Birria

Birria is a traditional Mexican dish celebrated for its rich broth and tender meat, typically crafted from beef or goat. The unique blend of dried chilies and warm spices gives it a deep and memorable flavor profile. The slow cooking process allows these flavors to meld beautifully, creating a comforting dish. Commonly served at celebrations, birria can be enjoyed in tacos, as a stew, or paired with rice. Its versatility and rich flavors make it a beloved choice among those who appreciate traditional Mexican cuisine.

Ingredients

• 3 lbs beef chuck roast
• 5 whole dried guajillo chilies
• 3 whole dried ancho chilies
• 2 tsp cumin seeds
• 1 Tbsp dried oregano
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 whole bay leaf
• 5 cloves garlic, peeled
• 1 medium onion, peeled and quartered
• 1 Tbsp apple cider vinegar
• 2 tsp salt
• 1 tsp black pepper
• 8 cups beef broth

Instructions

1. Toast the dried chilies in a dry skillet until fragrant, about 1 minute per side. Remove the stems and seeds, then soak the chilies in hot water for 20 minutes.
2. Combine the soaked chilies, cumin seeds, oregano, cloves, cinnamon, bay leaf, garlic, onion, vinegar, salt, and pepper in a blender. Blend until smooth.
3. Cut the beef into chunks and place it in a large pot. Pour the chili mixture over the meat and add the beef broth.
4. Bring the pot to a boil over medium-high heat, then reduce to a simmer. Cook for 2-3 hours, until the meat is tender and falling apart.
5. Serve the birria in bowls with warm tortillas, chopped onions, cilantro, and a squeeze of lime juice. Garnish with additional fresh chopped cilantro if desired.

Keywords: Comfort Food, Chilies, Warm Spices, Main Course, Mexican

Spice Rack: Cumin, Oregano, Cloves, Cinnamon

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