Birria recipe

All Recipes Soups, Stews and Chili Recipes Stews Beef

Ingredients

2 dried California chile peppers, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 New Mexico dried red chile pods, stemmed and seeded
water to cover
6 cloves garlic
1 slice onion, or to taste
1 teaspoon ground black pepper
1 teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
2 ½ onions, chopped
3 ½ pounds boneless beef chuck roast, cut into chunks
6 bay leaves
salt to taste

Nutrition Info

353 calories
carbohydrate: 11.4 g
cholesterol: 90.2 mg
fat: 23.1 g
fiber: 3 g
protein: 24.8 g
saturatedFat: 9 g
servingSize: -
sodium: 83.1 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.

  2. Pour chile sauce mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.

  3. Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour the chile sauce on top. Cook on High until beef is tender enough to shred with a fork, about 5 hours.

  4. Remove beef from the sauce. Continue cooking sauce until is reduced, 35 to 45 minutes. Add beef back in and season with salt.

Recipe Yield

8 servings

Recipe Note

Mexican-style shredded beef soup (birria). Serve with cilantro, onions, shredded cabbage, and/or tortillas on the side.

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