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Traditional Mexican Birria

Traditional Mexican Birria
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Traditional Mexican Birria is a savory, slow-cooked stew featuring tender beef or goat meat simmered with smoky dried chiles, garlic, onions, and aromatic spices. This rich and flavorful dish delivers a perfect balance of heat, earthiness, and warmth that connects you with authentic Mexican culinary tradition. Ideal for tacos, rice, or as a hearty broth, Birria offers a comforting and versatile meal experience.

Ingredients

Scale

Meat

  • 3 lbs beef chuck or goat meat, trimmed of excess fat

Chile Paste

  • 4 dried guajillo chiles, seeded and stemmed
  • 2 dried ancho chiles, seeded and stemmed
  • 4 cloves garlic
  • 1/4 cup white vinegar
  • 1 cinnamon stick
  • 4 whole cloves

Additional Ingredients

  • 1 large white onion, quartered
  • 2 bay leaves
  • 4 cups beef broth or water
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the Chiles: Remove seeds and stems from dried guajillo and ancho chiles. Toast them lightly in a dry skillet over medium heat until fragrant but not burnt, about 1-2 minutes. Soak toasted chiles in hot water for 15 minutes until softened. Blend softened chiles with garlic, vinegar, cinnamon stick, cloves, and a splash of soaking water until smooth to form the chile paste.
  2. Season the Meat: Trim excess fat from beef or goat meat. Coat the meat thoroughly with the chile paste and marinate for at least 1 hour, preferably overnight in the refrigerator, to allow flavors to fully develop.
  3. Brown the Meat: Heat a heavy-bottomed pot or Dutch oven over medium-high heat. Sear the marinated meat on all sides until a deep caramelized crust forms, about 4-5 minutes per side. This step locks in juices and enhances flavor.
  4. Slow Cook the Stew: Add quartered onion, bay leaves, and beef broth or water to the pot with the browned meat. Bring to a gentle simmer, then reduce heat to low. Cover and cook slowly for 3 to 4 hours, or until the meat is very tender and easily shreddable. Season with salt and pepper to taste.
  5. Serve and Enjoy: Once cooked, remove meat and shred it finely. Strain the consommé for a clear broth if preferred. Serve hot with warm corn tortillas, lime wedges, chopped white onions, and fresh cilantro. Use consommé for dipping or sipping alongside.

Notes

  • Toast chiles carefully to avoid bitterness.
  • Marinate meat overnight for deeper flavor infusion.
  • Maintain a gentle simmer; avoid boiling to keep meat tender.
  • Use freshly ground cloves and cinnamon for optimal aroma.
  • Strain consommé for a clean and clear broth.

Nutrition

Keywords: Traditional Mexican Birria, Slow Cooked Stew, Beef Birria, Goat Birria, Mexican Stew, Authentic Birria Recipe, Birria Tacos

Find it online: https://homemademealz.com/traditional-mexican-birria/