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This deeply comforting Mexican birria transforms basic beef into an irresistible stew brimming with warming spices and smoky chili flavor. Nothing beats dipping a chewy corn tortilla into that bold red broth with all the toppings piled high.
My family never leaves even a drop of birria in the pot It was a hit at my husband’s birthday and is now everyone’s go-to request on chilly weekends
Ingredients
- Beef chuck roast: A marbled cut that becomes fall-apart tender perfect for low slow stewing Choose a roast with nice fat lines for best texture
- Dried guajillo chilies: Bring gentle heat and deep red color Look for pliable pods with no cracks
- Dried ancho chilies: Add mellow smoky richness and round out the chili base Anchos should be supple and have a fruity aroma
- Garlic: Fresh cloves give bite and earthiness For extra punch use Mexican purple garlic if available
- Onion: Adds sweetness and balances the heat Chop fine for a smoother sauce
- Cumin: A spice staple for warmth and depth Use freshly ground if possible for brighter flavor
- Oregano: Mexican oregano is ideal for its citrusy notes If using another variety use less
- Ground cloves and cinnamon: Essential for that signature birria complexity Just a pinch creates warmth and aroma
- Beef broth: Intensifies the meaty base Go for unsalted or low sodium to control seasoning
- Vinegar: Lifts and sharpens the chili sauce Apple cider vinegar works well
- Salt and pepper: To season through every step
- Corn tortillas: To catch every drop of juicy stew Choose sturdy ones with good corn aroma
- Fresh cilantro and onion: For a fresh finish and color Choose crisp cilantro and white onion for crunch
Step-by-Step Instructions
- Toast the Chilies:
- Place dried guajillo and ancho chilies into a dry skillet over medium heat Move them around for about two minutes until they release a toasted scent and slightly darken This step builds the signature smoky depth Remove the stems and seeds for a smoother sauce
- Prepare the Sauce:
- Combine the toasted chilies with garlic onion cumin oregano cloves and cinnamon in a blender Add one cup of beef broth and blend for several minutes until completely smooth Scrape down the sides as needed for a velvety sauce If your blender struggles strain the sauce to catch any bits
- Brown the Beef:
- Pat beef chunks dry and season them generously with salt and pepper Heat a large heavy pot or Dutch oven over medium high Drop in the beef pieces in batches so they sear not steam Browning creates flavor on every bite
- Cook the Birria:
- Pour the chili sauce over all the beef in the pot Add the remaining beef broth and vinegar Stir to loosen any browned bits stuck to the bottom Bring to a gentle simmer then cover and reduce heat to low Let it bubble gently for two to three hours until the beef pulls apart with a fork
- Shred and Serve:
- Lift out the beef and shred it using two forks Return the shredded beef to the flavorful broth Spoon the stew into bowls and serve with warm corn tortillas Top with diced white onions and fresh cilantro on the side
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I am especially fond of the guajillo chilies in this They add just enough gentle heat without being overpowering I remember my abuela always insisted on roasting them perfectly and now I do not skip that step Packed with flavor and tradition it always reminds me of family gatherings
Storage Tips
Store leftover birria in air tight containers in the fridge for up to three days I like to freeze single portions so a future cozy dinner is just a microwave away The flavors actually deepen after a rest
Ingredient Substitutions
If you cannot find guajillo or ancho chilies try California or pasilla chilies in their place For more heat add a dried árbol chili Lamb shoulder can stand in for beef if you want a more traditional touch
Serving Suggestions
Birria is classic with warm tortillas but it also makes filling for tacos tortas or even quesabirria Fold shredded birria and cheese into a corn tortilla crisp it up on a skillet and dunk it in broth for the ultimate treat
Cultural Context
Birria originated in Jalisco as a celebratory dish and is usually served at weddings and special gatherings Its popularity has spread across the world and birria tacos have become a food truck favorite Your kitchen will smell like a Mexican fiesta while you cook it
Recipe FAQs
- → What kind of beef is best for birria?
Chuck roast is ideal due to its marbling and tenderness after slow simmering, resulting in succulent bites.
- → How spicy is birria?
Birria has a deep, savory flavor with mild to moderate heat, mainly from guajillo and ancho chilies, not overly spicy.
- → Can I make birria in advance?
Yes, the flavors deepen with time. Refrigerate for up to 3 days or freeze for longer storage.
- → What garnishes work best with birria?
Serve with chopped onions, fresh cilantro, and a squeeze of lime for bright, fresh flavor contrasts.
- → Are other proteins suitable for birria?
Goat or lamb are traditional choices, but beef offers a rich, accessible alternative for most kitchens.
- → How should leftovers be handled?
Store in an airtight container in the refrigerator; reheat gently, adding a splash of broth if needed.