🍽️ FittestMe.aiFoodsNutrients

Birria Recipe

Mexican · Main course · 200 min total

Birria is a rich, savory Mexican stew traditionally made with goat or beef, slow-cooked with dried chiles and aromatic spices until tender. This version uses beef chuck for a deeply flavorful, comforting dish perfect for tacos or as a hearty soup.

Ingredients

• 3 lbs beef chuck, cut into 2-inch cubes
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 dried chile de árbol, stem and seeds removed (optional for heat)
• 4 cloves garlic, peeled
• 1 medium white onion, quartered
• 2 Roma tomatoes, quartered
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cloves
• 2 bay leaves
• 6 cups beef broth

Instructions

1. Place dried chiles in a bowl and cover with hot water; soak for 20 minutes until softened.
2. While chiles soak, season beef cubes with salt and pepper. In a large pot or Dutch oven over medium-high heat, sear beef in batches until browned on all sides. Set aside.
3. Drain chiles and transfer to a blender along with garlic, onion, tomatoes, oregano, cumin, cloves, and 1 cup of beef broth. Blend until smooth.
4. Pour chile mixture into the pot with the browned beef. Add remaining 5 cups beef broth and bay leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours, until beef is fork-tender.
5. Remove bay leaves. Taste and adjust seasoning. For a smoother broth, you can shred the beef and blend some of the sauce (optional). Serve hot with diced onion, cilantro, and lime wedges, or use as filling for tacos.

Tips

• For a traditional touch, serve with corn tortillas, consommé for dipping, and a side of salsa.
• Leftovers can be refrigerated for up to 4 days or frozen for 3 months.
• If using goat meat, increase cooking time by 30-60 minutes until tender.

More about Birria →

AI estimate may be inaccurate · Terms