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Traditional Mexican Birria Recipe

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★★★★★

4.7 from 102 reviews

Traditional Mexican Birria is a rich, flavorful beef stew slow-cooked with a blend of dried chilies and aromatic spices. This hearty dish features tender chunks of beef simmered in a deeply spiced chili sauce, served with warm corn tortillas and fresh toppings like cilantro, onions, lime, and radishes for an authentic taste of Mexico.

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 Ingredients

  • 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

For Serving

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

Instructions

  1. Combine Ingredients: In a large pot or Dutch oven, assemble 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 the mixture to a simmer over medium-high heat to begin cooking the meat and developing flavors.
  2. Prepare Chilies: While the beef simmers, place the dried guajillo, ancho, and pasilla chilies in a bowl and cover them with hot water. Allow them to soak for 15-20 minutes until they are softened and pliable. Drain the chilies afterwards to prepare them for blending.
  3. Blend Chili Sauce: Transfer the soaked chilies to a blender. Add the cinnamon stick, whole cloves, and about one cup of the cooking liquid from the pot. Blend until smooth, adding more cooking liquid as needed to achieve a silky, smooth chili sauce.
  4. Thicken Sauce: Heat the vegetable oil in a skillet over medium-high heat. Carefully pour the blended chili sauce into the skillet. Cook it for 5-7 minutes, stirring occasionally, until the sauce thickens and darkens, intensifying the flavor.
  5. Combine and Simmer: Pour the thickened chili sauce over the beef in the pot. Stir well to combine all the ingredients thoroughly. Reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours until the beef becomes tender and the flavors meld perfectly.
  6. Serve: Once the beef is tender and the sauce rich, serve the Traditional Mexican Birria hot, accompanied by warm corn tortillas and garnished with fresh cilantro, diced onions, lime wedges, and sliced radishes for an authentic experience.

Notes

  • For best results, use chuck roast or beef stew meat which becomes tender with slow cooking.
  • Adjust the salt to taste at the end of cooking.
  • The chili sauce can be made ahead and refrigerated for up to 2 days.
  • Leftover Birria is excellent for making tacos or quesadillas.
  • Soaking chilies in hot water helps soften them and reduce bitterness.

Keywords: Birria, Mexican Beef Stew, Traditional Mexican Recipe, Mexican Chili Sauce, Slow-Cooked Beef, Authentic Birria

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