Description
Discover the ultimate guide to making Dutch Oven Birria, a flavorful Mexican stew, with step-by-step instructions and tips.
Ingredients
Scale
Ingredients List
- 4 pounds boneless beef short ribs, trimmed and cut into 1- to 1½-inch chunks
- ½ large white onion, cut into large chunks
- 1 teaspoon salt
- 2 cups water
- 3 types of dried chilies: Guajillo, Ancho, and Chipotle/Morita
Instructions
- Prepare the Meat:
- Preheat your oven to 350°F.
- In the Dutch oven, combine beef, onion chunks, salt, and water.
- Cook the Meat:
- Cover and cook in the oven until the meat is tender, about 3 hours.
- Prepare the Chili Paste:
- While the meat cooks, toast the dried chilies until aromatic.
- Blend the toasted chilies with water and spices to create a smooth paste.
- Combine Meat and Chili Paste:
- Remove the meat from the oven, shred it, and mix it with the chili paste.
- Final Cooking and Adjustments:
- Simmer the combined mixture on the stove for an additional 30 minutes to meld the flavors.
Notes
- Adjusting Spice Levels: Taste the broth and adjust the spices as needed before final simmering.
- Serving Suggestions: Serve birria with warm tortillas and fresh lime wedges for added zest.
- Enhancing Flavor: Let the birria sit for a few hours or overnight in the refrigerator to deepen the flavors.