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Authentic Mexican Birria Recipe

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4.2 from 81 reviews

Authentic Mexican Birria is a slow-simmered beef stew made with chuck roast and short ribs, infused with a rich blend of dried guajillo and ancho chiles, aromatic spices, and fresh herbs. This traditional dish features tender, flavorful meat served in a savory broth, perfect for a comforting meal.

  • Total Time: 3 hours 50 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 3 pounds chuck roast, cut into 2-inch chunks
  • 2 pounds bone-in short ribs
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons avocado oil

Vegetables & Aromatics

  • 1 large onion, quartered
  • 1 garlic bulb, top cut off
  • 1 carrot, cut into 4 large pieces

Chiles & Spices

  • 8 guajillo chiles, dried
  • 4 ancho chiles, dried
  • 2 bay leaves
  • 1-2 teaspoons chili powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin

Liquids & Seasonings

  • 5 cups water
  • 2 cups beef broth
  • 2 teaspoons chicken bouillon

For Serving

  • Fresh cilantro, diced
  • White onion, diced
  • Fresh lime juice

Instructions

  1. Sear the Meat: Pat the chuck roast chunks and short ribs dry. Season all sides evenly with salt and black pepper. Heat avocado oil in a large dutch oven or pot over medium-high heat. Sear the meat for 2-3 minutes on one side, then turn and sear all sides until nicely browned. Work in batches if needed to avoid crowding the pot.
  2. Combine Ingredients: Return all seared meat to the pot. Add the quartered onion, garlic bulb, carrot pieces, bay leaves, and dried guajillo and ancho chiles. Pour in the beef broth, then add water until the pot is nearly full (around 5 cups), covering the ingredients.
  3. Add Seasonings: Stir in chicken bouillon, Mexican oregano, ground cumin, and chili powder. Mix well and bring the pot to a boil.
  4. Skim: After 30 minutes of boiling, skim the surface to remove foam and impurities that come from the bones during cooking.
  5. Blend Peppers: Carefully remove the softened chiles, onion, garlic, and carrots from the pot. Place them in a blender or food processor and blend until smooth. Add up to 1/4 cup of broth to help achieve a creamy consistency if necessary.
  6. Strain: If desired and if the blender is not high-powered, strain the blended mixture to remove any chile skin bits for a smooth sauce.
  7. Combine: Pour the blended pepper sauce back into the broth and stir thoroughly to combine all flavors.
  8. Simmer: Cover the pot and let the birria simmer gently for about 3 hours until the meat is tender and easily shreddable. Stir every 40 minutes and taste-test the broth to adjust seasonings if needed.
  9. Reserve Grease: Once cooked, skim off excess grease from the top of the broth to reduce oiliness.
  10. Serving Preparation: Remove the meat chunks from the broth, discard any bones, and cut the meat into large serving pieces.
  11. Serve: Ladle the birria stew into bowls and top with freshly diced cilantro, white onion, and a squeeze of fresh lime juice. Enjoy hot.

Notes

  • To enhance flavor, searing the meat is crucial for caramelization before slow cooking.
  • You can adjust the chili powder and guajillo ancho chile quantities based on your preferred heat level.
  • Blending the softened peppers and vegetables creates a rich, flavorful broth with a deep color.
  • Serve with warm corn tortillas or rice for a complete meal.
  • Leftover birria tastes great and the flavor intensifies after a day.
  • Author: ELLA
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 20 minutes
  • Category: Stew
  • Method: Stovetop
  • Cuisine: Mexican

Find it online: https://ellarecipe.com/authentic-mexican-birria-recipe/