Description
Beef Birria is a rich and authentic Mexican dish made with slow-cooked beef simmered in a deeply spiced chili broth. This homemade beef birria recipe delivers tender, flavorful meat perfect for birria tacos or a comforting stew, packed with smoky, savory, and slightly spicy flavors.
Ingredients
For the Birria:
2 lbs (900 g) beef chuck roast or short ribs, cut into chunks
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
2 chipotle peppers in adobo
1 medium onion, chopped
4 cloves garlic
3 medium tomatoes
2 cups beef broth
2 tablespoons apple cider vinegar
2 bay leaves
1 teaspoon cumin
1 teaspoon dried oregano
2 cloves
1 small piece cinnamon stick
Salt and black pepper, to taste
2 tablespoons oil
Instructions
Remove stems and seeds from the dried chiles. Lightly toast them in a dry pan over medium heat until fragrant, then soak in hot water for 15–20 minutes until softened.
In a blender, combine the softened chiles, chipotle peppers, tomatoes, garlic, onion, vinegar, cumin, oregano, cloves, and cinnamon. Blend until smooth.
Season the beef with salt and black pepper.
Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
Pour the blended sauce over the beef and add beef broth and bay leaves. Stir well.
Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours, or until the beef is tender and easily shredded. Alternatively, cook in a slow cooker on low for 6–8 hours.
Remove the beef, shred it using two forks, then return it to the pot. Taste and adjust seasoning if needed.
Serve hot as a stew or use the shredded meat for birria tacos by dipping tortillas in the broth and frying before filling
Notes
Avoid over-toasting the chiles, as this can make the sauce bitter.For a more traditional version, substitute beef with goat meat.Add pasilla chiles for extra depth or a splash of orange juice for subtle sweetness.For quesabirria, add cheese when making tacos and fry until crispy.Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed.
