A blend of chiles and spices simmered with beef stew meat. Very delicious and served with cilantro, limes, and onion as condiments and Mexican rice or beans as side dishes.

Recipe Summary

prep:
20 mins
cook:
3 hrs 15 mins
additional:
5 mins
total:
3 hrs 40 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tip

Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

159 calories; protein 21.3g 43% DV; carbohydrates 2.7g 1% DV; fat 6.6g 10% DV; cholesterol 59.9mg 20% DV; sodium 630.4mg 25% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/29/2013
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 roast beef I don't know how people can be so cruel and rate this recipe thinking that their way is always the right way (people) be more open mind this is Sonoran style LOVED THIS RECIPE thanks for posting:) Read More
(88)

Most helpful critical review

Rating: 2 stars
08/14/2015
I made this recipe as written. It has way too much salt. 1/4 cup of salt is way more than necessary and all we could taste was salt. As a result we didn't even save the leftovers. I may try it again with only 1 tablespoon of salt. Perhaps then I'll be able to taste the actual flavors of the dish. Read More
(5)
39 Ratings
  • 5 star values: 33
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
12/29/2013
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 roast beef I don't know how people can be so cruel and rate this recipe thinking that their way is always the right way (people) be more open mind this is Sonoran style LOVED THIS RECIPE thanks for posting:) Read More
(88)
Rating: 5 stars
01/16/2015
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 full of flavor, for the mixed spices I used black pepper, ground cumin, dry oregano, ground ginger and a little piece of cinnamon . Read More
(59)
Rating: 5 stars
05/20/2019
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 sprinkled kosher salt on the roast and let it rest while I prepared the chilis. I used 5 pasilla, 5 guajillo, and 2 arbol which gave it good flavor while keeping it mild enough for my kids. I also added 4 cloves of garlic along with the onion and then salt to taste. Probably about a tablespoon, plus what was already sprinkled on the meat. It was plenty salty and next time I will use less. For spices, I followed other review recommendations and did a tsp of each cumin, pepper, Mexican oregano. Plus a tiny pinch of cinnamon. Hubby says clove is also common but easy to overdo; I didn’t use any this time. Served on warm corn tortillas with chopped onion and cilantro and a squeeze of lime. Some sliced radishes along side. Will make this again! All 6 family members enjoyed, even the picky ones! Read More
(19)
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Rating: 5 stars
12/22/2014
I make this all the time! Read More
(11)
Rating: 5 stars
12/08/2019
Mixed spices are cumin oregano & thyme Read More
(9)
Rating: 5 stars
02/22/2018
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 added 1 tsp cumin, pepper, and oregano, and added 2 tsp of salt..... came out perfect!!! Read More
(9)
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Rating: 2 stars
08/14/2015
I made this recipe as written. It has way too much salt. 1/4 cup of salt is way more than necessary and all we could taste was salt. As a result we didn't even save the leftovers. I may try it again with only 1 tablespoon of salt. Perhaps then I'll be able to taste the actual flavors of the dish. Read More
(5)
Rating: 4 stars
09/16/2017
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. Read More
(3)
Rating: 5 stars
11/05/2018
I love this dish. For the spices I used Mexican Oregano and ground Cumin I used potato masher to shred up the meat. Read More
(2)