Experience the rich and savory depths of traditional Mexican cuisine with our Slow-Cooked Beef Birria. This deeply flavored stew combines tender, slow-cooked beef with a robust blend of chilies, spices, and herbs, simmered to perfection. The result is a comforting, aromatic dish that's perfect for family gatherings, special occasions, or simply when you crave something hearty and warming.
Preparation and Cooking Times
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
Servings and Serving Size
- Yield: 6 servings
- Serving Size: 1 bowl
Nutritional Profile (per serving)
- Calories: 450 kcal
- Protein: 40 g
- Carbohydrates: 15 g
- Fat: 25 g
- Sodium: 600 mg
- Fiber: 3 g
Ingredients
- Beef chuck roast (1.5 kg / 3.3 lbs), cut into chunks
- Dried guajillo chilies (5 pieces)
- Dried ancho chilies (3 pieces)
- Garlic cloves (30 g / 1 oz), peeled
- Onion (200 g / 7 oz), chopped
- Ground cumin (5 g / 0.2 oz)
- Dried oregano (3 g / 0.1 oz)
- Bay leaves (2 pieces)
- Beef broth (1.5 liters / 1.6 quarts)
- Apple cider vinegar (30 ml / 1 fl oz)
- Salt (to taste)
- Pepper (to taste)
- Fresh cilantro (20 g / 0.7 oz), for garnish
Detailed Method of Preparation
- Prepare Chilies: Remove stems and seeds from the dried chilies. Toast them in a dry pan until fragrant, then soak in hot water for 30 minutes.
- Blend Spices: In a blender, combine soaked chilies, garlic, onion, cumin, oregano, and vinegar. Blend into a smooth paste.
- Brown Beef: Season beef chunks with salt and pepper. In a large pot, brown the beef on all sides.
- Slow Cook: Add the chili paste, bay leaves, and beef broth to the pot. Simmer on low heat for 4 hours, or until the beef is tender.
- Serve: Garnish with fresh cilantro and serve with warm tortillas or rice.
Tips for Culinary Success
- Meat Selection: Choose a well-marbled cut of beef for more flavor.
- Chili Preparation: Toasting the chilies enhances their flavor and aroma.
- Cooking Time: For even more tender meat, consider using a slow cooker on low for 8 hours.
Frequently Asked Questions (FAQs)
Can I make this recipe in a pressure cooker?
Yes, cook under high pressure for about 1 hour.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days.
Can I use different types of chilies?
Absolutely, experiment with various dried chilies to adjust the heat and flavor.