Birria is a traditional Mexican dish, often made with goat or beef, that is slow-cooked to tender perfection in a rich and flavorful broth. It's perfect for tacos, burritos, or enjoying on its own as a stew.
Preparation time
30min
Cooking time
4h
Ingredients
6 Servings
- 2 bay leaves
- 1000 grams beef
- 500 ml beef broth
- 5 g black pepper
- 1 cinnamon stick
- 3 cloves
- 5 g cumin seeds
- 4 dried ancho chiles
- 6 dried guajillo chiles
- 5 g dried oregano
- 2 dried pasilla chiles
- 5 garlic cloves
- 1 onion
- 10 peppercorns
- 15 g salt
- 2 tomatoes
- 60 ml white vinegar
Directions
Step 1
Toast the guajillo, ancho, and pasilla chiles in a dry skillet over medium heat until fragrant, about 2 minutes per side. Remove seeds and stems.
Step 2
Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until they are soft.
Step 3
In a blender, combine the soaked chiles, garlic, vinegar, cinnamon stick, peppercorns, cloves, bay leaves, cumin seeds, oregano, salt, and black pepper. Blend until smooth.
Step 4
Cut the beef into large chunks and place in a large pot. Pour the chile sauce over the beef and add the chopped onion, tomatoes, and beef broth.
Step 5
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 3-4 hours, or until the beef is tender and shreds easily with a fork.
Step 6
Remove the beef from the pot and shred it. Serve the shredded beef with the broth, and enjoy as tacos, burritos, or as a stew.