Description
Traditional Mexican Birria is a rich and flavorful beef stew slow-cooked in a blend of toasted dried chiles and aromatic spices, resulting in tender, shreddable meat perfect for serving in bowls or as delicious tacos garnished with fresh onion, cilantro, and lime.
Ingredients
Scale
Meat and Broth
- 3 pounds beef chuck roast or short ribs
- 4 cups beef broth
- 2 bay leaves
- 2 tablespoons vegetable oil
- Salt and pepper to taste
Chiles and Spices
- 3 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
Aromatics and Flavorings
- 1 medium onion, quartered
- 5 garlic cloves, peeled
- 1 tablespoon apple cider vinegar
Garnishes
- Fresh chopped cilantro
- Diced onion
- Lime wedges
Instructions
- Toast Chiles: In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for 1–2 minutes until fragrant, taking care not to burn them.
- Soak Chiles: Transfer the toasted chiles to a bowl and cover them with hot water. Let soak for 15 minutes until they soften.
- Make Chile Sauce: In a blender, combine the softened chiles, quartered onion, garlic cloves, apple cider vinegar, oregano, cumin, cloves, cinnamon, and 1 cup of beef broth. Blend until smooth to create a flavorful chile sauce.
- Season Beef: Generously season the beef chuck roast or short ribs with salt and pepper on all sides.
- Sear Beef: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef pieces on all sides until well-browned, developing rich flavor and color.
- Combine and Simmer: Pour the prepared chile sauce over the seared beef, add the remaining 3 cups of beef broth along with the bay leaves. Bring the mixture to a simmer.
- Braise the Meat: Cover the pot, reduce heat to low, and cook for 3 to 4 hours until the beef is tender and easily shreddable.
- Shred Beef: Remove the bay leaves and shred the meat using two forks.
- Simmer to Intensify Flavor: Return the shredded beef to the pot and simmer uncovered for another 15 to 20 minutes to deepen the flavors.
- Serve: Serve the birria in bowls with a ladle of the rich broth, or fill warm tortillas to make birria tacos. Garnish with fresh chopped cilantro, diced onion, and lime wedges for an authentic touch.
Notes
- Birria can be made with goat or lamb for a more traditional approach.
- For tacos, dip tortillas in the surface fat of the broth and pan-fry before filling with meat for extra flavor and texture.
- Serve with a side of consommé (the cooking broth) for dipping tacos.
