Name: Mexican Birria: 3 Secrets to Perfect Flavor
Prep time: 2 h
Cook time: 3 h
Total time: 5 h
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into chunks; 2 lbs lamb shoulder, cut into chunks; 4 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 1 dried pasilla chile, stems and seeds removed; 4 cloves garlic; 1 medium onion, quartered; 2 tsp ground cumin; 2 tsp dried oregano; 1 tsp black pepper; 1 tsp salt (or to taste); 4 cups beef broth; 2 bay leaves; 1 cup chopped fresh cilantro (for garnish); 1 cup diced onion (for garnish); Lime wedges (for serving); Corn tortillas (for serving)

Mexican Birria: 3 Secrets to Perfect Flavor

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A traditional Mexican Birria recipe featuring tender beef and lamb slow-cooked in a rich, spicy adobo sauce. This hearty stew is perfect for gatherings and can be served as a flavorful broth or used to make delicious tacos.

Author: Lisa
Prep Time: 2 hours
Cook Time: 3 hours
Total Time: 5 hours
Yield: 8 servings 1x
Category: Main Course
Method: Slow Cooker
Cuisine: Mexican
Diet: None

Ingredients

Scale

3 lbs beef chuck roast, cut into chunks
2 lbs lamb shoulder, cut into chunks
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 dried pasilla chile, stems and seeds removed
4 cloves garlic
1 medium onion, quartered
2 tsp ground cumin
2 tsp dried oregano
1 tsp black pepper
1 tsp salt (or to taste)
4 cups beef broth
2 bay leaves
1 cup chopped fresh cilantro (for garnish)
1 cup diced onion (for garnish)
Lime wedges (for serving)
Corn tortillas (for serving)

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Instructions

Toast dried chiles: In a dry skillet over medium heat, lightly toast the guajillo, ancho, and pasilla chiles for about 2-3 minutes until fragrant. Be careful not to burn them.
Blend the sauce: In a blender, combine the toasted chiles, garlic, onion, cumin, oregano, black pepper, and salt with 1 cup of the beef broth. Blend until smooth.
Marinate the meat: In a large bowl, combine the beef and lamb chunks. Pour the blended sauce over the meat, mixing well to ensure the meat is fully coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.
Cook the birria: In a large pot or Dutch oven, add the marinated meat along with the remaining beef broth and bay leaves. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 2-3 hours or until the meat is tender and easily shredded.
Shred the meat: Once cooked, remove the meat from the pot and shred it using two forks. Discard the bay leaves.
Serve: Return the shredded meat to the pot with the broth. Serve the birria hot, garnished with chopped cilantro and diced onion. Accompany with lime wedges and warm corn tortillas for tacos.

Notes

For a spicier birria, add a couple of dried chipotle chiles to the sauce.
Serve with a side of consomé for dipping.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: N/A
Sodium: N/A
Fat: N/A
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: N/A
Fiber: N/A
Protein: N/A
Cholesterol: N/A

Find it online: https://yummywords.com/mexican-birria-recipe/