Authentic Mexican Beef Birria Recipe

Introduction

Mexican Birria is a rich, flavorful stew known for its tender, slow-cooked beef and vibrant spices. This iconic dish combines chilies and aromatic seasonings to create a hearty meal perfect for any occasion.

Ingredients

• 2 pounds beef (preferably chuck or brisket)
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion, quartered
• 4 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 4 cups beef broth
• Salt and pepper to taste
• 2 tablespoons apple cider vinegar

Instructions

1. Step 1: Remove stems and seeds from the dried chilies. Toast them lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes. Then soak the toasted chilies in hot water for 15 minutes to soften.
2. Step 2: In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, smoked paprika, apple cider vinegar, and a bit of the soaking water. Blend until smooth to create the marinade.
3. Step 3: Season the beef with salt and pepper, then coat it thoroughly with the chili marinade. Let it marinate for at least 1 hour, or overnight in the refrigerator for deeper flavor.
4. Step 4: Place the marinated beef in a slow cooker and pour in the beef broth. Cook on low heat for 6-8 hours, or until the beef is very tender and easily shredded.
5. Step 5: Once cooked, shred the beef with two forks. Serve the birria hot with warm tortillas, chopped onions, cilantro, and lime wedges.

Tips & Variations

• For a spicier birria, add a few dried chipotle chilies to the marinade blend.
• Use a Dutch oven if you don’t have a slow cooker; cook low and slow in the oven at 300°F (150°C) for about 3-4 hours.
• Try serving birria as tacos with a side of consommé for dipping, a popular way to enjoy this dish.

Storage

Store leftover birria in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over low heat with a splash of broth to keep it moist. Birria also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for birria?

Yes, lamb or goat are traditional alternatives, but beef is the most common and accessible choice for many home cooks.

Do I have to soak the dried chilies?

Soaking softens the chilies, making them easier to blend and helps release their flavors fully into the marinade, so it is highly recommended.

Authentic Mexican Beef Birria Recipe

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Mexican Birria is a rich and flavorful slow-cooked beef stew, traditionally made with a blend of dried chilies and aromatic spices simmered in a savory broth. This hearty dish is perfect for a comforting meal and is often served with warm tortillas and garnished with fresh herbs.

• Author: Mick
• Prep Time: 20 minutes
• Cook Time: 8 hours
• Total Time: 8 hours 20 minutes
• Yield: 6 servings 1x
• Category: Stew
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat

• 3 lbs beef chuck roast, cut into large chunks

Broth and Seasonings

• 4 cups beef broth
• 4 dried guajillo chilies, seeded and deveined
• 2 dried ancho chilies, seeded and deveined
• 3 garlic cloves
• 1 medium white onion, quartered
• 2 tbsp apple cider vinegar
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1 tsp ground cinnamon
• 1 tsp black pepper
• 1 tsp smoked paprika
• Salt to taste
• 2 bay leaves

Instructions

1. Prepare the Chilies: Toast the dried guajillo and ancho chilies lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes. Then soak them in hot water for 15 minutes until softened.
2. Make the Birria Sauce: Blend the soaked chilies, garlic, onion, apple cider vinegar, cumin, oregano, cinnamon, black pepper, smoked paprika, and 1 cup of beef broth until smooth to create a rich sauce.
3. Season the Beef: Place the beef chunks into a slow cooker. Pour the birria sauce over the beef and add the remaining broth along with bay leaves. Add salt to taste.
4. Cook the Beef: Cover and cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender and easily shredded with a fork.
5. Shred and Serve: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the broth to soak up the flavors. Serve hot with warm corn tortillas, and garnish with chopped onions, cilantro, and lime wedges if desired.

Notes

• If dried chilies are unavailable, substitute with high-quality chili powder but note that the flavor will vary.
• Birria can be served as a stew or used as a filling for tacos called ‘Birria Tacos’.
• Leftover broth can be strained and used as a flavorful consommé for dipping tacos.
• Adjust the seasoning and spice level according to your preference.

Keywords: Birria, Mexican beef stew, slow-cooked beef, chili stew, traditional Mexican recipe