Beef Birria Recipe
A rich and flavorful Mexican stew made with tender beef, chilies, and spices.
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Main Ingredients
- 2 lbs Beef chuck roast
- 4 cups Beef broth
- 5 Dried guajillo chilies stems and seeds removed
- 3 Dried ancho chilies stems and seeds removed
- 1 large Onion quartered
- 6 cloves Garlic
- 1 teaspoon Cumin
- 1 teaspoon Dried oregano
- 2 teaspoon Salt or to taste
- 1 teaspoon Black pepper
- 2 tablespoon Apple cider vinegar
- 2 tablespoon Vegetable oil
1. Preheat oven to 350°F (175°C).
2. In a large pot, toast the dried chilies over medium heat until fragrant, about 2-3 minutes. Remove from heat and soak in hot water for 20 minutes.
3. In a blender, combine soaked chilies, onion, garlic, cumin, oregano, salt, pepper, and apple cider vinegar. Blend until smooth.
4. Heat vegetable oil in the large pot over medium-high heat. Sear the beef on all sides until browned.
5. Pour the chili sauce over the beef and add the beef broth. Bring to a boil.
6. Cover the pot and transfer to the preheated oven. Cook for 3 hours or until the beef is tender and shreds easily.
7. Serve hot with tortillas, chopped onions, and cilantro.
Calories: 450kcal | Carbohydrates: 10g | Protein: 40g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 100mg | Sodium: 800mg | Potassium: 700mg | Fiber: 3g | Sugar: 2g | Vitamin A: 500IU | Vitamin C: 20mg | Calcium: 50mg | Iron: 5mg