Mexican Birria
Mexican Birria
Ingredients
For the Birria
- 5 pounds beef chuck roast
- 20 California chiles, stemmed and deseeded
- 6 pasilla chiles, stemmed and deseeded
- 8 chiles de árbol, stemmed and deseeded
- 1/2 block achiote paste
- 1 1/2 cups water, for achiote paste
- 5 garlic cloves
- 3 roma tomatoes, charred
- 1/2 white onion, charred
- 1 tablespoon thyme
- 1 tablespoon marjoram
- 1 tablespoon whole black peppercorns
- 1 teaspoon oregano
- 4 cloves
- 3 tablespoons salt
- 3 tablespoons white vinegar
- 3 cups water, additional, for blending and cooking
- 5 bay leaves
For Serving
- 12 tortillas, warm
- 1/2 cup fresh cilantro, chopped
- 1/4 cup white onion, diced
Instructions
- 1
Begin by preparing the dried chiles. Stem and deseed the California, pasilla, and chiles de árbol. Place them in a heatproof bowl and cover with hot water. Let them soak for at least 30 minutes, or until softened.
⏱️ 5 min
- 2
While the chiles are soaking, char the vegetables. Place the roma tomatoes and white onion directly on a hot griddle or pan over medium-high heat. Cook, turning occasionally, until softened and slightly blackened in spots, about 10-15 minutes.
⏱️ 15 min
- 3
In a small bowl, dissolve the 1/2 block of achiote paste in 1 1/2 cups of water. Stir until smooth.
⏱️ 2 min
- 4
Once the chiles are softened, transfer them to a blender along with about 1 cup of their soaking liquid. Add the charred tomatoes, charred onion, garlic cloves, the dissolved achiote paste, thyme, marjoram, whole black peppercorns, oregano, cloves, and salt. Add 2-3 cups of additional water to ensure there is enough liquid for blending. Blend until a smooth sauce is formed.
⏱️ 10 min
- 5
Pour the blended chile mixture through a fine-mesh sieve into a large pot or Dutch oven. Use a spatula or spoon to press down on the solids, extracting all the liquid and flavor. Discard the remaining pulp.
⏱️ 8 min
- 6
Cut the beef chuck roast into large, manageable chunks, approximately 2-3 inches in size.
⏱️ 5 min
- 7
Add the beef chuck roast pieces to the strained chile sauce in the pot. Stir in the bay leaves and white vinegar. Ensure the beef is well coated and submerged in the sauce.
⏱️ 5 min
- 8
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 3-4 hours, or until the beef is fork-tender and easily shreds.
⏱️ 240 min
- 9
Carefully remove the cooked beef from the pot and place it on a cutting board or large plate. Using two forks, shred the beef into smaller pieces.
⏱️ 10 min
- 10
Serve the shredded birria beef with warm tortillas, chopped fresh cilantro, and diced white onion. The flavorful consommé (broth) from the pot can be served alongside for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Birria
For the Birria
- 5 pounds beef chuck roast
- 20 California chiles, stemmed and deseeded
- 6 pasilla chiles, stemmed and deseeded
- 8 chiles de árbol, stemmed and deseeded
- 1/2 block achiote paste
- 1 1/2 cups water, for achiote paste
- 5 garlic cloves
- 3 roma tomatoes, charred
- 1/2 white onion, charred
- 1 tablespoon thyme
- 1 tablespoon marjoram
- 1 tablespoon whole black peppercorns
- 1 teaspoon oregano
- 4 cloves
- 3 tablespoons salt
- 3 tablespoons white vinegar
- 3 cups water, additional, for blending and cooking
- 5 bay leaves
For Serving
- 12 tortillas, warm
- 1/2 cup fresh cilantro, chopped
- 1/4 cup white onion, diced
Instructions
- 1
Begin by preparing the dried chiles. Stem and deseed the California, pasilla, and chiles de árbol. Place them in a heatproof bowl and cover with hot water. Let them soak for at least 30 minutes, or until softened.
⏱️ 5 min - 2
While the chiles are soaking, char the vegetables. Place the roma tomatoes and white onion directly on a hot griddle or pan over medium-high heat. Cook, turning occasionally, until softened and slightly blackened in spots, about 10-15 minutes.
⏱️ 15 min - 3
In a small bowl, dissolve the 1/2 block of achiote paste in 1 1/2 cups of water. Stir until smooth.
⏱️ 2 min - 4
Once the chiles are softened, transfer them to a blender along with about 1 cup of their soaking liquid. Add the charred tomatoes, charred onion, garlic cloves, the dissolved achiote paste, thyme, marjoram, whole black peppercorns, oregano, cloves, and salt. Add 2-3 cups of additional water to ensure there is enough liquid for blending. Blend until a smooth sauce is formed.
⏱️ 10 min - 5
Pour the blended chile mixture through a fine-mesh sieve into a large pot or Dutch oven. Use a spatula or spoon to press down on the solids, extracting all the liquid and flavor. Discard the remaining pulp.
⏱️ 8 min - 6
Cut the beef chuck roast into large, manageable chunks, approximately 2-3 inches in size.
⏱️ 5 min - 7
Add the beef chuck roast pieces to the strained chile sauce in the pot. Stir in the bay leaves and white vinegar. Ensure the beef is well coated and submerged in the sauce.
⏱️ 5 min - 8
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 3-4 hours, or until the beef is fork-tender and easily shreds.
⏱️ 240 min - 9
Carefully remove the cooked beef from the pot and place it on a cutting board or large plate. Using two forks, shred the beef into smaller pieces.
⏱️ 10 min - 10
Serve the shredded birria beef with warm tortillas, chopped fresh cilantro, and diced white onion. The flavorful consommé (broth) from the pot can be served alongside for dipping.
⏱️ 5 min