliced paper-thin sits in a marinade of soy, brown sugar, sesame oil, garlic, ginger and grated Asian…

A simple flour-and-water dough rests until pliable

The California burrito was invented in San Diego in the 1980s, when local taquerias started slipping French fries inside…

Skirt or flank steak (cuts that take a marinade well and grill fast) sit in a punchy marinade of lime, orange, garlic…

The Chilean Sunday-lunch one-pot, the soup-stew that turns up on every kitchen table from Santiago to Patagonia

Chapli kebabs are the spiced beef patties sizzling on a wide flat tawa at any roadside grill from Peshawar to Kabul, big…

Ground beef browns in a wide oven-safe skillet with onion and garlic

Pizza thrown a curveball: a thin crust topped with seasoned ground beef, kidney beans, fresh chillies and cumin…

Chilli con carne is a hearty, flavour-packed stew that celebrates bold Mexican spicing combined with slow-cooked beef, beans, and tomatoes

The corn tortilla burrito is the Atlantic City regional variant of the dish, where local Mexican-American kitchens…

The textbook British family dinner, the dish that turns up on every primary-school menu and most weeknight tables

Daube is the Creole beef stew that traces its roots through the French quarter and the bayou kitchens alike, a slow…