Birria
A rich and savory Mexican stew that features tender meat and a flavorful sauce made from toasted chiles and spices, perfect for serving in bowls or as tacos.
Ingredients
Main Ingredients
- 2 lbs beef (chuck roast or short ribs) Choose flavorful cuts that become tender during slow cooking.
- 4 cups beef broth
- 2 pieces fresh tomatoes Peeled and chopped.
- 3-4 pieces dried chiles (such as guajillo or ancho) For a spicier version, consider chipotle chiles.
- 1 medium onion Chopped.
- 4 cloves garlic (minced)
- 1 tsp cumin
- 1 tsp oregano
- to taste salt and pepper
- as needed tortillas (for serving) Warmed tortillas for serving.
- as needed chopped cilantro and onions (for garnish)
Instructions
Preparation
- Heat a dry pan over medium heat and toast the dried chiles for 1-2 minutes until fragrant. Be careful not to burn them.
- Remove the chiles from heat and soak them in warm water for 10-15 minutes to soften.
- In a blender, combine the softened chiles, fresh tomatoes, chopped onion, minced garlic, cumin, and oregano. Blend until smooth, adding water from the soaked chiles as necessary.
Cooking
- Place the beef in an Instant Pot or slow cooker and pour the blended sauce over it.
- Add the beef broth, making sure the meat is submerged. Season with salt and pepper to taste.
- For Instant Pot: Set to high pressure and cook for 45 minutes. For Slow Cooker: Cook on low for 6-8 hours.
- Once cooked, shred the beef using two forks.
Serving
- Serve the shredded beef in bowls as a stew or wrapped in warmed tortillas, garnished with chopped cilantro and onions.
- Optional: Serve with lime wedges on the side for added flavor.
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Notes
Store leftovers in airtight containers; refrigerate for up to 3 days or freeze for up to 3 months. Thaw in the refrigerator before reheating.