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Birria Recipe

Name: Mitla Cafes BIRRIA Recipe
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast; 6 pcs dried guajillo chiles (stemmed, seeded); 2 pcs dried ancho chiles (stemmed, seeded); 2 pcs dried pasilla chiles (stemmed, seeded); 1 tbs chipotle in adobo; 6 pcs garlic cloves; 1 cup white onion; 1 pcs tomato (or 1/2 cup canned tomatoes); 1 tbs apple cider vinegar; 4 cups beef broth; 1 tsp dried oregano; 1 tsp ground cumin; 1 tsp dried thyme; 2 pcs bay leaves; 2 tsp salt; 1 tsp black pepper; 2 tbs vegetable oil; 1 cups water (additional if needed); 12 pcs corn tortillas; 0.25 cups fresh cilantro (chopped); 0.5 cup white onion (finely chopped); 4 pcs lime wedges; 1 cup Oaxaca or mozzarella cheese (optional for quesabirria)

Inspired by Mitla Cafe

Time3h 40m

Serves6

Make Birria Recipe in just 3h 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat & Marinade

3 lbs beef chuck roast

6 pcs dried guajillo chiles (stemmed, seeded)

2 pcs dried ancho chiles (stemmed, seeded)

2 pcs dried pasilla chiles (stemmed, seeded)

1 tbs chipotle in adobo

6 pcs Garlic cloves

1 cup white onion

1 pcs tomato (or 1/2 cup canned tomatoes)

1 tbs Apple cider vinegar

4 cups beef broth

1 tsp Dried oregano

1 tsp Ground cumin

1 tsp dried thyme

2 pcs bay leaves

2 tsp Celtic sea salt

1 tsp black pepper

Searing & Cooking

2 tbs Tuscany sunflower oil

1 cups water (additional if needed)

To Serve

12 pcs corn tortillas

1/4 cups fresh cilantro (chopped)

1/2 cup white onion (finely chopped)

4 pcs Lime wedges

1 cup Oaxaca or mozzarella cheese (optional for quesabirria)

Method

Prepare Chiles & Marinade

Toast chiles briefly in a dry skillet over medium heat 15–30 seconds per side until fragrant, being careful not to burn them. Remove and wipe out any excess oil or char.

Place toasted chiles in a bowl and cover with hot water. Soak 20 minutes until softened, then drain, reserving some soaking liquid (about 1/2 cup).

In a blender add rehydrated chiles, chipotle in adobo, garlic cloves, chopped tomato, 1/2 cup chopped white onion, apple cider vinegar, dried oregano, cumin, dried thyme, salt, pepper and 1/2 cup of the reserved soaking liquid (or water). Blend to a smooth paste. Add a little more soaking liquid if needed to get a thick, pourable sauce (about 1/4–1/2 cup).

Marinate & Brown Meat

Cut beef chuck into large 2–3 inch pieces. Pat dry with paper towels and season lightly with 1/2 teaspoon salt and black pepper.

Place beef pieces in a large bowl or zip-top bag. Pour blended chile paste over the beef, massaging to coat thoroughly. Cover and refrigerate at least 2 hours, preferably overnight for best flavor.

When ready to cook, heat 2 tablespoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Remove beef from marinade (reserve excess marinade) and sear pieces in batches until well-browned on all sides, about 3–4 minutes per side. Transfer seared beef to a plate.

Braise

After searing, add the reserved marinade to the pot. Sauté remaining 1/2 cup chopped onion for 2 minutes in the pan to release flavors, scraping up browned bits.

Add the seared beef back to the pot. Pour in 4 cups beef broth and add bay leaves. If the meat is not mostly covered, add up to 1 cup additional water. Bring to a gentle simmer.

Reduce heat to low, cover, and braise gently for 2 1/2 to 3 hours until beef is fork-tender and easily shreds. Alternatively cook in a 300°F (150°C) oven covered for same time or use a slow cooker on low for 6–8 hours.

Once done, remove beef to a cutting board and shred with two forks. Taste the braising liquid (consommé) and adjust seasoning with more salt if needed. Skim off excess fat if desired. Reserve about 1–2 cups of the consommé to dip tortillas in when serving.

Finish & Serve

If making quesabirria, warm a cast-iron skillet or griddle over medium heat. Dip each corn tortilla into the reserved consommé to coat both sides, then place on the hot skillet. Sprinkle a little cheese on one half, add shredded beef, fold over and cook 1–2 minutes per side until crisp and cheese melts. For tacos, warm tortillas briefly and fill with shredded beef.

Serve birria tacos or quesabirria with chopped white onion, cilantro, lime wedges and a small bowl of warm consommé for dipping. Garnish to taste and enjoy.