Description
A recipe for slow-cooked, flavorful Mexican stew, traditionally made with goat or beef.
Ingredients
Scale
- 3 lbs beef chuck roast or goat meat, cut into large chunks
- 1 large white onion, quartered
- 6 cloves garlic, peeled
- 8 dried guajillo chilies, stemmed and seeded
- 4 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon black peppercorns
- 4 whole cloves
- 1 bay leaf
- 1/4 cup white vinegar
- 6 cups beef broth
- Salt to taste
- Corn tortillas, for serving
- Onion and cilantro, chopped, for garnish
Instructions
- Soak the dried chilies in hot water for 30 minutes until soft. Drain the chilies, reserving about 1 cup of the soaking liquid.
- In a blender, combine the softened chilies, garlic, cumin, oregano, peppercorns, cloves, bay leaf, vinegar, and reserved soaking liquid. Blend until a smooth paste forms.
- Rub the meat chunks generously with salt.
- In a large pot or Dutch oven, sear the meat on all sides until browned. Remove the meat.
- Pour the chili paste into the pot and cook for 2 minutes, stirring constantly.
- Return the meat to the pot. Add the quartered onion and enough beef broth to cover the meat.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 3 to 4 hours, or until the meat is very tender and easily shreds.
- Remove the meat and shred it using two forks. Skim any excess fat from the surface of the broth (consommé).
- Return the shredded meat to the broth. Taste and adjust salt if needed.
- Serve the birria hot with corn tortillas, chopped onion, and cilantro. Dip tortillas in the consommé before filling and grilling for quesabirria style.
Notes
- For richer flavor, toast the dried chilies lightly in a dry pan before soaking them.
- You can strain the chili paste before adding it to the pot for a smoother sauce texture.
- The consommé (broth) is excellent served separately as a dipping soup.
- Prep Time: 45 min
- Cook Time: 4 hours
- Category: Main Dish
- Method: Stewing
- Cuisine: Mexican
Nutrition
- Serving Size: 1.5 cups stew
- Calories: 450
- Sugar: 5
- Sodium: 650
- Fat: 22
- Saturated Fat: 8
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 5
- Protein: 48
- Cholesterol: 140
Keywords: birria, Mexican stew, beef stew, goat stew, consommé, traditional Mexican food