Description
Experience the rich flavors of Authentic Mexican Birria, a beloved traditional stew that promises to transport your taste buds to Mexico. This hearty dish features tender beef simmered in a savory broth infused with guajillo and ancho chiles, creating an unforgettable culinary experience. Serve it as a comforting stew topped with fresh onions and cilantro, or transform it into mouthwatering birria tacos for a delightful meal that will impress family and friends alike. Perfect for gatherings or cozy nights in, this recipe is not just about nourishment—it’s about sharing joy and warmth around the table.
Ingredients
Scale
- 3 pounds chuck roast
- 2 pounds short ribs (bone-in)
- 1 large onion
- 1 garlic bulb
- 8 guajillo chiles
- 4 ancho chiles
- 5 cups water
- 2 cups beef broth
- Fresh cilantro for serving
- Fresh lime for serving
Instructions
- Cut the chuck roast into 2-inch chunks and season with salt and pepper. Sear in a large Dutch oven with avocado oil until browned on all sides.
- Add the seared meat back to the pot along with quartered onion, garlic, carrots, bay leaves, and dried chiles. Pour in beef broth and enough water to cover.
- Stir in chicken bouillon, oregano, cumin, and additional salt. Bring to a boil.
- Skim off impurities after boiling for 30 minutes.
- Blend softened peppers, onions, garlic, and carrots until smooth; add back to the pot.
- Cover and reduce heat to let simmer for about 3 hours until meat is tender.
- Remove meat from broth; shred or chop into chunks for serving.
- Serve hot in bowls with diced cilantro, white onion, and lime juice.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 90mg