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–+ servings
savory mexican meat stew

Birria Soup

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Prep Time 30 minutes
Cook Time 3 hours
Resting Time 30 minutes
Total Time 4 hours
Course Main
Cuisine Mexican
Servings 6 servings

Equipment

  • 1 Large pot
  • 1 Blender
  • 1 strainer
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 3 pound beef chuck roast cut into large chunks
  • 5 cup water
  • 5 dried guajillo chilies stemmed and seeded
  • 3 dried ancho chilies stemmed and seeded
  • 1 onion quartered
  • 6 clove garlic peeled
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 bay leaves
  • Salt and pepper to taste
  • 1 tablespoon vegetable oil
  • 2 cup beef broth
  • 1 cup chopped cilantro for garnish
  • 1 cup diced onions for garnish
  • 1 lime cut into wedges, for serving

Instructions
 

  • Heat a large pot over medium heat and add the vegetable oil.
  • Sear the beef chunks in the pot until browned on all sides, then remove from the pot and set aside.
  • In the same pot, add the guajillo and ancho chilies and toast for about 2 minutes.
  • Add the toasted chilies, onion, garlic, cumin, oregano, and apple cider vinegar to a blender.
  • Pour in 1 cup of water and blend until smooth to create a chili paste.
  • Return the beef to the pot and pour the chili paste over the meat.
  • Add the remaining water, beef broth, bay leaves, salt, and pepper to the pot.
  • Bring the mixture to a boil, then reduce the heat to low and cover.
  • Simmer for about 3 hours or until the beef is tender and falls apart easily.
  • Once cooked, remove the bay leaves and any large chunks of fat from the soup.
  • Let the soup rest for 30 minutes to allow the flavors to meld.
  • Serve the birria soup hot, garnished with chopped cilantro and diced onions.
  • Offer lime wedges on the side for added flavor.

Notes

For extra flavor, consider roasting the onions and garlic before blending them with the chilies. This adds a smoky depth to the soup. Additionally, if you prefer a thicker broth, you can blend some of the cooked meat with the broth before serving. Adjust the spice level by adding more or fewer chilies based on your preference.
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