Description
Experience the rich, deeply flavorful Authentic Birria, a traditional Mexican stew featuring tender, slow-simmered beef infused with a smoky and savory chili sauce made from dried guajillo, ancho, and chipotle peppers. Perfectly paired with warm corn tortillas, fresh cilantro, diced onion, and lime wedges, this dish delivers a comforting and rich meal that captivates the senses.
Ingredients
Scale
Meat
- 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 they become fragrant. Then transfer them to a bowl and cover with hot water, allowing them to soak for 10 minutes until softened.
- 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 the mixture until smooth. Optionally strain the sauce to achieve a smoother texture.
- Sear the Meat: Season the beef chuck roast with salt and black pepper. Heat olive oil in a large pot over medium-high heat and sear the beef on all sides, about 3 to 4 minutes per side, until browned and flavorful.
- Simmer the Birria: Pour the blended chili sauce over the seared beef in the pot. Add extra beef broth if necessary to fully cover the meat. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let the beef cook slowly for 3 to 4 hours until it is fall-apart tender.
- Shred & Serve: Carefully remove the beef from the pot and shred it using two forks. Return the shredded beef to the pot with the sauce and simmer together for an additional 10 minutes to meld the flavors.
- Enjoy: Serve the birria hot, either as a hearty stew alongside warm corn tortillas or use the shredded meat to make authentic tacos. Garnish with chopped fresh cilantro, diced white onion, and a squeeze of lime juice for added brightness and freshness.
Notes
- For a smoother sauce, strain the blended chili mixture before cooking.
- Be sure to toast the dried chilies lightly to enhance their flavors but avoid burning.
- Using beef chuck roast is ideal for slow cooking due to its marbling, which keeps the meat tender and flavorful.
- You can prepare the birria a day ahead; leftovers taste even better as the flavors meld overnight.
- If you prefer a spicier birria, consider adding an extra chipotle chili or some chili powder to the sauce.
