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Birria
Created by: Howcan Team
Ingredients
- 3 lbs of beef chuck roast
- 1 onion, chopped
- 4 cloves of garlic, minced
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 1 cinnamon stick
- 1 tsp of dried oregano
- 1 tsp of ground cumin
- 1/2 tsp of ground cloves
- 6 cups of beef broth
- 2 bay leaves
- Salt and pepper to taste
- Corn tortillas, diced onion, chopped cilantro, and lime wedges for serving
Instructions
- Preheat the oven to 350 degrees F.
- In a dry skillet over medium heat, toast the dried chilies for 2-3 minutes until fragrant. Remove the stems and seeds from the chilies, then place them in a bowl and cover with hot water. Let them soak for 15-20 minutes.
- Season the beef chuck roast with salt and pepper. In a large Dutch oven, heat some oil over medium-high heat. Sear the beef on all sides until browned, then remove and set aside.
- In the same Dutch oven, add the chopped onion and garlic. Cook for 2-3 minutes until softened.
- Add the cinnamon stick, dried oregano, ground cumin, and ground cloves to the pot. Cook for 1-2 minutes until fragrant.
- Pour in the beef broth and add the bay leaves. Bring to a simmer.
- While the broth is simmering, drain the soaked chilies and transfer them to a blender. Add 1 cup of the soaking liquid and blend until smooth.
- Pour the chili puree into the pot with the beef broth and stir to combine. Return the seared beef to the pot.
- Cover the Dutch oven and transfer it to the preheated oven. Cook for 2.5-3 hours, or until the beef is tender and easily shreds with a fork.
- Once the beef is cooked, remove it from the pot and shred it using two forks. Skim any excess fat from the surface of the broth.
- Serve the birria in bowls with diced onion, chopped cilantro, and lime wedges. Enjoy with warm corn tortillas.
Birria is a traditional Mexican dish with a rich history dating back to the 16th century. Hailing from the state of Jalisco, birria was originally made with goat meat, but has since evolved to include beef, lamb, or even pork. The meat is marinated in a flavorful blend of spices and chilies, then slow-cooked until tender. This dish is often served as a stew or in tacos, and is accompanied by a side of consomé for dipping. Today, birria has gained popularity worldwide, with renowned chefs and restaurants putting their own unique spin on this beloved dish. For an authentic experience, head to the birria capital of Mexico, the city of Tijuana, where you can find some of the best versions of this savory delight. The key to a perfect birria lies in the balance of spices and the slow cooking process, resulting in tender, flavorful meat that melts in your mouth. Whether you prefer the traditional goat meat version or a modern twist, birria is a must-try for any food enthusiast.
210 min
6
450 calories
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