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Best Easy Birria Tatemada Recipe

Name: Best Easy Birria Tatemada Recipe
Total time: 240 min
Yield: 320 g
Ingredients: beef chuck roast 3 lbs; bone-in short ribs 2 lbs; dried guajillo chiles 6 pieces; dried ancho chiles 4 pieces; dried pasilla chiles 2 pieces; roma tomatoes 3 pieces; yellow onion 2 pieces; garlic 8 cloves; whole cumin seeds 2 tsp; black peppercorns 1 tsp; dried oregano 2 tsp; ground cinnamon 1 tsp; bay leaves 3 pieces; apple cider vinegar 2 tbsp; kosher salt 2 tbsp

Birria cooked in a sealed pot over open coals, giving the meat a distinctive smoky char. This high protein, carnivore-favorite technique creates an unforgettable family feast with deeper flavor.

Cook 240 min Difficulty HARD 415 kcal

#high protein #carnivore #smoky #Mexican feast

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Ingredients

Main ingredients

beef chuck roast 3 lbs
bone-in short ribs 2 lbs
dried guajillo chiles 6 pieces
dried ancho chiles 4 pieces
dried pasilla chiles 2 pieces
roma tomatoes 3 pieces
yellow onion 2 pieces
garlic 8 cloves

Seasonings/Sauce

whole cumin seeds 2 tsp
black peppercorns 1 tsp
dried oregano 2 tsp
ground cinnamon 1 tsp
bay leaves 3 pieces
apple cider vinegar 2 tbsp
kosher salt 2 tbsp

Nutrition summary

Carbohydrates 12 g 12%

Protein 37 g 36%

Fat 23 g 52%

Serving size 320g

Cooking steps

1

Toast the dried guajillo, ancho, and pasilla chiles over medium heat for 1–2 minutes until aromatic, then soak in hot water for 15 minutes.
2

Roast tomatoes, onions, and garlic directly over coals or high heat until charred and softened, about 6 minutes, then peel garlic.
3

Blend the soaked chiles, roasted vegetables, apple cider vinegar, cumin, peppercorns, oregano, cinnamon, and salt into a smooth marinade.
4

Rub the beef chuck and short ribs with the marinade, ensuring full coverage, then marinate at least 2 hours or overnight for deep penetration.
5

In a large Dutch oven, layer marinated meat and add bay leaves; seal tightly with foil and lid, then cook over live coals for 3–4 hours until fork-tender and deeply smoky.
6

Rest the cooked meat for 15 minutes before shredding; strain and serve with the pot juices to preserve flavor and moisture.

Personalized Q&A

Q. What's the key ingredient in this Birria Tatemada recipe?

Beef chuck roast and bone-in short ribs are the core of Birria Tatemada. Their combination delivers both tender texture and rich, deep flavor after slow cooking over coals. The dried chile blend (guajillo, ancho, pasilla) infuses iconic birria character.

Q. What is the essential heat control step for success?

Proper heat management is vital: sealing the Dutch oven tightly and cooking over steady, open coals for 3–4 hours guarantees the desired smoky char and slow breakdown of fat and collagen. This method deeply flavors and tenderizes the meat while preventing drying out.

Q. How can I avoid tough or chewy meat in Birria Tatemada?

To ensure tenderness, marinate the meat thoroughly and allow enough slow cook time in a sealed pot over coals. Resting the meat after cooking is crucial for moisture retention; shredding only after a short rest helps lock in the juices and prevents dryness.

Q. How many calories and how much protein are in each serving?

Each 320g serving contains about 415 kcal and a substantial 37g protein. This recipe is high-protein and, with carbs making up only 12% of calories, appeals to those seeking a protein-rich, carnivore-friendly meal.

Q. What is the nutrition balance for Birria Tatemada?

Nutrition per serving: 12g carbohydrates (12%), 37g protein (36%), 23g fat (52%), totaling 415 kcal. The protein-to-carb ratio is high, with protein and fat delivering most of the caloric energy, ideal for hearty appetites seeking low-carb options.

Best Easy Birria Tatemada Recipe

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