Description
This Birria Recipe is a traditional Mexican stew featuring tender, flavorful beef in a rich and aromatic broth. Perfect for enjoying on its own or as delicious birria tacos, this dish is sure to impress with its bold and savory flavors.
Ingredients
Scale
For the Birria:
- 3 lbs beef chuck roast or short ribs (bone-in preferred)
- 1 tablespoon vegetable oil
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 medium onion, quartered
- 5 garlic cloves
- 1 (14.5 oz) can diced tomatoes
- ¼ cup apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cloves
- 1 cinnamon stick
- 2 bay leaves
- 4 cups beef broth
- Salt and black pepper to taste
Optional for Tacos:
- Corn tortillas
- Shredded cheese
Instructions
- Toast the dried chiles: In a dry skillet, toast the dried chiles until fragrant. Soak in hot water until softened.
- Sear the beef: Season beef with salt and pepper, then sear until browned. Set aside.
- Blend the sauce: Blend softened chiles, onion, garlic, tomatoes, vinegar, spices, and broth until smooth.
- Cook the birria: Cook beef in sauce with remaining broth and spices until tender. Shred the meat.
- Prepare tacos: Dip tortillas in broth, fill with meat and cheese, fold, and crisp. Serve with consommé.
Notes
- Birria can be made a day ahead for enhanced flavor.
- For a spicier version, add chiles de arbol to the sauce blend.
Nutrition
- Serving Size: 1 cup meat with broth
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
