Description
Traditional Mexican Birria is a flavorful and rich stew made with tender beef chuck roast simmered in a aromatic blend of dried chilies, spices, and beef broth. This slow-cooked dish is perfect for cozy meals and is typically served with warm corn tortillas, garnished with fresh cilantro and onion for an authentic taste of Mexican cuisine.
Ingredients
Scale
Main Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 cloves garlic
- 1 small onion, chopped
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 4 cups beef broth
- 2 tbsp vinegar
- Salt and pepper, to taste
For Serving
- Corn tortillas
- Fresh cilantro
- Chopped onion
Instructions
- Prepare the Chilies: Remove the stems and seeds from the dried guajillo and ancho chilies. Soak them in hot water for about 15-20 minutes until they soften.
- Make the Chili Sauce: Blend the soaked chilies along with garlic, chopped onion, cumin, oregano, ground cloves, ground cinnamon, vinegar, and a pinch of salt until smooth. Add a little beef broth if needed to create a thick sauce.
- Season the Beef: Season the beef chuck roast chunks with salt and pepper. Place them in a large pot or Dutch oven.
- Combine and Cook: Pour the chili sauce over the beef in the pot. Add the remaining beef broth to cover the meat. Bring it to a simmer over medium heat.
- Slow Cook the Birria: Reduce the heat to low and cover the pot. Let the birria cook slowly for 2 hours, or until the beef is very tender and easily shredded with a fork.
- Shred the Meat: Remove the beef from the pot and shred it using two forks. Return the shredded meat to the pot to soak up more sauce and heat through.
- Serve: Warm the corn tortillas. Serve the birria with tortillas, garnished with fresh cilantro and chopped onions.
Notes
- For more heat, add a dried chipotle chili to the sauce.
- Birria also works great with goat or lamb if preferred over beef.
- Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.
- For a thicker sauce, reduce it by simmering uncovered towards the end of cooking.
