Description
This traditional Mexican Birria recipe is a rich and flavorful stew featuring tender goat meat or beef chuck in a fragrant chili sauce. Perfect for dipping with tacos or enjoying as a hearty main course.
Ingredients
Scale
For the Chili Sauce:
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 2 dried pasilla chiles
- 4 Roma tomatoes
- 1 medium onion (quartered)
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 6 cups beef or chicken broth
For the Stew:
- 3 pounds goat meat or beef chuck (cut into large chunks)
- 2 bay leaves
- 2 tablespoons vegetable oil
- Salt to taste
- Optional: corn tortillas, diced onions, and cilantro for serving
Instructions
- Prepare the Chili Sauce: Remove stems and seeds from dried chiles. Toast chiles in a skillet until fragrant, then soak in hot water. Blend soaked chiles with roasted tomatoes, onion, garlic, and spices until smooth.
- Cook the Stew: Brown meat in a pot, then pour the chili sauce over it. Add bay leaves and broth. Simmer for 3-4 hours until meat is tender.
- Finish and Serve: Adjust salt to taste. Serve the birria as a stew or use the broth for dipping tacos filled with shredded meat, onions, and cilantro.
Notes
- Traditional birria uses goat or lamb, but beef is a common alternative.
- You can also cook this dish in a slow cooker on low for 8 hours.
- Removing fat from the broth enhances its clarity for dipping.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
