Authentic Mexican Beef Birria
Hailing from Mexican tradition, this slow-cooked stew features tender beef braised in a complex, aromatic broth of dried chiles and warm spices. It provides the essential base for classic quesabirria tacos or a hearty, soul-warming bowl.
Ingrédients
- 4-6 dried chilies · 2 guajillo, 2 ancho, and 2 chipotle
- 3 lbs beef stew meat · chuck roast or beef shoulder, cut into 1 1/2-inch pieces
- salt and pepper
- 1-2 tablespoons olive oil
- 1 onion · diced
- 6 garlic cloves · roughly chopped
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon chili powder
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 cinnamon stick
- 14-ounce can diced tomatoes · optional
- 3 cups beef stock
- 1-2 teaspoons apple cider vinegar · optional
Préparation
- 1
Toast the dried chilies in a dry skillet until fragrant, being careful not to burn them. Cover with water, bring to a boil, and simmer until softened. Drain the water and remove the seeds.
- 2
Season the meat generously with salt and pepper. In an extra-large skillet, sear the beef over medium-high heat until browned, then set aside.
- 3
Heat oil in a Dutch oven or Instant Pot. Sauté the onion and garlic until golden. Add the cloves, allspice, cumin, coriander, chili powder, oregano, bay leaves, and cinnamon, toasting the spices for 2 minutes.
- 4
Combine the sautéed mixture with the tomatoes (if using) and beef stock, scraping the bottom of the pot. Return the meat to the pot and add the softened chilies on top.
- 5
Cook using your preferred method: 45 minutes on high pressure in an Instant Pot; 2 1/2 to 3 hours covered on the stovetop over medium-low heat; or 8 1/2 hours on low in a slow cooker.
- 6
Remove the cooked chilies and blend them with one cup of warm broth until smooth. Return this puree to the pot and stir to combine.
- 7
Adjust the seasoning with apple cider vinegar, salt, and pepper. For tacos, shred the meat, strain the consommé, and serve with the meat and desired garnishes.