Description
A hearty and authentic Mexican birria de res stew, slow-cooked with a rich blend of chilies and spices, perfect for a comforting meal.
Ingredients
Scale
- 2 pounds beef chuck roast, cut into 2-inch pieces
- 4 guajillo chilies, stems and seeds removed
- 2 ancho chilies, stems and seeds removed
- 1 tablespoon olive oil
- 1 large white onion, quartered
- 4 cloves garlic, peeled
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground cinnamon
- 1 tablespoon salt
- 1 teaspoon black pepper
- 6 cups beef broth
- 1 bay leaf
- Fresh cilantro, chopped (for garnish)
- White onion, finely chopped (for garnish)
- Lime wedges (for serving)
Instructions
- Soak the guajillo and ancho chilies in hot water for 20 minutes, or until softened.
- Drain the chilies and place them in a blender with the quartered onion, garlic, oregano, cumin, cloves, cinnamon, salt, and pepper. Add about 1/2 cup of beef broth to help with blending. Blend until smooth.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Sear the beef chuck roast pieces on all sides until browned. Remove the beef from the pot and set aside.
- Pour the chili-vegetable puree into the pot. Cook for 2-3 minutes, stirring constantly, until fragrant.
- Return the seared beef to the pot. Add the remaining beef broth and the bay leaf.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 to 3 hours, or until the beef is very tender and easily shreds.
- Remove the bay leaf. Shred the beef in the pot using two forks.
- Serve the birria hot, garnished with fresh cilantro and chopped white onion. Offer lime wedges on the side.
Notes
- For birria tacos, reserve some of the cooking liquid (consommé) and dip corn tortillas in it before filling with shredded birria and cheese, then pan-fry until crispy.
- You can adjust the spice level by adding or removing chilies, or by including a serrano or jalapeño pepper in the puree.
- Leftover birria can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker / Dutch Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approx. 6 oz)
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 120mg