Birria Recipe
Originating from the state of Jalisco in Mexico, birria is a savory and aromatic dish that has captivated taste buds around the world.
Equipment
- Large pot or Dutch oven
- Blender or food processor
- Cooking spoon or ladle
- Serving bowls
Ingredients
- 3 pounds beef chuck roast or goat meat, cut into chunks
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 1 onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 4 cups beef or chicken broth
- Salt and pepper to taste
- Corn tortillas, for serving
- Optional toppings: diced onions, cilantro, lime wedges, and sliced radishes
Instructions
- Heat a large pot or Dutch oven over medium heat. Add the dried guajillo and ancho chilies and toast for 1-2 minutes until fragrant.
- Remove the chilies from the pot and transfer them to a bowl. Cover with hot water and let them soak for 15-20 minutes until softened.
- In the same pot, add chopped onion and garlic. Sauté until softened and translucent, about 5 minutes.
- Drain the soaked chilies and transfer them to a blender or food processor. Add the sautéed onions and garlic, ground cumin, dried oregano, smoked paprika, salt, and pepper. Blend until smooth, adding a splash of broth if needed to thin out the mixture.
- Return the blended chili mixture to the pot. Add the beef or goat meat chunks and enough broth to cover the meat.
- Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 2-3 hours until the meat is tender and the flavors have melded together.
- Once the meat is tender, use a fork to shred it into smaller pieces. Continue to simmer for an additional 30 minutes to thicken the sauce.
- Taste and adjust seasoning with salt and pepper if needed.
- Serve the birria hot in bowls with warm corn tortillas on the side. Garnish with diced onions, cilantro, lime wedges, and sliced radishes if desired.