Description
Experience the authentic taste of traditional Mexican birria! Tender beef chunks simmered in a rich and flavorful chili sauce, perfect for serving with warm tortillas and fresh garnishes.
Ingredients
Units
Scale
- 3 lbs beef stew meat (e.g., chuck roast), cut into chunks
- 4 cups beef broth
- 2 cups water
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp ground cloves
- 2 tsp ground cumin
- 1 cinnamon stick
- 2 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 1 dried pasilla chili, stemmed and seeded
- 2 bay leaves
- 2 whole cloves
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Corn tortillas for serving
- Garnishes: chopped cilantro, diced onions, lime wedges, and sliced radishes
Instructions
- Prepare the beef:
In a large pot or Dutch oven, add beef chunks, onion, garlic, bay leaves, cumin, oregano, paprika, coriander, cloves, salt, black pepper, beef broth, and water. Bring to a gentle boil over medium-high heat, then reduce heat and simmer. - Soften the chilies:
Soak the guajillo, ancho, and pasilla chilies in hot water for 15-20 minutes until softened. Drain and transfer to a blender. - Blend the chili sauce:
Add the cinnamon stick, whole cloves, and 1 cup of cooking liquid from the pot to the blender. Blend until smooth, adding more liquid as needed to achieve a silky consistency. - Cook the sauce:
Heat oil in a skillet over medium heat. Pour the blended chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until it thickens and darkens slightly. - Combine and simmer:
Add the prepared chili sauce to the pot with the beef. Stir to combine. Cover and simmer over low heat for 2-3 hours until the beef is tender and flavors are well melded. - Serve:
Serve the birria hot with warm corn tortillas and garnishes like cilantro, onions, lime wedges, and sliced radishes.
Notes
- For a more traditional experience, strain the chili sauce before cooking for an ultra-smooth texture.
- Use lamb or goat meat as authentic alternatives to beef.
- The birria can also be served as a soup by adding more broth to the dish.
