Birria is a Mexican stew from the state of Jalisco traditionally made with mutton, but now often made with beef instead. Cooked in a stew pot with a bevy of spices until it is unbelievably tender, birria is often served at celebratory occasions such as weddings or holidays.
Birria also happens to make the juiciest filling for tacos. Try serving them with a side of the stew. You’ll love dipping into the beautiful seasoned, beefy broth.
Here’s the recipe:
- small pot with lid
- stove top
- Instant Pot (or electric pressure cooker)
- Frying pan
- 3.5 lbs beef shank and chuck
- 4 cloves garlic unpeeled
- 1/2 onion
- 1 t salt
- 3,4 sprigs thyme
- 3 bay leaves
- 1 t oregano Mexican
- 1 clove whole
- 1/2 t ground cinnamon
- 1 t beef bouillon paste
- 1 cup water or enough to just cover meat
- 4 guajillo chilies
- 1 pasilla chili or ancho poblano
- 2 cloves garlic large
- 1/4 medium onion chopped
- 1/2 cup water or enough to cover
Birria stew toppings
- 1/2 onion chopped
- 1/2 cup cilantro chopped
- 1/2 cup radishes chopped
- 3 limes cut into wedges
- 1 package corn tortillas taco size
- 1 package Monterrey jack cheese shredded
- Remove stems and seeds from both guajillo and pasilla chilies.
- Place chilies into a pot with two large cloves of garlic and the quarter chopped onion.
- Cover with boiling water and bring to a boil on the stovetop.
- Turn off heat, cover, and allow to steep for 20 minutes (or until the chilies are super soft.)
- Pour chilies and liquid into a blender.
- Liquify and then strain to remove the skins. Set aside.
- Add three and a half pounds of beef, half an onion, and four cloves of garlic to your Instant Pot.
- Add a teaspoon of salt, a few sprigs of fresh thyme, a few bay leaves, and one whole clove.
- Now add a teaspoon of Mexican oregano; a smidgen of cinnamon; and all of the chili paste.
- Add half a teaspoon of beef bouillon stock paste (or equivalent powdered beef bouillon.)
- Add water until all beef is covered.
- Set the valve on the Instant Pot to "sealing" and "pressure cooker," setting it to "high pressure."
- Cook for one hour.
- When it has finished cooking, taste and add salt if desired.
- With a fork, shred the beef, so it is consistent throughout.
- Add some of the beef fat from the top of the stew to a frying pan.
- Place corn tortilla in beef fat.
- Add beef, Monterrey Jack cheese, cilantro, and chopped onions, then fold tortilla over.
- Give folded tortilla a little press. Flip to brown both sides.
- Repeat steps to make more tacos.
- Serve with lime wedges, radishes, cilantro, onion and a side of stew for dipping.