Traditional Birria Recipe
Birria is a classic Mexican dish featuring tender, slow-cooked meat in a rich, smoky, and spicy broth. It's versatile enough to be served as a stew, used for tacos, or even paired with modern creations like birria ramen.
Equipment
- Large Pot or Dutch Oven – For slow-cooking the meat and broth.
- Blender – To create the smooth chili paste.
- Strainer – To remove solids from the consommé.
Ingredients
- 2 lbs goat or beef chuck roast or short ribs work well
- 3 cups beef broth
- 5 dried guajillo chilies seeded and soaked
- 2 dried ancho chilies seeded and soaked
- 2 dried pasilla chilies seeded and soaked
- 1 large onion chopped
- 6 garlic cloves minced
- 2 tsp ground cumin
- 1 tsp oregano
- ½ tsp ground cloves
- 3 tbsp apple cider vinegar
- 2 tbsp oil
- Salt and pepper to taste
Instructions
- Prepare the Chilies
- Remove the stems and seeds from the dried chilies. Soak them in hot water for 10–15 minutes until softened.
- Blend the Sauce
- In a blender, combine the softened chilies, onion, garlic, cumin, oregano, cloves, and apple cider vinegar. Add 1 cup of soaking water and blend until smooth.
- Sear the Meat
- Heat oil in a large pot or Dutch oven over medium heat. Season the meat with salt and pepper, then sear on all sides until browned. Remove and set aside.
- Combine and Simmer
- Add the chili sauce to the pot and cook for 5 minutes. Add the beef broth, stir well, and return the meat to the pot. Simmer on low heat for 3–4 hours, covered, until the meat is tender and easily shreds.
- Prepare the Consommé
- Remove the meat and strain the broth to remove any solids. Skim excess fat from the consommé. Adjust seasoning as needed.
- Serve
- Shred the meat and serve with the consommé on the side. Use it as a dipping sauce for tacos or enjoy it as a stew with warm tortillas.
Notes
- For an authentic touch, use goat meat if available.
- Pair your birria with cilantro, diced onion, and a squeeze of lime for added freshness.