Description
A flavorful Mexican stew made with marinated beef, perfect for tacos or as a hearty dish.
Ingredients
Scale
- 1 kg (3–4 lbs) beef chuck roast or short ribs
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 3 cloves garlic
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1 cup beef broth
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
- 2 cups beef broth (for cooking)
- 1 bay leaf
- Corn tortillas
- Chopped onion, cilantro, lime wedges, and shredded cheese (optional toppings)
Instructions
- Prepare the chiles: Toast dried chiles lightly in a dry skillet for 1–2 minutes. Soak in hot water for 15 minutes until softened.
- Make the marinade: Blend soaked chiles, garlic, onion, cumin, oregano, cinnamon, cloves, beef broth, vinegar, salt, and pepper until smooth.
- Marinate the meat: Rub the beef with the chile paste. Cover and refrigerate for at least 1 hour, preferably overnight.
- Cook the birria: In a large pot or Dutch oven, add marinated beef, 2 cups beef broth, and bay leaf. Simmer covered on low heat for 2½–3 hours until meat is tender and falling apart.
- Shred meat: Remove meat and shred with forks. Return to the sauce to soak.
- Serve: Serve with warm corn tortillas and toppings like onion, cilantro, lime, and cheese. Optionally, use the cooking broth (consomé) for dipping tacos.
Notes
- For extra flavor, let the meat marinate overnight.
- Adjust the level of spiciness by varying the types or amounts of chiles used.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Braised
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 2g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 75mg