Ingredients3 h 40 m servings 159
- Place Anaheim and guajillo peppers in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes.
- Pour chiles and water into a blender; add onion, mixed spices, and salt. Blend until sauce is smooth.
- Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
- Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Per Serving: 159 calories; 6.6 2.7 21.3 60 630 Full nutrition
ReviewsRead all reviews 19
This is as authentic as it can get Sonoran Birria we make it like this all the time especially for family gatherings this is the best the only thing we do different in our family is use chuck r...
Very delicious, very easy to prepare, I used only California chilies, my tip is to let mixture marinade overnight with the meat, I used chuck roast beef, if you do that your Birria will be f...
This is my second time making this. First time was too much salt. When I boiled peppers I used beef broth instead of water and added a half a onion a couple cloves of garlic. For seasoning I ad...
My family loved this! I needed a dinner I could prepare in the morning and then let it cook itself, so I did it in a crock pot on high for 5 hours. I used a chuck roast instead of stew meat. I s...
After chilling overnight, I placed in a Dutch Oven for 3 hours at 300 degrees. Meat was very tender. Will make again and again.
Recommend beef or goat... or lamb shanks. DO NOT USE 1/4 CUP SALT... use 1 tablespoon. Been using the sauce as a marinade, dip and BBQ sauce.... especially as a BBQ sauce.