Birria Chile Sauce

Birria Chile Sauce

Dried chiles simmer with tomato and spices into a deep, smoky base for birria.

Total 45 min Makes 16 oz Calories 45/serving

Dietary

Keto, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This rich red sauce blends toasted guajillo, ancho, and chile de árbol with roasted tomato, garlic, and warm spices for the foundation of authentic birria. Use it to marinate and braise beef or goat, or as a base for consommé and dipping quesadillas. The sauce keeps well and freezes easily, making it worth preparing in a larger batch.

Ingredients

  • 4 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 3 dried chiles de árbol, stemmed
  • 2 Roma tomatoes, halved
  • 1/2 white onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 2 cups beef stock

Method

  1. Heat a dry 9-inch skillet over medium heat. Toast the guajillo, ancho, and chile de árbol pods for 30 to 45 seconds per side, pressing lightly with a spatula, until fragrant and slightly darkened. Transfer to a bowl.

  2. In the same skillet, char the tomatoes, onion, and unpeeled garlic cloves over medium-high heat, turning occasionally, until blackened in spots, about 8 minutes.

  3. Pour boiling water over the toasted chiles to cover and soak for 15 minutes until softened.

  4. Peel the charred garlic cloves. Drain the softened chiles, reserving 1 cup of the soaking liquid.

  5. Combine the soaked chiles, charred tomatoes, onion, garlic, vinegar, oregano, cumin, cloves, black pepper, and 1 cup reserved soaking liquid in a blender. Blend until smooth, 1 to 2 minutes, adding more liquid if needed to loosen.

  6. Strain the blended sauce through a medium-mesh sieve into a 6-quart saucepan, pressing with a spatula to extract as much liquid as possible; discard the solids.

  7. Add the bay leaves, salt, and beef stock to the strained sauce and bring to a simmer over medium heat.

  8. Reduce heat to low and simmer uncovered, stirring occasionally, until slightly thickened and deep red, about 15 minutes.

  9. Remove the bay leaves and taste for salt. Use immediately to marinate meat, or cool and refrigerate in an airtight container for up to 5 days.

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Birria Chile Sauce

This rich red sauce blends toasted guajillo, ancho, and chile de árbol with roasted tomato, garlic, and warm spices for the foundation of authentic birria. Use it to marinate and braise beef or goat, or as a base for consommé and dipping quesadillas. The sauce keeps well and freezes easily, making it worth preparing in a larger batch.

45 min 16 oz 45 cal

Ingredients

  • 4 dried guajillo chiles, stemmed and seeded
  • 3 dried ancho chiles, stemmed and seeded
  • 3 dried chiles de árbol, stemmed
  • 2 Roma tomatoes, halved
  • 1/2 white onion, quartered
  • 4 cloves garlic, unpeeled
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon dried Mexican oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 2 bay leaves
  • 1 1/2 teaspoons salt
  • 2 cups beef stock

Method

  1. 1

    Heat a dry 9-inch skillet over medium heat. Toast the guajillo, ancho, and chile de árbol pods for 30 to 45 seconds per side, pressing lightly with a spatula, until fragrant and slightly darkened. Transfer to a bowl.

  2. 2

    In the same skillet, char the tomatoes, onion, and unpeeled garlic cloves over medium-high heat, turning occasionally, until blackened in spots, about 8 minutes.

  3. 3

    Pour boiling water over the toasted chiles to cover and soak for 15 minutes until softened.

  4. 4

    Peel the charred garlic cloves. Drain the softened chiles, reserving 1 cup of the soaking liquid.

  5. 5

    Combine the soaked chiles, charred tomatoes, onion, garlic, vinegar, oregano, cumin, cloves, black pepper, and 1 cup reserved soaking liquid in a blender. Blend until smooth, 1 to 2 minutes, adding more liquid if needed to loosen.

  6. 6

    Strain the blended sauce through a medium-mesh sieve into a 6-quart saucepan, pressing with a spatula to extract as much liquid as possible; discard the solids.

  7. 7

    Add the bay leaves, salt, and beef stock to the strained sauce and bring to a simmer over medium heat.

  8. 8

    Reduce heat to low and simmer uncovered, stirring occasionally, until slightly thickened and deep red, about 15 minutes.

  9. 9

    Remove the bay leaves and taste for salt. Use immediately to marinate meat, or cool and refrigerate in an airtight container for up to 5 days.