Traditional Mexican Birria
Birria is a classic Mexican dish, known for its rich flavors and tender meat. Traditionally, it is served as a stew and is a popular choice for festive occasions. This dish hails from the western state of Jalisco and has become loved across Mexico and beyond. With its combination of spices and slow-cooked beef, it’s sure to satisfy your taste buds.
Why Make This Recipe
Making birria at home is a rewarding experience. Not only does it fill your kitchen with delightful aromas, but it also allows you to enjoy a delicious, hearty meal with family and friends. It’s a perfect dish for gatherings, and it’s also great for meal prep throughout the week. Plus, you can customize it to suit your taste by adjusting the spices!
How to Make Traditional Mexican Birria
Ingredients:
- 3 pounds beef stew meat (such as chuck roast), cut into chunks
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cloves
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 2 cups water
- 3 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 dried pasilla chili, stemmed and seeded
- 1 cinnamon stick
- 2 whole cloves
- 1 tablespoon vegetable oil
- Corn tortillas, for serving
- Chopped fresh cilantro, diced onions, lime wedges, and sliced radishes, for serving
Directions:
- Heat the vegetable oil in a large pot over medium heat. Sear the beef chunks until browned on all sides.
- Add the chopped onion and minced garlic, cooking until softened.
- Stir in the cumin, oregano, smoked paprika, ground coriander, ground cloves, salt, and black pepper.
- Pour in the beef broth and water. Add bay leaves, guajillo chilies, ancho chilies, pasilla chili, cinnamon stick, and whole cloves.
- Bring to a boil, then reduce heat to low and simmer for about 2 to 3 hours, or until the beef is tender.
- Remove the bay leaves and cinnamon stick. Shred the beef into bite-sized pieces.
- Serve the birria in bowls with corn tortillas on the side, garnished with cilantro, diced onions, lime wedges, and sliced radishes.
How to Serve Traditional Mexican Birria
Serve birria hot in bowls, accompanied by warm corn tortillas. Guests can fill their tortillas with the shredded beef and customize their toppings with chopped cilantro, diced onions, lime wedges, and sliced radishes to enhance the flavors.
How to Store Traditional Mexican Birria
To store birria, allow it to cool completely. Transfer it to an airtight container and refrigerate. It will last in the fridge for about 3 to 4 days. For longer storage, you can freeze it in freezer-safe containers for up to 3 months. Just be sure to reheat it thoroughly before serving.
Tips to Make Traditional Mexican Birria
- For deeper flavor, marinate the beef overnight in the spices and some of the broth.
- Adjust the chili varieties according to your spice tolerance. You can add more or swap for milder ones if desired.
- Letting the birria sit for a day improves the flavors as it marinates in its own juices.
Variation
Some people add more vegetables like carrots or potatoes to the stew for extra texture. You can also make birria tacos by frying the tortillas in a pan with a bit of oil until crispy and then adding the meat and toppings.
FAQs
1. What kind of meat is best for birria?
Chuck roast or beef stew meat works well due to its tenderness and flavor when slow-cooked.
2. Can I make birria in a slow cooker?
Yes! Simply sear the beef and then transfer everything to a slow cooker. Cook on low for 6-8 hours until the beef is tender.
3. Is birria spicy?
The spiciness depends on the types of chilies used. Guajillo chilies add flavor without much heat, while adding ancho and pasilla chilies can enhance the richness. Adjust according to your spice preference!
