Description
Mexican Birria is a traditional, slow-cooked meat stew, typically made with goat or beef, seasoned with dried chiles and aromatic spices. Known for its bold flavor and versatility, it is often served as a comforting stew or used as a filling for tacos.
Ingredients
Units
Scale
- 1.5 kg goat meat or beef chuck, brisket, or short ribs
- 3 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 4 garlic cloves
- 1 white onion, quartered
- 2 bay leaves
- 3 whole cloves
- 1 cinnamon stick
- 1 tsp black peppercorns
- 1 tsp Mexican oregano
- 1/2 tsp thyme
- 1 tsp ground cumin
- 2 tbsp apple cider vinegar
- 4 cups beef or chicken broth
- Salt to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (optional)
Instructions
- Toast the dried chiles in a skillet until fragrant. Remove stems and seeds, then soak in hot water for 15 minutes until softened.
- Blend soaked chiles with garlic, onion, cloves, cinnamon, peppercorns, oregano, thyme, cumin, vinegar, and a bit of soaking liquid to form a marinade.
- Marinate the meat in this mixture for several hours or overnight in the refrigerator.
- Transfer the meat and marinade to a large pot or Dutch oven. Add bay leaves and broth.
- Simmer on low heat for 3–4 hours, until meat is tender and shreds easily.
- Remove meat, shred, and return to the pot. Skim fat from the surface if desired.
- Serve hot as a stew with chopped cilantro and lime, or use the meat in tacos, tortas, or quesadillas.
Notes
- Use lamb for a gamier, deeper flavor.
- Add arbol chiles to increase spice level.
- Try birria ramen by serving with noodles and lime.
- Add hominy or chickpeas for a stew-like variation.
- Skim fat or chill and remove solidified fat for a lighter broth.
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 3g
- Sodium: 620mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 95mg