Description
Traditional Mexican Birria is a flavorful, slow-cooked stew made with beef (or goat) and a rich blend of dried chiles, spices, and herbs. This hearty dish is traditionally served with warm tortillas, cilantro, onions, and a squeeze of lime. Perfect for special occasions or when you’re craving a satisfying, comforting meal.
Ingredients
Scale
For the Birria:
- 3 lbs beef chuck roast or goat meat (cut into chunks)
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 2 dried pasilla chiles (optional)
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- 1 tsp ground cloves
- 1/2 tsp ground black pepper
- 1 tbsp apple cider vinegar
- 1/4 cup tomato paste
- 1 tbsp vegetable oil
- 6 cups beef broth (or water)
- 2 bay leaves
- Salt to taste
For the Garnishes:
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped onion
- Lime wedges
- Tortillas for serving
Instructions
- Prepare the Dried Chiles:
- Remove the stems and seeds from the dried ancho, guajillo, and pasilla chiles (if using). Heat a large skillet over medium heat and toast the chiles for about 30 seconds, flipping them occasionally. Be careful not to burn them.
- Once toasted, soak the chiles in hot water for about 15-20 minutes until softened. Drain the water and transfer the chiles to a blender or food processor.
- Make the Marinade:
- To the blender with the chiles, add the minced garlic, chopped onion, cumin, cinnamon, oregano, cloves, and black pepper. Add about 1 cup of beef broth or water and blend until smooth, creating the marinade.
- Add the apple cider vinegar and tomato paste to the marinade and pulse again to combine.
- Marinate the Meat:
- In a large bowl, combine the beef (or goat) with the marinade. Toss to coat the meat evenly with the spices and chiles. Cover and let the meat marinate for at least 2 hours (or overnight for more flavor).
- Cook the Birria:
- In a large Dutch oven or pot, heat vegetable oil over medium-high heat. Brown the marinated meat in batches, ensuring all sides are seared well. Remove the meat and set it aside.
- Add the remaining beef broth to the pot, scraping the bottom to deglaze the pan. Return the browned meat to the pot along with any juices.
- Add the bay leaves and salt to taste. Bring the mixture to a simmer, then cover and reduce the heat to low. Cook the birria for 2.5 to 3 hours, or until the meat is tender and shreds easily with a fork.
- Serve:
- Once the meat is cooked, remove it from the pot and shred it with a fork. Discard any bones if using bone-in cuts.
- Ladle the broth and shredded meat into bowls. Serve with warm tortillas, and garnish with fresh cilantro, chopped onion, and a squeeze of lime.
- Birria can be enjoyed as a stew, or you can make birria tacos by dipping the tortillas in the broth and frying them with the shredded meat.
Notes
- Meat Options: While beef is most commonly used in birria, goat is the traditional choice for authentic birria. If you prefer goat, substitute it for the beef in the recipe.
- Taco Style: To make birria tacos, heat the tortillas and dip them in the birria broth before frying them with the shredded meat. The tacos are typically served with a side of the consommé (broth) for dipping.
- Spice Level: Adjust the amount of dried chiles based on your preferred spice level. Guajillo chiles are mild, while ancho chiles are sweet. If you like more heat, consider adding a few dried chipotle chiles or a jalapeño to the marinade.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish, Mexican Cuisine
- Method: Slow-cooked, Stew
- Cuisine: Mexican