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Birria Bliss: Traditional Mexican Stew Ingredients and Step-by-Step Guide

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This rich and flavorful birria recipe features tender beef simmered in a deeply spiced, savory sauce. Perfect for serving as a hearty stew or stuffing into tacos for delicious quesatacos!

Ingredients

Scale

  1. For the Meat:

    • 3 1/2 lbs beef chuck short ribs
    • 3 tsp salt
    • 2 tbs oil

    For the Broth:

    • 9 cups water
    • 2 bay leaves

    For the Sauce:

    1. 5 guajillo chilies
    2. 3 pasilla chilies
    3. 5 roma tomatoes
    4. 1/4 cup vinegar
    5. 1/2 white onion
    6. 8 garlic cloves (not peeled)
    7. 1 1/2 tsp Mexican oregano
    8. 3/4 tsp dried thyme
    9. 1 tsp ground cumin
    10. 3 whole cloves
    11. 1-inch piece of Mexican cinnamon
    12. 1 tsp black peppercorns
    13. 3 tsp chicken bouillon
    14. 2 cups fresh water

Instructions

Step 1: Prepare the Chilies

  1. Place the guajillo and pasilla chilies in a pot and cover them with water. Bring to a boil, then remove from heat and cover. Let the chilies soak for 30 minutes.

Step 2: Roast the Aromatics

  1. Heat a pan over medium heat. Roast the onion, garlic, and tomatoes until blackened spots appear. The garlic should finish roasting in about 5 minutes, while the onion and tomatoes will take longer. Rotate for even cooking.

Step 3: Blend the Sauce

  1. Transfer the roasted onion and tomatoes to a blender. Peel the garlic cloves and add them to the blender.
  2. Add the soaked chilies (discarding the soaking water), vinegar, oregano, thyme, cumin, cloves, cinnamon, peppercorns, chicken bouillon, and 2 cups of fresh water. Blend until smooth.

Step 4: Brown the Meat

  1. Season the beef short ribs with salt. Heat a large pot over medium heat with oil. Brown the meat in batches until golden crust forms on all sides.

Step 5: Combine and Simmer

  1. Lower the heat to medium-low. Strain the blended sauce into the pot, scraping the browned bits from the bottom. Cook for 1 minute.
  2. Return the browned meat to the pot. Add the water (9 cups) and bay leaves. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 3 hours or until the meat is tender.

Step 6: Shred the Meat

  1. Transfer the meat to a large bowl and shred with a fork, discarding any fat. Return half of the shredded meat to the pot and reserve the other half for quesatacos!

Notes

  • For quesatacos, fry corn tortillas with shredded cheese and the reserved birria meat until crispy. Serve with the broth for dipping!
  • This recipe can also be made with goat or lamb for a more traditional twist.
  • Adjust the spice level by adding more or fewer chilies to suit your taste.

Nutrition

Find it online: https://grandmarecipesflash.com/birria-bliss-traditional-mexican-stew-ingredients-and-step-by-step-guide/