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Traditional Mexican Birria

Traditional Mexican Birria
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Traditional Mexican Birria is a flavorful and tender stew originating from Jalisco, Mexico. This fast version preserves rich, complex flavors using a blend of dried chilies, spices, and succulent beef or goat meat. Perfect for tacos, stews, quesadillas, or a hearty broth, this versatile comfort food brings authentic Mexican taste to your table without lengthy cooking times.

Ingredients

Scale

Main Ingredients

  • 2 to 3 pounds beef chuck roast or goat meat, cut into large chunks
  • 4 dried guajillo chilies, stems and seeds removed
  • 2 dried ancho chilies, stems and seeds removed
  • 1 medium white onion, quartered
  • 4 garlic cloves
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 2 tablespoons vinegar (white or apple cider)
  • 4 cups beef broth or water
  • Salt and black pepper to taste

Instructions

  1. Prepare the chilies: Remove stems and seeds from the guajillo and ancho chilies. Lightly toast them in a dry skillet over medium heat until fragrant, being careful not to burn. Soak the toasted chilies in hot water for 15 minutes until softened.
  2. Make the chili sauce: Blend the softened chilies with garlic cloves, quartered white onion, vinegar, oregano, cumin, and a pinch of salt until smooth, forming a vibrant sauce that will be the flavor base of the birria.
  3. Season and marinate the meat: Coat the chunks of beef or goat meat thoroughly with the chili sauce. Marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.
  4. Brown the meat: Heat oil in a heavy pot or Dutch oven over medium-high heat. Sear the marinated meat pieces on all sides until browned to lock in juices and enrich the stew’s flavor.
  5. Simmer with broth and spices: Add beef broth and bay leaves to the pot. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 1.5 to 2 hours until the meat is tender and falls apart easily.
  6. Shred and serve: Remove the meat from the pot and shred it using two forks. Return the shredded meat to the broth and stir to combine. Serve hot with your choice of garnishes and sides.

Notes

  • Toast chilies carefully: Avoid burning to prevent bitterness and ensure a smooth smoky flavor.
  • Marinate longer: For deeper flavor, marinate the meat overnight.
  • Use a heavy pot: A Dutch oven or thick-bottomed pan helps maintain even heat during braising.
  • Don’t skip shredding: Shredded meat soaks up broth better and provides tender bites.
  • Adjust thickness: If desired, reduce the sauce by simmering uncovered at the end for a richer consistency.

Nutrition

Keywords: Birria, Mexican stew, beef birria, traditional Mexican recipe, quick birria, comfort food, spicy stew, tacos, authentic Mexican

Find it online: https://juliaglam.com/traditional-mexican-birria/