Prep: 10 Mins Cook: 120 Mins

Birria (Mexican Stew)


1 Tbsp. vegetable oil 
1 lb. beef (round, chuck or London broil), cut into 2-inch cubes
1 lb. boneless country-style pork ribs, cut into 2-inch cubes
1 large yellow onion, diced
4 garlic cloves, thinly sliced
1 package (1.5 oz.) ORTEGA Reduced Sodium Burrito Seasoning Mix
1 jar (16 oz.) ORTEGA Thick & Chunky Salsa (any variety)
8 cups chicken stock (or water)
1 can (4 oz.) ORTEGA Diced Green Chiles
ORTEGA Taco Shells (any variety), each shell broken into pieces


1. In a large ovenproof stockpot or Dutch oven, heat vegetable oil over medium-high heat. Add beef and pork cubes and cook for 8 to 10 minutes, turning frequently, until well browned.
2. Stir in onion, garlic and burrito seasoning mix and cook for 1 minute. Add salsa, chicken stock and diced green chiles and bring to a boil over high heat. Reduce heat to low and simmer, covered, for 1 1/12 to 2 hours or until meat is very tender. (If stew seems dry, add a little more stock or water.)
3. Serve in bowls with crumbled taco shells.

Makes 6 servings.
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