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Slow-Cooked Beef Birria Stew

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PREP TIME
30 min
COOKING TIME
220 min
TOTAL TIME
610 min
SERVINGS
10 servings
Dinner Mexican
Slow-Cooked Beef Birria Stew
Ingredients
  • 1 (2 1/2 pound) beef chuck
  • 3 (8 ounce) beef short ribs
  • 4 teaspoons kosher salt
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 7 dried guajillo chilies
  • 2 tablespoons olive oil
  • 1 large onion, roughly chopped
  • 6 cloves garlic, peeled
  • 1 (1 inch) piece fresh ginger, thinly sliced
  • 3 large tomatoes, cored and chopped
  • 2 cups water
  • 4 cups chicken broth
  • 1/4 cup white vinegar
  • 3 bay leaves
  • 1 tablespoon honey
  • 2 tablespoons finely diced white onion
  • 1 tablespoon chopped fresh cilantro
  • 1 medium lime, sliced
Instructions
1
Divide beef chuck into two equal portions; cut each portion into 3- to 4-inch pieces. Cut beef short ribs in half, lengthwise, all the way down to the bone.
2
Place the cut beef chuck and short ribs into a large soup pot; sprinkle with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Mix well to coat the meat evenly with spices, 2-3 minutes. Cover the pot and refrigerate for at least 6 hours or overnight.
3
Prepare guajillo chiles by cutting off their stems with scissors; slice them open and remove the seeds onto a plate to discard.
4
Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss them in the hot oil for about 30 seconds. Add an onion, garlic, and ginger; mix them together. Add tomatoes and water; bring the mixture to a boil. Reduce heat to medium-low and let it simmer for 30 minutes.
5
Turn off the heat and use an immersion blender to blend the mixture into a smooth consistency, or work in batches using a countertop blender.
6
Remove the soup pot with meat from the refrigerator. Strain the puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
7
Bring the mixture to a boil; then reduce heat to medium-low. Gently simmer, stirring occasionally, until the meat is tender and falls apart easily, 3-4 hours. Remove any excess fat from the top of the soup and reserve it for future use.
8
To serve, place a few chunks of beef into a soup bowl; spoon some cooking liquid over the top. Sprinkle with white onion and cilantro; squeeze lime juice over the top.