Description
Savor authentic Mexican Birria, a rich, slow-cooked delicacy from Jalisco that combines tender beef with bold spices and deep flavors. Warm tortillas and zesty consommé complete this hearty dish that will transport you straight to the heart of Mexican culinary tradition.
Ingredients
Scale
Meat:
- 3 pounds (1.36 kilograms) beef chuck roast, cut into chunks
Dried Chilies and Spices:
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
Aromatics and Liquids:
- 2 cloves garlic
- 1 small onion, chopped
- 4 cups (0.95 liters) beef broth
- 2 tablespoons vinegar
- Salt, to taste
- Black pepper, to taste
Serving Accompaniments:
- Corn tortillas
- Fresh cilantro
- Fresh onion
Instructions
- Carefully toast dried guajillo and ancho chilies in a dry skillet over medium heat for approximately 2 minutes until aromatic, ensuring they do not burn. Remove and discard stems and seeds.
- Create a vibrant sauce by blending toasted chilies with garlic, onion, cumin, oregano, cloves, and cinnamon using beef broth until achieving a silky, smooth consistency.
- Season beef chunks generously with salt and pepper. Sear meat in a large pot over medium-high heat, developing deep golden-brown color on all surfaces. Work in batches to prevent overcrowding and ensure proper caramelization.
- Pour prepared chili sauce over browned beef, incorporating remaining beef broth and vinegar. Gently bring mixture to a low simmer, covering pot and allowing meat to braise slowly for 2-3 hours until beef becomes exceptionally tender and easily falls apart.
- Using two forks, meticulously shred beef and reintegrate into rich, flavorful braising liquid. Transfer to serving bowls, accompanying with warm corn tortillas, freshly chopped cilantro, and diced onions for a traditional Mexican presentation.
Notes
- Select high-quality dried chilies for the most authentic and robust flavor profile.
- Toast chilies gently to release their essential oils without burning, which can create a bitter taste.
- Choose fatty cuts like chuck roast or beef short ribs for maximum tenderness and rich flavor development.
- Prepare the dish in advance, as the flavors intensify and improve after resting overnight in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg