Mexican Stew: Birria

Total Time:
2 hr
40 min
1 hr 20 min

4 to 6 servings

  • 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

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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Cooking Tips
4.1 14
I cooked it with goat meat and not beef top round meat. Added instead 2.5 Cascabel Chiles (to make spicer add more Cascabel & NO California chiles Added 1/2 tsp of Ginger' No wine for sauce.; growing up we didn't have the wine sause. The tasty stew liquid was more than enough to sip etc. item not reviewed by moderator and published
I followed the instructions even went to the Mexican Market for the ingredients and it came out awful!! $27.00 down the drain. I tried giving it no stars, it made me give it 1................ item not reviewed by moderator and published
I followed all the instructions and the stew came out perfectly.Great recipe. item not reviewed by moderator and published
Tried the recipe, very very good, close to the real thing, my suggestion, if you want it to taste like real birria put some ginger in it, secret that Tijuana birria makers use to make it taste like real birria... item not reviewed by moderator and published
I've made this birria twice so far, once just as the recipe and it was real close to birria I've had which is traditionally made with goat meat, then again with a few twists, I used chicken thighs and added clove, allspice wrapped in a small piece of cheese cloth I also added the red wine vinegar to the pure in the blender and some guajillo peppers too. I found the garlic did not boil away like the onion so I scooped them out after they had simmer for awhile and into the blender they went with the pure then all back in the pot to simmer, I would add a bit more salt than the recipe calls for, but that can always be added to tasted per person. All n all a great tasting birria to use with any type of meat you choose, try CHIVO!!!! item not reviewed by moderator and published
Ever since i had birria tacos at the local mexican market, ive been hooked! Searching everywhere for the recipe, I finally came across,this one and it was spot on. thanks item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published