Description

Warm, comforting, and packed with flavor, Traditional Mexican Birria is a must-try for any stew lover. This rich dish is made with tender chunks of beef (or goat), braised in a spiced chile marinade until melt-in-your-mouth delicious. Its deep, smoky flavor comes from a blend of dried chiles and aromatic spices, creating a broth so good, you’ll want to sip it straight. Whether you’re looking for a cozy dinner idea, planning a weekend feast, or craving a bold and hearty Mexican recipe, Birria checks all the boxes. Serve it with tortillas or enjoy it as a dipping stew—it’s the ultimate easy dinner with maximum impact.

Ingredients

3 lbs beef chuck roast (or a mix of beef and goat)

4 dried guajillo chiles, stemmed and seeded

3 dried ancho chiles, stemmed and seeded

2 dried pasilla chiles, stemmed and seeded

1 medium white onion, chopped

4 cloves garlic

2 tsp dried oregano (Mexican oregano preferred)

1 tsp ground cumin

1/2 tsp ground cloves

1/2 tsp ground cinnamon

1/4 cup apple cider vinegar

2 bay leaves

6 cups beef broth or water

Salt and pepper, to taste

1 tbsp oil (for searing)

Fresh cilantro, chopped (for garnish)

Diced white onion (for garnish)

Corn tortillas or crusty bread (for serving)

Instructions

Toast dried chiles in a dry skillet until fragrant. Soak in hot water for 20 minutes.
Blend softened chiles with onion, garlic, vinegar, oregano, cumin, cloves, cinnamon, and a splash of broth to make a marinade.
Cut beef into chunks, season with salt and pepper, and coat with marinade. Chill for 4 hours or overnight.
Heat oil and sear the marinated beef on all sides until browned.
Return all meat to the pot. Add bay leaves and broth. Simmer covered on low for 3 hours, until meat is very tender.
Discard bay leaves, shred meat, and serve hot with broth. Garnish with onion and cilantro. Serve with tortillas or bread.

Prep Time: 30 minutes
Cook Time: 3 hours
Category: Dinner