Description
This Best Mexican Birria is a rich, flavorful stew made with beef (or goat), dried chiles, and spices. The slow-cooked meat is tender and juicy, simmered in a smoky, spicy broth that’s perfect as a stew or for making crispy birria tacos.
Ingredients
- 3–4 lbs beef chuck roast (or goat meat)
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 1 dried pasilla or mulato chile (optional)
- 2 tomatoes, quartered
- 1 medium onion, quartered
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves (optional)
- 1/2 tsp cinnamon (optional)
- 1 bay leaf
- 4 cups beef broth (or water)
- 1 tbsp apple cider vinegar (optional)
- 2 tbsp vegetable oil
- Salt and pepper, to taste
- 1/2 cup fresh cilantro, chopped (for garnish)
- Lime wedges (for garnish)
For Birria Tacos (optional):
- Corn tortillas
- Queso fresco or shredded cheese (optional)
- Chopped onion and cilantro
- Salsa (optional)
Instructions
- Prepare the chiles: Remove stems/seeds, toast in a skillet 1-2 minutes until fragrant, then soak in hot water 15-20 minutes until soft. Drain.
- Blend the sauce: In a blender, combine soaked chiles, tomatoes, onion, garlic, cumin, oregano, cloves, cinnamon, salt, and 1 cup broth. Blend smooth and set aside.
- Brown the meat: Heat oil in a Dutch oven. Season beef with salt/pepper, sear on all sides 4-5 minutes. Remove.
- Cook the birria: Add chile sauce, bay leaf, and remaining broth to pot. Stir, then return beef to pot. Cover and simmer on low 3-4 hours (or 300°F oven), until tender. For pressure cooker: 45-60 minutes, natural release.
- Shred the meat: Remove beef, shred with forks, discard bones, and return to broth. Simmer 20-30 minutes more. Adjust seasoning with salt, pepper, or vinegar.
- Serve: Ladle into bowls with broth. Garnish with cilantro and lime.
- For Birria Tacos (optional): Dip tortillas in broth, fill with shredded meat and cheese, pan-fry until crispy. Garnish with onion, cilantro, and salsa.
Notes
Goat meat is the traditional choice; beef chuck is easier to find and just as delicious.Add arbol or chipotle chiles for extra spice.For a vegan option, substitute mushrooms or jackfruit and use vegetable broth.Tacos are best when tortillas are dipped in the birria broth before frying.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 860mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
