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Traditional Mexican Birria

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This Traditional Mexican Birria recipe brings the authentic flavors of Jalisco straight to your kitchen. With tender, slow-cooked beef in a rich and aromatic broth made from guajillo and ancho chiles, cumin, cinnamon, and vinegar, Birria is a comforting dish that can be served as a stew or in tacos. Garnished with fresh cilantro, onion, and lime, this flavorful meal will impress your family and friends. Perfect for any occasion, Birria delivers the perfect balance of savory, spicy, and tangy flavors.

Ingredients

  • 3 lbs beef chuck roast, cut into chunks
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 cloves garlic
  • 1 small onion, chopped
  • 2 tsp cumin
  • 1 tsp oregano
  • ½ tsp ground cloves
  • ½ tsp ground cinnamon
  • 4 cups beef broth
  • 2 tbsp vinegar
  • Salt and pepper to taste
  • Corn tortillas for serving
  • Fresh cilantro and onion for garnish

Instructions

  1. Toast the Chiles: In a skillet, toast the guajillo and ancho chiles over medium heat until fragrant. Remove the seeds and stems from the chiles.
  2. Blend the Sauce: In a blender, combine the toasted chiles, garlic, onion, cumin, oregano, ground cloves, and cinnamon. Add 1 cup of beef broth and blend until smooth.
  3. Sear the Beef: Season the beef chunks with salt and pepper. In a large pot, heat some oil and sear the beef on all sides until browned.
  4. Cook the Birria: Add the blended chili sauce to the pot with the seared beef, followed by the remaining beef broth and vinegar. Bring the mixture to a simmer.
  5. Simmer the Stew: Cover the pot and cook the Birria on low heat for 2-3 hours, until the beef is tender and easily shreddable.
  6. Shred the Beef: Once the beef is cooked, use forks to shred the meat and stir it back into the flavorful broth.
  7. Serve: Serve the Birria with warm corn tortillas, garnished with fresh cilantro, chopped onion, and lime wedges.

Notes

  • Goat or Lamb Substitute: For a more traditional Birria, substitute beef with goat or lamb.
  • Spicy Birria: To increase heat, add a few dried arbol chiles to the sauce blend.
  • Strain the Broth: Strain the broth before serving for a smoother consistency.
  • Make-Ahead Tip: Birria tastes even better the next day, allowing the flavors to deepen.

Find it online: https://thefamilycooking.com/traditional-mexican-birria/