Authentic Mexican Birria Recipe (Print Version)
# Ingredients:
→ Meat and Seasonings
01 -
4 to 5 pounds chuck roast, cut into large 4-inch chunks
02 -
½ tablespoon kosher salt
03 -
½ tablespoon black pepper
04 -
1 ½ tablespoon olive oil
→ Chiles and Aromatics
05 -
12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
06 -
5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
07 -
5 árbol chiles, rinsed and stemmed (about 0.1 oz)
08 -
2 large Roma tomatoes
09 -
½ medium yellow onion
10 -
5 cloves garlic
→ Spices and Liquids
11 -
1 4-inch Mexican cinnamon stick
12 -
3 bay leaves
13 -
½ teaspoon whole black peppercorns
14 -
1 teaspoon ground cumin
15 -
1 teaspoon dried Mexican oregano
16 -
½ teaspoon ground cloves
17 -
2 cups beef broth
18 -
¼ cup distilled white vinegar
# Instructions:
01 -
Generously season the meat with salt and pepper on all sides. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Working in 2 batches, sear the meat on all sides until browned. Remove the pot from heat, return all seared meat to the pot, and set aside.
02 -
In a medium pot, combine guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns. Cover with water, bring to a boil, then reduce heat to low, cover, and cook for 10 minutes.
03 -
Transfer the softened chiles and cooked ingredients to a large blender. Add 1 cup of the chile-soaked cooking water, beef broth, vinegar, garlic, cumin, oregano, and cloves. Blend on high until completely smooth. Strain through a fine mesh strainer into the pot with the meat.
04 -
Combine meat and chile sauce, bring to a boil over high heat. Reduce heat to low, cover, and simmer for 3 to 3½ hours until meat is fall-apart tender.
05 -
Transfer meat to a bowl and shred with two forks. Return to the consomé and serve as a stew topped with diced onion and chopped cilantro, or as tacos in corn tortillas with shredded Oaxaca cheese.
# Notes:
01 -
Mexican cinnamon (Ceylon) can be substituted with regular cinnamon stick (remove before blending) or 2 teaspoons ground cinnamon
02 -
Regular oregano can be used in place of Mexican oregano
03 -
For medium spice, use only 3 chiles de arbol. For mild, omit them entirely
04 -
Can be made in Instant Pot: pressure cook on high for 60 minutes with 10-minute natural release
05 -
Slow cooker option: cook on low 7-8 hours or high 5 hours