Description
This traditional Birria recipe features tender, slow-simmered beef chuck roast or goat meat infused with a rich and aromatic adobo sauce made from dried guajillo, ancho, and pasilla chiles. The meat is simmered until it melts in your mouth, then combined with a deeply flavorful chili-based sauce and served with fresh garnishes and warm corn tortillas, perfect for hearty bowls or tacos.
Ingredients
For the Meat:
- 2 lbs beef chuck roast or goat meat (bone-in or boneless)
- 1 onion, quartered
- 3-4 cloves garlic, peeled
- 1 bay leaf
- Salt and pepper to taste
- Water (enough to cover the meat)
For the Sauce (Adobo):
- 3-4 dried guajillo chiles
- 2-3 dried ancho chiles
- 1-2 dried pasilla or mulato chiles (optional)
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 tablespoon ground cinnamon
- 5-6 whole cloves (optional)
- 1 tablespoon apple cider vinegar
- 1/4 cup tomato paste
- 1 small tomato (optional)
- 1 tablespoon olive oil
- 1/2 cup beef broth (for blending)
For Garnish and Serving:
- Chopped fresh cilantro
- Diced onions
- Lime wedges
- Corn tortillas (for tacos)
- Sliced radishes (optional)
Instructions
- Prepare the Meat: In a large pot or Dutch oven, add the beef chuck or goat meat, quartered onion, garlic cloves, bay leaf, and salt. Cover with water and bring to a boil. Reduce heat to low and simmer for 2-3 hours until the meat is tender and easily shreds. Skim off any impurities from the surface as the meat cooks.
- Make the Sauce: While the meat cooks, remove the stems and seeds from the dried chiles. Toast the chiles in a dry pan over medium heat for a couple of minutes until fragrant, then soak them in hot water for about 15 minutes.
- Blend the Sauce: Once softened, blend the chiles with tomato paste, oregano, cumin, cinnamon, cloves, vinegar, and beef broth until smooth, forming the adobo sauce.
- Combine the Meat and Sauce: Once the meat is tender, remove it from the pot and shred it with two forks. Discard the bones if using bone-in meat. Strain the cooking broth to remove any solids, then return the broth to the pot. Add the shredded meat back into the broth, and stir in the blended adobo sauce. Simmer for an additional 20-30 minutes to allow the flavors to meld.
- Serve: Serve the birria with its broth in bowls or use the meat to fill tacos. Garnish with chopped cilantro, diced onions, and a squeeze of lime. Serve with sliced radishes and warm corn tortillas for a delicious meal.
Notes
- For a more authentic flavor, goat meat can be used instead of beef.
- Adjust the number of dried chiles to control heat and flavor intensity.
- Use a Dutch oven or heavy-bottomed pot for even heat distribution during simmering.
- The broth, known as consomé, is flavorful and can be served alongside the meat for dipping tacos.
- Adding a small tomato to the sauce is optional but adds subtle sweetness and depth.
