BIRRIA
Birria is a rich and aromatic Mexican stew that combines tender, slow-cooked beef with a smoky, spiced sauce made from dried chiles and fragrant seasonings. Known for its deep, bold flavors and melt-in-your-mouth texture, birria can be enjoyed as a comforting stew or used as a filling for tacos, quesadillas, or burritos.
Ingredients
- 2 pounds beef chuck roast (cut into large chunks)
- 1 pound short ribs
- 6 dried guajillo chiles
- 3 dried ancho chiles
- 1 chipotle chile in adobo
- 4 garlic cloves
- 1 onion quartered
- 1 large tomato quartered
- 2 cup beef broth
- 1 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the Chiles: Toast the guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 1 minute. Remove stems and seeds, then soak them in hot water for 10 minutes until softened.
- Blend the Sauce: In a blender, combine the softened chiles, chipotle in adobo, garlic, onion, tomato, vinegar, oregano, cumin, cinnamon, and 1/2 cup of beef broth. Blend until smooth.
- Brown the Meat: Season the beef chuck and short ribs with salt and pepper. In a skillet over medium-high heat, sear the meat in batches until browned on all sides. Transfer the meat to a slow cooker.
- Cook the Birria: Pour the blended sauce over the meat, add the bay leaves, and the remaining beef broth. Stir to combine. Cook on low for 8 hours, or until the meat is tender and easily shreds with a fork.
- Serve: Remove the bay leaves, shred the meat, and mix it with the sauce. Serve as a stew or use the meat to fill tacos, quesadillas, or burritos.