Mexican Birria
A traditional Mexican stew made with slow-cooked beef or goat, enriched with a vibrant aromatic sauce. Perfect for tacos or served in a bowl, this comforting dish offers bold flavors that everyone will love.
Ingredients
Main Ingredients
- 2 lbs boneless beef chuck roast Substitutes: brisket or pork shoulder
- 1 piece onion, quartered
- 4 cloves garlic, minced
- 2-4 pieces dried guajillo peppers Can substitute with other dried chilies or chili powder
- 2-4 pieces dried ancho peppers Can substitute with other dried chilies or chili powder
- 1 tsp cumin seeds
- 1 tsp oregano
- 1 leaf bay leaf
- Salt and pepper, to taste Season generously
- 4 cups beef broth Low-sodium option available
- 2 tbsp vegetable oil
- Fresh cilantro, for garnish
- Lime wedges, for serving
Instructions
Preparation
- In a skillet over medium heat, toast the guajillo and ancho peppers for 2-3 minutes until fragrant.
- Remove the stems and seeds from the toasted peppers, then combine them with the onion, garlic, cumin, oregano, and beef broth in a blender. Blend until smooth.
Cooking
- In a large pot, heat the vegetable oil over medium-high heat. Season the beef with salt and pepper, and brown it on all sides for about 5 minutes.
- Pour the blended sauce over the browned meat, add the bay leaf, and stir to combine.
- Cover the pot and let it simmer on low for about 3-4 hours, or until the meat is fork-tender.
- Once cooked, shred the beef using two forks and mix it back into the sauce.
Notes
Serve with warm tortillas, cilantro lime rice, or refreshing horchata. Store leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
Nutrition
Serving: 1gCalories: 450kcalCarbohydrates: 15gProtein: 30gFat: 30gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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