Description
Authentic birria recipe made with dried chiles, spices, and slow-cooked beef for tender, juicy tacos packed with flavor.
Ingredients
Scale
- 3 lbs beef chuck roast or short ribs
- 5 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried pasilla chiles
- 1 onion, quartered
- 5 garlic cloves
- 2 bay leaves
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1/2 tsp whole cloves
- 1 cinnamon stick
- 1/4 cup white vinegar
- Salt to taste
- 3 cups beef broth
- Corn tortillas
- Chopped onion and cilantro for garnish
- Lime wedges for serving
Instructions
- Toast dried chiles in a skillet until fragrant, then soak in hot water for 10 minutes.
- Toast cumin, coriander, cloves, and cinnamon until aromatic, then blend with soaked chiles, onion, garlic, vinegar, and a cup of broth.
- Season beef with salt and sear in a heavy pot until browned on all sides.
- Pour the blended sauce over the beef and add remaining broth and bay leaves.
- Simmer covered on low heat for 3–4 hours until meat is fall-apart tender.
- Shred the meat and dip corn tortillas in the birria broth (consommé), then fry on a skillet until crisp.
- Fill with shredded meat, top with onions, cilantro, and serve with lime and consommé for dipping.
Notes
For maximum flavor, prepare a day in advance and refrigerate overnight before reheating and serving.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 90mg