Traditional Mexican Birria
A flavorful Mexican dish made with tender beef and a rich, spicy sauce.
Maker: Recipes Magic
From: Website(view original)
Cook Time
4 hr
Recipe details are AI-assisted from Recipes Magic. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 3 lbs beef chuck roast (or a mix of beef shank, short ribs, and goat meat)
- 6 cups beef broth
- 2 bay leaves
- 1 cinnamon stick
- 1 tablespoon apple cider vinegar
- salt to taste
- 5 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 1 medium onion, quartered
- 4 garlic cloves
- 2 Roma tomatoes, chopped
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 2 tablespoons apple cider vinegar
Instructions
- 1Prepare the Chilies: In a pot, bring 2 cups of water to a boil. Add dried chilies and soak for 10 minutes until soft.
- 2Blend the Sauce: In a blender, combine softened chilies, onion, garlic, tomatoes, oregano, cumin, cloves, black pepper, and 2 tablespoons of apple cider vinegar. Blend until smooth, adding some of the soaking water if needed.
- 3Cook the Meat: In a large pot, heat oil and sear the meat on all sides. Pour the blended sauce over the meat and add beef broth, bay leaves, cinnamon stick, and apple cider vinegar. Simmer on low heat for 3-4 hours until tender.
- 4Shred & Serve: Remove the meat, shred it, and return it to the broth. Serve with warm corn tortillas, chopped onions, cilantro, and lime.