A flavorful take on traditional Birria, featuring seared beef for depth and a vibrant blend of orange and lime juice for a refreshing, zesty tang.
My Zesty Birria: Searing & Citrus Twist
A flavorful take on traditional Birria, featuring seared beef for depth and a vibrant blend of orange and lime juice for a refreshing, zesty tang.
Ingredients
- 3 lb beef chuck roast cut into large chunks
- 6 dried guajillo chiles stemmed and deseeded
- 3 dried ancho chiles stemmed and deseeded
- 5 dried arbol chiles optional
- 1 large white onion roughly chopped
- 6 cloves garlic peeled
- 2 medium ripe tomatoes halved
- 1 tsp ground cumin
- 1 tsp dried Mexican oregano
- 1 small cinnamon stick
- 4 whole cloves
- 2 large bay leaves
- 1/4 cup fresh orange juice from 1 orange
- 2 tbsp fresh lime juice from 1 lime
- 4 cups beef broth
- 2 tbsp vegetable oil
- salt to taste
- black pepper to taste
Instructions
- Season beef chunks generously with salt and black pepper. Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear beef in batches until well browned on all sides. Remove seared beef and set aside.
- While beef is searing, rehydrate the dried chiles by simmering them in a pot of hot water for 10-15 minutes until softened. Drain the chiles, reserving about 1 cup of the rehydrating liquid.
- In a blender, combine the rehydrated chiles, chopped onion, garlic, tomatoes, cumin, Mexican oregano, cinnamon stick, whole cloves, bay leaves, fresh orange juice, fresh lime juice, and 1 cup of beef broth. Blend until very smooth, adding a splash of the reserved chile liquid if needed to help blend.
- Strain the blended adobo sauce through a fine-mesh sieve directly into the Dutch oven, pressing on the solids with a spoon or spatula to extract as much liquid and flavor as possible. Discard the remaining solids.
- Return the seared beef to the Dutch oven with the strained adobo sauce. Add the remaining beef broth. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pot tightly, and simmer for 3.5 to 4 hours, or until the beef is fork-tender and easily shreds.
- Remove the beef from the pot and shred it using two forks. Return the shredded beef to the flavorful broth. Taste and adjust seasonings as needed. Serve hot as a stew, in tacos, or use for quesabirria.
Notes
Searing the meat first adds incredible depth of flavor. The fresh citrus brightens the rich chile sauce, offering a unique twist on the classic. For a spicier kick, increase the number of arbol chiles. Serve with chopped white onion, cilantro, and extra lime wedges. Delicious in tacos or as quesabirria!
