Description
This authentic Birria recipe features tender, slow-simmered chuck roast infused with a rich, flavorful chile-based sauce made from a blend of guajillo, ancho, and árbol chiles. Traditionally cooked on the stovetop, the dish delivers fall-apart meat perfect for stews or tacos, capturing the essence of Mexican comfort food.
Ingredients
Meat and Seasoning
- 4 to 5 pounds chuck roast, cut into large 4-inch chunks
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- 1 ½ tablespoon olive oil
Chiles and Vegetables
- 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
- 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
- 5 árbol chiles, rinsed and stemmed (about 0.1 oz)
- 2 large Roma tomatoes
- ½ medium yellow onion
Spices and Broth
- 1 4-inch Mexican cinnamon stick
- 3 bay leaves
- ½ teaspoon whole black peppercorns
- water, as needed
- 2 cups beef broth
- ¼ cup distilled white vinegar
- 5 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves
Instructions
- Season and Sear the Meat: Generously season the chuck roast chunks with kosher salt and black pepper on all sides. Heat olive oil in a large pot or Dutch oven over medium-high heat. Working in two batches to avoid overcrowding, sear the meat chunks on all sides until browned. Remove the meat and set aside.
- Prepare the Chile Broth: In a medium pot, combine the rinsed, stemmed, and seeded guajillo, ancho, and árbol chiles with the Roma tomatoes (whole), half a medium yellow onion, Mexican cinnamon stick, bay leaves, and whole black peppercorns. Cover completely with water and bring to a boil over high heat. Reduce heat to low, cover, and simmer for 10 minutes until the chiles and vegetables soften.
- Blend the Sauce: Using a slotted spoon, transfer softened chiles and all the other ingredients from the pot into a large blender. Add 1 cup of the chile-soaked cooking water, beef broth, distilled white vinegar, garlic cloves, ground cumin, dried Mexican oregano, and ground cloves. Blend the mixture on high until completely smooth, blending in batches if necessary to accommodate blender size.
- Strain the Sauce: Strain the blended chile sauce through a fine mesh strainer back into the pot containing the seared meat, discarding any solids left behind. Stir to combine the meat with the sauce thoroughly.
- Simmer the Birria: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 3 to 3½ hours. The meat should become fall-apart tender and fully absorb the rich flavors of the sauce.
- Shred and Serve: Transfer the cooked meat to a large bowl and shred it using two forks. Return the shredded meat to the pot with the consomé. Serve the birria as a hearty stew garnished with diced onions and chopped cilantro, or use it as a filling for tacos with corn tortillas, shredded Oaxaca cheese, cilantro, and diced onions.
Notes
- For best flavor, allow the birria to rest for a few hours or overnight in the refrigerator before reheating.
- If you cannot find Mexican cinnamon sticks or Mexican oregano, substitute with cinnamon quills and regular dried oregano, respectively.
- The consomé (broth) can be served alongside the meat for dipping tacos or enjoyed as a soup.
- Adjust the amount of chiles depending on your heat preference.
- Use a heavy-bottomed pot or Dutch oven to ensure even cooking and prevent burning during the long simmer.
- Prep Time: 30 minutes
- Cook Time: 3 hours 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
