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Birria

Name: Birria
Total time: 150 min
Yield: Serves 4
Cuisine: Mexico
Ingredients: 600g Beef Shank; 4 Dried Guajillo Chiles; 2 Dried ancho chilies; 2 Tomato; 4 cloves Garlic; 1 tsp Cumin; 1 tsp Oregano; A pinch Cinnamon; 2 tbsp Vinegar; 8 leaves Corn tortillas

Soup

⏱ 150 min

👥 Serves 4

Difficulty ⭐⭐⭐

Beef or goat stewed with spices and chiles — a Jalisco stew used for tacos and soup.

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📖 The Story Behind This Dish

Birria is a stew from Jalisco, originally made with goat but now often with beef. Meat slowly stewed with dried chiles and spices goes into tortillas dipped in the cooking juices and griddled — tacos de birria (quesabirria) became a worldwide social media sensation. Dipping into the meat broth as you eat is part of the fun.

🌆 Where it's eaten: On weekend mornings, the aroma of birria simmering in a big pot since dawn draws a line before the stall even opens.

🥕 Ingredients (serves 4)

Beef Shank 600g
Dried Guajillo Chiles 4
Dried ancho chilies 2
Tomato 2
Garlic 4 cloves
Cumin 1 tsp
Oregano 1 tsp
Cinnamon A pinch
Vinegar 2 tbsp
Corn tortillas 8 leaves

👩‍🍳 Instructions

Seed the dried chiles and soak in hot water until soft.
Blend the chiles, tomato, garlic, cumin, oregano, cinnamon, and vinegar into a smooth paste.
Rub the beef shank with the paste, add water, and simmer for 2+ hours until tender.
Remove and shred the meat; season the broth with salt to make the consommé.
Dip tortillas in the broth, fill with meat, griddle in a frying pan, and eat with the broth.

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