Mexican Birria
A classic Mexican birria can be prepared as a hearty stew or versatile taco filling, traditionally made with goat but adaptable to any meat.
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Instructions
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Preheat the oven to 350 F.
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Toast all chiles on a hot griddle until browned, then deseed and rehydrate them in hot water for 15 to 20 minutes before draining.
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Blend the rehydrated chiles with vinegar to create a paste.
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Combine all rub ingredients and apply to the meat, then coat the meat with half of the chile paste.
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Marinate the meat in the refrigerator overnight.
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Pour 1 cup of water into a Dutch oven, then add onion, bay leaves, garlic, and the remaining chile paste.
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Place the marinated meat on a rack above the liquid, cover tightly, and bake for 4 hours.
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Remove the cooked meat, cut into bite-sized pieces, and distribute among 6 to 8 bowls.
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Add broth to each serving, adjusting the amount for stew or tacos.
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Serve with warm corn tortillas, garnished with cilantro and onion.