Description
Sizzling with authentic Mexican flavor, Birria blends tender slow-cooked beef with rich chili-infused spices that dance across your palate. Hearty and comforting, this classic dish promises a culinary journey through Mexico’s most cherished regional cuisine.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef chuck roast, cut into chunks
Dried Chilies:
- 2 dried guajillo chilies
- 2 dried ancho chilies
Aromatics and Spices:
- 2 cloves garlic
- 1 small onion, chopped
- 2 teaspoons cumin
- 1 teaspoon oregano
- 0.5 teaspoon ground cloves
- 0.5 teaspoon ground cinnamon
- 4 cups (946 milliliters) beef broth
- 2 tablespoons vinegar
- Salt to taste
- Pepper to taste
For Serving:
- Corn tortillas
- Fresh cilantro
- Fresh onion
Instructions
- Carefully toast guajillo and ancho chilies in a dry skillet at medium heat for 2 minutes until aromatic, releasing their deep, rich flavors. Quickly remove stems and seeds.
- Transfer toasted chilies to blender with garlic, onion, cumin, oregano, cloves, and cinnamon. Pour in beef broth and pulse until creating a smooth, vibrant crimson sauce.
- Season beef chunks generously with salt and pepper. Sear meat in a hot pot, developing deep caramelized edges and sealing in succulent juices, working in batches to ensure proper browning.
- Pour chili sauce over browned meat, incorporating remaining beef broth and vinegar. Allow mixture to reach a gentle, consistent simmer, melding complex spices and meat.
- Reduce heat to low, cover pot, and slowly braise for 2-3 hours. Meat should transform into incredibly tender, easily shredded morsels that absorb the rich, spicy sauce.
- Using two forks, meticulously shred beef into delicate strands, reincorporating them into the luxurious cooking liquid.
- Ladle steaming birria into serving bowls. Accompany with warm corn tortillas, sprinkle fresh cilantro and diced onions for a traditional, authentic presentation.
Notes
- Toast chilies carefully to release deep, rich flavors without burning, which can create bitter notes.
- Select high-quality dried chilies like guajillo and ancho for authentic, robust Mexican taste profiles.
- Use chuck roast or beef short ribs for maximum tenderness and rich marbling during slow cooking.
- Adjust spice levels by reducing or increasing chile quantities based on personal heat tolerance.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400 kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 9 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg