Traditional Mexican Birria
Traditional Mexican Birria is a rich, slow-cooked stew with deep chile flavors and tender meat, perfect for serving in tacos or bowls.
Ingredients
Main Ingredients
- 2 lbs beef chuck roast
- 1 lb lamb shoulder
- 5 pieces dried guajillo chiles Rehydrated before blending.
- 2 pieces dried pasilla chiles Rehydrated before blending.
- 3 cloves garlic
- 1 piece onion, quartered
- 4 cups beef broth
- 2 tsp cumin
- 2 tsp oregano
- to taste Salt and pepper
Instructions
Preparation
- Toast the dried chiles in a dry skillet until fragrant, then rehydrate them in hot water for 10 minutes.
- Blend the chiles with garlic, onion, cumin, oregano, salt, and pepper until smooth.
Cooking
- In a large pot, combine the beef and lamb with the chile sauce and beef broth.
- Simmer on low heat for about 2-3 hours until the meat is tender.
- Remove the meat, shred it, and return it to the pot.
Serving
- Serve with warm corn tortillas and garnish with chopped onions, cilantro, and lime.
Notes
Cool the birria to room temperature before storing. Keep in airtight containers in the fridge for up to 4 days or freeze up to 3 months. Reheat gently on the stove and add a splash of broth if it dries. Toast chiles lightly to bring out flavor but do not burn them. Blend the sauce very smooth for a better texture. Use a mix of beef and lamb for deeper taste, but one meat works fine too.