Ingredients
• 3 lbs (1.4 kg) beef chuck roast or boneless beef short ribs, cut into 2-inch cubes
• 1 onion, diced
• 6 garlic cloves, minced
• 3 ancho chili peppers, seeded and stemmed
• 2 chipotle chili peppers in adobo sauce, finely chopped
• 2 tsp (10 ml) ground cumin
• 2 tsp (10 ml) dried oregano
• 1 tsp (5 ml) ground cinnamon
• 1 tsp (5 ml) ground cloves
• 2 bay leaves
• 4 cups (1 liter) beef broth
• Salt and freshly ground black pepper, to taste
• Corn tortillas, for serving
• Diced onion, cilantro, and lime wedges, for garnish
• 1 onion, diced
• 6 garlic cloves, minced
• 3 ancho chili peppers, seeded and stemmed
• 2 chipotle chili peppers in adobo sauce, finely chopped
• 2 tsp (10 ml) ground cumin
• 2 tsp (10 ml) dried oregano
• 1 tsp (5 ml) ground cinnamon
• 1 tsp (5 ml) ground cloves
• 2 bay leaves
• 4 cups (1 liter) beef broth
• Salt and freshly ground black pepper, to taste
• Corn tortillas, for serving
• Diced onion, cilantro, and lime wedges, for garnish
Instructions
- Prepare the Chili Paste: In a large, heavy-bottomed pot or Dutch oven, toast the ancho and chipotle chilies over medium heat for 2-3 minutes, until fragrant. Transfer the toasted chilies to a blender, add the garlic, and blend until a smooth paste forms. Set aside.
- Sear the Beef: Season the beef cubes generously with salt and pepper. Heat a large, heavy-bottomed pan over high heat. Add a tablespoon of oil and sear the beef in batches, ensuring to get a nice brown crust on all sides. Transfer the seared beef to a plate and set aside.
- Assemble the Stew: In the same pot used for the chilies, heat a tablespoon of oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until translucent. Add the chili paste and spices (cumin, oregano, cinnamon, cloves, and bay leaves) and cook for 2-3 minutes, stirring constantly, to release the fragrance of the spices.
- Slow-Cook the Birria: Return the seared beef to the pot and pour in the beef broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the beef is tender and easily shreds with a fork. Adjust the seasoning with salt and pepper to taste.
- Serve and Enjoy: Serve the Mexican Birria in bowls, with warm corn tortillas, diced onion, chopped cilantro, and lime wedges on the side. Encourage your guests to dip the tortillas in the rich, flavorful broth for the ultimate experience.
- Prep Time: 30 minutes
- Cook Time: 2-3 hours
- Category: Lunch
- Cuisine: Americans
Keywords: Hearty Mexican Birria Recipe