Description
Experience the rich flavors of authentic birria, a Mexican classic that combines tender beef chuck roast with aromatic spices and a savory broth. This easy-to-follow recipe is perfect for gatherings or cozy dinners alike, promising to delight your taste buds with every hearty bite. Serve it in tacos or enjoy it as a stew, and watch as your friends and family rave about this unforgettable dish.
Ingredients
Scale
- 3 lbs beef chuck roast
- 4 dried guajillo chiles, stems and seeds removed
- 1 large sweet onion, diced
- 6 garlic cloves, minced
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 2 bay leaves
- 4 cups low-sodium beef broth
- Juice of 2 limes
Instructions
- Toast the dried guajillo chiles in a dry skillet over medium heat until fragrant.
- Blend toasted chiles with diced onion, minced garlic, cumin, oregano, bay leaves, and 1 cup of beef broth until smooth.
- In a heavy pot or Dutch oven, heat oil over medium-high heat. Sear the beef chuck roast on all sides until browned.
- Pour the blended sauce over the seared beef along with the remaining beef broth. Bring to a gentle simmer and cover.
- Reduce heat to low and slow cook for about 3 hours or until meat is tender enough to shred easily.
- Shred the beef before serving and drizzle fresh lime juice over each bowl. Pair with warm tortillas or rice.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg
Keywords: For a vegetarian version, substitute beef with jackfruit or mushrooms. Enhance spice levels by adding extra chilies or incorporating vegetables like carrots or bell peppers.