Hola, foodies! Are you ready to embark on a culinary adventure that will transport your taste buds straight to the heart of Mexico? At Mexicanthings.ie, we’re passionate about bringing the vibrant flavours of Mexico to your Irish kitchen.

Today, we’re diving into a dish that’s taken the world by storm: Beef Birria!

Birria is a rich, flavourful stew traditionally made with goat or beef, slow-cooked in a blend of chillies and spices. It’s become incredibly popular, especially with its ooey-gooey, cheesy quesabirria taco counterpart, and we’re here to show you how to make it right here in Ireland, using the authentic ingredients you can find on Mexicanthings.ie.

Why Birria?

Birria isn’t just a meal; it’s an experience. The combination of tender, melt-in-your-mouth beef, the smoky heat of dried chilies, and the aromatic spices create a symphony of flavours that’s perfect for a cosy night in or a festive gathering. And with Mexicanthings.ie, you can access the genuine Mexican ingredients that make all the difference.

Let’s Get Cooking!

Here’s our adapted version of the delicious Beef Birria recipe, inspired by The Cookie Rookie, using ingredients readily available on Mexicanthings.ie:

Ingredients:

For the Beef:

• 1.5 kg beef chuck roast, cut into large chunks
• 2 tbsp vegetable oil (we recommend using a neutral oil)
• 1 white onion, roughly chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp cumin
• 1 tsp dried oregano
• Salt and pepper to taste

For the Chile Sauce:

• 4 dried ancho chilies (available on Mexicanthings.ie)
• 4 dried guajillo chilies (available on Mexicanthings.ie)
• 2 dried chipotle peppers (available on Mexicanthings.ie)
• 1 (14.5 oz) can diced tomatoes
• 4 cups beef broth (or water)
• 1 cinnamon stick
• 1/2 tsp cloves
• 1/4 tsp ground ginger
• 1 tbsp apple cider vinegar

Instructions:

Prepare the Chilies: Remove the stems and seeds from the dried chilies. Soak them in hot water for 15-20 minutes until softened.

Sear the Beef: In a large Dutch oven or pot, heat the vegetable oil over medium-high heat. Sear the beef chunks on all sides until browned. Remove the beef and set aside.

Sauté Aromatics: In the same pot, sauté the onion and garlic until softened. Add the cumin and oregano, and cook for another minute.

Blend the Chile Sauce: Drain the soaked chilies and add them to a blender along with the diced tomatoes, beef broth, cinnamon stick, cloves, ginger, and apple cider vinegar. Blend until smooth.

Combine and Simmer: Return the beef to the pot. Pour the blended chile sauce over the beef. Add the bay leaves. Season with salt and pepper. Bring to a simmer, then reduce the heat to low. Cover and cook for 3-4 hours, or until the beef is tender and shreds easily.

Shred the Beef: Remove the beef from the pot and shred it with two forks. Return the shredded beef to the sauce.

Serve and Enjoy!

Serve the Birria hot, with warm corn tortillas (also available on Mexicanthings.ie!), chopped onions, cilantro, and a squeeze of lime. Don’t forget the consommé for dipping your tacos!