Description
Authentic birria made with dried Mexican chiles, tender beef, and warm spices. This rich stew is perfect for tacos, bowls, or dipping—just like Grandma used to make.
Ingredients
4 dried guajillo chiles
2 dried ancho chiles
2 dried chiles de árbol
1 tsp Mexican oregano
1 small stick Mexican cinnamon
1 tsp whole cumin seeds
4 whole cloves
1 bay leaf
6 garlic cloves
½ white onion
2 lbs chuck roast, cut into 3-inch chunks
1 lb beef short ribs
(optional) 1 lb oxtail
1 tbsp apple cider vinegar
4 cups beef broth
Salt to taste
Instructions
1. Toast the guajillo, ancho, and arbol chiles in a dry skillet over medium heat until fragrant (30 seconds per side).
2. Soak toasted chiles in hot water for 15 minutes until softened.
3. Blend soaked chiles with 1 cup soaking water, garlic, onion, oregano, cinnamon (if not using stick), cumin, cloves, and vinegar until smooth.
4. Sear beef chunks in a large Dutch oven until browned on all sides, then set aside.
5. Pour chile sauce into the same pot and simmer for 5 minutes.
6. Return beef to the pot. Add broth, bay leaf, and cinnamon stick (if using whole), bring to a boil.
7. Cover, reduce heat to low, and simmer for 3 to 3.5 hours until meat is tender.
8. Remove meat, shred with forks, and return to consommé or use for tacos.
Notes
Leave some fat on the meat for better flavor and texture in the broth.
Store leftovers in airtight containers up to 4 days in the fridge or 3 months in the freezer.
This birria is perfect for tacos, birria bowls, quesabirria, or even birria pizza.
Nutrition
- Serving Size: 1 bowl or 2 tacos
- Calories: 480
- Sugar: 1g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 85mg