Mexican Stew: Birria

Total Time:
2 hr
Prep:
40 min
Cook:
1 hr 20 min

Yield:
4 to 6 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
  • 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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