Birria is a traditional Mexican stew, typically made with beef or goat, that is spicy and richly savory. It’s slow-cooked until the meat is incredibly tender, juicy, and delicious.

Prep Time: 15 minutes | Cooking Time: 4 hours | Total Time: 4 hours and 15 minutes | Servings: 4-6 servings

Ingredients:

2 lbs beef chuck roast
2 tbsp vegetable oil
1 onion, chopped
4 cloves garlic, minced
2 tbsp tomato paste
2 cups beef broth
2 bay leaves
1 tsp dried oregano
1/2 tsp ground cumin
Salt and pepper to taste
10-12 corn tortillas
1 cup shredded cheese (such as Monterey Jack or Oaxaca)
Chopped fresh cilantro, diced onion, and lime wedges, for serving

Directions:

Preheat the oven to 325°F (160°C).
Cut the beef chuck roast into large chunks and season with salt and pepper.
Heat vegetable oil in a large oven-safe pot over medium-high heat.
Add the seasoned beef chunks and sear on all sides until browned, about 4-5 minutes per side.
Remove the beef from the pot and set aside.
In the same pot, add chopped onion and cook until softened, about 3-4 minutes.
Add minced garlic and cook for an additional 1-2 minutes, until fragrant.
Stir in tomato paste and cook for 1 minute.
Return the seared beef to the pot and add beef broth, bay leaves, dried oregano, and ground cumin.
Bring the mixture to a simmer, then cover the pot and transfer to the preheated oven.
Cook for 3-4 hours, or until the beef is tender and falling apart.
Remove the pot from the oven and shred the beef using two forks.
Heat a skillet over medium heat and warm the corn tortillas until slightly charred on each side.
To assemble the tacos, fill each tortilla with shredded beef and top with shredded cheese, chopped cilantro, and diced onion.
Serve immediately with lime wedges on the side.