Birria with Ancho Chili Powder

Birria with Ancho Chili Powder

Birria, a traditional Mexican dish from Jalisco, is known for its tender, slow-cooked meat simmered in a rich broth of chilies and spices. Ancho chili powder, made from dried poblano peppers, is a key ingredient that brings mild heat, smokiness, and a touch of sweetness—perfect for building authentic birria flavor. Today, birria is enjoyed both as a comforting stew and in crispy tacos served with consommé for dipping.

Recipe: Easy Birria-Style Beef Tacos
Ingredients:

• 1 tbsp R.L. Schreiber Premium Beef Base
• 1 tbsp R.L. Schreiber Ancho Chili Powder
• 1 tsp R.L. Schreiber Ground Cumin
• 1 tsp R.L. Schreiber Chopped Garlic
• 1 R.L. Schreiber Bay Leaf
• 1 tsp R.L. Schreiber Whole Oregano
• 2 cups water
• 1 ½ lbs beef chuck or stew meat, cut into chunks
• Corn tortillas
• Monterey Jack cheese, shredded
• ½ cup diced onion
• 1 tbsp R.L. Schreiber Cilantro

Directions:

1. Brown beef in a heavy pot. Stir in ancho chili powder, cumin, oregano, and garlic; cook 1 minute.
2. Add bay leaf, beef base, and water. Simmer low and slow until beef is tender, 1 ½–2 hours.
3. Shred beef. Add to tortilla, add cheese.
4. Fold over and dip tortillas in the cooking broth (consommé), crisp them on a skillet.
5. Add chopped onion and cilantro to consommé.
6. Serve tacos with a side of the rich consommé for dipping.