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Birria is more than just a dish; it’s a celebration of culture, flavor, and tradition that has transcended borders to become a beloved staple in Mexican cuisine. Originating from the western state of Jalisco, Birria is a savory stew traditionally made from goat meat, though you’ll find countless variations featuring beef, lamb, and even chicken. This dish holds a special place in Mexican heritage, often served during festive occasions and family gatherings, symbolizing warmth, togetherness, and culinary artistry.

Birria Recipe

Dive into flavor with this Birria Bliss recipe! Tender beef chuck roast and short ribs simmered in a rich, spicy sauce made from toasted dried chiles and aromatic spices. Perfectly served with warm corn tortillas and fresh cilantro, this dish is ideal for gatherings or cozy dinners. Easy to make, with mouthwatering results, you'll impress your family and friends with every delicious bite. Don’t forget the lime wedges for an extra zing!
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Ingredients
  

3 lbs beef chuck roast, cut into large chunks

2 lbs beef short ribs

4 dried guajillo peppers

4 dried ancho peppers

2 dried pasilla peppers

1 medium onion, chopped

5 cloves of garlic, minced

1 tsp cumin

1 tsp oregano

1 tsp black pepper

1/2 tsp cinnamon

1/2 tsp salt (to taste)

6 cups beef broth

1 cup water (if needed)

2 tbsp apple cider vinegar

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Corn tortillas (for dipping and serving)

Instructions
 

Prepare the Chiles:

    - Remove the stems and seeds from the dried guajillo, ancho, and pasilla peppers. Rinse them under warm water.

      - In a dry skillet over medium heat, toast the chiles for about 2-3 minutes until fragrant, being careful not to burn them.

        Blend the Sauce:

          - Add the toasted chiles to a blender with half of the beef broth, onion, minced garlic, cumin, oregano, black pepper, cinnamon, and apple cider vinegar. Blend until smooth.

            Brown the Meat:

              - In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Brown the beef chuck and short ribs on all sides, working in batches if necessary. Remove the meat and set aside.

                Combine Ingredients:

                  - Return the meat to the pot and pour the chile sauce over it. Add the remaining beef broth and stir to combine. Add salt to taste.

                    Cook It Down:

                      - Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for approximately 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork. If the liquid level drops too low, add a cup of water as needed.

                        Shred the Meat:

                          - Once the meat is cooked, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and stir to combine with the broth.

                            Serve It Up:

                              - Ladle the birria into bowls, garnishing with fresh cilantro. Serve with lime wedges and warm corn tortillas for dipping and enjoying.

                                Prep Time, Total Time, Servings: 30 mins | 3 hrs 30 mins | 8 servings