Traditional Mexican Birria Recipe

Instructions

Step 1: Heat a skillet over medium heat and lightly toast the dried chilies until fragrant, then soak them in hot water for 10–15 minutes until softened./nStep 2: In a blender, combine the softened chilies, garlic, chopped onion, beef broth, vinegar, cumin, oregano, cinnamon, salt, and pepper. Blend until smooth./nStep 3: Heat olive oil in a large pot or Dutch oven over medium-high heat and sear the beef chunks until browned on all sides./nStep 4: Pour the blended sauce over the beef and add bay leaves and water./nStep 5: Bring to a boil, then reduce heat, cover, and simmer for 2 1/2 to 3 hours until the beef is tender and easily shredded./nStep 6: Remove the beef, shred it with forks, and return it to the pot.
Step 7: Taste and adjust seasoning if needed.
Step 8: Serve hot, garnished with chopped cilantro, diced onion, and lime wedges.

Storage and Reheating Tips

Store birria in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop over medium heat until warmed through. The flavor improves over time. You can also freeze birria for up to 3 months; thaw overnight in the refrigerator before reheating.