The Best Ever Mexican Birria Recipe

I love cooking up this hearty, slow-simmered birria. I dive into tender beef chunks swimming in a rich blend of dried chilies, garlic, and toasted cumin. The flavors meld into a vibrant, comforting stew that perfectly captures authentic Mexican vibes while adding a bold twist to any meal.

I’m really excited to share my Best Ever Mexican Birria recipe today. This isn’t your everyday stew, its a hearty dish that brings together traditional Mexican cooking with real flavor.

I start off with 3 lbs beef chuck roast cut into chunks and add in 4 dried guajillo chilies and 3 dried ancho chilies. I also toss in a dried pasilla chili for an optional extra heat.

I then mix in 6 garlic cloves, a medium white onion quartered, and 2 Roma tomatoes halved. I stir in one cinnamon stick along with toasted cumin seeds, dried oregano and 1/2 tsp ground cloves, plus 2 bay leaves for that authentic depth.

A dash of apple cider vinegar and 4 cups beef broth bring all the nutrients together. This beef birria recipe is packed with protein and vitamins making it a classic choice for anyone craving genuine Hispanic food flavors in their beef dinner.

Why I Like this Recipe

I love this recipe for so many reasons. First off, the blend of dried guajillo, ancho, and even the optional pasilla chilies gives the stew a deep, smoky flavor that I just can’t get enough of. The slow-cooking process makes the meat super tender, meaning whether I’m enjoying it as a hearty stew or making birria tacos, it always comes out amazing. I also really dig how simple it makes everything seem – like toasting cumin seeds, blending all the ingredients together into a smooth sauce, and then letting all those flavors meld over a few hours. Plus, I appreciate that it’s versatile enough to work with beef, lamb, or goat, giving me a chance to experiment and switch things up whenever I want.

Ingredients

• Beef chuck roast provides lot of protein and rich flavor that really makes Birria hearty.
• Guajillo chilies add mild heat and earthy tones, supplying fiber and antioxidants.
• Ancho chilies brings deep smoky flavor and subtle sweetness that gives this dish a rustic touch.
• Garlic cloves offers a bold aroma and strong taste, boosting health with natural antioxidants.
• Apple cider vinegar adds a tangy zing and helps balance the rich spices while aiding digestion.
• Cinnamon stick lends warm spice notes and subtle sweetness that deepens Birria flavor.

Ingredient Quantities

• 3 lbs beef chuck roast (or lamb/goat, whatever you prefer) cut into chunks
• 4 dried guajillo chilies, stems removed
• 3 dried ancho chilies, seeds removed
• 1 dried pasilla chili (optional) with seeds removed
• 6 garlic cloves, peeled
• 1 medium white onion, quartered
• 2 Roma tomatoes, halved
• 1 cinnamon stick
• 1 tsp cumin seeds (toasted then ground)
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• 2 bay leaves
• 2 tsp salt (adjust to taste)
• 1/2 tsp ground black pepper
• 1/4 cup apple cider vinegar
• 4 cups beef broth or water

How to Make this

1. First up, preheat a large pot over medium-high heat. While it’s heating, toast the cumin seeds in a dry pan until fragrant, then grind them if you haven’t already.

2. Meanwhile, place the dried guajillo, ancho, and pasilla chilies in a bowl of hot water and let them soak for about 20 minutes until they’re soft.

3. In a blender, combine the soaked chilies (with a little bit of their soaking water), garlic cloves, quartered onion, halved Roma tomatoes, cinnamon stick, toasted cumin, dried oregano, ground cloves, apple cider vinegar, 2 tsp salt, and 1/2 tsp ground black pepper. Blend until you get a smooth sauce.

4. Pat the beef chuck roast dry using paper towels. Season them lightly with salt and pepper.

5. In the large pot, heat a bit of oil over medium-high heat and sear the meat chunks on all sides until they get a nice brown crust. Do this in batches if needed so they get a good sear.

6. Once all meat is browned, pour the blended chili sauce over the meat in the pot. Stir it well so the meat is coated.

7. Add the bay leaves and then pour in the 4 cups of beef broth (or water). Bring the whole mixture to a boil.

8. When it’s boiling, reduce the heat to low, cover the pot, and let it simmer for about 3 to
3.5 hours. Stir occasionally and check if the meat is tender enough to pull apart.

9. After simmering, remove the bay leaves and cinnamon stick. Taste and adjust the seasoning if needed.

10. Serve your best ever Mexican birria in bowls as a hearty stew or shred the meat to make delicious birria tacos. Enjoy your meal!

Equipment Needed

1. A large heavy-bottomed pot to sear the meat and simmer the stew on the stove
2. A dry frying pan to toast the cumin seeds until they release their aroma
3. A heatproof bowl for soaking the dried chilies in hot water
4. A blender to combine the soaked chilies with garlic, onion, tomatoes, and spices into a smooth sauce
5. A sharp knife and a cutting board for prepping the garlic, onion, and Roma tomatoes
6. A stack of paper towels to pat the beef dry before seasoning
7. Tongs or a sturdy spatula for turning and stirring the meat as it sears and simmers
8. Measuring cups and spoons to accurately add apple cider vinegar, salt, and beef broth
9. A set of serving bowls for plating the birria once it’s ready to eat

FAQ

• Q: What type of meat works best for the Birria?
  A: Beef chuck roast is the most common choice, but you can use lamb or goat if you prefer. Its all about what flavors you like best.
• Q: Can I adjust the spiciness of the dish?
  A: Yes, you sure can. If you dont like it too hot, use fewer chilies, or if you like a kick, add a bit more.
• Q: Do I really need all those ingredients?
  A: Most of the ingredients help build a rich flavor, but feel free to leave out the pasilla if you dont have it or if you dont enjoy a little extra heat.
• Q: Can I use water instead of beef broth?
  A: Absolutely. You can substitute water but keep in mind that broth will give you a deeper flavor.
• Q: Is it necessary to cook the birria for a long time?
  A: Yes, slow cooking helps tenderize the meat and infuse all the flavors, so be patient and let it cook till its perfectly tender.

The Best Ever Mexican Birria Recipe Substitutions and Variations

• If you can’t find beef chuck roast, try using beef brisket or even pork shoulder instead
• If dried guajillo chilies are hard to locate, you might use New Mexican chilies which give a similar mild heat
• If dried ancho chilies are unavailable, a mix of a mild dried chili with a pinch of chipotle powder can work in a pinch
• If you run out of apple cider vinegar, white vinegar or red wine vinegar are good alternatives

Pro Tips

1. Make sure you keep an eye on the cumin seeds while toasting them – if they burn, the flavor will end up bitter and mess up the whole dish.
2. Save a bit of the chili soaking water when you blend your sauce. It not only helps in getting a smoother consistency but also carries extra flavor.
3. When searing the meat be sure to do it in small batches so every piece gets a good brown crust. Crowding the pan can actually cause the meat to steam instead of sear.
4. Let the stew simmer low and slow. If the meat isn’t tender enough or falls apart easily, give it more time to develop those deep flavors.
5. Always taste your sauce before calling it done, and adjust the seasoning as needed. Sometimes a little extra salt or a touch more vinegar is all youre missing to perfect the dish.