For best flavor, allow birria to rest before serving or prepare a day ahead. Adjust spice level to preference. Serve with plenty of consommé for authentic experience.
Ultimate The Best Ever Mexican Birria Rich Spicy Bliss
A bold and authentic Mexican beef stew simmered in a rich chile sauce until tender, spicy, and deeply flavorful.
Ingredients
Scale
2 ½ pounds beef chuck roast, cut into large chunks
2 pounds beef brisket, cut into large pieces
1 tablespoon kosher salt
1 teaspoon black pepper
2 tablespoons olive oil
5 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
1 chipotle pepper in adobo sauce
6 garlic cloves
1 large white onion, quartered
2 ½ cups beef broth
1 cup water
2 tablespoons apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon ground cloves
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
2 bay leaves
Instructions
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Toast dried chiles briefly, then soak in boiling water for 10–15 minutes.
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Blend chiles with chipotle, garlic, onion, broth, water, vinegar, and spices until smooth.
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Season beef with salt and pepper.
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Heat olive oil in Dutch oven and sear beef on all sides.
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Pour sauce over beef, add bay leaves, and bring to boil.
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Reduce heat, cover, and simmer 3 to 3 ½ hours until fork-tender.
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Shred beef and return to broth. Simmer 15 minutes before serving.