Description
Traditional Mexican Birria is a flavorful and hearty beef stew slow-cooked with a rich blend of dried chiles, spices, and vinegars. This authentic recipe uses tender beef chuck or goat meat simmered until it easily shreds, served with its delicious consomé broth. Perfect for enjoying as a main course with tortillas or as a base for tacos and other dishes.
Ingredients
Scale
Main Ingredients
- 3 lbs beef chuck roast or goat meat, cut into large chunks
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 1 dried pasilla chile (optional, for depth)
- 1 medium onion, quartered
- 5 garlic cloves
- 1 teaspoon dried oregano (Mexican oregano preferred)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon white vinegar
- 2 bay leaves
- 4 cups beef broth or water
- Salt to taste
- 2 tablespoons vegetable oil
Instructions
- Toast and Soften Chiles: Toast the dried guajillo, ancho, and optional pasilla chiles in a hot, dry skillet for 1–2 minutes until fragrant, taking care not to burn them. Then soak the toasted chiles in hot water for 15 minutes until softened.
- Prepare Chile Sauce: In a blender, combine the softened chiles with quartered onion, garlic cloves, dried oregano, ground cumin, ground cloves, ground cinnamon, black pepper, apple cider vinegar, white vinegar, and about 1/2 cup of the soaking liquid or beef broth. Blend until smooth to create a rich chile sauce.
- Sear the Meat: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef or goat meat chunks on all sides to develop flavor and seal in juices.
- Combine and Simmer: Pour the blended chile sauce over the seared meat. Add bay leaves and the remaining beef broth or water, stirring to coat the meat evenly. Bring the mixture to a boil.
- Braise the Meat: Reduce heat to low. Cover the pot and let it simmer gently for 2.5 to 3 hours, or until the meat is tender and easily shreds with a fork.
- Finish and Serve: Remove bay leaves from the pot. Optionally skim excess fat from the surface. Shred the meat into pieces and serve hot in bowls with some of the flavorful broth (consomé). Enjoy traditional accompaniments like warm corn tortillas, chopped onions, cilantro, and lime wedges.
Notes
- Birria is traditionally served with warm corn tortillas, chopped onions, cilantro, and a squeeze of lime for a bright finishing touch.
- To make birria tacos, dip tortillas in the fat from the broth, fill with shredded meat and cheese, and crisp on a skillet until golden.
- Leftover birria makes a great filling for quesadillas, tortas, or even ramen dishes.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
