Mexican birria — the traditional beef stew in a spicy chili sauce

Birria is one of the most beloved dishes of Mexican cuisine, born in the state of Jalisco. This beef stew is slow-cooked in a deep, aromatic sauce of dried chilies, until the meat becomes so tender it falls apart on its own — and its rich, spicy broth is served alongside for dipping with corn tortillas.

INGREDIENTS (6 servings): 1.2 kg beef (shoulder or brisket), cut into large pieces; 4 dried guajillo chilies, seeds removed; 2 dried ancho chilies, seeds removed; 1 chili pepper (optional, for extra heat); 1 large onion, quartered; 5 garlic cloves; 2 roasted tomatoes; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 4 cloves; 1 small cinnamon stick; 2 bay leaves; 1.5 liters beef broth or water; salt and black pepper to taste; olive oil or lard for browning. For serving: finely chopped white onion, fresh coriander, cut lime, warm corn tortillas.

PREPARATION STEPS: In a dry pan over medium heat, toast the dried chilies 1–2 minutes per side until fragrant. Be careful not to burn them. Soak them in hot water for 20 minutes until softened. In a blender, combine the softened chilies with some of the soaking water, onion, garlic, tomatoes, cumin, oregano, cloves and cinnamon. Blend until you get a smooth sauce. Strain through a fine sieve for a silkier sauce. In a deep pot, heat the oil and brown the meat pieces on all sides until golden. Remove the meat and set aside. In the same pot, pour in the chili sauce and fry 3–4 minutes, stirring — the color will darken and the aroma will intensify. Return the meat to the pot, add the bay leaves and the beef broth (or water). Season with salt. Simmer slowly with the lid on for 2.5–3 hours, until the meat shreds easily with a fork. If needed, add a little hot water during cooking. Remove the meat, shred it with two forks and return it to the broth to keep it moist. Adjust salt and pepper. Serve hot in deep bowls, sprinkled with chopped white onion and fresh coriander, with lime wedges and corn tortillas on the side for dipping in the rich broth.

TIME: Preparation 30 minutes (+ 20 minutes soaking the chilies); cooking about 3 hours; total about 3 hours 50 minutes. Servings: 6. Photo: Wikimedia Commons, CC BY-SA 4.0, user Janeefun.