Short rib stew (Birria al res) from Nopalito: A Mexican Kitchen (page 151) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: How to make soft corn tortillas; Pickled red onions (Escabeche rojo)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • peaceoutdesign on November 15, 2024

    I cooked this Sous Vide for 18 hours and had to modify it. Here are the modifications: I made the Adobe as written and put 1/2 of that in a bag with 1/2 white onion. I did not use the banana leaf, nor did I add additional garlic, peppercorn, or bay leaves as there was plenty of that in the adobe. For the Salsa, I just added i can of fire-roasted tomatoes to the remaining half of the Adobe. I would like to substitute some of the cascabel chilies for the ancho to see if the flavor is even better....A oh... the biggest modification was 2 pounds of pork shoulder instead of the short ribs. Hence not adding so mush diced tomatoes. Overall it was not the taste I was looking for, but it could easily have been my revisions

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