Description
Traditional Mexican Birria is a rich, flavorful stew made with tender slow-cooked beef and a smoky, spicy chile sauce. Perfectly paired with warm corn tortillas, fresh lime, and cilantro, this dish showcases authentic Mexican flavors and comforting textures, ideal for gatherings or a hearty meal.
Ingredients
Scale
Meat and Broth
- 3 pounds beef chuck roast, cut into large chunks
- 6 cups beef broth
- 2 bay leaves
Dried Chiles and Spices
- 4 dried guajillo chiles, seeds removed (Toast before soaking)
- 2 dried ancho chiles, seeds removed (Toast before soaking)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon black pepper
- 2 teaspoons salt (Adjust to taste)
Vegetables
- 1 medium onion, quartered
- 5 cloves garlic
Additional Ingredients
- 2 tablespoons vegetable oil
- To taste lime wedges (For serving)
- To taste chopped cilantro (For serving)
- As needed corn tortillas (For serving)
Instructions
- Toast Chiles: Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant. Remove and place in a bowl.
- Soak Chiles: In the same skillet, bring a cup of water to simmer. Pour hot water over toasted chiles and soak for about 15 minutes to soften.
- Prepare Chile Paste: Drain softened chiles and blend them with the quartered onion, garlic, ground cumin, oregano, black pepper, and salt until smooth, adding a little beef broth if needed.
- Sear Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Add beef chunks and sear until browned on all sides. Remove and set aside.
- Cook Chile Paste: In the same pot, cook the blended chile paste for 5 minutes, stirring frequently, until fragrant.
- Simmer Stew: Return the beef to the pot, add beef broth and bay leaves. Bring to a boil, reduce heat to low, cover, and simmer for 3-4 hours until beef is tender and shreddable.
- Shred Beef: Remove beef from pot, shred with two forks, then return shredded beef to the pot and mix well.
- Serve: Serve the birria hot with corn tortillas, lime wedges, and chopped cilantro on the side. Pour the consommé broth into bowls for dipping.
Notes
- Removing seeds from chiles reduces bitterness and controls spice level.
- Toasting chiles enhances their smoky flavor.
- Slow simmering beef ensures tenderness and develops deep flavors.
- Use fresh lime and cilantro to brighten the dish upon serving.
- Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.
- Prep Time: 20 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Course
- Method: Simmering, Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup of birria with meat and broth
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
Keywords: Birria recipe, Mexican beef stew, traditional birria, beef chuck roast stew, guajillo chile, ancho chile, slow cooked Mexican dish
