Description
A rich and comforting Mexican-inspired beef stew full of deep savory flavors, perfect for sharing with family and friends.
Ingredients
Scale
- 3 lb beef chuck roast
- 4 bone-in beef short ribs
- 8 dried guajillo chile peppers
- 3 dried pasilla chile peppers
- 2–3 dried arbol chile peppers
- 5 roma tomatoes, quartered
- 1 white onion, roughly chopped
- 1 head garlic (10–12 cloves)
- 1 Tablespoon whole black peppercorns
- 1 Tablespoon whole cumin seed (or 1 ½ teaspoon ground cumin)
- 1 Tablespoon dried oregano
- 1 Tablespoon dried thyme
- ½ teaspoon whole coriander seeds (or ¼ tsp ground coriander)
- 4 or 5 whole cloves
- 1 teaspoon fresh minced ginger root
- 1 inch piece Mexican cinnamon stick (or ⅛ teaspoon ground cinnamon)
- 2 tablespoons apple cider vinegar, or white vinegar
- 5 cups water, divided
- 2 bay leaves
- 1 Tablespoon kosher salt
- For serving: 1 white onion, finely chopped
- For serving: 1 bunch of cilantro, chopped
- For serving: 2 limes, sliced
- For serving: Corn tortillas
Instructions
- Prepare meat: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt.
- Prepare dried chiles: Wearing gloves if desired, rinse the chiles, remove the stem, and make a slit to remove the seeds.
- Make chile sauce: Add tomatoes and onion to a large stock pot over medium heat. Cook for a few minutes, stirring. Add garlic, chile peppers, and spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water, then bring to a low boil. Reduce heat to simmer and cook for 15 minutes, uncovered.
- Blend sauce: Transfer mixture to a blender and blend until smooth. Pour through a fine mesh strainer back into the pot.
- Add meat and simmer: Add 1 cup of water and salt, bring to a boil, then add short ribs, chuck roast, and bay leaves. Cover, reduce heat and cook for 150 minutes until meat is tender.
- Shred meat: Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.
- Serve: Taste broth and adjust seasonings if needed. Add shredded meat to bowls and pour broth on top. Garnish with chopped onion, cilantro, and lime juice. Serve with corn tortillas on the side.
Notes
Allowing the birria to rest after cooking improves the flavor. Serve with warm corn tortillas for an authentic experience.
- Prep Time: 30 minutes
- Cook Time: 170 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup meat + 1/2 cup broth
- Calories: 420
- Sugar: 4g
- Sodium: 800mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 120mg