Description
A traditional Mexican dish known for its rich flavors and tender meat, often served in tacos or as a stew.
Ingredients
Scale
- 3 lbs beef chuck roast
- 2 lbs lamb shoulder
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 tsp cumin
- 1 tsp oregano
- 4 cups beef broth
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Toast the dried chiles in a skillet until fragrant, then soak them in hot water for 15 minutes.
- In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, and a bit of the soaking water. Blend until smooth.
- In a large pot, add the beef and lamb, then pour the blended sauce over the meat.
- Add the beef broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 2-3 hours until the meat is tender.
- Shred the meat and serve in tacos or as a stew, garnished with cilantro and lime.
Notes
- For a spicier version, add more chiles.
- Birria can be made a day in advance for better flavor.
- Serve with corn tortillas for authentic tacos.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg