6 Serves
107 Mins
Prepare the chili base by removing stems and seeds from the dried peppers, then rehydrate them in hot water until soft.
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MexicanVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
2 mg / 1.3 mgVitamin B3
9 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
90 µg / 400 µgCalcium
134 mg / 1,300 mgIron
11 mg / 18 mgMagnesium
125 mg / 420 mgPhosphorus
446 mg / 1,250 mgPotassium
1982 mg / 4,700 mgSodium
868 mg / 2,300 mgZinc
6 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
45 µg / 55 µgFiber
1 g / 28 gSugar
1 g / 50 gSaturated Fat
8 g / 20 gCholesterol
159 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Blend the rehydrated peppers with garlic, onion, and a splash of water to create a smooth marinade.
Heat oil in a large Dutch oven over medium-high heat and sear the Birria meat until browned on all sides.
Pour the chili marinade over the meat, add enough water or stock to cover, and season with salt and pepper.
Cover the pot and simmer on low heat until the meat is fork-tender, allowing the flavors to meld.
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Mexican