Isabel Eats · by Isabel Orozco-Moore★ 4.9 (283)
Authentic Birria
NUTRITION · PER SERVING255M COOK
CAL 35%·PRO 100%
CARBS 12G7% OF CAL
2G FIBER4G SUGAR6G OTHER
FAT 50G64% OF CAL
17G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooked Mexican beef stew with chiles, tomatoes, and warm spices. Serve as a rich broth with toppings or use to fill tacos for an authentic meal.
mainmexicanbeef🫕 dutch oven🍲 stockpot🌀 blenderdairy freegluten free
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 to 5 pounds chuck roast, (cut into large 4-inch chunks)
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- 1 ½ tablespoon olive oil
- 12 guajillo chiles, (rinsed, stemmed, and seeded (about 2.5 oz))
- 5 ancho chiles, (rinsed, stemmed, and seeded (about 2 oz))
- 5 árbol chiles, (rinsed and stemmed (about 0.1 oz))
- 2 large Roma tomatoes
- ½ medium yellow onion
- 1 4-inch Mexican cinnamon stick*
- 3 bay leaves
- ½ teaspoon whole black peppercorns
- water, (as needed)
- 2 cups beef broth
- ¼ cup distilled white vinegar
- 5 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano*
- ½ teaspoon ground cloves
At a glance
PER SERVING · TIME 255M
CAL 35%·PRO 100%
CARBS 12G7% OF CAL
2G FIBER4G SUGAR6G OTHER
FAT 50G64% OF CAL
17G SAT33G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 4h
- Sodium
- 683mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 986mg
- Calcium
- 37mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 683MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.