The Way to the Heart {Birria Recipe Inside}

December 6, 2014 by Fabiola Johnson
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Lets_Break_Bread_TogetherThey were continually devoting themselves to the apostles’ teaching and to fellowship, to the breaking of bread and to prayer.

Everyone kept feeling a sense of awe; and many wonders and signs were taking place through the apostles.  And all those who had believed were together and had all things in common; and they began selling their property and possessions and were sharing them with all, as anyone might have need.  

Day by day continuing with one mind in the temple, and breaking bread from house to house, they were taking their meals together with gladness and sincerity of heart, praising God and having favor with all the people. And the Lord was adding to their number day by day those who were being saved. Acts 2:42-47

The last thing that Jesus did with his disciples before going to the cross was share a meal with them. And in Acts 2:42, the new believers made it a point to share meals together every day as they learned together what it meant to be followers of Jesus.

There is no better way to begin a discipleship relationship than by sharing a meal together. Tonight we invite you into Disruption by inviting one of those people who are running beside you over for a meal. Spend meaningful time together during this busy Advent season.

Don’t know what to cook? How about this delicious Birria stew? Antonia, one of the families who received a home during the summer, shared this recipe during an interview confident that hers is the best in the world.

Ingredients Sauce:


Toast the Guajillo, Pasilla, and Chile de árbol chilis. (Skip this step if you bought the dry version of the chills) Once they are blackened, take the seeds and soak them for at least 30 minutes.  Pat them dry and fry them in hot oil for 10 seconds. Take them out and puree them with the rest of the ingredients and one cup of water.

Ingredients Meat:

  • 4.5 lbs Beef Diezmillo {chuck} cut in big squares.
  • 2 Whole Pepper corn
  • 2 Bay Leaf
  • 1 Onion
  • 1 bunch of cilantro
  • 1 oz green chilies


In a 30 qt stock pot, fill 1/3 with water. Add a whole onion, bay leaves, cilantro and green chilies. Turn to boil.

In a large skillet lightly brown the meat.

Once the water is boiling, add the meat and cook for one hour. Add the sauce you made before. Mix all the ingredients well. Reduce the heat to simmer for 30 more minutes. Add salt to taste.

Serve in a big bowl with chopped up onion, cilantro, salsa ranchera, lemon wedges and tortillas.

Tip for heating tortillas: Submerge them in the soup and place them on a hot griddle for 15 seconds each side.


Other meats you can use are pork backbone or ribs, leg lamb, or your choice of beef for stew. If you want to try authentic cuts of beef popularly used in Mexican cuisine check the following resources:

The video below shows three cuts of beef and how to best use them. Platanillo, if you can find it in your local butcher shop, is a popular choice for Birria and other Mexican stews because the connecting tissue breaks with cooking releasing collagen which adds a natural, flavorful thickness to your soups.

The Other Red Meats: Three Beef Cuts You Haven’t Tasted from eatTV on Vimeo.

Topics: Advent Devotional - 24 Days of Disrupt


Hi, we are so happy that you are doing 24 Days of Disrupt with us. Did you cook the Birria? Let me know how it turned out!

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