Print

Traditional Mexican Birria

Print Recipe

A rich, savory stew from Jalisco, Mexico, filled with tender beef and a vibrant broth infused with smoky spices and dried chiles.

Ingredients

Scale
  • 3 lbs beef chuck roast, cut into chunks
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 cloves garlic
  • 1 small onion, chopped
  • 2 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 4 cups beef broth
  • 2 tbsp vinegar
  • Salt and pepper to taste
  • Corn tortillas for serving
  • Fresh cilantro for garnish
  • Onion for garnish

Instructions

  1. Toast the dried guajillo and ancho chiles in a skillet over medium heat for 2-3 minutes. Remove stems and seeds.
  2. In a blender, combine toasted chiles, garlic, chopped onion, cumin, oregano, ground cloves, ground cinnamon, and 1 cup of beef broth. Blend until smooth.
  3. Season beef chunks with salt and pepper. Heat oil in a large pot over medium-high heat and sear the beef until golden brown on all sides.
  4. Pour the blended chili sauce over the seared beef, add the remaining beef broth and vinegar, and stir well.
  5. Cover and simmer on low for 2-3 hours until beef is tender and easily shreds.
  6. Shred the beef into bite-sized pieces and stir back into the broth.
  7. Warm corn tortillas and fill with tender birria; garnish with cilantro and diced onion.

Notes

Marinate beef in the chili sauce for more flavor. Serve with a bowl of broth for dipping.

Nutrition

Find it online: https://goandweb.com/traditional-mexican-birria/