Authentic Mexican Birria Recipe: A Hearty and Flavorful Dish

This traditional Birria recipe will transport you to the vibrant streets of Mexico with its rich and spicy flavors. Birria is a hearty stew made with tender, slow-cooked meat, fragrant spices, and a touch of heat. Serve it with fresh tortillas, onions, cilantro, and a squeeze of lime for a truly authentic experience. Perfect for a family gathering or a cozy night in, this recipe will surely become a favorite in your kitchen.

Ingredients

• 3 pounds beef shanks
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons salt
• 1 teaspoon black pepper
• 4 dried guajillo chilies, stems and seeds removed
• 2 dried ancho chilies, stems and seeds removed
• 2 dried pasilla chilies, stems and seeds removed
• 4 cups beef broth
• 1/4 cup apple cider vinegar
• 1/4 cup lime juice
• Fresh tortillas, onions, cilantro, and lime wedges for serving

Directions

1. Preheat the oven to 325°F (165°C).
2. In a large oven-safe pot, brown the beef shanks on all sides over medium-high heat.
3. Remove the beef from the pot and set aside.
4. In the same pot, sauté the chopped onion and minced garlic until fragrant.
5. Add the dried oregano, ground cumin, ground coriander, salt, and black pepper. Stir well to combine.
6. Toast the dried chilies in a dry skillet over medium heat for about 1 minute on each side until fragrant.
7. Remove the chilies from the skillet and place them in a bowl. Cover them with boiling water and let them soak for 10 minutes.
8. Using a blender or food processor, blend the soaked chilies with a bit of the soaking liquid until a smooth paste forms.
9. Pour the blended chili paste into the pot with the onions and spices. Stir well.
10. Add the beef shanks back into the pot along with the beef broth, apple cider vinegar, and lime juice.
11. Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
12. Let the birria cook in the oven for 3 to 4 hours, until the meat is tender and falls off the bone.
13. Remove the pot from the oven and take out the beef shanks.
14. Use two forks to shred the meat into smaller pieces.
15. Skim off any excess fat from the surface of the broth.
16. Serve the birria in bowls, garnished with fresh chopped onions and cilantro.
17. Serve with warm tortillas and lime wedges on the side.

Interesting Facts