Traditional Mexican Birria
Birria is a rich, flavorful, and slow-cooked Mexican stew made with beef (or goat), dried chiles, and aromatic spices. This dish is perfect for special occasions or a comforting meal, served as a stew or in tacos with a side of consommé for dipping.
Ingredients
- 3 lbs beef chuck roast or short ribs (or traditional goat/lamb)
- 2 leaves bay leaves
- 1 tbsp smoked paprika
- 3 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 2 dried pasilla chiles (optional) For extra depth
- 3 Roma tomatoes (roasted)
- 1/2 onion chopped
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tbsp apple cider vinegar
- 2 cups beef broth
- 4 cups beef broth
- 1 tbsp vegetable oil
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Rehydrate the chiles in hot water for 10-15 minutes until softened, then drain.
- In a blender, combine rehydrated chiles, roasted tomatoes, onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, smoked paprika, tomato paste, and beef broth. Blend until smooth.
- In a large pot, heat oil over medium-high heat. Season the meat with salt and pepper and sear on all sides until browned.
- Pour the blended sauce over the meat, add bay leaves, and enough broth to cover. Bring to a boil and reduce heat to low. Simmer for 3-4 hours until meat is tender.
- Shred the meat with forks and return to the broth.
- Serve as a stew with fresh cilantro, onions, and lime wedges or use in tacos, dipping tortillas into the consommé, and grilling until crispy.
Nutrition
Serving: 1peopleCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 20gSaturated Fat: 8gSodium: 700mgFiber: 4gSugar: 10g
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