Description
This Authentic Birria recipe is a traditional Mexican stew that features tender chunks of beef simmered in a rich and flavorful chili sauce. Perfect for serving as a hearty stew or in tacos, this dish is packed with bold and authentic flavors.
Ingredients
Units
Scale
For the Meat:
- 4 to 5 pounds chuck roast, cut into large 4-inch chunks
- 1/2 tablespoon kosher salt
- 1/2 tablespoon black pepper
- 1 1/2 tablespoons olive oil
For the Chili Sauce:
- 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
- 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
- 5 arbol chiles, rinsed and stemmed (about 0.1 oz)
- 2 large Roma tomatoes
- 1/2 medium yellow onion
- 1 4-inch Mexican cinnamon stick*
- 3 bay leaves
- 1/2 teaspoon whole black peppercorns
- Water, as needed
- 2 cups beef broth
- 1/4 cup distilled white vinegar
- 5 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano*
- 1/2 teaspoon ground cloves
Instructions
- Season and Sear the Meat: Generously season the meat with salt and pepper. Sear the meat in a large pot until browned.
- Prepare the Chili Sauce: Boil the chiles, tomatoes, onion, and spices. Blend the softened ingredients with broth, vinegar, and seasonings.
- Cook the Birria: Strain the sauce into the pot with the meat. Simmer for 3 to 3 1/2 hours until the meat is tender.
- Shred and Serve: Shred the meat and serve in bowls as a stew or in tacos with desired toppings.
Notes
- Mexican cinnamon: Also known as Ceylon cinnamon, it can be substituted with a regular cinnamon stick or ground cinnamon.
- Mexican oregano: Regular oregano can be used as a substitute.
- Spice level: Adjust the number of chiles de arbol to control the spice level.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 45g
- Cholesterol: 150mg
