Description
Savory birria, a Mexican culinary gem, brings robust flavors from Jalisco’s rich heritage. Tender meat slow-cooked in chili-infused broth promises a mouthwatering journey you’ll crave again and again.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef chuck roast
- Optional: mix of short ribs, shank, or goat meat
Dried Chilies and Spices:
- 3 dried guajillo chilies (stems and seeds removed)
- 2 dried ancho chilies (stems and seeds removed)
- 2 dried pasilla chilies (stems and seeds removed)
- 2 teaspoons (10 milliliters) cumin
- 1 teaspoon (5 milliliters) dried oregano
- ½ teaspoon (2.5 milliliters) ground cinnamon
- 1 teaspoon (5 milliliters) smoked paprika
- 1 tablespoon (15 milliliters) salt
- 1 teaspoon (5 milliliters) black pepper
Additional Ingredients:
- 1 Roma tomato, chopped
- ½ onion, chopped
- 4 cloves garlic
- 3 tablespoons (45 milliliters) apple cider vinegar
- 6 cups (1.4 liters) beef broth
- 1 tablespoon (15 milliliters) adobo sauce (optional)
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon (15 milliliters) vegetable oil
- Chopped fresh cilantro
- Diced onions
- Lime wedges
- Corn tortillas (for tacos)
Instructions
- Marinate the meat with salt, pepper, and apple cider vinegar, allowing it to absorb flavors at room temperature for optimal seasoning penetration.
- Create an aromatic chili base by gently toasting dried chilies until they release their rich, smoky essence, then submerge them in hot water to rehydrate and soften.
- Caramelize onions, garlic, and tomatoes in a skillet, developing deep, complex flavor profiles through careful sautéing.
- Transform the softened chilies and sautéed vegetables into a velvety sauce by blending with cumin, oregano, cinnamon, smoked paprika, and beef broth until completely smooth.
- Strain the sauce through a fine mesh sieve to achieve a luxurious, silky texture free from any potential chili seeds or tough fragments.
- Prepare a large pot by heating oil and meticulously searing the meat on all sides, creating a gorgeous golden-brown crust that locks in moisture and flavor.
- Combine the vibrant birria sauce with additional beef broth, bay leaves, and a cinnamon stick, creating a rich, aromatic braising liquid.
- Simmer the meat using your preferred method – slow cooker, stovetop, or instant pot – allowing the protein to become impossibly tender and infused with complex spices.
- Once the meat reaches melt-in-your-mouth consistency, carefully remove bay leaves and cinnamon stick to prevent any unwanted bitterness.
- Gently shred the meat, reuniting it with the spectacular cooking liquid to maintain maximum juiciness and flavor intensity.
- Serve the birria as a robust stew or transform into crispy, dipped tacos, garnishing with fresh cilantro, diced onions, and a bright squeeze of lime for a traditional Mexican experience.
Notes
- Select fatty cuts like chuck roast or goat shoulder for maximum flavor and tenderness during slow cooking.
- Toasting dried chilies releases deeper, more complex flavor profiles and reduces any bitter undertones.
- Strain the sauce through a fine mesh sieve to achieve restaurant-quality smoothness without chunky textures.
- Adapt cooking methods based on available kitchen equipment: slow cooker provides hands-off convenience, while pressure cooker dramatically reduces total cooking time.
- Consider making extra sauce and freezing for future quick meals, as the complex flavor develops beautifully over time.
- Balance spiciness by adjusting chili quantities or removing seeds for a milder version suitable for sensitive palates.
- Gluten-free diners can confidently enjoy this dish without modifications, as the recipe naturally avoids wheat ingredients.
- Meal prep heroes can store shredded meat in its consomme for up to 4 days, allowing multiple delicious transformations from stew to tacos.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 330
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 100 mg