Authentic Birria Recipe (Stovetop or Instant Pot) Recipe

Ingredients

Dried Chilies

• 2 guajillo chiles, stems and seeds removed
• 2 ancho chilies, stems and seeds removed
• 2 chipotle chilies, stems and seeds removed

Meat

• 3 lbs beef stew meat, cut into 1½-inch pieces (chuck roast, beef shoulder, lamb leg, or lamb shoulder)
• salt and pepper to taste (1 teaspoon salt per pound of meat)

Aromatics and Spices

• 1-2 tablespoons olive oil
• 1 large onion, diced
• 6 garlic cloves, roughly chopped
• 0.25 teaspoon ground cloves
• 0.25 teaspoon ground allspice
• 1 teaspoon cumin
• 2 teaspoons coriander
• 1 teaspoon chili powder
• 2 teaspoons dried oregano
• 2 bay leaves
• 1 cinnamon stick (or ¼ teaspoon ground cinnamon)

Liquids

• 3 cups beef stock (or chicken stock)
• 1-2 teaspoons apple cider vinegar (optional)

Optional Additions

• 14 oz can diced tomatoes or 1 cup fresh diced tomatoes
• 3 inch piece orange zest
• 1-2 chipotle chiles or 2-3 tablespoons adobo sauce

Instructions

Prepare the Chilies

1. Toast the dried chilies in a dry skillet over medium heat, being careful not to burn. This will allow them to release their oils.
2. Cover with water, bring to a boil, and let simmer and soften until you are ready to add them to the stew. Drain the water and remove any remaining seeds.

Brown the Meat

1. Season the meat generously with salt and pepper, and sear and brown in an extra-large skillet over medium-high heat. Set aside. (If you are in a hurry, you can skip the browning step and add it raw and seasoned to the stew, but browning elevates the flavor.)

Build the Stew

1. Heat oil in an Instant Pot on the sauté setting (or large Dutch oven over medium heat) and add onion and garlic, stirring and sautéing until fragrant, tender, and golden.
2. Once softened and golden, add all the spices: cloves, allspice, cumin, coriander, chili powder, oregano, bay leaves, and cinnamon—and sauté for 2 minutes, toasting them.
3. Add the optional tomatoes and the beef stock. Stir and scrape up any browned bits.
4. Add the browned meat, drained chilies, and stir.

Cook the Birria

1. **Instant Pot:** Set to 45 minutes on high pressure. Let it naturally release.
2. **Stovetop:** Cover tightly and simmer gently on medium-low heat for 2½ to 3 hours, or until meat is very tender, stirring every hour.
3. **Oven:** Bake covered in a 350°F oven for 2½ to 3 hours.
4. **Slow Cooker:** Place in a slow cooker on low for 8 hours.

Finish and Serve

1. Once the meat is tender, fish out the chilies and blend with a cup of the warm broth in a blender until puréed. Return to the pot, stirring it in. (You can skip this step if the broth is already spicy enough.)
2. Taste and season, adding a teaspoon or two of vinegar and adjusting salt and pepper to taste. If it tastes bland, it needs salt.
3. If making tacos, shred the meat and strain the consommé, keeping them separate. Skim the fat—a little fat is OK if making quesabirria tacos. Pour a little consommé over the shredded meat to keep it juicy.

Notes

• For the dried chilies, guajillo provides mild heat and fruity flavor, ancho adds sweetness and depth, and chipotle brings smokiness. Adjust the ratio based on your heat preference.
• The consommé is the flavorful broth that's perfect for dipping your tacos. Don't skip straining it for the best texture.
• This recipe freezes beautifully. Store the meat and consommé separately for up to 3 months.
• For quesabirria tacos, dip corn tortillas in the consommé fat, fill with shredded meat and cheese, and griddle until crispy.