• thumbnail image 1
  • thumbnail image 2
  • thumbnail image 3
Print to PDF

Print recipe

Birria (Thermomix Recipe translated to English)



8 portion(s)

Birria (Thermomix Recipe translated to English)

  • 200 g onion, cut into pieces
  • 30 g fresh coriander
  • 160 g Green Tomatoes, (use tomatillos if green tomatoes are unavailable)
  • 1 pinches cumin seed
  • 1 pinches black pepper, freshly ground
  • 1 tsp dried oregano
  • 1 tsp marjoram, dried
  • 1 clove
  • 1 dried bay leaf
  • 1 tbsp salt
  • 400 g Beef, skirt, (cut into pieces)
  • 25 g pasilla chilli, dried, (without stem or seeds - approximately 5 pieces)
  • 25 g guajillo chilli, dried, (without stem or seeds - approximately 5 pieces)
  • 2 cloves garlic
  • 2 tsp salt, fine
  • 500 g lamb meat
  • 1300 g water
  • lemons, cut into quarters
  • 6
    1h 10min
    Preparation 10min
  • 7
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.

Recipe's preparation

  1. Place 100g of chopped onions in the mixing bowl and chop for 5 sec/speed 4.5. Transfer to a bowl and set aside.
  2. Place 30g coriander into the mixing bowl and chop for 5 sec/speed 5. Transfer to a bowl and set aside.
  3. In the mixing bowl, add 160g tomatoes.
  4. add 60g of onions
  5. add pinch cumin seeds, pinch of ground black pepper, 1 tsp of dried oregano, 1 tsp of marjoram, 1 clove, 1 bay leaf, 1 tbsp coarse salt, and blend for Blendblend for 10 sec/speed 8.
  6. Place a container on the lid of the mixing bowl and weigh 160g of beef skirt pieces. Set aside.
  7. Pour the tomato sauce into the cointainer with the beef skirt and mix well using a spatula. Set aside.
  8. Place the steaming basket inside and add the 500g lamb meat.
  9. Add 1300g water.
  10. Add 2 tsp fine salt, and place the varoma container in position.
  11. Pour the marinated beef skirt with sauce into the Varoma container and cover. Cook for 40 min/Varoma/Counter-clockwise operation/speed Gentle stir setting
  12. Remove the Varoma from its position, take out the steaming basket with the spatula notch, and blend Blend the broth for 1 min/speed 5, gradually increasing the speed. Pour the broth into a container and set aside.
  13. Return the cooked beef skirt and boneless lamb to the mixing bowl. Shred for 10 sec/Counter-clockwise operation/speed 5.
  14. Return the broth to the mixing bowl and heat for 5 min/85°C/Counter-clockwise operation/speed 2.
  15. Serve Hot with chopped onion, coriander and lemon quarters.

Accessories you need

  • Varoma
    buy now
  • Simmering basket
    Simmering basket
    buy now
  • Spatula TM5/TM6
    Spatula TM5/TM6
    buy now

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

Other users also liked...


Add a comment
  • There are no comments at the moment.