Traditional Mexican Birria
Birria is a traditional Mexican stew, typically made with goat meat, but beef or lamb can also be used. This flavorful dish is seasoned with a rich blend of spices and often served with warm tortillas and a side of fresh onions and cilantro. It's perfect for gatherings or festive occasions.
Equipment
- 1 large pot or Dutch oven
- 1 blender or food processor
- 1 strainer
- 1 tongs
- 1 cutting board
Ingredients
- 2 pounds beef chuck roast cut into chunks
- 6 cups water
- 1 large onion chopped (for cooking)
- 4 cloves garlic minced
- 2 dried guajillo chiles seeds removed
- 2 dried ancho chiles seeds removed
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt or to taste
- 2 bay leaves
- ¼ cup fresh cilantro chopped (for garnish)
- ½ cup chopped onion (for garnish)
- Tortillas for serving
Instructions
- Soak the dried guajillo and ancho chiles in hot water for about 15 minutes until they soften. Once softened, drain and set aside.
- In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the beef chunks and sear until browned on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onion and sauté until translucent. Add minced garlic and sauté for another minute.
- Place the softened chiles, cumin seeds, oregano, black pepper, and salt in a blender. Add 1 cup of water and blend until smooth. Strain the sauce through a strainer back into the pot to remove any solids.
- Return the beef to the pot, along with the bay leaves and remaining water. Bring to a boil, then reduce the heat to low and let it simmer for about 2 hours, or until the meat is tender.
- Once cooked, remove the bay leaves and shred the beef using two forks. Stir the shredded meat back into the pot.
- Serve the Birria hot in bowls, garnished with chopped onion and cilantro, along with warm tortillas on the side.
- Optionally, serve the broth separately for dipping the tortillas.
Notes
You can serve the broth separately, making it perfect for dipping the tortillas. Birria can be made a day ahead, as the flavors deepen overnight in the fridge. Feel free to adjust the spice levels by adding more chiles or spices to suit your taste.