Description
This Mexican Birria Recipe is a traditional and flavorful stew featuring tender beef in a rich, aromatic sauce made from a blend of dried chiles and spices. Perfect for serving in bowls as a comforting stew or as a delicious taco filling with a side of savory broth for dipping.
Ingredients
Scale
Main Ingredients:
- 3 lbs beef chuck roast or short ribs (or a mix of beef and goat)
- 4 dried guajillo chiles (stemmed and seeded)
- 3 dried ancho chiles (stemmed and seeded)
- 2 dried chiles de árbol (optional for heat)
- 5 garlic cloves
- 1 medium white onion (quartered)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 cup apple cider vinegar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 4 cups beef broth
- 1 tablespoon oil for searing
Optional for Serving:
- Chopped onion
- Cilantro
- Lime wedges
- Corn tortillas
Instructions
- Prepare the Chiles: Toast the dried chiles in a skillet, then soak in hot water until softened.
- Sear the Meat: Brown the beef in a Dutch oven or pot with oil, then set aside.
- Make the Sauce: Blend soaked chiles, garlic, onion, spices, vinegar, and broth until smooth.
- Cook the Birria: Simmer meat in sauce with bay leaves for 3 hours until tender; shred and mix into broth.
Notes
- Serve birria in bowls or as taco filling with broth for dipping.
- Try a crispy taco version by frying tortillas with cheese and birria meat.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl or taco portion
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
