Description
A rich and authentic Mexican birria made with tender beef, smoky chiles, and aromatic spices, slow-simmered to perfection.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 1 lb beef oxtail or short ribs
- Salt and pepper to taste
- 5 guajillo chiles
- 3 ancho chiles
- 2 pasilla chiles
- 4 garlic cloves
- 1 white onion, quartered
- 3 Roma tomatoes
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp apple cider vinegar
- 2 tsp ground cumin
- 1 tsp whole cloves
- 1 tsp dried oregano
- 1 tsp smoked paprika
- ½ tsp black pepper
- 5 cups beef broth or water
- 1 tbsp neutral oil (canola or avocado)
Instructions
- Prepare the Chiles: Remove stems and seeds. Toast lightly on a skillet for 1–2 minutes. Soak in hot water for 15–20 minutes.
- Roast the Base: In the same skillet, roast onion, garlic, and tomatoes until charred. Blend the rehydrated chiles with the roasted vegetables, vinegar, and all spices.
- Marinate the Meat: Coat beef with the chile mixture. Cover and refrigerate overnight.
- Sear and Simmer: In a Dutch oven, heat oil and sear marinated meat until browned. Add remaining marinade, bay leaves, cinnamon, and broth. Simmer on low for 4–5 hours, until meat is fork-tender.
Notes
Serving suggestion: Enjoy as a Birria Bowl, in tacos, or alongside warm corn tortillas.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Stew
- Method: Stovetop & Simmer
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 120mg