Description
A savory and succulent stew that captures the essence of Mexican cuisine, perfect for chilly nights or festive gatherings.
Ingredients
Scale
- 3 lbs beef chuck roast
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 tsp cumin
- 1 tsp oregano
- 1 tsp chili powder
- Salt and pepper to taste
- 4 cups beef broth
- 1 can (14 oz) crushed tomatoes
- 2–3 dried guajillo chilies, stems and seeds removed
- Fresh cilantro, for serving
- Chopped onions, for serving
- Lime wedges, for serving
- Corn tortillas, for tacos (optional)
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Brown the beef chuck roast on all sides, about 5-7 minutes.
- Add chopped onion and minced garlic. Stir in cumin, oregano, chili powder, salt, and pepper, cooking for 2-3 minutes until fragrant.
- Pour in the beef broth and crushed tomatoes, and add the dried guajillo chilies. Bring to a boil, then reduce the heat to low and cover.
- Simmer for 3-4 hours or until the beef is tender and easily shredded.
- Shred the beef in the pot and stir to combine with the broth.
- Serve hot in bowls topped with chopped cilantro, diced onions, and a squeeze of lime juice, or use the mixture to fill corn tortillas for tacos.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop.
- Prep Time: 20 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 35g
- Cholesterol: 90mg
Keywords: birria, Mexican recipe, stew, comfort food