Description
Traditional Mexican Birria is an iconic Mexican stew made with tender meat slow-cooked in a rich, spiced chile broth. Originally from Jalisco, it’s beloved for its bold, layered flavors and versatility—serve it as a stew or transform it into irresistible tacos. Perfect for celebrations or comfort food at home, Birria is deeply satisfying and a true taste of Mexican culinary tradition.
Ingredients
Scale
For the Meat & Broth:
- 3–4 lbs beef chuck roast (or a mix of beef shank, short ribs, or goat)
- 6 cups beef broth or water
- 2 bay leaves
- Salt & pepper to taste
For the Chile Sauce:
- 4 dried guajillo chiles (seeds and stems removed)
- 3 dried ancho chiles (seeds and stems removed)
- 2 dried pasilla chiles (optional)
- 1 medium white onion (quartered)
- 5 cloves garlic
- 1 medium tomato (quartered or 1/2 cup canned tomatoes)
- 1 tsp cumin seeds (or ground cumin)
- 1 tsp dried oregano (preferably Mexican oregano)
- 1/2 tsp ground cinnamon (or a small cinnamon stick)
- 4 whole cloves
- 1/4 tsp ground allspice
- 2 tbsp apple cider vinegar
- 1/2 tsp thyme (optional)
For Garnish:
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
- Warm corn tortillas
Instructions
- Toast the Chiles: Lightly toast guajillo, ancho, and pasilla chiles in a dry skillet until fragrant (about 30 seconds per side). Soak them in hot water for 15–20 minutes.
- Blend the Sauce: Drain chiles and blend with onion, garlic, tomato, vinegar, oregano, cumin, cinnamon, cloves, allspice, thyme, and 1 cup soaking liquid or broth until smooth. Strain for a silky texture.
- Sear the Meat: Season meat with salt and pepper. In a Dutch oven, sear in batches until browned.
- Simmer: Add strained sauce and enough broth to cover the meat. Add bay leaves. Simmer covered over low heat for 3–4 hours, until the meat is fork-tender.
- Shred and Serve: Shred the meat and return it to the pot. Serve hot with garnishes and tortillas.