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Mexican Birria Recipe

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Discover the rich, smoky flavors of this traditional Mexican Birria recipe! Slow-cooked beef (or lamb or goat) in a blend of dried chilies, spices, and savory broth, this dish is perfect as a stew or served in tacos with flavorful consomé. Ideal for special occasions or a hearty family meal, birria is a crowd-pleasing comfort food that will leave everyone craving more.

Ingredients

3 dried ancho chilies

3 dried guajillo chilies

2 dried chiles de arbol (for extra spice)

2 tablespoons olive oil

1 medium onion, chopped

2 medium tomatoes, chopped

4 garlic cloves

1 teaspoon Mexican oregano

1 teaspoon sea salt

1 cinnamon stick

1 teaspoon cumin

1/2 teaspoon ginger

1 teaspoon black pepper

2 tablespoons apple cider vinegar

4 cups beef stock or broth

3 pounds beef chuck roast, brisket, or beef shank (cut into large chunks)

Instructions

  • Toast the dried chilies in a cast iron pan over medium-high heat for 1–2 minutes per side until they darken and release their oils.

  • Place the toasted chilies in a bowl and cover them with hot water. Let them steep for 20 minutes to soften.

  • In the same pan, heat olive oil and cook the onion and tomatoes for about 5 minutes, until softened. Add garlic and cook for another minute.

  • Blend the cooked vegetables, softened chilies, Mexican oregano, salt, cinnamon stick, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock in a food processor until smooth. Add more beef stock if necessary to reach a smooth consistency.

  • Rub the chili sauce over the meat chunks and refrigerate for at least 2 hours (overnight for the best flavor).

  • Transfer the marinated meat and sauce to a large pot or Dutch oven. Add the remaining beef stock and roasted tomatoes. Bring to a simmer.

  • Cover and cook for 3 hours, or until the meat is fork-tender and shreds easily.

  • Shred the meat and return it to the pot. Simmer for a bit more, adding more stock or reserved soaking liquid for a soupier consistency.

  • Serve the birria stew in bowls or use the shredded meat for tacos, served with consomé for dipping.

Notes

Lamb or Goat: Substitute beef with lamb or goat for a more traditional flavor.

Spicy Birria: Add more chiles de arbol or chipotle peppers for additional heat and smokiness.

Vegan Option: Replace meat with mushrooms or jackfruit and use vegetable broth.

Tacos: For birria tacos, dip the tortillas in the consomé before filling with shredded meat, and garnish with onions, cilantro, and lime.

Find it online: https://chocolatecoveredamy.com/mexican-birria-recipe/