Recipes · Mexican · Stews
Birria
One serving has 273 kcal and 41 g protein, and at least a fifth of a woman's daily need of riboflavin (102%), zinc (96%), cobalamin (89%), copper (64%), niacin (64%) and phosphorus (57%). Ready in 240 minutes.
- Preparation: 60 min
- Cooking: 180 min
- Makes: 1 serving (435 g)
- Difficulty: Hard
- Diets: Gluten-free, Dairy-free, High protein, Low carb
- Contains: beef, celery, meat, sulphite
Ingredients
- 180 g Goat meat, raw
- 3 g Chilies, dried red
- 3 g Ancho chilies, dried
- 2 g Pasilla chilies, dried
- 50 g Tomatoes, raw
- 10 g Garlic, raw
- 1 g Cumin
- 0.3 g Cinnamon
- 0.5 g Oregano, dried
- 0.3 g Bay leaves
- 10 g Vinegar, cider
- 150 g Beef broth
- 20 g Onions, raw
- 4 g Cilantro, fresh
- 0.7 g Salt
Method
- Toast all the dried chilies in a dry pan for 1-2 minutes, then soak in hot water for 15 minutes.
- Blend the softened chilies with the tomato, garlic, cumin, cinnamon, oregano and vinegar into a smooth marinade.
- Rub the marinade over the goat pieces and let sit for at least 1 hour, or overnight in the fridge.
- Transfer the goat and marinade to a pot with the beef broth and bay leaf, cover, and simmer very gently for 2.5-3 hours until completely tender and falling apart.
- Lift out the meat, shred it, discarding the bay leaf, and skim any excess fat from the broth.
- Serve the shredded meat in a bowl with plenty of the rich broth, topped with the diced onion and cilantro.
Nutrition per serving
| Nutrient | Per serving | Share of a day's need |
|---|---|---|
| Energy | 273 kcal | 13% |
| Carbohydrates | 13.3 g | |
| Water | 368 mL | |
| Fiber | 3.9 g | 13% |
| Protein | 41.4 g | 86% |
| Tryptophan | 0.57 g | |
| Threonine | 1.8 g | |
| Isoleucine | 1.9 g | |
| Leucine | 3.2 g | |
| Lysine | 2.8 g | |
| Methionine | 1 g | |
| Cystine | 0.47 g | |
| Phenylalanine | 1.4 g | |
| Tyrosine | 1.2 g | |
| Valine | 2.1 g | |
| Histidine | 0.81 g | |
| Fat | 5.7 g | |
| Monounsaturated | 2.2 g | |
| Polyunsaturated | 0.67 g | |
| Docosahexaenoic Acid (DHA) | 0 g | |
| Eicosapentaenoic Acid (EPA) | 0 g | |
| Omega-6 | 0.52 g | |
| Saturated | 1.6 g | |
| Trans-Fats | 0 g | |
| Cholesterol | 103 mg | |
| Calcium | 91.6 mg | 9% |
| Copper | 0.58 mg | 64% |
| Iron | 7.5 mg | 42% |
| Magnesium | 28.7 mg | 9% |
| Manganese | 0.61 mg | 34% |
| Phosphorus | 402 mg | 57% |
| Potassium | 1,190 mg | 25% |
| Selenium | 18.8 µg | 34% |
| Sodium | 992 mg | |
| Zinc | 7.6 mg | 96% |
| Thiamin (vitamin B1) | 0.27 mg | 25% |
| Riboflavin (vitamin B2) | 1.1 mg | 102% |
| Niacin (vitamin B3) | 9 mg | 64% |
| Pantothenic acid (vitamin B5) | 0.31 mg | 6% |
| Pyridoxine (vitamin B6) | 0.44 mg | 34% |
| Folate (vitamin B9) | 34.9 µg | 9% |
| Cobalamin (vitamin B12) | 2.1 µg | 89% |
| Choline | 14.7 mg | 3% |
| Vitamin A | 143 µg | 20% |
| Vitamin C | 13.9 mg | 19% |
| Vitamin D (D2 + D3) | 0 IU | 0% |
| Vitamin E | 0.61 mg | 4% |
| Vitamin K | 23.1 µg | 26% |
Shares of a day's need are for a woman of 30, 165 cm, 60 kg, lightly active, by the US and Canadian Dietary Reference Intakes. SustainBite works out each person's own needs, by the standard where they live: the Nordic Nutrition Recommendations in Norway, the UK's, EFSA's in the EU.
Climate footprint
7.6 kg CO2e a serving: higher than most main dishes on SustainBite. Source: ADEME, Agribalyse 3.2.
Plan weeks of recipes like this on SustainBite: meals that meet each person's vitamin and mineral needs, for a family too, with one grocery list. Free.