Traditional Mexican Birria
Traditional Mexican Birria is a vibrant, slow-cooked stew that embodies the heart of Jalisco cuisine. With tender, shredded meat infused with aromatic spices and chilies, this dish is perfect for family gatherings or cozy dinners. Serve it with warm tortillas for a truly comforting experience that will leave everyone asking for seconds.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Total Time: 3 hours 20 minutes
- Yield: Serves 8
- Category: Main
- Method: Slow Cook
- Cuisine: Mexican
Ingredients
Scale
- 3 lbs chuck roast
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 bay leaves
- 1 cinnamon stick
- 4 cups low-sodium beef broth
- 4 cloves fresh garlic, minced
- 1 medium onion, chopped
Instructions
- Prepare the Chiles: Toast guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes until fragrant. Soak them in hot water for 15 minutes until soft.
- Blend: In a blender, combine soaked chiles, garlic, onion, cinnamon stick, and half a cup of beef broth. Blend until smooth.
- Brown the Meat: Heat oil in a large pot over medium-high heat; brown the chuck roast on all sides for about 10 minutes.
- Simmer: Add blended chile mixture, remaining beef broth, and bay leaves to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for about 3 hours or until meat is easily shredded.
- Shred & Serve: Remove chuck roast and shred it with forks. Return shredded meat to the pot and serve hot with warm tortillas and desired toppings.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 370
- Sugar: 2g
- Sodium: 605mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg
Keywords: Marinate the meat overnight for enhanced flavor. Feel free to substitute chicken or lamb for a different twist on this classic dish. Store leftovers in an airtight container for up to three days; gently reheat on the stove.