fusionMedium

Birria Curry

Name: Birria Curry
Prep time: 25 min
Cook time: 90 min
Total time: 115 min
Cuisine: Mexican
Ingredients: 1 White onion; 2 cdtas Garam masala; 4 cloves Garlic; 400 ml Coconut milk; 3 Guajillo chilli; 2 cdas Vegetable oil; 1 Chipotle chillies in adobo; 800 g Beef for birria (shin or short rib); 1 cdta Turmeric; 1 cdta Salt; 3 Tomatoes; 3 cdas Fresh coriander; 3 cm Fresh ginger; 2 Ancho chilli

115 min (25 prep + 90 cook) Medium 4 servings Fusión India-Mexicana

Edmond Bojalil

Recetas Mexas

Published: 30 Mar 2026 · Updated: 30 Mar 2026

About this recipe

Indian-inspired curry with Mexican chillies and birria-style beef, served with basmati rice or naan.

History & Origin

Birria curry is perhaps the most bold and satisfying Indian-Mexican fusion that can exist. Birria, that ritual stew from Jalisco originally made with goat for celebrations like weddings and quinceañeras, finds an extraordinary dialogue here with the cuisine of the Indian subcontinent. Both culinary traditions share a deep culture of spicing. Mexican chillies — guajillo, ancho and chipotle — and Indian spices such as garam masala, turmeric and fresh ginger have more in common than it seems: both seek layers of flavour, depth and a warmth that comforts body and soul. Birria-style beef is characterised by its slow cooking, which allows the connective tissues of the shin or short rib to dissolve into a silky, irresistible texture. This cooking technique complements the Indian curry base perfectly, where coconut milk provides a creaminess that balances the heat of the chillies and envelops the meat in a velvety sauce. This recipe was born from the gastronomic curiosity of those who recognise that fusion is not a betrayal of traditions, but a natural evolution. As India and Mexico developed complex spice cuisines in parallel over centuries, this fusion dish is almost a reunion of two sister cultures separated by the ocean. Serve this curry with basmati rice and naan bread for a complete experience that honours both culinary traditions.

Estimated cost

£11.00

Total cost

£2.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

35g

Protein

18g

Carbohydrates

22g

Fat

Fibre

680mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Soak the guajillo and ancho chillies in hot water for 20 minutes. Once rehydrated, blend them with the tomatoes, garlic, grated ginger, turmeric, garam masala and chipotle in adobo until you have a smooth, aromatic sauce.
2
Heat the vegetable oil in a large pot or cast-iron casserole over medium-high heat. Sear the beef pieces on all sides until well browned, about 3-4 minutes per side. Remove and set aside.
3
In the same pot, fry the diced onion until translucent, about 5 minutes. Add the chilli and spice sauce and cook over medium heat for 10 minutes, stirring frequently, until it darkens and concentrates.
4
Return the beef to the pot. Pour in the coconut milk and enough water to cover. Bring to the boil, then reduce to the lowest heat, cover and cook for 75-90 minutes, or until the beef is very tender.
5
Once the meat is tender, shred the larger pieces with two forks or leave them whole as preferred. Adjust the salt and check the consistency; if too thin, cook uncovered for a further 10 minutes.
6
Serve the birria curry over basmati rice or with naan bread. Garnish generously with fresh coriander and serve with lime wedges to squeeze over.
7
To make the most of any leftover broth, serve the consommé in a small bowl for dipping the naan, following the birria quesatacos tradition.
8
Tip: this curry improves with resting. If made a day in advance, the flavours meld and the result is even more delicious the next day.