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Traditional Mexican Birria

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A rich and flavorful Mexican stew made with tender meat and a blend of spices, perfect for gatherings and celebrations.

Ingredients

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  • 3 lbs beef chuck roast (or goat meat)
  • 4 pieces dried guajillo chiles
  • 2 pieces dried ancho chiles
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp thyme
  • 1 tsp black pepper
  • 1 ½ tsp salt (adjust to taste)
  • 2 cups beef broth (or water)
  • 2 tbsp apple cider vinegar
  • 1 piece bay leaf
  • Chopped cilantro (for garnish, to taste)
  • Chopped onions (for garnish, to taste)
  • Corn tortillas (for serving, as needed for dipping or taco filling)

Instructions

  1. Prepare the Chiles: Remove the stems and seeds from the dried guajillo and ancho chiles. Place the chiles in a dry skillet over medium heat for about 2-3 minutes or until fragrant. Once aromatic, transfer them to a bowl and cover with hot water, letting them soak for about 15-20 minutes until softened.
  2. Sauté the Aromatics: In the same skillet, add a drizzle of oil and sauté the chopped onions until they become translucent, which should take about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Blend the Sauce: In a blender, combine the soaked chiles (drained), sautéed onions, garlic, cumin, oregano, thyme, black pepper, salt, beef broth, and apple cider vinegar. Blend until it forms a smooth paste resembling a rich sauce.
  4. Prepare the Meat: Cut the beef chuck into large chunks and place them in a large pot or Dutch oven. Pour the blended chile sauce over the meat and add the bay leaf. Stir to coat the meat evenly with the sauce.
  5. Cook the Birria: Cover the pot and cook on low heat for about 120-180 minutes. Alternatively, you can place it in a preheated oven at 325°F (160°C). The goal is to cook until the meat is tender and falls apart easily.
  6. Shred the Meat: Once cooked, remove the meat from the pot and shred it using two forks. Return the shredded meat back to the pot and stir to combine with the flavorful broth.
  7. Serve and Garnish: To serve, ladle the birria into bowls or tacos, garnishing with chopped onions and cilantro. Don’t forget the warm corn tortillas on the side for dipping!

Notes

Adjust seasoning to taste before serving. You can use chili powder as a substitute for dried chiles if needed.

Nutrition

Find it online: https://pinrecipezbylinaa.com/traditional-mexican-birria/

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