Mexican Birria Recipe
Indulge in the rich and flavorful experience of authentic Mexican Birria! This slow-cooked stew boasts tender, shredded meat simmered in a savory broth infused with chilies and spices, perfect for tacos or enjoying as a comforting soup.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Total Time: 270 minutes
- Yield: 8 servings
- Category: Dinner
- Method: Slow Cook
- Cuisine: Mexican
Ingredients
Scale
- 5 lbs beef chuck roast, cut into large chunks
- 2 lbs beef short ribs
- 1 large white onion, quartered
- 8 cloves garlic, peeled
- 4 dried ancho chiles, stemmed and seeded
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp ground ginger
- 1 tsp smoked paprika
- 1/2 tsp ground cloves
- 1/4 tsp ground cinnamon
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- 8 cups beef broth
- Corn tortillas, for serving
- Chopped cilantro, for serving
- Chopped white onion, for serving
- Lime wedges, for serving
Instructions
- Rehydrate the dried chiles: Soak the ancho, guajillo, and pasilla chiles in hot water for 20-30 minutes, or until softened.
- Prepare the chile paste: Drain the chiles, reserving 1 cup of the soaking liquid. In a blender, combine the rehydrated chiles, garlic, onion, oregano, cumin, ginger, smoked paprika, cloves, cinnamon, apple cider vinegar, salt, and pepper. Add some of the reserved soaking liquid as needed to help blend into a smooth paste.
- Sear the beef: Season the beef chuck roast and short ribs with salt and pepper. In a large Dutch oven or heavy-bottomed pot, sear the meat in batches over medium-high heat until browned on all sides. Remove the meat from the pot and set aside.
- Sauté the chile paste: Add the chile paste to the pot and cook for 2-3 minutes, stirring constantly, until fragrant.
- Combine ingredients: Return the beef to the pot. Pour in the beef broth. Add the bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beef is very tender and easily shreds.
- Shred the beef: Remove the beef from the pot and shred it with two forks.
- Return the shredded beef to the pot: Return the shredded beef to the pot with the broth. Simmer for another 30 minutes to allow the flavors to meld.
- Serve: Serve the birria in bowls, garnished with chopped cilantro and white onion. Serve with warm corn tortillas and lime wedges for squeezing over the top.
Notes
For a richer flavor, try adding a splash of beer (like a Mexican lager) during the simmering process. Serve with consommé on the side for dipping the tacos.
Find it online: https://seasonedrecipe.com/mexican-birria-recipe/