Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Birria Recipe
Birria recipe uses a mixture of dried chiles for incredibly flavorful results, creating traditional Mexican-style shredded beef soup served with fresh cilantro, diced onions, and authentic accompaniments. This authentic preparation showcases how different chile varieties create complex flavor profiles while the traditional serving style honors Mexican culinary heritage. The incredible flavor comes from proper chile selection while the accompaniments provide fresh contrast to the rich broth.
Use a mix of dried chiles for birria that’s incredibly flavorful. Serve this Mexican-style shredded beef soup with cilantro, onions, shredded cabbage, and tortillas on the side.
Prep Time:
20 mins
Cook Time:
5 hrs 55 mins
Total Time:
6 hrs 15 mins
Servings:
8
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Ingredients
2 dried California chile peppers, stemmed and seeded
2 dried pasilla chiles, stemmed and seeded
2 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 New Mexico dried red chile pods, stemmed and seeded
water to cover
6 cloves garlic
1 slice onion, or to taste
1 teaspoon ground black pepper
1 teaspoon dried oregano
¼ teaspoon ground cumin
¼ teaspoon ground cinnamon
2 ½ onions, chopped
3 ½ pounds boneless beef chuck roast, cut into chunks
6 bay leaves
salt to taste
Directions
Place dried chiles into a saucepan and cover with water. Bring to a boil, reduce heat, and simmer until chiles are softened, 15 to 20 minutes.
Pour chile mixture into a blender. Add garlic, onion slice, pepper, oregano, cumin, and cinnamon. Blend until smooth.
Layer chopped onions in the bottom of a slow cooker. Place chuck roast over onions and add bay leaves. Pour chile sauce on top.
Cook on High until beef is tender enough to shred with a fork, about 5 hours.
Remove beef from sauce. Continue cooking sauce until reduced, 35 to 45 minutes. Return beef to sauce and season with salt.
Recipe Tip
Use 10 to 12 mild dried chiles of any variety (California, pasilla, ancho, guajillo, New Mexico, puya).
Nutrition Facts (per serving)
| 353 | Calories |
| 23g | Fat |
| 11g | Carbs |
| 25g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 353 | |
| % Daily Value * | |
| Total Fat 23g | 30% |
| Saturated Fat 9g | 45% |
| Cholesterol 90mg | 30% |
| Sodium 83mg | 4% |
| Total Carbohydrate 11g | 4% |
| Dietary Fiber 3g | 11% |
| Total Sugars 3g | |
| Protein 25g | 50% |
| Vitamin C 7mg | 7% |
| Calcium 44mg | 3% |
| Iron 4mg | 21% |
| Potassium 471mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
