Beef Birria Recipe
Beef birria is a traditional Mexican dish made with slow-cooked beef, seasoned with a rich blend of chiles and spices, often served as a stew or in tacos. The meat becomes tender and flavorful, accompanied by a savory broth (consomé) perfect for dipping.
Ingredients
- 3 lbs beef chuck roast or short ribs, cut into chunks
- 4 guajillo chiles, seeded and stemmed
- 2 ancho chiles, seeded and stemmed
- 1 medium onion, quartered
- 6 cloves garlic, minced
- 2 medium tomatoes, chopped
- 1 tsp cinnamon
- 1 tsp dried oregano
- 2 bay leaves
- 1 tbsp vinegar
- 1 tsp ground cumin
- 6 cups beef broth or water
- Salt and pepper, to taste
- 2 tbsp vegetable oil
Instructions
- Toast and Soak Chiles: Heat a skillet and toast the guajillo and ancho chiles for 30 seconds. Soak them in hot water for 15-20 minutes to rehydrate.
- Prepare Beef: Season beef chunks with salt and pepper. Heat oil in a large pot, sear the beef until browned on all sides.
- Make the Sauce: Blend the soaked chiles, garlic, onion, tomatoes, cinnamon, oregano, and vinegar until smooth.
- Cook: Add the sauce, beef broth, and bay leaves to the pot. Bring to a boil, then reduce the heat and simmer for 2-3 hours or until beef is tender.
- Shred Beef: Remove beef, shred it using two forks, and return it to the pot. Adjust seasoning with salt and pepper.
- Serve: Serve with tortillas, fresh cilantro, onions, and lime. Optionally, serve with a bowl of the consomé for dipping.
Notes
Notes
- Use beef cuts like brisket or flank steak for a leaner alternative.
- The consomé (broth) is an essential component of the dish and adds richness when used for dipping or sipping.
- Birria tacos are a great way to use leftover birria, simply dip tortillas in the broth and fry them with the meat.