Mexican Stew: Birria

Recipe courtesy Aaron Sanchez

Show: Melting PotEpisode: Nuevo Latino--Mariachi Show

Rated: 4 stars out of 5Rate itRead users' reviews (8)

RECIPE
COMMENTS & REVIEWS(8)

Cook Time:
1 hr 20 min
Level:
--
Yield:
4 to 6 servings

Times:

Prep: 40 min
Inactive Prep: --
Cook: 1 hr 20 min
Total:: 2 hr 0 min

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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

Sauce:

1/2 cup red wine vinegar
2 garlic cloves
1 teaspoon ground chile piquin

Garnish:

1/2 cup diced onion
2 limes, cut into wedges
1/2 cup chopped cilantro
Corn tortillas, as an accompaniment

Directions

On hot griddle toast the ancho and gaujillo chile and submerge in hot water. Let chiles sit for 20 minutes. Remove from water and puree in blender with a cup of warm water. Set aside.

In a deep Dutch oven, add the beef and ribs, water, onion, and garlic cloves. Bring to boil and cook for 1 hour. At this point add the bay leaves, thyme, chile puree, cumin, oregano, salt, and pepper simmer for 30 minutes. To make sauce, puree the garlic, vinegar, and chile powder in a blender.

Serve the stew in a big bowl with a sprinkle of onion and cilantro and a squeeze of lime on top. Serve with corn tortillas and some of the sauce on the side, as well.

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Comments & Reviews

recipe Mexican Stew: Birria
Luz Plano, TX 02-09-2010
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Great recipe. Leave the cumin out
Rated: 4 stars out of 5

I loved this recipe. As I was eating the Birria, It took me back to my years in Mexico. Being from Mexico City, I don't... care for cumin. Out of that, AWESOME.Read more
recipe Mexican Stew: Birria
Eze Antioch, CA 12-13-2009
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Great, but needs something...
Rated: 4 stars out of 5

Great recipe, very close to the authentic original. Important recommendation: MORE SALT. Try to correct the seasonings... about 15 minutes into the final cooking. You will notice it needs more salt. Be liberal, but not too much. The sauce you use at the table will make up for some of it. But definitely more salt. Also, we used oregano instead of marjoram. And lastly, pair it with a nice Zinfandel. You'll be glad you did. Read more
recipe Mexican Stew: Birria
MONSY Chicago, IL 10-29-2009
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Good Recipe
Rated: 4 stars out of 5

I am also Mexican and we use cumin in many of our dishes. I think ingredients may vary from region to region in Mexico. This... is a very authentic recipe. Read more
recipe Mexican Stew: Birria
christy tucson, AK 08-25-2009
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I make it better
Rated: 3 stars out of 5

I'm a Mexican American from Tucson, AZ and this is not like the birria we make at home. Never ever add cumin to any Mexican... dish!!!! I've traveled to various places in Mexico and I live in a town that has tons of Mexican food and nothing ever has cumin in it. Yet!!! all of the "Mexican" recipes on t.v. or on the internet always have cumin. Basically my final comment is: it would be much better with out cumin!Read more
recipe Mexican Stew: Birria
gerardo laredo, TX 07-21-2008
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esta rico
Rated: 5 stars out of 5

esta delicioso
recipe Mexican Stew: Birria
Anonymous 07-28-2007
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authentic
Rated: 5 stars out of 5

the sauce is really strong for me but my husband loved it. The birria taste authentic and the extra sauce the meat makes is... deliciousRead more