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Mexican Birria Recipe
Ash Tyrrell

Mexican Birria Recipe

The depth of the flavors, the tender meat, and the perfectly spiced broth instantly transported me to the vibrant streets of Mexico. It’s one of those recipes that’s worth every second of preparation, and the result is pure magic.
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Total Time 3 hours 45 minutes
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.