Description
Learn how to make a delicious and flavorful Birria recipe using beef chuck roast, dried chiles, and aromatic spices. This Mexican stew is perfect for warming up on chilly days and is great for serving at gatherings.
Ingredients
Scale
Main Ingredients:
- 3 lbs beef chuck roast (or a mix of chuck and short ribs)
- 4 dried guajillo chiles (stems and seeds removed)
- 3 dried ancho chiles (stems and seeds removed)
- 2 dried pasilla chiles (stems and seeds removed)
Additional Ingredients:
- 1 medium white onion (quartered)
- 5 garlic cloves (peeled)
- 2 medium tomatoes (quartered)
- 2 teaspoons dried oregano (preferably Mexican oregano)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 3 whole cloves
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 4 cups beef broth
- 2 tablespoons vegetable oil
- corn tortillas (for serving)
- chopped white onion and fresh cilantro (for garnish)
- lime wedges (for serving)
Instructions
- Prepare the Sauce: Toast the dried chiles and soak in hot water. Roast the onion, garlic, and tomatoes. Blend the chiles with vegetables, spices, vinegar, and broth. Strain the sauce for a smoother texture.
- Cook the Beef: Season and sear the beef. Pour the sauce over the beef, add broth, and simmer. Cook until tender, about 3 hours on the stovetop or using a slow cooker or Instant Pot.
- Finish and Serve: Shred the beef and return it to the broth. Serve with warm tortillas, garnish with onions, cilantro, and lime. Enjoy as a stew or in tacos.
Notes
- Birria is traditionally made with goat or lamb, but beef works well too.
- The consommé can be served as a soup alongside the tacos.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup birria with 2 tortillas
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
