Description
This Beef Birria recipe is a rich and flavorful Mexican stew featuring tender, shredded beef in a spicy and aromatic sauce. Perfect for serving with warm tortillas and garnishing with onions and cilantro.
Ingredients
Units
Scale
For the Birria:
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 3 dried chiles de árbol
- 1 (3 pound) chuck roast, fat trimmed, cut into 3-inch pieces
- 1 1/2 tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons vegetable oil
- 1 medium white onion, quartered
- 4 garlic cloves, smashed
- 1 teaspoon ground cinnamon
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon ground ginger
- 3 cups beef stock
- 1 tablespoon white vinegar
- 2 (14.5-ounce) cans fire roasted diced tomatoes
For Serving:
- Chopped white onion
- Chopped cilantro
- Corn or flour tortillas, warmed
Instructions
- Toasting the Chiles: Cut open the dried chiles and toast in a skillet. Then, soak in water until softened.
- Preparing the Beef: Season the beef with salt and pepper. Brown the beef in a Dutch oven.
- Making the Sauce: Cook onions, garlic, and spices. Add beef stock, vinegar, chiles, and tomatoes. Blend the sauce until smooth.
- Cooking the Birria: Return beef to the Dutch oven, cover, and cook in the oven until tender.
- Serving: Shred the beef, and serve in bowls with sauce, garnished with onions and cilantro.
Notes
- While toasting the chiles, ensure good ventilation as it can create a strong aroma.
- If not using a Dutch oven, adapt the cooking process accordingly by using a skillet and baking dish.
Nutrition
- Serving Size: 1 serving
