Birria
Birria is a traditional Mexican dish made with tender, slow-cooked meat in a flavorful broth. It is often served as a stew or used as a filling for tacos.
Ingredients - Serves 6
- Corn tortillas - For serving
- Lime wedges - For serving
- Fresh cilantro - 1/4 cup, chopped
- Onion - 1 large, chopped
- Bay leaves - 2
- Black pepper - 1/2 teaspoon
- Salt - 1 teaspoon
- Ground cinnamon - 1 teaspoon
- Dried oregano - 1 tablespoon
- Ground cumin - 1 tablespoon
- White vinegar - 1/4 cup
- Garlic cloves - 6
- Dried ancho chilies - 4
- Dried guajillo chilies - 6
- Beef chuck roast - 3 pounds
Let's Get Started
- Preheat the oven to 325°F.
- Remove the stems and seeds from the dried chilies. Place them in a bowl and cover with boiling water. Let them soak for 15 minutes, then drain.
- In a blender, combine the soaked chilies, garlic cloves, white vinegar, ground cumin, dried oregano, ground cinnamon, salt, and black pepper. Blend until smooth.
- Trim any excess fat from the beef chuck roast and cut it into large chunks.
- In a large Dutch oven or oven-safe pot, heat some oil over medium-high heat. Add the chopped onion and cook until softened.
- Add the beef chunks to the pot and brown them on all sides.
- Pour the chili sauce over the beef and add the bay leaves. Stir to coat the meat evenly.
- Cover the pot and transfer it to the preheated oven. Cook for 3-4 hours, or until the meat is tender and easily shreds with a fork.
- Remove the pot from the oven and shred the meat using two forks.
- Serve the birria in bowls, garnished with fresh cilantro. Serve with lime wedges and warm corn tortillas on the side.
Dietary Info
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Calories: 400
- Fat: 20g
- Carbs: 15g
- Protein: 40g
- Sodium: 800mg
- Sugar: 5g
