Authentic Traditional Mexican Birria

Birria is not just a dish; it is a culinary experience steeped in tradition and rich with cultural significance. Originating from the beautiful state of Jalisco, Mexico, birria has become a beloved staple across the country and beyond. Traditionally made with goat meat, this savory stew has evolved over the years to include various proteins such as beef and lamb, adapting to local tastes and ingredient availability. The heart of birria lies in its deep, complex flavors, which are achieved through a careful balance of spices, aromatics, and slow-cooking techniques.

Discover the rich flavors of authentic Mexican birria, a traditional dish from Jalisco that brings family and friends together. This savory stew is made with tender meat, dried chiles, and a blend of spices, creating a warm and comforting experience. Perfect for celebrations or everyday meals, birria can be enjoyed as tacos or with rice. Dive into our authentic recipe and learn about its cultural significance. #Birria #MexicanCuisine #ComfortFood #AuthenticRecipe #Foodie #CookingAtHome #CulinaryTraditions

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Ingredients

3 lbs beef chuck or goat meat (cut into large chunks)

4 dried guajillo chiles (stems and seeds removed)

3 dried ancho chiles (stems and seeds removed)

1 dried pasilla chile (stems and seeds removed)

1 medium onion (quartered)

4 cloves garlic (minced)

2 teaspoons cumin seeds

1 teaspoon oregano (Mexican preferred)

1 teaspoon black peppercorns

1 teaspoon salt (or to taste)

4 cups beef broth or water

2 tablespoons apple cider vinegar

2 tablespoons vegetable oil

Corn tortillas (for serving)

Fresh cilantro (for garnish)

Chopped onion (for garnish)

Lime wedges (for serving)

Instructions

Prepare the Chiles: In a dry skillet over medium heat, toast the guajillo, ancho, and pasilla chiles for about 1-2 minutes until fragrant. Do not let them burn. Immediately transfer them to a bowl and cover with hot water to soften for about 15-20 minutes.

Make the Marinade: In a blender, combine the softened chiles, onion, garlic, cumin seeds, oregano, black peppercorns, salt, apple cider vinegar, and about 1 cup of the beef broth. Blend until smooth.

Marinate the Meat: Place the chunks of beef (or goat) in a large bowl and pour the chili marinade over the meat. Mix well to ensure each piece is coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for maximum flavor.

Sear the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the marinated meat in batches to avoid overcrowding, searing each piece until browned on all sides (about 4-5 minutes).

Simmer: After searing, return all the meat to the pot. Pour in the remaining beef broth, bring to a boil, then reduce to a simmer. Cover and cook for 2-3 hours, or until the meat is tender and easily shredded. You may need to add more water or broth if the liquid reduces too much.

Shred the Meat: Once cooked, remove the meat from the pot and shred it with two forks. Return the shredded meat to the pot and stir to combine with the broth.

Serve: Ladle the birria into bowls, offering warm corn tortillas on the side to dip into the broth. Top with chopped onions, fresh cilantro, and serve with lime wedges.

Enjoy: Relish the flavors of authentic Mexican birria with your family and friends!

Prep Time: 15 min | Total Time: 3-4 hours | Servings: 6-8 |