Description
Sizzling birria recipe brings authentic Mexican flavors to your kitchen. Slow-cooked beef marinated in rich spices creates a mouthwatering dish you’ll savor with pure delight.
Ingredients
Scale
- 3 lbs (1.36 kg) beef chuck roast
- Optional mix of short ribs, shank, or goat meat
- 3 dried guajillo chilies (stems and seeds removed)
- 2 dried ancho chilies (stems and seeds removed)
- 2 dried pasilla chilies (stems and seeds removed)
- 6 cups (1.4 L) beef broth
- 1 tbsp (15 mL) salt
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) apple cider vinegar
- 1 tbsp (15 mL) adobo sauce (optional)
- 2 tsp (10 mL) cumin
- 1 tsp (5 mL) dried oregano
- 1 tsp (5 mL) smoked paprika
- 1 tsp (5 mL) black pepper
- ½ tsp (2.5 mL) ground cinnamon
- 1 Roma tomato, chopped
- ½ onion, chopped
- 4 garlic cloves
- 2 bay leaves
- 1 cinnamon stick
- Chopped fresh cilantro
- Diced onions
- Lime wedges
- Corn tortillas (for tacos)
Instructions
- Marination Ritual: Immerse meat in a harmonious blend of salt, pepper, and apple cider vinegar, allowing flavors to deeply penetrate at ambient temperature for 30-45 minutes.
- Chili Awakening: Carefully toast dried chilies until they exude a rich, smoky fragrance, then submerge in near-boiling water to rehydrate and soften their intricate texture.
- Flavor Foundation: In a skillet, caramelize onions, garlic, and tomatoes, coaxing out their natural sweetness and developing a complex flavor base through gentle sautéing.
- Sauce Transformation: Blend rehydrated chilies, sautéed vegetables, cumin, oregano, cinnamon, smoked paprika, and beef broth into a velvety, uniform sauce with impeccable consistency.
- Culinary Refinement: Strain the sauce through a fine mesh sieve, eliminating any potential seed fragments and ensuring a silky, luxurious texture.
- Meat Searing Technique: Heat oil in a large pot and meticulously sear meat on all sides, creating a golden-brown crust that seals in moisture and intensifies flavor profiles.
- Braising Brilliance: Merge the vibrant birria sauce with beef broth, bay leaves, and a cinnamon stick, crafting a rich, aromatic liquid for slow cooking.
- Tender Perfection: Utilize slow cooker, stovetop, or instant pot to simmer meat until it reaches an impossibly tender state, fully absorbing the intricate spice blend.
- Final Preparation: Delicately remove bay leaves and cinnamon stick, then gently shred meat, reuniting it with the spectacular cooking liquid to maintain maximum succulence.
- Culinary Presentation: Serve as a robust stew or transform into crispy tacos, garnishing with fresh cilantro, diced onions, and a vibrant lime squeeze for an authentic Mexican dining experience.
Notes
- Maximize Meat Flavor: Let meat marinate at room temperature to ensure deep seasoning and tender texture.
- Toast Chilies Carefully: Gently heat dried chilies to unlock smoky essence without burning, releasing maximum flavor potential.
- Strain for Smoothness: Use fine mesh sieve to create silky-smooth sauce, removing any unwanted seeds or tough fragments.
- Temperature Control: Maintain consistent low heat during simmering to prevent meat from becoming tough and preserve delicate spice infusion.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 9
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 90 mg