The Best Ever Mexican Birria Recipe

I love cooking this uniquely delicious birria stew that promises tender beef and layers of rich, comforting flavors. I appreciate how each ingredient contributes to an irresistible depth. Preparing the sauce from dried chiles, garlic, and spices makes every bite feel like a flavorful journey into authentic Mexican comfort food.

In The Best Ever Mexican Birria, I like how the rich warm flavors come together in every spoonful. I used beef stew cuts like chuck roast for that deep meaty taste and I love that dried guajillo and ancho chiles add a vibrant spice.

I think adding ingredients like garlic, white onion and tomatoes really bring out an underlying sweetness in the stew. I love using a cinnamon stick along with cumin seeds and oregano that provide an earthy note.

I also add a splash of apple cider vinegar and bay leaves for tanginess and aroma. As the stew slowly cooks in beef broth its process reminds me of authentic Mexican burrito recipes and even a quesadilla fill that I have seen in Mexican birria videos.

In my cooking, this birria recipe becomes a hearty beef dinner that stands out as genuine Hispanic food. I highly recommend giving it a try in your chili pepper madness kitchen.

Why I Like this Recipe

I like this recipe for so many reasons. First, I love how the rich spices from the dried chiles, garlic, and even that hint of cinnamon come together to create a flavor that’s both sweet and spicy. When im cooking it, the scent fills the whole house and makes me feel all warm inside.

I also really enjoy how the beef turns out super tender after it’s cooked low and slow. It’s almost like the meat just melts in your mouth which makes it perfect either for a hearty bowl of stew or for birria tacos when you want something a bit different.

Another thing i like about this recipe is its versatility. I mean, one day i can eat it as a soup and the next day i can use the tender meat to fill tacos so i never get bored with the same old meal.

Lastly, even though it has a rich background from Mexican cooking traditions, the instructions are pretty straight forward. It makes me feel like i can actually pull off cooking something really authentic without too much hassle.

Ingredients

• Beef offers high quality protein and rich, meaty flavor to support a hearty dish.
• Guajillo chiles add a medium heat, vibrant spice, and slight fruity note.
• Ancho chiles bring a smoky, deep flavor that enriches and smooths the sauce.
• Garlic adds a punch of aroma and healthy antioxidants for overall wellbeing.
• Apple cider vinegar offers tangy acidity that cuts through richness, balancing flavors perfectly.
• Tomatoes deliver subtle sweetness and a vitamin boost, adding a fresh brightness.

Ingredient Quantities

• 3 lbs beef (chuck roast, short ribs, or a mix), cut into chunks
• 4 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 4 garlic cloves, peeled
• 1 medium white onion, quartered
• 2 ripe tomatoes, quartered
• 1 cinnamon stick (about 3 inches long)
• 1 tsp cumin seeds
• 1 tsp dried oregano
• 2 bay leaves
• 1/4 cup apple cider vinegar
• Salt and pepper to taste
• Approximately 4 cups beef broth or water (plus extra for rehydrating the chiles)

How to Make this

1. Start by placing the dried guajillo and ancho chiles in a pot with enough boiling water to cover them and let soak for about 15 minutes until they are soft.

2. Meanwhile, season the beef chunks with salt and pepper.

3. In a blender, combine the softened chiles, garlic cloves, quartered onion, quartered tomatoes, cinnamon stick, cumin seeds, dried oregano, and apple cider vinegar along with a little bit of the soaking liquid; blend until you have a smooth sauce.

4. Heat a large pot over medium-high heat and brown the beef chunks on all sides to lock in the flavors.

5. Once the meat is browned, pour in the blended chile sauce over the beef and stir well.

6. Add about 4 cups of beef broth or water to the pot along with the bay leaves.

7. Bring the mixture to a simmer then lower the heat and cover the pot. Let it cook slowly for about 2 to 3 hours until the meat is very tender.

8. Stir the stew occasionally and check to see if more broth or water is needed to keep everything moist.

9. When the beef is fork tender, remove the bay leaves and adjust the seasoning with extra salt and pepper if needed.

10. Serve your delicious birria in a bowl or use the tender meat for tacos and enjoy this comforting Mexican meat stew.

Equipment Needed

1. A medium pot to soak the dried guajillo and ancho chiles in boiling water.
2. A sharp knife for cutting the beef, garlic, onion, and tomatoes.
3. A sturdy cutting board to prep all the veggies and meat.
4. A blender to combine the softened chiles, garlic, onion, tomatoes, spices, and apple cider vinegar.
5. A large heavy pot or Dutch oven for browning the meat and simmering the stew.
6. A long-handled spoon or spatula for stirring the sauce and meat.
7. Measuring spoons and a measuring cup for the spices, apple cider vinegar, and broth.
8. A stove to heat the pots during the cooking process.
9. Soup bowls for serving the finished birria.

FAQ

• Q: Can I use other cuts of beef for this recipe?
  A: Yeah, absolutely. While chuck roast and short ribs are recommended, other cuts that can stand up to long simmering work pretty good too.
• Q: How long do I need to cook the birria?
  A: You should let it simmer for about 2 1/2 to 3 hours. This helps the meat get really tender and soak up all the flavours.
• Q: Can I substitute beef broth for water when rehydrating the chiles?
  A: Sure, you can do that for extra flavour, but just make sure its enough to cover the chiles fully.
• Q: Do I need to blend the sauce smooth?
  A: Nope, it’s totally up to you. If you like a little texture in your sauce, you can leave it a bit chunky.
• Q: How do I adjust the spice level?
  A: You can adjust by using fewer chiles or adding extra ones if you like it hot. Just be careful cause every batch might end up a bit different.

The Best Ever Mexican Birria Recipe Substitutions and Variations

• If you can’t find beef chuck roast, try using pork shoulder or brisket instead, they work pretty well in this recipe
• If dried guajillo chiles are hard to get, you can use dried New Mexican chiles as a substitute
• If you’re out of apple cider vinegar, white wine vinegar or even a splash of lime juice should do the trick
• When you dont have beef broth, chicken broth can be used instead though it may result in a slightly lighter flavor
• If dried ancho chiles are unavailable, dried pasilla chiles are pretty close in taste and color

Pro Tips

1. Make sure you sear the beef in smaller batches so it gets that nice, deep brown crust instead of just steaming in the pot.
2. When you soak your dried chiles, keep some of that water aside – it’s full of flavor and can help you adjust the sauce consistency later on.
3. After blending your sauce, give it a quick taste and don’t be afraid to add a pinch more salt or some extra garlic if needed.
4. Let the stew simmer on low heat for a long time and stir it every now and then so the flavors all mix together well and nothing sticks to the bottom.