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–+ servings
flavorful mexican meat stew

Mexican 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 Large bowl
  • 1 Ladle

Ingredients
  

  • 3 pound beef chuck roast cut into large chunks
  • 5 dried guajillo chiles seeded and stemmed
  • 3 dried ancho chiles seeded and stemmed
  • 1 onion quartered
  • 5 clove garlic peeled
  • 2 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 2 bay leaves
  • 6 cup beef broth
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • Corn tortillas for serving
  • Chopped cilantro for garnish
  • Sliced radishes for garnish
  • Lime wedges for serving

Instructions
 

  • Soak the dried guajillo and ancho chiles in hot water for 15 minutes until softened.
  • Blend the soaked chiles with onion, garlic, oregano, cumin, cinnamon, allspice, and a little soaking liquid until smooth.
  • Strain the blended mixture into a large pot and discard the solids.
  • Add the beef chunks, bay leaves, beef broth, and vinegar to the pot.
  • Season with salt and pepper and bring to a boil.
  • Reduce the heat to a simmer and cover, cooking for 3 hours until the meat is tender.
  • Remove the beef chunks from the pot and shred them using two forks.
  • Return the shredded beef to the pot and stir to combine with the broth.
  • Let the soup rest for 30 minutes before serving.
  • Serve the birria soup hot with corn tortillas, garnished with cilantro, radishes, and lime wedges.

Notes

To enhance the flavors, marinate the beef chunks in the blended chile mixture for a few hours or overnight before cooking. The soup can be made ahead and tastes even better the next day as the flavors meld together. If you prefer a spicier soup, add additional chiles or a pinch of cayenne pepper.
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