Description
Authentic Birria is a rich and flavorful Mexican stew made with tender beef slow-cooked in a smoky, spiced chili sauce. This recipe uses dried guajillo, ancho, and chipotle chilies blended into a smooth sauce that infuses the beef with deep, complex flavors. Perfect for serving as a hearty stew or in tacos, garnished with fresh cilantro, onion, and lime wedges.
Ingredients
Scale
Beef and Seasoning
- 3 pounds beef chuck roast (or short ribs, or a mix)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Chili Sauce
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried chipotle chilies
- 4 cups beef broth
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 medium tomato, chopped
To Serve
- Warm corn tortillas
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
Instructions
- Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chilies for about 30 seconds on each side until fragrant. Transfer them to a bowl and cover with hot water for 10 minutes to soften.
- Blend the Sauce: Drain the softened chilies and add them to a blender along with beef broth, chopped onion, minced garlic, dried oregano, ground cumin, ground cinnamon, apple cider vinegar, salt, black pepper, and chopped tomato. Blend until smooth. For a smoother texture, strain the sauce.
- Sear the Meat: Season the beef with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side.
- Simmer the Birria: Pour the blended chili sauce over the seared beef in the pot. Add extra beef broth if needed to fully submerge the meat. Bring the mixture to a simmer, then cover and cook on low heat for 3-4 hours, or until the beef is fall-apart tender.
- Shred & Serve: Remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce and simmer for another 10 minutes to allow the flavors to meld.
- Enjoy: Serve the birria as a stew with warm corn tortillas or use the shredded meat to make tacos. Garnish with fresh cilantro, diced white onion, and a squeeze of lime juice to brighten the flavors.
Notes
- Use beef chuck or a combination with short ribs for rich flavor and tenderness.
- Adjust the salt and pepper quantities according to your taste preferences.
- Straining the chili sauce is optional but recommended for a smoother texture.
- Serve with warm corn tortillas and fresh garnishes to enhance authenticity.
- The birria tastes even better the next day as the flavors continue to develop.
