Description
A rich and flavorful Mexican stew made with slow-cooked meat, spices, and chilies, traditionally served with consommé for dipping.
Ingredients
Scale
- 2 lbs goat or beef (chuck roast or short ribs)
- 4 dried guajillo chilies
- 2 dried ancho chilies
- 1 onion, chopped
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp thyme
- 1 tsp black pepper
- 1 tsp salt
- 2 bay leaves
- 4 cups beef broth
- 2 tbsp apple cider vinegar
Instructions
- Remove stems and seeds from dried chilies. Toast them lightly in a dry pan.
- Soak chilies in hot water for 15 minutes until softened.
- Blend chilies with onion, garlic, cumin, oregano, thyme, black pepper, salt, and vinegar until smooth.
- Sear meat in a pot until browned on all sides.
- Pour the chili paste over the meat. Add beef broth and bay leaves.
- Cover and simmer on low heat for 3-4 hours until meat is tender.
- Shred the meat and serve with consommé for dipping.
Notes
- Use goat meat for authentic birria.
- Adjust chili quantity for preferred spice level.
- Serve with corn tortillas, lime, and chopped onions.
- Prep Time: 20 mins
- Cook Time: 4 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
Keywords: birria, Mexican stew, slow-cooked meat, spicy, consommé