Description
Savory Mexican birria showcases tender, slow-cooked beef braised in rich chili sauce. Spicy, aromatic flavors invite home cooks to explore traditional Mexican culinary delights you’ll crave again and again.
Ingredients
Scale
- 3.5 lbs (1.6 kg) lamb shoulder, beef shank, or chuck roast
- 5 ancho peppers, stems and seeds removed
- 5 guajillo peppers, stems and seeds removed
- 2–3 chiles de arbol (optional for more heat)
- 1 tbsp dried Mexican oregano
- 1 tbsp sea salt
- 1 tsp cinnamon
- 1 tsp cumin
- 1 tsp ground ginger
- 1 tsp black pepper
- 1 tbsp olive oil
- 1 large white onion, chopped
- 3 large tomatoes, chopped
- 5 garlic cloves, chopped
- 2 large roasted tomatoes, chopped
- ½ cup (120 ml) apple cider vinegar
- 4 cups (960 ml) beef stock
Instructions
- Chili Preparation: Gently toast guajillo and ancho chili peppers in a dry skillet for 30-45 seconds per side until fragrant and slightly darkened, avoiding burning.
- Pepper Rehydration: Submerge toasted peppers in boiling water, allowing them to soften and become pliable for 20-25 minutes.
- Vegetable Sauté: In the same skillet, caramelize white onions and Roma tomatoes in olive oil over medium heat, then add minced garlic to release aromatic oils.
- Sauce Creation: Blend rehydrated peppers, sautéed vegetables, cumin, oregano, apple cider vinegar, and beef broth until achieving a smooth, rust-colored consistency. Strain through a fine-mesh sieve to remove pepper skin fragments.
- Meat Preparation: Trim beef chuck roast into large chunks, then thoroughly coat with prepared birria sauce. Marinate in the refrigerator for 4-6 hours (or overnight for intensified flavor).
- Slow Cooking: Transfer marinated meat to a Dutch oven or slow cooker with additional beef broth and roasted tomatoes. Simmer on low heat for 3-4 hours until meat becomes incredibly tender and easily shredded.
- Finishing and Serving: Shred meat using two forks, strain cooking liquid to create a rich consommé, and serve in warm corn tortillas. Accompany with fresh cilantro, diced onions, and lime wedges for garnishing.
Notes
- Pepper Toasting Technique: Toast chili peppers quickly and carefully to prevent burning, watching for fragrant and slightly darkened appearance without scorching.
- Marinade Magic: Overnight marination intensifies flavor profiles, allowing spices and herbs to deeply penetrate the meat for maximum taste complexity.
- Meat Tenderness Tip: Low and slow cooking is crucial for transforming tough chuck roast into melt-in-your-mouth tender meat that shreds effortlessly.
- Sauce Smoothness Hack: Straining the blended sauce through a fine-mesh sieve ensures a silky-smooth texture by removing any unwanted pepper skin fragments.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 7
- Calories: 380
- Sugar: 7g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 90mg