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Birria Recipe

Savory Birria Recipe: Your New Comfort Food Adventure!

This birria recipe presents a hearty slow-cooked beef stew filled with unforgettable flavors that warm the heart.
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Prep Time 15 minutes
Cook Time 8 hours
Simmering Time 30 minutes
Total Time 8 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef Stew
  • 3 pounds Beef Chuck Roast
  • 3 pieces Guajillo Chiles Can substitute with New Mexico chiles.
  • 2 pieces Ancho Chiles Can substitute with dried pasilla chiles.
  • 3 pieces Arbol Chiles Reduce for milder birria.
  • 3 pieces Roma Tomatoes Other tomatoes work too.
  • 1 large White Onion Yellow onion is a good alternative.
  • 4 cloves Garlic Cloves Roast unpeeled for the best flavor.
  • 4 cups Low-Sodium Beef Broth Unsalted broth acceptable.
  • 2 teaspoon Kosher Salt Adjust to taste.
  • 1 teaspoon Ground Black Pepper Adjust to taste.
  • 2 teaspoons Ground Cumin
  • 1 teaspoon Dried Mexican Oregano Conventional oregano can work too.
  • 1 teaspoon Ground Cloves
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Ground Ginger Fresh ginger can be an alternative.
  • 2 pieces Bay Leaves Remove before serving.
Optional Serving Garnishes
  • 1 cup Chopped Onion Adds texture and flavor.
  • 1/4 cup Cilantro Brightens the dish.
  • 1 piece Lime Wedges For enhancing flavor.

Equipment

  • Slow Cooker
  • blender
  • Medium saucepan
  • Baking sheet

Method
 

Preparation Steps
  1. Begin by deseeding the guajillo, ancho, and arbol chilies, then rinse under cold water.
  2. In a medium saucepan, simmer the chilies in enough water to cover for about 15 minutes until they soften.
  3. While the chilies soften, preheat your broiler. Broil the roma tomatoes, white onion, and unpeeled garlic cloves for 4-6 minutes until lightly charred.
  4. Transfer the chilies and roasted vegetables to a blender. Add the beef broth, apple cider vinegar, cumin, oregano, cloves, cinnamon, and ginger, blending until smooth.
  5. In the slow cooker, place the beef chuck roast and pour the prepared sauce over it. Add bay leaves and cover, setting the cooker to low for 8-9 hours or high for 4-5 hours.
  6. Once cooked, remove the bay leaves and shred the beef, mixing it back into the sauce and simmering for another 20-30 minutes.
  7. Serve by ladling birria into bowls, garnishing with chopped onion, cilantro, and lime juice.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 12gProtein: 30gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 90mgSodium: 800mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 20IUVitamin C: 25mgCalcium: 40mgIron: 3mg

Notes

Let leftovers cool completely before storing. Reheat gently on the stovetop with a splash of broth for moisture.

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