Mexican Birria Recipe
If there’s one meal that has stolen my heart and become a staple in my kitchen, it’s Mexican Birria. I remember the first time I made it—I was blown away by the rich aroma that filled my kitchen.
Ingredients
- Dried guajillo chilies
- Dried ancho chilies
- Garlic cloves
- White onion
- Vinegar
- Cumin
- Cloves
- Fresh cilantro
- Beef or your meat of choice
- Water or beef broth
Instructions
- Start by deseeding and destemming the dried chilies. Lightly toast them in a dry pan to release their flavors, then soak them in hot water to soften.
- Add the softened chilies, garlic, onion, cumin, cloves, and vinegar to a blender. Blend until smooth and adjust the consistency with a little soaking liquid if needed.
- Place your chosen cuts of meat in a large bowl or bag. Pour the marinade over the meat, ensuring every piece is coated. Cover and refrigerate for at least 4 hours or overnight for maximum flavor.
- Transfer the marinated meat to a large pot or Dutch oven. Add water or broth and bring the mixture to a gentle simmer. Cover and cook slowly on low heat for about 3 hours until the meat becomes tender and juicy.
- Warm up some tortillas and set up a topping station with chopped onions, fresh cilantro, and lime wedges. Serve the Birria as a stew or stuffed in tacos with a bowl of broth on the side for dipping.
Notes
- Toast the Chilies: Toasting dried chilies before soaking enhances their aroma and flavor.
- Marinate Longer: The longer you marinate the meat, the deeper the flavor. Overnight is ideal!
- Skim the Fat: Gently skim off excess fat before serving the broth for a cleaner flavor.
- Keep It Tender: Use cuts of meat with good marbling, like beef chuck, for melt-in-your-mouth results.