Birria
Dive into the rich and tantalizing flavors of authentic Birria, a traditional Mexican stew that's perfect for taco lovers and soup enthusiasts alike. This dish features tender, slow-cooked beef chuck steeped in a deeply flavorful marinade made from dried guajillo, ancho, and pasilla chiles, aromatic spices like cinnamon and cloves, and a hint of apple cider vinegar for a balanced tang. After marinating overnight, the beef is simmered until melt-in-your-mouth tender, creating a rich, spiced broth perfect for dipping. Serve this vibrant and hearty dish with warm corn tortillas, fresh cilantro, and lime wedges for an unforgettable meal. Whether enjoyed as tacos or paired with the savory consommé, Birria is a celebration of bold flavors and comforting warmth. Indulge in this Mexican classic that's ideal for gatherings or a cozy dinner at home. Keywords: authentic Birria recipe, Mexican stew, slow-cooked beef, flavorful marinade, tacos, consommé.
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Recipe Information
Ingredients
- 6 pieces dried guajillo chiles
- 4 pieces dried ancho chiles
- 2 pieces dried pasilla chiles
- 4 cups water
- 3 pounds boneless beef chuck
- 1 medium white onion
- 6 pieces garlic cloves
- 2 teaspoons ground cumin
- 1 tablespoon dried oregano
- 1 piece cinnamon stick
- 2 pieces bay leaves
- 4 pieces cloves
- 1 teaspoon black peppercorns
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 0.5 cup fresh cilantro
- 12 pieces corn tortillas
- 2 pieces lime
Instructions
Start by removing the seeds and stems from the dried guajillo, ancho, and pasilla chiles. Rinse the chiles under cold water.
In a medium saucepan, bring 4 cups of water to a boil. Add the chiles and remove the saucepan from heat. Let the chiles soak for 15 minutes, until softened.
While the chiles are soaking, cut the beef chuck into large chunks, approximately 2-inch cubes.
Peel and quarter the onion.
Peel the garlic cloves.
Once the chiles are softened, transfer them to a blender, along with the soaking liquid.
Add the onion, garlic cloves, ground cumin, oregano, cinnamon stick, bay leaves, cloves, black peppercorns, apple cider vinegar, and salt to the blender. Blend until smooth to create the marinade sauce.
In a large pot or Dutch oven, place the beef chunks and pour the chile marinade over the top. Ensure the beef is completely covered.
Cover the pot and let the beef marinate in the refrigerator for at least 2 hours, or overnight for best results.
After marinating, place the pot on the stove and bring to a gentle simmer over medium heat.
Reduce the heat to low, cover the pot with a tight-fitting lid, and cook for approximately 4 hours, or until the beef is tender and easily shreddable.
Remove the beef from the pot and shred it using two forks.
Strain the cooking liquid to remove any solid spices and return it to the pot as a flavorful broth.
Serve the birria with warm corn tortillas, shredded beef, chopped fresh cilantro, lime wedges, and ladle the rich broth into bowls alongside.
Enjoy your birria as a taco with a squeeze of lime or sip on the comforting broth.
Nutrition Facts
Calories |
5222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 301.8 g | 387% | |
| Saturated Fat | 113.2 g | 566% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 952 mg | 318% | |
| Sodium | 6018 mg | 262% | |
| Total Carbohydrate | 368.2 g | 134% | |
| Dietary Fiber | 81.2 g | 290% | |
| Total Sugars | 16.0 g | ||
| Protein | 298.7 g | 597% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 887 mg | 68% | |
| Iron | 58.7 mg | 326% | |
| Potassium | 7463 mg | 159% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
