Description
Experience the rich and spicy flavors of traditional Mexican cuisine with this Authentic Birria recipe. Tender beef stewed in a fragrant chile sauce, perfect for wrapping in warm tortillas and garnishing with fresh onions, cilantro, and lime. A hearty and satisfying dish that is sure to impress!
Ingredients
Scale
For the beef:
- 3 pounds beef chuck roast or short ribs (cut into large chunks)
For the chile sauce:
- 5 dried guajillo chiles (stems and seeds removed)
- 3 dried ancho chiles (stems and seeds removed)
- 2 dried pasilla chiles (optional, for depth)
- 4 cloves garlic
- 1 medium white onion (quartered)
- 1 tablespoon cumin
- 1 tablespoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 cup apple cider vinegar
- 3 cups beef broth (plus more as needed)
- 2 bay leaves
- Salt and black pepper to taste
For serving:
- Corn tortillas
- Chopped onions, cilantro, and lime wedges (for garnish)
Instructions
- Toasting the Chiles: In a dry skillet, toast the dried chiles until fragrant. Soak in hot water until softened.
- Searing the Beef: Season and sear beef in a Dutch oven until browned. Set aside.
- Preparing the Sauce: Blend softened chiles, garlic, onion, spices, vinegar, and broth. Strain for a smooth sauce.
- Cooking the Birria: Simmer beef in chile sauce with broth and bay leaves for 3–3.5 hours until tender.
- Finishing: Shred the meat, return to pot, and serve in tortillas with garnishes. Optionally, make crispy birria tacos.
Notes
- Birria’s flavor deepens when made ahead. Goat or lamb can be used for a traditional twist. Leftover broth makes a tasty consommé.
Nutrition
- Serving Size: 1 cup birria + tortillas
- Calories: 470
- Sugar: 3g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
