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Authentic Mexican Birria

Authentic Mexican Birria

Authentic Mexican Birria is a mouthwatering beef dish that embodies the rich culinary heritage of Mexico. This recipe features tender beef simmered in a robust broth made from guajillo and ancho chiles, creating an unforgettable flavor profile. Ideal for gatherings or cozy dinners, birria can be enjoyed as a comforting stew or used as a filling for delectable tacos. With straightforward preparation steps and the ability to make it in large batches, this dish is perfect for feeding family and friends or enjoying throughout the week.

  • Total Time: 3 hours 20 minutes
  • Yield: Approximately 8 servings 1x

Ingredients

Scale
  • 3 pounds chuck roast
  • 2 pounds short ribs (bone-in)
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons avocado oil
  • 1 large onion (quartered)
  • 1 garlic bulb (cut the tip off)
  • 1 carrot (cut in half crosswise, then cut in half)
  • 8 guajillo chiles
  • 4 ancho chiles
  • 2 bay leaves
  • 5 cups water
  • 2 cups beef broth
  • 2 teaspoons chicken bouillon
  • 1–2 teaspoons chili powder
  • 1 teaspoon Mexican oregano
  • 1 teaspoon ground cumin
  • Fresh cilantro (diced)
  • Fresh lime juice
  • White onion (diced)

Instructions

  1. Chop the chuck roast into 2-inch chunks. Pat both the chuck roast and short ribs dry. Sprinkle with salt and pepper. Sear in a large Dutch oven with avocado oil over medium-high heat for 2-3 minutes. Turn to sear all sides until browned. Work in batches to avoid crowding.
  2. In the same pot, add all seared meat along with onion, garlic, carrots, bay leaves, and dried peppers. Pour in beef broth followed by water until covered.
  3. Add chicken bouillon, oregano, cumin, and salt. Stir well to combine ingredients before bringing to a boil.
  4. After 30 minutes of boiling, skim off any impurities that surface as foam.
  5. Remove softened peppers along with onion, garlic, and carrots from the pot. Blend until smooth using a blender or food processor—add up to 1/4 cup of broth if necessary for consistency.
  6. Strain blended mixture if desired to remove bits of skin. If using a high-powered blender, this step may not be required.
  7. Stir blended pepper sauce back into the pot with broth.
  8. Cover and simmer for approximately 3 hours or until meat is tender enough to shred easily. Stir occasionally every 40 minutes. Taste broth once cooked through; adjust seasonings if needed.
  9. Skim any grease that surfaces on top of the broth before serving.
  10. Take out meat from broth; cut into large chunks while removing any bones.
  11. Serve in bowls topped with diced cilantro, white onion, and fresh lime juice for an extra burst of flavor!
  • Author: Emmeline
  • Prep Time: 20 minutes
  • Cook Time: 3 hours
  • Category: Main
  • Method: Stewing
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1 cup (240g)
  • Calories: 380
  • Sugar: 4g
  • Sodium: 860mg
  • Fat: 24g
  • Saturated Fat: 10g
  • Unsaturated Fat: 12g
  • Trans Fat: 0g
  • Carbohydrates: 12g
  • Fiber: 2g
  • Protein: 32g
  • Cholesterol: 110mg

Keywords: Use fresh ingredients for the best flavor. Adjust spice levels by modifying the number of chiles. For added richness, consider using bone-in cuts of beef.

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