Description
Experience the authentic flavors of Mexico with this Traditional Mexican Birria recipe. This rich and hearty stew features tender beef simmered in a chili-infused broth, perfect for tacos, quesabirria, or a comforting bowl of soup. Garnished with fresh cilantro and onion, it’s an irresistible dish that celebrates bold, traditional flavors.
Ingredients
3 lbs beef chuck roast, cut into chunks
2 dried guajillo chilies
2 dried ancho chilies
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 and onion (for garnish)
Instructions
- Toast the Chilies:
Toast guajillo and ancho chilies in a dry skillet over medium heat for 2 minutes until aromatic. Remove seeds and stems. - Make the Chili Sauce:
Blend toasted chilies, garlic, onion, cumin, oregano, cloves, cinnamon, and 1 cup of beef broth until smooth. - Prepare the Beef:
Season beef chunks with salt and pepper. Brown in a large pot on medium-high heat. - Combine and Simmer:
Add chili sauce to the pot, followed by the remaining beef broth and vinegar. Simmer on low heat for 2-3 hours until beef is tender. - Shred and Serve:
Shred beef into the broth. Serve in bowls with warm corn tortillas, garnished with cilantro and onion.
Notes
Substitute beef with lamb or goat for a traditional twist.
For a smokier flavor, use pasilla or chipotle chilies.
Add a pinch of cayenne for extra heat.
Transform leftovers into tacos or quesabirria for a versatile meal option.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6 servings
- Calories: 350 kcal