Description
A comforting, flavorful dish steeped in tradition, perfect for family dinners or festive occasions.
Ingredients
Scale
- 2 lbs chuck roast
- 3–4 dried chilies (guajillo and ancho)
- 4 cloves garlic
- 1 onion
- 4 cups broth (chicken or beef)
- 1 tsp cumin
- 1 tsp oregano
- 2 bay leaves
Instructions
- Prepare the chilies: Rehydrate the dried chilies in hot water for about 10-15 minutes until soft.
- Make the marinade: Blend the softened chilies with garlic, onions, and some of the broth until smooth.
- Marinate the beef: Coat the chuck roast in the marinade and let it sit for at least an hour (or overnight in the fridge for deeper flavor).
- Cook the birria: In a large pot or Dutch oven, add the marinated beef, remaining broth, and spices. Bring to a boil, then reduce to a simmer.
- Simmer until tender: Allow the birria to cook for 2-3 hours until the meat shreds easily with a fork.
Notes
Serve as tacos, in a soup, or with rice and beans. Store leftovers in an airtight container or freeze for later.
- Prep Time: 20 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 100mg
Keywords: Birria, Mexican, beef, comfort food, traditional dishes