Place ancho chilies on a microwave-safe plate. Microwave on HIGH for about 1 minute or until toasted and fragrant. Let cool completely. Remove seeds and stem from chilies; soak toasted chilies in 1 cup boiling water for 10 to 15 minutes or until rehydrated. In a blender, purée rehydrated chilies, soaking liquid, onion, vinegar and garlic until smooth. Transfer to a large bowl.
Toss together beef, oil, adobo seasoning, oregano, cumin, brown sugar, pepper and cinnamon to coat well; add to chili mixture, mixing well. Cover and refrigerate for at least 4 hours or up to overnight.
Preheat oven to 300°F. In a Dutch oven, combine broth, beef with marinade and bay leaves; bring to boil over medium heat. Cover and bake for 2 1/2 to 3 hours or until meat is very tender. Remove bay leaves. Remove meat from pan; shred with 2 forks. Stir back into the sauce.
Meanwhile, melt butter in a medium saucepan set over medium heat; cook onion, sazon seasoning and garlic for 3 to 5 minutes or until slightly softened. Stir in water, puréed tomatoes and tomato paste; bring to boil.
Stir in white rice. Reduce heat to low; cover and cook for 18 to 20 minutes or until rice is tender and absorbs most of the liquid. Remove from heat. Let stand, covered, for 5 minutes. Fluff with fork before serving.
Serve birria over rice. Garnish with diced onions, cilantro and lime wedges.
Mix together any leftover birria and rice to turn into burritos, enchiladas, tacos or quesadillas.
Birria is an authentic Latin American stew made with beef or other meat such as lamb and vegetables. The meat or vegetables are cooked until tender to be shredded and served as a soup or stew with rice. This version uses all kinds of delicious seasonings like adobo seasoning, oregano, cumin, brown sugar, pepper and cinnamon along with a blend of chile peppers.
The tasty beef is complemented with flavorful white rice that has been cooked in sautéed onions and tomatoes to balance everything out perfectly.
Serve it as a stew over rice or in other common variations like a filling for tacos, burritos or enchiladas. However you serve it, you’ll need a bit of fresh cilantro and lime to go with it. With its origins in Mexico, it’s perfect for serving at a Cinco de Mayo fiesta.
With ancho chile peppers, adobo seasoning and tomatoes, this dish has more than a few staple ingredients that are common in Latin American cooking. For more similar dishes, you’ll want to try Spicy Chicken Tinga Tacos, a Peruvian Lamb Stew (Seco de Cordero), Jasmine Coconut Rice (Arroz con Coco), or our authentic Mexican Rice recipe.