Description
Authentic Birria is a traditional Mexican stew made with tender chuck roast slowly simmered in a rich, flavorful sauce made from dried guajillo, ancho, and arbol chiles, along with aromatic spices and herbs. This recipe offers the comforting taste of homemade birria that can be enjoyed as a hearty stew or as delicious birria tacos.
Ingredients
Scale
Meat
- 4 to 5 pounds chuck roast, cut into large 4-inch chunks
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- 1 ½ tablespoon olive oil
Chile Sauce
- 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
- 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
- 5 árbol chiles, rinsed and stemmed (about 0.1 oz)
- 2 large Roma tomatoes
- ½ medium yellow onion
- 1 4-inch Mexican cinnamon stick
- 3 bay leaves
- ½ teaspoon whole black peppercorns
- Water, as needed
- 2 cups beef broth
- ¼ cup distilled white vinegar
- 5 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves
Instructions
- Season and Sear the Meat: Generously season the chuck roast chunks with kosher salt and black pepper on all sides. Heat the olive oil in a large pot or Dutch oven over medium-high heat. In two batches, add the meat and sear until browned on all sides. Remove the pot from heat, add all the seared meat back into the pot, and set aside.
- Prepare the Chiles and Vegetables: In a medium pot, combine guajillo, ancho, and árbol chiles, Roma tomatoes, yellow onion, Mexican cinnamon stick, bay leaves, and whole black peppercorns. Cover completely with water and bring to a boil over high heat. Once boiling, reduce the heat to low, cover, and cook for 10 minutes until the chiles soften.
- Blend the Sauce: Using a slotted spoon, transfer the softened chiles and all vegetables, along with cinnamon, bay leaves, and peppercorns, to a large blender. Add 1 cup of the chile-soaked cooking water, beef broth, distilled white vinegar, garlic cloves, ground cumin, dried oregano, and ground cloves. Blend on high for several minutes until the sauce is completely smooth. Blend in batches if necessary.
- Strain the Sauce: Pour the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind to ensure a smooth, rich consomé.
- Simmer the Birria: Stir the meat and chile sauce to combine. Bring the mixture to a boil over high heat, then reduce the heat to low, cover the pot, and let it simmer gently for 3 to 3 ½ hours, or until the meat is fall-apart tender.
- Shred and Serve: Transfer the cooked meat to a large bowl and shred it finely using two forks. Return the shredded meat to the consomé and mix well. Serve the birria as a stew in bowls garnished with diced onion and chopped cilantro, or serve as tacos in corn tortillas topped with shredded Oaxaca cheese, cilantro, and diced onions.
Notes
- Authentic Mexican Birria is traditionally enjoyed either as a stew served with fresh diced onions, cilantro, and a squeeze of lime juice or as birria tacos filled with the savory shredded meat and toppings.
- Using a Dutch oven or heavy pot helps achieve even heat and tender meat during the long simmer.
- Make sure to remove seeds from the chiles for a balanced heat level, especially if you prefer milder flavors.
- Leftover birria can be refrigerated and reheated; the flavors deepen after resting overnight.
Nutrition
- Serving Size: 1 serving
- Calories: 640 kcal
- Sugar: 12 g
- Sodium: 803 mg
- Fat: 37 g
- Saturated Fat: 15 g
- Unsaturated Fat: 23 g
- Trans Fat: 2 g
- Carbohydrates: 22 g
- Fiber: 9 g
- Protein: 59 g
- Cholesterol: 196 mg
