Mexican Birria Beef Stew (Print Version)
# Ingredients:
→ Chiles and Aromatics
01 -
12 guajillo chiles, cleaned, stems and seeds removed (about 2.5 oz)
02 -
5 ancho chiles, cleaned, stems and seeds removed (about 2 oz)
03 -
5 arbol chiles, cleaned and stems removed (about 0.1 oz)
04 -
2 large Roma tomatoes
05 -
½ medium yellow onion
06 -
5 cloves garlic
→ Meat and Seasonings
07 -
4 to 5 pounds chuck roast, divided into big 4-inch pieces
08 -
½ tablespoon kosher salt
09 -
½ tablespoon black pepper
10 -
1 ½ tablespoon olive oil
→ Spices and Liquids
11 -
1 4-inch stick of Mexican cinnamon
12 -
3 bay leaves
13 -
½ teaspoon whole black peppercorns
14 -
1 teaspoon cumin powder
15 -
1 teaspoon dried Mexican oregano
16 -
½ teaspoon ground cloves
17 -
2 cups beef stock
18 -
¼ cup white vinegar
# Instructions:
01 -
Place the guajillo, ancho, and arbol chiles along with the tomatoes, onion, cinnamon stick, bay leaves, and peppercorns in a medium pot. Fill the pot with water just to cover the ingredients. Boil it, then lower the heat, cover, and let it cook for 10 minutes.
02 -
Take the cooked chiles and other ingredients out of the pot and move them into a blender. Add 1 cup of the water used for boiling, along with beef broth, vinegar, garlic, cumin, oregano, and ground cloves. Blend on full power until smooth, then pour through a fine mesh strainer into the pot holding the seared meat.
03 -
Turn the heat up to make the meat and chile sauce boil together, then switch to a low flame once it reaches a boil. Keep the pot covered and let it cook for 3 to 3½ hours, or until the meat is so tender it’s easy to pull apart.
04 -
Take the meat out of the pot and use two forks to shred it in a bowl. Mix it back into the flavorful liquid and enjoy as a hearty stew with cilantro and onion on top, or use it to fill tortillas and melt some Oaxaca cheese over it.
05 -
Sprinkle salt and pepper liberally over the meat chunks. Heat olive oil in a large pot or Dutch oven set to medium-high. Sear the chunks in 2 batches, turning to brown every side. Once done, take the pot off the heat and put all the meat back in.
# Notes:
01 -
You can swap Mexican cinnamon with a standard cinnamon stick (just take it out before blending) or use 2 teaspoons ground cinnamon instead.
02 -
If Mexican oregano isn’t available, regular oregano works fine.
03 -
For less heat, only use 3 arbol chiles. To make it mild, skip them entirely.
04 -
Use an Instant Pot on high pressure for 60 minutes, followed by a 10-minute natural release time.
05 -
For the slow cooker, cook for 7-8 hours on low or 5 hours on high.