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.

No additional tips available.

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

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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.

Mexican Stew: Birria

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