Description
This rich and flavorful birria stew is perfect for tacos or served in a bowl, topped with fresh garnishes.
Ingredients
Scale
- 4–6 dried chilies (2 guajillo chiles, 2 ancho chilies, and 2 chipotle chilies) – stems and seeds removed
- 3 lbs beef stew meat (or lamb or goat) cut into 1 1/2-inch pieces
- 1 teaspoon salt (per pound of meat)
- 1–2 tablespoons olive oil
- 1 large onion, diced
- 6 garlic cloves, roughly chopped
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon chili powder
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 cinnamon stick (or sub ¼ teaspoon ground cinnamon)
- 14-ounce can of diced tomatoes or 1 cup fresh, diced tomatoes (optional)
- 3 cups beef stock (or chicken stock)
- 1–2 teaspoons apple cider vinegar (optional)
- Optional additions: 3-inch piece orange zest, 1-2 chipotle chiles (or 2-3 tablespoons adobo sauce from the can)
Instructions
- Cover the chilies with water, bring to a boil, and let simmer until soft. Drain and remove seeds.
- Generously season meat with salt and pepper, then sear and brown in a large skillet over medium-high heat. Set aside.
- Heat oil in an Instant Pot (or Dutch oven) and add onion and garlic, sautéing until fragrant.
- Add spices and sauté for 2 minutes. Stir in the tomatoes and beef stock, scraping up brown bits.
- Add browned meat and stir to combine.
- Instant Pot: Set to 45 minutes on high pressure; natural release.
- Stovetop: Cover and simmer on medium-low for 2.5 to 3 hours until meat is tender, stirring occasionally.
- Slow cooker: Cook on low for 8 hours.
- Blend softened chilies with a cup of broth until pureed. Stir back into the pot.
- Adjust seasoning with vinegar, salt, and pepper as needed.
- If making tacos, shred the meat and strain the consommé.
- Dip tortillas into consommé, fill with cheese, meat, and cilantro. Fold and pan-sear until crispy.
- Serve stew in a bowl, topped with cilantro, radish, cucumber, onion, cotija, and lime.
Notes
- Chilies can be blended for a smoother texture, if desired.
- For extra flavor, add a bit of the adobo sauce from chipotle chiles.
- This stew can be served as a main dish or used for tacos.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Instant Pot, Stovetop, Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg