Description
A traditional Mexican stew that is bursting with flavor, perfect for cozy gatherings or self-care dinners.
Ingredients
- 4-6 dried guajillo chilies
- 2-3 dried ancho chilies
- 1 onion, quartered
- 4 cloves of garlic
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 cup beef broth
- 2 cuts of beef (chuck or short rib)
- Salt to taste
- 2-3 bay leaves
- Oil for browning
Instructions
- Soak the dried chilies in hot water for about 15 minutes until softened.
- In a blender, combine softened chilies, onion, garlic, cumin, oregano, and beef broth. Blend until smooth.
- Heat oil in a large pot and brown the beef on all sides.
- Add the chili mixture, remaining beef broth, bay leaves, and salt to the pot. Stir to coat the beef.
- Bring to a simmer, cover, and cook on low heat for 3-4 hours until the meat is tender.
- Shred the meat in the pot and serve hot, garnished with lime wedges, chopped onions, and fresh cilantro.
Notes
Birria improves in flavor when stored overnight. Serve with warm tortillas for tacos or over rice.