Traditional Mexican Birria is a flavorful dish that has been a staple in Mexican cuisine for generations. This slow-cooked beef stew is renowned for its rich, aromatic flavors, making it perfect for family gatherings and celebrations.
- Ingredients:
- 3 pounds beef chuck roast, cut into large chunks
- 4 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 1 onion, quartered
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 2 cups beef broth
- 2 bay leaves
- Salt to taste
- Corn tortillas, for serving
- Chopped onions and cilantro, for garnish
- Lime wedges, for serving
- In a dry skillet over medium heat, toast the guajillo and ancho chilies for about 2-3 minutes, until fragrant. Be careful not to burn them.
- Transfer the toasted chilies to a blender. Add the onion, garlic, cumin seeds, oregano, black pepper, and beef broth. Blend until smooth to form a marinade.
- In a large bowl, combine the beef chunks with the marinade. Ensure the beef is well-coated. Cover and marinate for at least 2 hours, or overnight in the refrigerator for best results.
- Preheat the oven to 325°F (160°C). In a large Dutch oven or oven-safe pot, place the marinated beef and add the bay leaves. Pour in any remaining marinade and enough beef broth to cover the meat.
- Cover the pot with a lid and bake for 3 to 4 hours, or until the meat is tender and easily shredded.
- Remove the pot from the oven and shred the meat with two forks. Season with salt to taste.
- Serve the birria with warm corn tortillas, garnished with chopped onions, cilantro, and lime wedges.
Kcal: 450 kcal per serving | Servings: 6 servings
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