Print

Traditional Mexican Birria Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

Traditional Mexican Birria is a flavorful and tender beef stew made with a blend of dried chilies, aromatic spices, and slow-simmered stew meat. This comforting dish is perfect for cozy gatherings, served with warm corn tortillas and fresh toppings like cilantro, onions, lime wedges, and radishes.

Ingredients

Scale

Main Ingredients

  • 3 pounds beef stew meat (such as chuck roast), cut into chunks
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cloves
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper
  • 4 cups beef broth
  • 2 cups water

Chili Sauce

  • 3 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 dried pasilla chili, stemmed and seeded
  • 1 cinnamon stick
  • 2 whole cloves
  • 1 tablespoon vegetable oil

To Serve

  • Corn tortillas
  • Chopped fresh cilantro
  • Diced onions
  • Lime wedges
  • Sliced radishes

Instructions

  1. Combine Meat and Spices: In a large pot or Dutch oven, combine the beef stew meat, chopped onion, minced garlic, bay leaves, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, salt, black pepper, beef broth, and water. Bring to a simmer over medium-high heat, allowing the flavors to start melding.
  2. Soften Dried Chilies: While the meat is cooking, place the dried guajillo chilies, ancho chilies, and pasilla chili in a bowl and cover with hot water. Let soak for 15-20 minutes or until softened to prepare for the sauce.
  3. Prepare Chili Sauce: Drain the softened chilies and transfer them to a blender. Add the cinnamon stick, whole cloves, and one cup of the cooking liquid from the pot. Blend until smooth, adding more cooking liquid as needed to achieve a smooth sauce.
  4. Thicken the Chili Sauce: Heat vegetable oil in a skillet over medium-high heat. Carefully pour the chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until the sauce thickens and darkens in color, enhancing its flavor.
  5. Simmer Meat with Sauce: Pour the thickened chili sauce over the beef in the pot and stir to combine thoroughly. Reduce heat to low, cover, and gently simmer for 2-3 hours or until the meat is tender and the flavors have fully developed.
  6. Serve: Serve the Traditional Mexican Birria hot with warm corn tortillas and your choice of toppings such as chopped fresh cilantro, diced onions, lime wedges, and sliced radishes for an authentic Mexican meal experience.

Notes

  • For a spicier birria, add more dried chilies or include seeds when preparing the sauce.
  • Chuck roast or other stew cuts work best for slow cooking to achieve tender meat.
  • Use fresh corn tortillas warmed on a skillet for an authentic serving experience.
  • Leftover birria can be refrigerated for up to 3 days and tastes even better the next day.
  • The chili sauce can be made ahead and stored in the refrigerator for up to 2 days.

Keywords: Traditional Mexican Birria, Beef Birria, Mexican Stew, Slow Simmered Meat, Chili Sauce, Mexican Main Dish

Find it online: https://ellaeatsdaily.com/traditional-mexican-birria-recipe/