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Traditional Mexican Birria Recipe

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★★★★★

4.6 from 131 reviews

Traditional Mexican Birria is a rich and flavorful stew made with tender beef cooked in a spiced chili sauce. Slow-simmered to perfection, this dish is perfect for gatherings and is traditionally served with warm corn tortillas and fresh garnishes like cilantro, onions, lime, and radishes.

Ingredients

Scale

Meat and Broth

  • 3 pounds beef stew meat (such as chuck roast), cut into chunks
  • 4 cups beef broth
  • 2 cups water

Spices and Seasonings

  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cloves
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 1 cinnamon stick
  • 2 whole cloves

Dried Chilies

  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 dried pasilla chili, stemmed and seeded

Others

  • 1 tablespoon vegetable oil
  • Corn tortillas, for serving
  • Chopped fresh cilantro, diced onions, lime wedges, and sliced radishes, for serving

Instructions

  1. Combine Ingredients in Pot: In a large pot or Dutch oven, combine the beef stew meat, chopped onion, minced garlic, bay leaves, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, salt, black pepper, beef broth, and water. Bring to a simmer over medium-high heat.
  2. Soak Dried Chilies: While the meat is cooking, place the dried guajillo chilies, ancho chilies, and pasilla chili in a bowl and cover with hot water. Let soak for 15-20 minutes, or until softened. Drain the chilies, then transfer to a blender.
  3. Prepare Chili Sauce: Add the cinnamon stick, whole cloves, and a cup of the cooking liquid from the pot to the blender. Blend until smooth, adding more cooking liquid as needed to achieve a smooth sauce.
  4. Cook Chili Sauce: Heat vegetable oil in a skillet over medium-high heat. Carefully pour the chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and darkened in color.
  5. Combine Sauce and Meat: Pour the chili sauce over the beef in the pot and stir to combine. Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
  6. Serve: Serve the Traditional Mexican Birria hot, with warm corn tortillas and your choice of toppings such as chopped fresh cilantro, diced onions, lime wedges, and sliced radishes.

Notes

  • For a richer flavor, consider marinating the beef with some of the blended chili sauce before cooking.
  • You can substitute beef stew meat with goat or lamb for a different variation.
  • Adjust the amount of chilies to control the heat level of the dish.
  • Leftover Birria makes excellent tacos or quesadillas the next day.
  • If you prefer a thicker stew, cook the sauce a little longer or add less water initially.

Keywords: Birria, Mexican stew, beef stew, traditional Mexican recipe, chili sauce beef, guajillo chili, ancho chili, pasilla chili, Mexican cuisine, slow simmered beef

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