Description
A rich and comforting traditional Mexican birria stew made with tender slow-cooked beef, dried chilies, warm spices, and savory broth. Perfect served as a hearty stew or used for tacos, quesadillas, and burritos.
Ingredients
- 3 pounds beef chuck roast, cut into large chunks
- 1 pound beef short ribs
- 2 tablespoons vegetable oil
- 6 dried guajillo chilies, seeded
- 3 dried ancho chilies, seeded
- 2 dried pasilla chilies, seeded
- 4 cups beef broth
- 1 medium white onion, chopped
- 6 garlic cloves
- 2 large tomatoes, chopped
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups water
- Chopped cilantro, for serving
- Diced white onion, for serving
- Lime wedges, for serving
- Warm corn tortillas, for serving
Instructions
- Heat a dry skillet over medium heat and lightly toast the dried chilies for about 1 minute until fragrant. Do not burn them.
- Place the toasted chilies in hot water and let them soak for 15 minutes until softened.
- Meanwhile, heat the vegetable oil in a large Dutch oven or heavy pot. Sear the beef chunks and short ribs on all sides until browned, then remove from the pot.
- Add the soaked chilies, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, paprika, cinnamon, cloves, salt, pepper, and 1 cup of beef broth to a blender. Blend until completely smooth.
- Pour the chili sauce into the pot and cook for about 5 minutes, stirring occasionally.
- Return the beef to the pot and add the remaining beef broth, water, and bay leaves.
- Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for about 3 hours until the meat is very tender and easy to shred.
- Remove the bay leaves and shred the beef with two forks directly in the pot.
- Serve hot with chopped onions, cilantro, lime wedges, and warm corn tortillas.
Notes
- For a more traditional version, substitute the beef with lamb or goat.
- Add a chipotle pepper in adobo sauce for extra smoky flavor.
- Simmer uncovered during the final 20 minutes for a thicker broth.
- Birria can also be used for tacos, quesadillas, or burritos.
- The flavors deepen and improve when made a day ahead.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months for longer storage.
- Reheat gently on the stovetop and add extra broth or water if needed.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 780mg
- Fat: 31g
- Saturated Fat: 11g
- Unsaturated Fat: 17g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 46g
- Cholesterol: 145mg
