Equipment
Ingredients
Chiles
- 2 poblano pepper
- 5 guajillo chile, dried, stemmed, and seeded
Beef and Aromatics
- 2270 g bone-in beef shoulder, cut into large chunks
- 18 g salt
- 60 ml vegetable oil
- 100 g white onion, finely chopped
- 6 garlic, peeled
- 15 g ginger, finely grated
Sauce and Spices
- 800 g canned tomatoes, crushed
- 80 ml white vinegar
- 6 g dried oregano
- 6 g sesame seeds, toasted
- 1 g ground cumin
- 4 whole cloves
- 2 g black pepper
- 1 cinnamon stick
- 2 bay leaf
Serving
- 15 g cilantro, chopped
- 2 lime, quartered
- 20 corn tortillas, warmed
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 504 kcal
- Protein
- 54 g
- Carbohydrates
- 35 g
- Fat
- 18 g
- Fiber
- 8 g
- Sugar
- 5 g
- Sodium
- 988 mg
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 10 g
- Polyunsaturated Fat
- 3 g
- Cholesterol
- 148 mg
- Potassium
- 1285 mg
- Calcium
- 141 mg
- Iron
- 8.1 mg
- Magnesium
- 117 mg
- Phosphorus
- 747 mg
- Zinc
- 16.6 mg
- Vitamin A
- 565 mcg
- Vitamin C
- 33 mg
- Vitamin E
- 2.7 mg
- Vitamin K
- 12 mcg
- Vitamin B6
- 1.7 mg
- Vitamin B12
- 6.3 mcg
- Thiamin
- 0.75 mg
- Riboflavin
- 0.59 mg
- Niacin
- 12.3 mg
- Folate
- 28 mcg
- Water
- 312 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 160°C (325°F).
Char the poblano peppers over a high gas flame for 2 minutes per side until the skin is blackened.
Place charred peppers in a bowl and cover with plastic wrap to steam for 10 minutes.
Peel the skin from the poblanos, remove stems and seeds, and roughly chop the flesh.
Toast the guajillo chiles in a dry skillet over medium heat for 15 seconds per side until aromatic.
Soak toasted guajillos in 480ml (2 cups) of hot water until softened.
Season the beef chunks with the salt.
Heat oil in the oven-proof pot over medium-high heat and sear the beef in batches until browned, about 3 minutes per side.
Remove beef from the pot and sauté the chopped onion for 5 minutes until golden.
Blend the tomatoes, vinegar, garlic, ginger, oregano, sesame seeds, cumin, cloves, black pepper, prepared poblanos, and soaked guajillos with their liquid until smooth.
Return beef to the pot and pour the blended sauce over it. Add cinnamon stick and bay leaves.
Add approximately 1200ml (5 cups) of water to the pot until the meat is fully submerged.
Cover the pot and bake in the oven at 160°C (325°F) for 2 hours.
Serve the birria in bowls with cilantro and lime, accompanied by warm tortillas.
Chef's Notes
- For a deeper flavor, consider toasting the spices (cumin, cloves, cinnamon, sesame seeds) along with the dried chiles before blending.
- Don't skip the charring and steaming of the poblano peppers; this step is crucial for developing their sweet, smoky flavor and making them easy to peel.
- When searing the beef, ensure the pot is hot enough to achieve a good crust without overcrowding it, which can lead to steaming instead of searing.
- The resting period after braising allows the flavors to meld and the meat to become even more tender. If serving later, you can shred the meat and strain the broth, then reheat gently before serving.
Storage
Refrigerator: 4 days — Flavor improves after 24 hours.
Freezer: 3 months — Freeze meat and consommé together.
Reheating: Simmer on stovetop over medium heat until internal temperature reaches 74°C (165°F).
Troubleshooting
Meat is tough or difficult to shred
Cause: Connective tissue has not fully broken down due to insufficient time or heat.
Fix: Return to the oven for an additional 30-45 minutes.
Prevention: Ensure the pot lid is tight to prevent moisture loss.
Broth is overly bitter
Cause: Guajillo chiles were scorched during toasting.
Fix: Add a pinch of sugar to balance the bitterness, though it may not fully resolve it.
Prevention: Toast chiles only until fragrant (15-20 seconds).
Cultural Context
Birria is a traditional Mexican stew originating from the state of Jalisco. Originally made with goat meat, beef birria has become increasingly popular and is now a beloved dish across Mexico and in Mexican-American communities, often served for special occasions and celebrations.
