There’s just something about the smell of slow-cooked meat simmering on the stove that brings me back to my childhood. I can remember my abuela in the kitchen, her laughter mixing with the rich, spicy aroma of her famous birria. This comforting dish, originally from the state of Jalisco, Mexico, has stolen my heart and taste buds. It’s not just a meal; it’s a symbol of family gatherings and celebrations. Whenever I make this dish, it feels like I’m transporting myself right back to those sun-soaked afternoons, surrounded by loved ones.
But what makes this birria truly special? Aside from the heavenly flavor, it’s the versatility! You can use beef, lamb, or even a mix of meats, and it’s further elevated with fresh toppings like cilantro and diced onions. You can enjoy it in tacos or simply with a warm bowl of broth—either way, it’s a feast for the senses!
What’s in The Best Ever Mexican Birria?
Let’s break down the deliciousness of this recipe:
Beef Chuck Roast: The star of the show! I love using beef chuck because it’s tender and rich in flavor, but lamb can be an excellent substitute if you’re feeling adventurous.
Dried Guajillo Peppers: These beauties bring a subtle heat and smoky flavor. Make sure to remove the stems and seeds before using—no one wants an unexpected surprise.
Dried Ancho Peppers: Sweet and slightly fruity, these add depth to your chile paste.
Ground Cumin: This earthy spice adds warmth and compliments the other flavors beautifully.
Dried Oregano: A must-have for that fresh, herbal note.
Black Pepper: A pinch of this spice adds a kick!
Onion: Roughly chopped for a sweet, aromatic base.
Garlic: Because who doesn’t love garlic? A few cloves go a long way in enhancing flavors.
Bay Leaves: These add subtle depth while the dish simmers.
Beef Broth: For an irresistible, rich broth that ties all the flavors together. I often opt for low-sodium options.
Tomatoes: Fresh tomatoes add brightness and a touch of acidity to balance the richness.
Salt: To taste, of course!
Fresh Cilantro & Red Onion: These bright, fresh garnishes make your birria pop visually and flavor-wise.
Lime Wedges: For that zest your taste buds will thank you for!
Sliced Jalapeños: Optional, but if you’re feeling spicy, go for it!
Tortillas: To scoop up all that deliciousness.
Is The Best Ever Mexican Birria Good for You?
Absolutely! Well, mostly! While it is packed with protein from the beef, I’d say it’s best enjoyed in moderation, especially if you’re watching your fat intake.
Beef Chuck Roast: It’s a great source of protein and essential nutrients like iron and zinc, but it also contains fat, so balancing it with fresh ingredients is key.
Dried Peppers: Loaded with antioxidants, these peppers can help support your immune system and are known for their anti-inflammatory properties.
Fresh Vegetables: Adding that fresh onion, tomatoes, and cilantro not only boosts flavor but also adds vitamins and minerals to your meal.
Overall, it’s a blend of hearty ingredients and fresh garnishes that, while undeniably indulgent, can definitely fit into a wholesome diet if you’re mindful of portions.
Ingredients
– 2 lbs beef chuck roast (or lamb if preferred), cut into large chunks
– 4 dried guajillo peppers, stems and seeds removed
– 2 dried ancho peppers, stems and seeds removed
– 2 teaspoons ground cumin
– 1 teaspoon dried oregano
– 1 teaspoon black pepper
– 1 onion, roughly chopped
– 4 cloves garlic, minced
– 2 bay leaves
– 4 cups beef broth (or water)
– 2 medium tomatoes, diced
– Salt to taste
– Fresh cilantro, chopped (for garnish)
– Red onion, diced (for garnish)
– Lime wedges (for serving)
– Sliced jalapeños (for garnish, optional)
– Tortillas (for serving)
**Serves:** 6-8 people (perfect for a cozy dinner or gathering!)
How to Make The Best Ever Mexican Birria?
1. Begin by rehydrating the dried guajillo and ancho peppers. Place them in a pot with enough boiling water to cover them. Let them soak for about 15-20 minutes until they soften.
2. Once softened, transfer the peppers to a blender. Add the cumin, oregano, black pepper, chopped onion, minced garlic, and a splash of the soaking water. Blend until you have a smooth chile paste.
3. In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add the chunks of beef and sear them on all sides until they’re nicely browned.
4. Pour the chile paste over the meat and stir well to coat it evenly. Add the diced tomatoes, bay leaves, and beef broth. Season with salt to taste.
5. Bring the mixture to a simmer, then cover and reduce the heat to low. Let it cook for about 2-3 hours, or until the meat is tender and easily shreds with a fork.
6. Once cooked, remove the bay leaves, and using two forks, shred the beef directly in the pot, mixing it with the sauce.
7. Serve the birria hot in bowls, garnished with fresh cilantro, diced red onion, and sliced jalapeños if that’s your jam. Accompany with lime wedges and warm tortillas for dipping into the broth. Enjoy your delicious birria!
Tips and Twists on Birria Bliss
– **Serving Suggestions:** Try serving the birria in tacos with a sprinkle of queso fresco. It takes the flavors to a whole new level!
– **Make It Ahead:** This dish is even better the next day, so don’t hesitate to make it in advance and let the flavors continue to develop in the fridge overnight.
– **Freezing:** You can also freeze leftovers (if there are any!), just make sure to cool it completely before storing it in an airtight container.
– **Experiment with Meats:** Feel free to try different cuts of meat, like brisket or short ribs—each will offer a unique flavor and texture.
I can’t wait for you to try this recipe! Remember, cooking is all about having fun, so don’t worry if things get a little adventurous in the kitchen. Whether it’s for a weeknight dinner or a special celebration, this birria is sure to become a beloved staple in your home. Let me know how it turns out!
