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Active Fire Time: 2 hours Total Time: 1 day
Chef Santiago Gomez has brought the heart of traditional Mexican cooking right into his own home with the help of the Keveri H1. Making a soul-warming dish that embodies the essence of home. Tender short ribs, slow-cooked to perfection with a mix of rich spices, simmering in a comforting stew. Santiago has shared this recipe with Keveri, inviting us to gather around the table, and scoop up a steaming bowl of his birria, and top it with fresh cilantro and onions.
Ingredients:
Serves 4+
2 Kg short rib (with bone)
1 cup of canola Oil
2 white onions
1 tbsp. garlic (clean)
2 to 3 medium-sized tomatoes
3 tbsp. guajillo pepper (without seeds)
4 tbsp. ancho pepper (without seeds)
3 bay leaves
1 tbsp. cumin
3 tsp. black pepper
1 ounce of chocolate
3 tsp. sesame seeds
1 cup apple vinegar
1 head of garlic
2 lt. of water
Supplies:
2-3 lb natural briquettes or lump charcoal
High-Temperature Gloves
A Dutch Oven
Preparation
Step 1:
Low & Slow Mode (210-270°F). Light your Keveri H1 in the Low and Slow Mode around 250°F.
Step 2:
Prepare the Cauliflower: Wash the cauliflower and remove any leaves.
Sprinkle 2.5g of salt (or half the total salt designated for the cauliflower) evenly.
Step 3:
Add water and the marinated meat into a pot, and cook for two hours at 250°F
Cook's Notes:
As with many traditional dishes, birria is a Mexican recipe that varies from household to household. Adjust the number of chilies according to your preference for heat. The longer you marinate the meat, the more tender and flavorful it will be, so if time allows, aim for the full 24 hours. Enjoy the rich and aromatic result of this dish!
Share With Us:
Post what you cook using the Keveri H1 on social and tag us @Keveri. usa #KeveriFam
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How To Light Up Your Keveri H1 for the Low & Slow Mode
