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Authentic Mexican Birria

Authentic Mexican Birria Recipe

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Prep Time 45 minutes
Cook Time 3 hours 10 minutes
Total Time 3 hours 55 minutes
Servings: 8 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 4 lbs beef chuck roast, cut into 2-inch chunks
  • 6 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 1 large white onion, roughly chopped
  • 4 garlic cloves
  • 1 (14.5 oz) can fire-roasted diced tomatoes
  • 1 tsp dried Mexican oregano
  • 1 tsp ground cumin
  • 1/4 tsp ground cloves
  • 2 bay leaves
  • 2 tbsp apple cider vinegar
  • 4 cups beef broth
  • Vegetable oil, for searing
  • Kosher salt and black pepper
  • Chopped white onion, cilantro, lime wedges, and corn tortillas for serving

Method
 

  1. Toast the stemmed, seeded chiles in a dry skillet over medium heat for 30 seconds per side, then soak in hot water for 20 minutes.
  2. Season the beef with salt and pepper. Sear in batches in oil over medium-high heat until deeply browned on at least two sides, about 4 minutes per side.
  3. Blend the soaked chiles, onion, garlic, tomatoes, cumin, oregano, cloves, 1 tsp salt, and 2 cups chile soaking liquid until smooth.
  4. Return the beef to the pot, pour the blended sauce through a strainer over it, add the broth and bay leaves, cover, and braise in a 325°F oven for 3 hours.
  5. Remove the bay leaves, shred the beef, return it to the pot with the apple cider vinegar, and simmer uncovered for 10 minutes.
  6. Ladle into bowls, top with onion and cilantro, and serve with lime wedges and tortillas.

Notes

This stew only gets better after a day in the fridge, so it’s a great make-ahead meal. If the broth tastes a little flat when you check it in Step 5, add more salt a pinch at a time and let it simmer another few minutes.