Mexican Stew: Birria Recipe

Name: Mexican Stew: Birria
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 guajillo chiles; 4 ancho chiles; 1 cup hot water; 1 pound top round, cubed for stew; 1 pound baby back ribs, cut into 1-inch pieces; 2 1/2 quarts water; 1 onion; 6 garlic cloves; 2 fresh bay leaves; 6 sprigs thyme; 1 tablespoon ground cumin; 1 tablespoon Mexican oregano; Salt and pepper; 1/2 cup red wine vinegar; 2 garlic cloves; 1 teaspoon ground chile piquin; 1/2 cup diced onion; 2 limes, cut into wedges; 1/2 cup chopped cilantro; Corn tortillas, as an accompaniment

Servings: persons

4 guajillo chiles
4 ancho chiles
1 cup hot water
1 pound top round, cubed for stew
1 pound baby back ribs, cut into 1-inch pieces
2 1/2 quarts water
1 onion
6 garlic cloves
2 fresh bay leaves
6 sprigs thyme
1 tablespoon ground cumin
1 tablespoon Mexican oregano
Salt and pepper
1/2 cup red wine vinegar
2 garlic cloves
1 teaspoon ground chile piquin
1/2 cup diced onion
2 limes, cut into wedges
1/2 cup chopped cilantro
Corn tortillas, as an accompaniment

1
On hot griddle toast the ancho and gaujillo chile and submerge in hot water.
2
Let chiles sit for 20 minutes.
3
Remove from water and puree in blender with a cup of warm water.
4
Set aside.
5
In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves.
6
Bring to boil and cook for 1 hour.
7
At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes.
8
To make sauce, puree the garlic, vinegar, and chile powder in a blender.
9
Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top.
10
Serve with corn tortillas and some of the sauce on the side, as well.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 guajillo chiles, 4 ancho chiles, 1 cup hot water, 1 pound top round, cubed for stew, and more.

Yes, Mexican Stew: Birria falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Stew: Birria

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions