Name: Birria
Prep time: 30 min
Cook time: PT-487275H44M45S
Total time: PT-487275H44M45S
Cuisine: Mexican
Ingredients: 3-4 lbs beef chuck roast or goat meat; 4-5 dried ancho chiles; 4-5 dried guajillo chiles; 2-3 dried arbol chiles (adjust for spice); 1 large white onion, sliced; 4-5 garlic cloves; 2-3 bay leaves; 3-4 whole cloves; 1 tsp black peppercorns; 1 tsp dried oregano (preferably Mexican); 1/2 tsp dried thyme; 1 tsp ground cumin; 2 tbsp apple cider vinegar; 4 cups beef broth (or enough to cover the meat); Salt and pepper, to taste; Corn tortillas (for tacos, optional)

Description

A rich and flavorful Mexican stew made with beef or goat simmered in a blend of dried chiles, spices, and aromatics until tender. Perfect for tacos or served as a comforting stew.

Ingredients

Scale

3–4 lbs beef chuck roast or goat meat
4–5 dried ancho chiles
4–5 dried guajillo chiles
2–3 dried arbol chiles (adjust for spice)
1 large white onion, sliced
4–5 garlic cloves
2–3 bay leaves
3–4 whole cloves
1 tsp black peppercorns
1 tsp dried oregano (preferably Mexican)
1/2 tsp dried thyme
1 tsp ground cumin
2 tbsp apple cider vinegar
4 cups beef broth (or enough to cover the meat)
Salt and pepper, to taste
Corn tortillas (for tacos, optional)

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Instructions

Remove stems and seeds from dried chiles, toast briefly in a dry skillet to enhance flavor.
Soak toasted chiles in hot water for about 15 minutes until softened.
Blend soaked chiles with garlic, vinegar, spices, and some soaking liquid until smooth.
Cut meat into large chunks, season with salt and pepper.
In a large pot or Dutch oven, sear the meat until browned on all sides.
Pour blended chile sauce over meat. Add sliced onions, bay leaves, and beef broth to cover.
Bring to a simmer, then cover and cook on low for 3-4 hours until meat is tender and shreds easily.
Remove meat, shred with forks. Skim excess fat from broth.
For tacos: dip tortillas in top fat layer from broth, fry lightly, add shredded meat, fold and fry until crispy. Serve with a cup of broth for dipping.

Notes

Try lamb or a meat mix for variation.
Add cinnamon or a bit of chocolate for a unique depth.
Serve as a stew with chopped onions, cilantro, and lime on top.
Make quesabirria by adding cheese before folding tacos.

Prep Time: 30 minutes
Cook Time: 3-4 hours
Category: Main Course
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1/8 of recipe
Calories: 480
Sugar: 2g
Sodium: 750mg
Fat: 28g
Saturated Fat: 10g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 2g
Protein: 45g
Cholesterol: 125mg