Description
Traditional Mexican Birria is a rich and flavorful slow-cooked beef stew originating from the state of Jalisco. This recipe features tender chunks of beef chuck roast simmered with a blend of dried chilies, garlic, spices, and beef broth, resulting in a deeply aromatic and hearty dish. Served with warm corn tortillas and garnished with fresh cilantro and onion, this birria is perfect for a comforting meal that brings authentic Mexican flavors to your table.
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
- Chopped onion
Instructions
- Prepare the Chilies: Remove stems and seeds from the guajillo and ancho chilies. Toast them lightly in a dry skillet until fragrant, then soak them in hot water for about 15 minutes to soften.
- Make the Sauce: In a blender, combine the softened chilies, garlic cloves, chopped onion, cumin, oregano, ground cloves, ground cinnamon, and vinegar. Blend until you achieve a smooth paste.
- Season the Meat: Place the beef chunks in a large bowl and season generously with salt and pepper. Pour the chili sauce over the beef, ensuring all pieces are well coated. Marinate for at least 30 minutes to allow flavors to penetrate.
- Cook the Birria: Transfer the marinated beef and sauce into a large pot or Dutch oven. Add the beef broth, cover, and simmer on low heat for about 2 to 2.5 hours until the meat is tender and easily shredded.
- Shred the Meat: Remove the beef from the pot and shred it using two forks. Return the shredded meat back to the cooking liquid to soak up additional flavor.
- Prepare for Serving: Warm corn tortillas and have fresh cilantro and chopped onion ready to garnish your birria.
- Serve: Serve the birria hot with warm tortillas, garnished with fresh cilantro and onion. Enjoy as tacos or with a side of rich broth for dipping.
Notes
- For an extra smoky flavor, char the chilies slightly before soaking.
- You can substitute beef chuck with goat meat or lamb for different traditional variations.
- Leftover birria tastes even better the next day as flavors continue to meld.
- Use corn tortillas rather than flour for authenticity and best texture.
- Adjust the amount of chilies based on your preferred spice level.
