Description

Mexican Birria is a rich and hearty stew made with tender beef braised in a deeply aromatic red chile broth. This dish is perfect for family gatherings, celebrations, or as a flavorful weekday meal. Braised beef, tender short ribs, and smoky red chiles create a melt-in-your-mouth meal that’s sure to impress.

Ingredients

For the Braise:

2 lbs boneless beef chuck roast, cut into 3” chunks

2 lbs bone-in beef short ribs (English cut)

Kosher salt, to season

3 dried Guajillo chiles, stems cut & deseeded

3 dried Ancho chiles, stems cut & deseeded

2 dried Pasilla chiles, stems cut & deseeded

4 dried Árbol chiles, stems cut & deseeded

1 large white onion, cut in half

1 Mexican cinnamon stick (canela)

2 teaspoons black peppercorns

6 cloves of garlic

3 chipotle peppers in adobo sauce

1 (14.5 oz) can diced fire-roasted tomatoes

4 ½ cups beef stock (divided)

2–3 tablespoons olive oil

1 tablespoon dried Mexican oregano (or regular oregano)

2 teaspoons garlic powder

1 teaspoon ground cumin

1 teaspoon dried marjoram

½ teaspoon ground cloves

½ teaspoon coriander seeds

4 bay leaves

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Instructions

1. Season & Rest the Beef:
Season the beef chunks with kosher salt on all sides. Let it rest for at least 30 minutes to come to room temperature. This will ensure even cooking and flavor absorption.
2. Prep the Chiles & Boil Aromatics:
Remove the stems and seeds from the dried chiles.
In a large Dutch oven or pot, add the chiles, onion, cinnamon stick, black peppercorns, and garlic.
Cover with water and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 30 minutes, until the onion is tender and the chiles are soft.
Reserve 1 cup of the boiling liquid and set it aside.
3. Blend & Develop the Red Chile Broth:
Transfer the cooked chiles, onions, garlic, and spices into a blender.
Add the chipotle peppers, fire-roasted tomatoes, reserved boiling liquid, and 3 cups of beef stock.
Blend until smooth. Set the red chile broth aside.
4. Brown the Beef:
Preheat the oven to 300°F (150°C).
Heat olive oil in a large, heavy-bottomed, oven-safe pot over medium-high heat.
Working in batches, sear the beef on all sides until a deep brown crust forms.
Set the browned beef aside.
5. Assemble the Birria Braise:
Add the browned beef back into the pot.
Pour the red chile broth over the beef and add the remaining 1 ½ cups of beef stock, vinegar, oregano, garlic powder, cumin, marjoram, cloves, coriander seeds, and bay leaves.
Stir everything to combine.
6. Braise the Birria:
Cover the pot with a lid and transfer it to the preheated oven.
Braise the beef for 3 to 3 ½ hours, until the beef is tender and easily shreds with a fork.
Remove the beef from the pot and shred it using two forks. Discard any fatty pieces or bones (if using short ribs).
Add the shredded beef back into the braising liquid and stir well. Discard the bay leaves.
7. Serve the Birria:
Serve the Birria as a stew or use it for Birria tacos.
Garnish with fresh chopped cilantro, chopped white onion, and lime wedges.
Enjoy with tortillas, rice, or your favorite side dishes!

Notes

Beef Choice:
A combination of beef chuck roast and beef short ribs creates a rich, tender result.
If preferred, use just 4 lbs beef chuck roast for a simpler version.
Serving Ideas:
Birria can be served as a hearty stew or used in tacos, quesadillas, or ramen.
For a comforting bowl, add toppings like rice, lettuce, or beans.

Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Category: beef
Method: Baking
Cuisine: American