Description
Authentic Mexican Birria is a mouthwatering dish that combines tender beef with a rich, flavorful chile broth. Perfectly suited for gatherings or cozy dinners, this recipe allows you to indulge in birria either as a hearty stew or in delicious tacos. The blend of spices and chiles creates a savory experience that warms the heart and satisfies the palate. With easy-to-follow preparation steps and readily available ingredients, this classic dish is sure to become a family favorite.
Ingredients
Scale
- 3 pounds chuck roast
- 2 pounds short ribs (bone-in)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons avocado oil
- 1 large onion (quartered)
- 1 garlic bulb (cut the tip off)
- 1 carrot (cut in half crosswise, then cut in half)
- 8 guajillo chiles
- 4 ancho chiles
- 5 cups water
- 2 cups beef broth
- 2 teaspoons chicken bouillon
- 1–2 teaspoons chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
- Fresh cilantro (diced)
- Fresh lime juice
- White onion (diced)
Instructions
- Chop the chuck roast into 2-inch chunks. Pat both the chuck roast and short ribs dry. Sprinkle them with salt and pepper, then sear in a large Dutch oven with avocado oil over medium-high heat. Sear each batch for 2-3 minutes until browned on all sides. Do not crowd the pot.
- In the same pot, add all seared meat along with onion, garlic, carrots, bay leaves, and dried peppers. Pour in beef broth and cover with water.
- Add chicken bouillon, oregano, cumin, and salt to the pot. Stir well to combine all ingredients before bringing to a boil.
- After 30 minutes of boiling, skim any impurities from the top of the pot using a spoon.
- Remove softened peppers along with onion, garlic, and carrots from the pot. Place them into a blender or food processor. Blend until smooth; add up to 1/4 cup of broth if necessary for consistency.
- If desired, strain the blended mixture to remove bits of skin.
- Stir the blended pepper sauce back into the broth until fully combined.
- Cover and let simmer for about 3 hours or until meat is tender enough to shred easily. Stir occasionally every 40 minutes.
- After cooking, skim excess grease from the top of your broth.
- Remove meat from broth; cut into large chunks for serving while discarding bones.
- Serve in bowls topped with diced cilantro, white onion, and a squeeze of fresh lime juice.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Stewing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 370
- Sugar: 2g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 100mg