beef birria recipe

Though birria is traditionally made with goat, we’ve become partial to this beef birria recipe. Full of chiles and spices, it’s a stewy braise that always satisfies.

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Beef Birria Recipe

dried, large ancho chiles

guajillo chiles

chiles de árbol

chuck roast, fat trimmed, cut into 3-inch pieces

salt

black pepper

olive oil

white onion,

garlic cloves, smashed

cinnamon

oregano

cumin

bay leaves

ginger

beef stock

white vinegar

(14.5-ounce) cans diced fire roasted tomatoes

white onion, chopped

cilantro, roughly chopped

tortillas, warmed

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Cut open the dried chiles with kitchen scissors or a knife and discard the seeds

Heat a large dry skillet over medium-high heat

Toast the chiles, moving them occasionally, for 4 minutes

(See Note)Cover the chiles with 2 inches of water

Bring the water to a boil over high heat, then turn the heat off and let the chilis soak until softened, about 15 minutes.Meanwhile, preheat the oven to 350°F with a rack in the center position.Pat the beef dry with a paper towel and season all over with the salt and pepper.Heat the olive oil in a large Dutch oven over medium-high heat

Working in batches as needed, add the chuck and cook, turning, until browned on all sides, about 15-18 minutes total

Transfer to a plate.Add the onion wedges to the Dutch oven and cook over medium heat until browned, about 4 minutes

Add the garlic and toss until fragrant, about 1 more minute

Add the cinnamon, oregano, cumin, bay leaves, and ginger to the pan, cook for 1 minute, or until fragrant.Add the beef stock and vinegar, using a wooden spoon to scrape any browned bits from the bottom

Remove the pot from heat and allow ingredients to cool slightly.Drain the softened chilis (discarding the soaking water) and add them and the tomatoes to the sauce

Use an immersion blender to blend the sauce until smooth, directly in the pan

(Alternatively, transfer 2 cups of the sauce to the base of a blender, let cool briefly, blend until nearly smooth, and then return the sauce to the pan.) Return the beef to the Dutch oven and transfer to the oven

Cover and cook until beef is tender and can be pulled apart easily with a fork, about 2 1/2 hours

Using 2 forks, shred the beef, discarding any large pieces of fat.Serve the beef with the remaining broth in bowls garnished with chopped onion and cilantro, in warm tortillas, as a filling for quesadillas, or try our Birria Tacos!

I love this recipe!  I add a tiny bit of Mexican chocolate for a bit more richness and use as tamale filling. Everyone loves it!    . Keep the wonderful recipes coming!

These were delicious, both the night I made them and when I reheated frozen portions for quesabirria. I do have one warning though. When I toasted the chiles, the bit of smoke from the hot pan was very potent. I caught a breath of it and my lungs were irritated for about an hour after. Not too painful but definitely uncomfortable, and it caused my wife to evacuate the kitchen as well. I would recommend a warning about this in the instructions, and suggest opening windows and using the fan on the stove. But it was worth it- super delicious. I've made Birria a few times and this was the best recipe I've found.

Best beef birria recipe ever!  Next time I would start with 1 more cup of beef broth for more of that incredible jus

Wow! Jus wow! This is the first time ive ever made birria. It was sensational!! I followed the recipe to a t but youre gonna wanna double the recipe if you love birria in general!

I loved this recipe! but I also used the 123 method using a product called insta-birria by el sabor products. If you look them up on google they should pop up. Their flavor is out of this world! its easy and simple. just add water, sauce and meat. I loved both recipes but insta-birria had a flavor that just blew my mind. so flavourful. I love my birria.

As a Mexican, I’ve been making Birria for many years now. Kind of famous for it amongst my friends and family.  Your recipe and techniques are perfect. And much better than most recipes one finds online.  Thank you!

This recipe made for a delicious Sunday dinner. My entire family loved it. Some ate it with rice and others made tacos.  No matter how they ate it, they loved it! It made my entire smell amazing.  I will be making this again and again.

Not a bad recipe, but I wouldn't use the cinnamon again. I also think it needed more peppers. The consomme is really tasty though and I even mixed it into my masa when making tamales.

WE  USED PORK SHOULDER!! This was a fun recipe to make with my daughter. Prepping all the dried peppers, and searing the meat. All new things for her to learn. We used pork shoulder and it turned out great! Doubled the recipe for the sauce since I had a 6lb pork. Cooked it 3.5 hours and it was perfect. Lots of great smells and flavor!

I made this for Cinco de Mayo and made tacos for my family. It was an absolute hit with my son who usually shies away from tacos. The only downside I encountered (and I believe someone else mentioned this) is after braising the meat in the oven for 3 hours the sauce had reduced by a lot. We couldn't get any consomme for dipping the tortillas. Still the birria was very moist and delicious, but I would have loved to have that consomme!

A fuss-free slow-cooked birria with tender beef and a rich broth. This dish from Guadalajara is a Mexican broth made using dried chilies and lots of different spices. In my family, we make birria using beef, because it’s easier to find and quicker to cook than goat. We cook birria for special occasions and we love having the leftovers for breakfast.

Beef Birria

Bone-In Beef Shin

Beef Short Rib

Beef Chuck

Guajillo Chilli

Ancho Chilli

Tomato

Onion

Garlic Clove

Oregano

Marjoram

Black Peppercorn

Cinnamon

Ground Ginger

Cumin

Whole Clove

White Vinegar

Flaky Sea Salt

Water

Beans de la Olla

Coriander

Salsa

Lime

Corn Tortillas

Cut the bone-in beef shin and beef chuck into big 6-8cm chunks, separating the bone marrow from the shin meat.

Heat the grill to high. Get all the beef chunks, bone marrow and short ribs on a baking tray.

Slide the tray under the grill to cook for 8 mins until the meat is nicely browned, turning the beef and marrow over halfway through.

Transfer the meat to a large cast iron pot and set aside while you prep the adobo (sauce).

Remove the seeds and stem from the dried chilies. Add the chillies to a small bowl, cover with boiling water and set aside for 5 mins to rehydrate. Halve the tomatoes and onions. Peel the garlic cloves.

Get the tomatoes, onion and garlic in a blender and add all the spices, vinegar and ½ the salt. Add the soaked chilies and a splash of their water then blend until smooth (add more water if it feels too thick).

Pass the adobo through a sieve and pour it over the meat. Stir through ¾ of the water.

Set the pot over a high heat and bring the liquid to a boil then pop the lid on, reduce the heat to low and cook for about 2 hours, adding the remaining salt and water halfway through. The cooking time will vary depending on your hob so make sure the meat is tender and falling apart easily before you turn off the heat. Once cooked, season to taste with more salt if needed.

Before serving, transfer the pieces of meat to a bowl or plate and use two forks to shred it.

To serve, portion out some meat into bowls and ladle over some broth. Serve with warmed beans from the pot, if you like, and garnish with finely chopped fresh coriander, diced onion, spicy salsa and lime wedges on the side and warm rolled up corn tortillas.

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Warm, comforting, spicy, and cheesy.... one of Mexico’s most celebrated dishes becomes craveable birria enchiladas.

Birria Enchiladas

((stemmed,

chiles de árbol ((stemmed, seeded, and rinsed))

tomatoes ((4 ounces 120 grams))

onion

Mexican cinnamon stick (about 2 inches (5cm))

black peppercorns

(475 milliliters) beef stock

apple cider vinegar

garlic

dried Mexican oregano

cloves

coriander

white sugar

corn tortillas

Braising liquid, as directed

flour tortillas

(400 grams) cooked white rice

(12 ounces 500 grams) Oaxaca or Chihuahua cheese

Optional for garnish: Cilantro, Cotija cheese, lime wedges, pickled or raw onion

Season the meat

Generously season the meat with salt and pepper on all sides, and heat the olive oil in heavy pot over medium-high heat (or use a slow-cooker on the sear setting, if you have one).

Sear the meat

Working in batches, add the meat and sear on all sides until browned. Transfer the browned meat to a platter, and remove your pot from the heat.

Step 1

Prepare to make the sauce

While the meat is searing, add the chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot.

Simmer vegetables and aromatics in water

Cover completely with water and bring to a boil over high heat. Reduce the heat to low, cover, and cook for 10 minutes.

Step 2

Drain the vegetables and aromatics

Using a slotted spoon, transfer the softened chiles and all the other ingredients to a large blender.

Blend the sauce

Add 1 cup of the chile-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, cloves, and coriander. Blend on high for a few minutes until completely smooth. (You may need to do this in batches if your blender isn’t big enough.)

Strain the sauce

Strain the blended sauce through a fine mesh strainer into the pot with the seared meat. Discard any solids left behind (even using my Vitamix, I was surprised at how many solids I removed).

Step 3

Braise the meat in sauce

Add the meat and sauce to a heavy pot or your slow-cooker. Reduce the heat to low, cover, and simmer for 3 to 4 hours until the meat is fall-apart tender.

You can also use your slow cooker

You may also use your slow-cooker on the low setting; it will take closer to 5-6 hours.

Step 4

Shred the meat

Transfer the meat to a platter, and shred it using two forks.

Finish the sauce by blending it with corn tortillas

Meanwhile, preheat the oven to 375°F (190°C). Add a cup of the consommé to a blender with 2 corn tortillas. Blend until smooth, and check the consistency, continuing to add corn tortillas until you are satisfied with the consistency (it should coat the back of a spoon) and return to the pot with the rest of the consommé. Gradually add the apple cider vinegar and white sugar, tasting as you go, until the sauce has lost its bitter flavor.

Step 5

Roll the enchiladas

Spoon some consommé into the bottom of a large pan to create a thin layer. Fill a tortilla with a spoonful of rice, cheese, and shredded birria meat, roll, and place into the pan. Continue adding enchiladas side by side in the pan (they can be snug). If needed, you can use a second pan.

Step 6

Cover the enchiladas with sauce and cheese and bake

Cover enchiladas with consommé sauce and top with Oaxaca or Chihuahua cheese. Bake, covered, for 30 mins, then uncover and bake for 10 mins or until the cheese is bubbling.

Step 7

Garnish and serve

Top with Cotija cheese, if desired, and serve hot with your desired garnishes.

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