Name: Birria (Mexican Beef Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Tex-Mex
Ingredients: Adobo Sauce; 3 dried ancho chiles; 3 dried guajillo chiles; 1 to 3 dried chiles de árbol (optional, adjust for heat); 1 tablespoon avocado or olive oil; 1 small white onion, diced; 6 cloves garlic, minced; 3 large roma tomatoes, roughly chopped; 4 cups beef stock, divided; ¼ cup apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ½ teaspoon ground ginger; ¼ teaspoon ground cinnamon; Pinch ground cloves; Beef Stew; 3 to 3½ pounds beef chuck roast, cut into 3-inch chunks; Fine sea salt and freshly cracked black pepper; 2 tablespoons avocado or olive oil; 2 bay leaves; Warm corn tortillas, for serving; Optional toppings: chopped cilantro, diced onion, avocado, lime wedges, sliced jalapeños

Birria (Mexican Beef Stew)

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Adobo Sauce and Beef Stew is a rich, smoky, and slightly spicy Tex-Mex dish featuring tender chuck roast simmered in a homemade adobo sauce made from dried chiles, tomatoes, and spices. Served with warm corn tortillas and fresh toppings, it’s a comforting and flavorful meal perfect for any occasion.

Author: Linda
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Yield: 6–8 servings
Category: Main Course, Dinner
Method: Stovetop, Slow Cooker (optional)
Cuisine: Tex-Mex, Mexican-Inspired
Diet: Gluten Free

Ingredients

Adobo Sauce

3 dried ancho chiles

3 dried guajillo chiles

1 to 3 dried chiles de árbol (optional, adjust for heat)

1 tablespoon avocado or olive oil

1 small white onion, diced

6 cloves garlic, minced

3 large roma tomatoes, roughly chopped

4 cups beef stock, divided

¼ cup apple cider vinegar

1 teaspoon ground cumin

1 teaspoon dried oregano

½ teaspoon ground ginger

¼ teaspoon ground cinnamon

Pinch ground cloves

Beef Stew

3 to 3½ pounds beef chuck roast, cut into 3-inch chunks

Fine sea salt and freshly cracked black pepper

2 tablespoons avocado or olive oil

2 bay leaves

Warm corn tortillas, for serving

Optional toppings: chopped cilantro, diced onion, avocado, lime wedges, sliced jalapeños

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Instructions

Remove stems and seeds from dried chiles. Toast in a dry skillet over medium heat for 1–2 minutes until fragrant. Soak in hot water for 20 minutes until softened.
Heat oil in a skillet. Sauté onion and garlic until translucent. Add drained chiles and chopped tomatoes. Cook 5–7 minutes, stirring occasionally.
Transfer mixture to blender. Add 2 cups beef stock, vinegar, cumin, oregano, ginger, cinnamon, and cloves. Blend until smooth, adding more stock as needed.
Season beef chunks with salt and pepper. Heat oil in a heavy pot or Dutch oven. Brown beef in batches.
Pour adobo sauce over beef. Add remaining 2 cups stock and bay leaves. Bring to simmer, cover, reduce heat to low. Cook 2.5 to 3 hours until beef is tender and sauce thickened.
Remove bay leaves. Serve hot with warm corn tortillas and desired toppings.

Notes

Adjust heat by varying the chiles de árbol quantity.

Add potatoes or carrots during the last hour for extra veggies.

Can be made in a slow cooker after searing beef and preparing sauce (cook 6–8 hours on low).

To thicken sauce, simmer uncovered or stir in cornstarch slurry.

Find it online: https://familydinnercooking.com/birria-mexican-beef-stew/