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Mexican Birria

Mexican Birria
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Mexican Birria is a traditional slow-cooked stew from Jalisco, Mexico, known for its tender, juicy meat simmered in a rich, smoky, and spiced chili broth. Made typically with beef or goat, this dish delivers bold, authentic flavors perfect for stews, tacos, or quesadillas. Easy to prepare with simple ingredients, birria offers comforting warmth, versatility in serving, and delicious leftovers that taste even better the next day.

Ingredients

Scale

Chili Sauce Ingredients

  • 4–5 Dried Guajillo Chilies
  • 3–4 Dried Ancho Chilies
  • 4 Garlic Cloves
  • 1 White Onion, quartered
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Dried Oregano
  • 2 tablespoons Vinegar or Lime Juice
  • Salt, to taste

Meat and Broth

  • 3–4 lb Beef Chuck Roast (or Goat Meat, Lamb Shoulder as variation)
  • 4 cups Beef Broth or Water
  • 2 Bay Leaves
  • Salt and Pepper, to taste
  • Vegetable Oil, for browning

Instructions

  1. Prepare the Chili Sauce: Toast the dried guajillo and ancho chilies in a dry skillet until fragrant but not burnt. Soak them in hot water for about 20 minutes to soften. Blend the softened chilies with garlic, onion, cumin, oregano, vinegar or lime juice, salt, and some soaking liquid until smooth.
  2. Marinate the Meat: Generously coat the beef chuck roast with the chili sauce, ensuring even coverage. Refrigerate and marinate for at least 2 hours or overnight for best flavor penetration.
  3. Brown the Meat: Heat oil in a heavy pot over medium-high heat. Sear each side of the marinated meat until browned and caramelized, locking in juices and enhancing flavor.
  4. Slow Cook the Birria: Add the remaining chili sauce, beef broth (or water), bay leaves, and additional salt and pepper to the pot. Cover and simmer gently for 3 to 4 hours until the meat is fork-tender and falling apart.
  5. Shred and Finalize: Remove the meat from the pot and shred it using two forks. Return shredded meat to the pot to soak up the flavorful broth. Taste and adjust seasoning before serving.

Notes

  • Use quality whole dried chilies for the best authentic flavor rather than powders.
  • Marinating the meat overnight greatly improves tenderness and flavor infusion.
  • Cook slowly on low heat or use a slow cooker for melt-in-your-mouth texture.
  • Strain the blended chili sauce to remove any grit for a smooth broth.
  • Reserve the cooking liquid as a consommé for dipping birria tacos.

Nutrition

Keywords: Mexican Birria, slow-cooked stew, beef birria, goat birria, birria tacos, authentic Mexican recipe, spicy chili stew

Find it online: https://gourmetglazing.com/mexican-birria/