Description
A rich and flavorful birria made with tender beef and a blend of spices.
Ingredients
Scale
- 4–6 dried chilies (2 guajillo chiles, 2 ancho chilies, and 2 chipotle chilies) – stems and seeds removed
- 3 lbs beef stew meat (or lamb or goat) cut into 1 1/2-inch pieces
- 1 teaspoon salt (per pound of meat)
- 1–2 tablespoons olive oil
- 1 large onion, diced
- 6 garlic cloves, roughly chopped
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon chili powder
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 cinnamon stick (or sub ¼ teaspoon ground cinnamon)
- 14 ounces can of diced tomatoes or 1 cup fresh, diced tomatoes (optional)
- 3 cups beef stock (or chicken stock)
- 1–2 teaspoons apple cider vinegar (optional)
- 3-inch piece orange zest (optional)
- 1–2 chipotle chiles or 2-3 tablespoons adobo sauce (optional)
Instructions
- Cover the chilies with water, bring to a boil, and let simmer until softened. Drain and remove seeds.
- Season and brown the meat in a skillet over medium-high heat, then set aside.
- Heat oil in an Instant Pot or Dutch oven, add onion and garlic, and sauté until fragrant and golden.
- Add all spices, sauté for 2 minutes to toast, then add tomatoes and beef stock, scraping up browned bits.
- Add browned meat and stir.
- For Instant Pot: Set to 45 minutes on high pressure, then let naturally release.
- For stovetop: Cover tightly and simmer for 2.5 to 3 hours until tender. Alternatively, bake in a 350°F oven.
- For slow cooker: Cook on low for 8 hours.
- Once meat is tender, blend chilies with some broth until pureed, then stir into the pot.
- Taste and season with vinegar, salt, and pepper. Adjust as necessary.
- If making tacos, shred meat and strain consommé separately. Dip tortillas in consommé, fill with meat and cheese, then pan-sear until crispy.
- Serve with garnishes like cilantro, radish, cucumber, chopped onion, and cheese.
Notes
- For a spicier broth, adjust the amount of chipotle chiles or adobo sauce added.
- Freshly chopped garnishes enhance texture and taste.
- Browning the meat enhances flavor but can be skipped if in a hurry.
- Prep Time: 30 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Dish
- Method: Instant Pot or Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg