Description
Birria is a traditional Mexican stew made with tender beef, typically goat or lamb, simmered in a deeply flavored chile sauce. This version uses beef chuck and a rich blend of dried chiles, resulting in a savory, slightly spicy, and aromatic dish that is perfect for tacos, quesadillas, or served on its own.
Ingredients
Scale
- For the Birria:
- 3 lbs beef chuck, cut into 2-inch cubes
- 2 tablespoons vegetable oil
- 1 large onion, halved and sliced
- 6 cloves garlic, minced
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried chipotle chiles, stemmed and seeded
- 4 cups beef broth
- 2 cups water
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
- For the Rich Chile Sauce:
- 1 tablespoon vegetable oil
- 1/2 onion, chopped
- 3 cloves garlic, minced
- 2 cups reserved cooking liquid from birria
- 1 cup roasted tomatoes (canned fire-roasted, drained)
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt to taste
Instructions
- Prepare the chiles: Place the dried guajillo, ancho, and chipotle chiles in a bowl. Cover with boiling water and let soak for 20 minutes until softened. Drain and set aside.
- Sear the beef: In a large Dutch oven or heavy pot, heat 2 tablespoons oil over medium-high heat. Working in batches, sear the beef cubes on all sides until browned. Remove and set aside.
- Cook aromatics: In the same pot, reduce heat to medium. Add the sliced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more.
- Make the chile base: Add the soaked chiles to the pot along with 2 cups of beef broth. Use an immersion blender or transfer to a blender and puree until smooth.
- Combine and simmer: Return the beef to the pot. Add the remaining beef broth, water, apple cider vinegar, cumin, oregano, salt, pepper, and bay leaves. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until the beef is fork-tender.
- Remove the beef: Once the beef is tender, use a slotted spoon to remove the meat from the pot. Shred or chop the meat and set aside. Reserve the cooking liquid.
- Make the rich chile sauce: In a small saucepan, heat 1 tablespoon oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook 30 seconds. Add 2 cups of the reserved cooking liquid, the roasted tomatoes, ground coriander, and cinnamon. Simmer for 10 minutes, then season with salt to taste.
- Serve: Serve the shredded beef with the rich chile sauce drizzled on top, or use as filling for tacos or quesadillas. Garnish with fresh cilantro, diced onion, and a squeeze of lime if desired.
Notes
For an authentic touch, serve the birria with warm corn tortillas, a side of consommé (the strained cooking liquid) for dipping, and a sprinkle of fresh cilantro and onion. The beef can also be used to make quesabirria tacos by melting cheese on a tortilla and adding the meat.
Nutrition
- Calories: 520
- Sugar: 6g
- Fat: 34g
- Carbohydrates: 12g
- Protein: 38g