Description
Few dishes capture the spirit of Mexican comfort food quite like birria superior. Slow-cooked in a rich chile-based broth, this luxurious version of the traditional birria offers a tender, deeply flavorful meat that’s perfect for tacos, quesabirrias, or served with consommé.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks
- 1 lb beef oxtail or short ribs
- Salt and pepper to taste
- 5 guajillo chiles
- 3 ancho chiles
- 2 pasilla chiles
- 4 garlic cloves
- 1 white onion, quartered
- 3 Roma tomatoes
- 2 bay leaves
- 1 cinnamon stick
- 1 tbsp apple cider vinegar
- 2 tsp ground cumin
- 1 tsp whole cloves
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 5 cups beef broth or water
- 1 tbsp neutral oil (canola or avocado)
Instructions
- Remove stems and seeds from chiles. Toast lightly on a skillet for 1–2 minutes, then soak in hot water for 15–20 minutes.
- In the same skillet, roast onion, garlic, and tomatoes until charred.
- Blend the rehydrated chiles with the roasted vegetables, vinegar, and all spices.
- Coat beef with the chile mixture, cover, and refrigerate overnight.
- In a Dutch oven, heat oil and sear marinated meat until browned.
- Add remaining marinade, bay leaves, cinnamon, and broth.
- Simmer on low for 4–5 hours, until meat is fork-tender.
Notes
Serve as a birria bowl with consommé, chopped cilantro, diced onions, lime, and tortillas, or make quesabirrias with cheese. Refrigerate up to 5 days or freeze up to 3 months.
- Prep Time: 30 minutes
- Cook Time: 4 hours 30 minutes
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg
Keywords: birria, beef stew, Mexican recipe, birria tacos, quesabirria