Mexican Birria – 4-Hour Slow Simmer Recipe

Name: Mexican Birria – 4-Hour Slow Simmer Recipe
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast (or a mix of beef shank, short ribs, and goat meat); 6 cups beef broth; 2 bay leaves; 1 cinnamon stick; 1 tablespoon apple cider vinegar; salt to taste; 5 dried guajillo chilies, stemmed and seeded; 2 dried ancho chilies, stemmed and seeded; 2 dried pasilla chilies, stemmed and seeded; 1 medium onion, quartered; 4 garlic cloves; 2 Roma tomatoes, chopped; 1 teaspoon oregano; 1 teaspoon cumin; 0.5 teaspoon ground cloves; 0.5 teaspoon black pepper; 2 tablespoons apple cider vinegar

A flavorful Mexican dish made with tender beef and a rich, spicy sauce.

Recipe by Recipes Magic· Structured by ReelsMeals

From: Website(view original)

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Mexican Birria – 4-Hour Slow Simmer Recipe

Cook Time

4 hr

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Cooking context

4 hr estimated total time.

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Mexican dinner spicy

Ingredients

3 lbs beef chuck roast (or a mix of beef shank, short ribs, and goat meat)
6 cups beef broth
2 bay leaves
1 cinnamon stick
1 tablespoon apple cider vinegar
salt to taste
5 dried guajillo chilies, stemmed and seeded
2 dried ancho chilies, stemmed and seeded
2 dried pasilla chilies, stemmed and seeded
1 medium onion, quartered
4 garlic cloves
2 Roma tomatoes, chopped
1 teaspoon oregano
1 teaspoon cumin
1/2 teaspoon ground cloves
1/2 teaspoon black pepper
2 tablespoons apple cider vinegar

Instructions

1
Prepare the Chilies: In a pot, bring 2 cups of water to a boil. Add dried chilies and soak for 10 minutes until soft.
2
Blend the Sauce: In a blender, combine softened chilies, onion, garlic, tomatoes, oregano, cumin, cloves, black pepper, and 2 tablespoons of apple cider vinegar. Blend until smooth, adding some of the soaking water if needed.
3
Cook the Meat: In a large pot, heat oil and sear the meat on all sides. Pour the blended sauce over the meat and add beef broth, bay leaves, cinnamon stick, and apple cider vinegar. Simmer on low heat for 3-4 hours until tender.
4
Shred & Serve: Remove the meat, shred it, and return it to the broth. Serve with warm corn tortillas, chopped onions, cilantro, and lime.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Soak chilies briefly

Boil water, add the dried chilies, and soak for exactly 10 minutes before blending.

Blend with soaking water as needed

If the sauce is too thick, add some of the chili‑soaking water while blending.

Sear meat before adding sauce

Heat oil and brown the beef on all sides prior to pouring the blended sauce over it.

Return shredded meat to the broth

After shredding, place the meat back into the simmering broth.

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