Description
Indulge in the rich and flavorful traditional Mexican Birria with this authentic recipe. Tender beef simmered in a fragrant chili-infused broth, perfect for stew or tacos.
Ingredients
Scale
Main Ingredients:
- 3 lbs beef chuck roast or short ribs (or a mix)
Chili Sauce:
- 5 dried guajillo chiles (stemmed and seeded)
- 3 dried ancho chiles (stemmed and seeded)
- 2 dried pasilla chiles (optional, for depth)
Broth and Seasonings:
- 4 cups beef broth
- 1 medium white onion (quartered)
- 6 cloves garlic
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Serving Suggestions:
- Fresh cilantro
- Diced onion
- Lime wedges for serving
- Corn tortillas for tacos (optional)
Instructions
- Toast the Chiles: Toast the dried chiles in a dry skillet until fragrant. Soak in hot water for 15 minutes.
- Sear the Beef: Season beef, sear in a pot, then set aside.
- Make the Sauce: Blend chiles, onion, garlic, vinegar, and broth. Strain and add to the pot with beef, seasonings, and bay leaves.
- Cook: Simmer for 3–4 hours until tender. Shred the meat and return to the broth.
- Serve: Enjoy as a stew or make tacos with garnishes.
Notes
- Traditional birria is often made with goat or lamb.
- For a shortcut, use a pressure cooker or slow cooker.
- Save the birria fat to fry tortillas for tacos.
Nutrition
- Serving Size: 1 cup birria
- Calories: 410
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
