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Traditional Mexican Birria

Traditional Mexican Birria

Birria is a traditional Mexican dish that originated in the state of Jalisco. It's a flavorful, slow-cooked meat stew traditionally made with goat, but beef is often used as well. Typically served with tortillas and a side of consommé, this dish is perfect for special occasions or gatherings.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Large Dutch oven or heavy pot
  • 1 Blender
  • 1 Cutting board
  • 1 Strainer
  • 1 Large bowl
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula

Ingredients
  

  • 3 pounds beef chuck roast, cut into large chunks
  • 4 dried guajillo chiles, seeds removed Toast before soaking.
  • 2 dried ancho chiles, seeds removed Toast before soaking.
  • 1 medium onion, quartered
  • 5 cloves garlic
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon black pepper
  • 2 teaspoons salt Adjust to taste.
  • 6 cups beef broth
  • 2 bay leaves
  • 2 tablespoons vegetable oil
  • to taste lime wedges For serving.
  • to taste chopped cilantro For serving.
  • as needed corn tortillas For serving.

Instructions
 

  • Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant. Remove from the skillet and place in a bowl.
  • In the same skillet, add a cup of water and bring it to a simmer. Pour the hot water over the toasted chiles and let them soak for about 15 minutes to soften.
  • Drain the softened chiles and place them in a blender. Add the quartered onion, garlic, cumin, oregano, black pepper, and salt. Blend until you achieve a smooth paste, adding a little beef broth if necessary.
  • In a large Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks and sear them on all sides until browned. Remove the beef and set aside.
  • In the same pot, add the blended chile paste and cook for 5 minutes, stirring frequently, until fragrant.
  • Return the seared beef to the pot, pour in the beef broth, and add the bay leaves. Bring to a boil, then reduce the heat to low, cover, and let it simmer for 3-4 hours or until the beef is tender and easily shredded.
  • Once cooked, remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot and stir well.
  • Serve the birria hot with corn tortillas, lime wedges, and chopped cilantro on the side. Pour the broth (consommé) into bowls for dipping.

Notes

You can use a slow cooker to make birria. After searing the beef and preparing the chile paste, place everything in a slow cooker and cook on low for 6-8 hours.
Serve with a side of pickled onions or radishes for extra flavor.
For an authentic touch, serve with soft corn tortillas that can be filled with the meat. Enjoy the rich flavors of this traditional dish!