Recipes Nugget Markets Signature Recipes
Birria
- Prep time
- 20 minutes PT20M
- Cook time
- 2½–3 hours PT3H
- Yield
- 4 servings
- Difficulty
Traditionally made with goat, our take on this meaty Mexican stew features beef chuck, fresh tomatoes, and lots of savory spices.
Ingredients
Birria:
- 3 Anaheim chilis pods, stems and seeds removed
- 1 teaspoon guajillo chili powder
- 1 teaspoon ancho chili powder
- ½ yellow onion, chopped
- 5 cloves garlic
- 1 bay leaf
- 1 cinnamon stick
- 4 Roma tomatoes, halved
- 2 cups water
- ¼ cup apple cider vinegar
- 3 pounds beef chuck, cut into 3-inch cubes
- Kosher salt, to taste
- Cracked black pepper, to taste
- 2 tablespoons vegetable oil
- 2 cups beef stock
For Serving:
- 1 yellow onion, diced
- 1 bunch cilantro, chopped
Preparation
Heat a 6-quart stock pot on medium heat. Add chili pods and toast until aromatic, 1–2 minutes. Add chili powders and toast for 30 seconds. Add onion, garlic, bay leaf, cinnamon stick, tomatoes, and water. Bring to a boil, then reduce to a low simmer for 30 minutes.
Remove all solids from liquid and place them in a blender. Puree until smooth, then add back to the pot. Add the apple cider vinegar and return to a simmer.
Heat a sauté pan on medium-high heat. Season beef with salt and pepper. Add vegetable oil to the pan and sear beef until well-browned on all sides, then add seared beef to the stock pot.
Drain excess oil from sauté pan and deglaze with beef stock. Bring to a simmer, then add to the stock pot. Cover and simmer on very low for about 2 hours, until beef is tender and able to shred.
When tender, shred beef into large pieces and transfer to a serving bowl with the cooking liquid. Serve with diced onion and chopped cilantro.