Beef Birria Recipe

INTRODUCTION

Beef Birria Recipe is a warm, rich stew from Mexico. It uses beef, dried chiles, spices, and slow cooking to make deep flavor. This dish is perfect for a family meal or for a simple feast. The meat becomes soft and the sauce is bold and spicy. You will enjoy the smell while it cooks. If you like easy meals, try other cooking recipes for more simple ideas.

WHY YOU WILL LOVE THIS RECIPE

You will love this Beef Birria Recipe because it is simple and full of taste. The steps are clear and do not need hard skills. The dried chiles and garlic give a warm heat that feels cozy. The beef becomes tender and juicy after a long cook. You can make a lot at once, so it is great for leftovers. This recipe is good for a party or for a quick weeknight dinner when you plan ahead. For more easy meal ideas and plain instructions, see other simple recipes.

HOW TO MAKE Beef Birria Recipe

This Beef Birria Recipe uses whole dried chiles that you soak and blend into a rich sauce. Brown the beef, add the spice mix and tomatoes, then let it cook slow. The slow cook lets the meat pull in all the chile flavor. You will use beef stock and a little vinegar to balance the taste. If you want a drink with your birria, try a warm cup like the cozy coffee manga recipe for a soft pairing.

EQUIPMENT NEEDED

• Large heavy pot or Dutch oven
• Blender or food processor
• Tongs
• Knife and cutting board
• Measuring spoons and cups
• Wooden spoon
• Slow cooker or oven-proof pot with lid (optional for slow cook)
• Fine mesh strainer (optional)

Ingredients You’ll Need :

• 2 dried ancho chiles, stems and seeds removed
• 2 dried guajillo chiles, stems and seeds removed
• 3 dried chiles de árbol, stems and seeds removed
• 3 cups hot water for soaking
• 1 (3 pound) chuck roast, fat trimmed, cut into 3-inch pieces
• 1 ½ tablespoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons vegetable oil
• 1 medium white onion, quartered
• 4 garlic cloves, smashed
• 1 teaspoon ground cinnamon
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 2 bay leaves
• 1 teaspoon ground ginger
• 3 cups beef stock
• 1 tablespoon white vinegar
• 2 (14.5-ounce) cans fire roasted diced tomatoes

STEP-BY-STEP INSTRUCTIONS :

Prepare the Chile Base:

1. Remove stems and seeds from the ancho, guajillo, and chiles de árbol.
2. Place chiles in a bowl and pour 3 cups of hot water over them. Let soak 15 to 20 minutes until soft.
3. Drain, reserving a little soaking liquid. Put the softened chiles, onion quarters, garlic, cinnamon, oregano, cumin, ginger, and diced tomatoes into a blender.
4. Add a splash of the reserved soaking liquid and blend until smooth. If the sauce is too thick, add beef stock a little at a time to reach a pourable sauce.

Sear the Beef:

1. Pat the chuck pieces dry and season with 1 ½ tablespoons kosher salt and 2 teaspoons cracked black pepper.
2. Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat.
3. Brown the beef in batches on all sides. Do not crowd the pot. This step locks in flavor.
4. Remove the browned beef and set aside.

Build the Birria:

1. In the same pot, add the blended chile sauce and stir, scraping up any browned bits.
2. Add the seared beef back to the pot.
3. Pour in 3 cups beef stock and 1 tablespoon white vinegar. Stir to combine.
4. Add 2 bay leaves and the two cans of fire roasted diced tomatoes. Bring to a gentle simmer.

Slow Cook to Perfection:

1. Cover the pot and reduce heat to low. Let cook for 2.5 to 3 hours on the stove, or place in a 300°F oven for the same time.
2. Check every 30 to 45 minutes. The meat should fall apart with little effort.
3. Once the beef is fork-tender, remove bay leaves and shred the meat with two forks.
4. If the sauce has too much fat, skim a little off. Adjust salt and pepper to taste.
5. Serve hot with the rich sauce spooned over or beside the meat.

this Recipe

HOW TO SERVE Beef Birria Recipe

Serve the birria hot with warm corn tortillas. Spoon some of the sauce into each tortilla, add shredded beef, and fold. You can also ladle birria over rice or boiled potatoes. Offer lime wedges, chopped white onion, and fresh cilantro on the side. For a classic touch, serve with warm consomé (the cooking liquid) for dipping. If you want a quick hot drink on the side while eating, try a simple quick espresso or another small hot drink to wake your taste buds.

STORAGE & FREEZING : Beef Birria Recipe

Store the cooled birria in an airtight container in the fridge for up to 4 days. The flavor often gets better after a day. To freeze, place portions in freezer-safe bags or containers and remove as much air as you can. Freeze for up to 3 months. Thaw in the fridge overnight, then reheat on the stove over low heat. Add a little beef stock if the sauce is too thick after thawing.

SERVING SUGGESTIONS

• Warm corn tortillas, lightly toasted.
• White rice or Mexican rice to soak up the sauce.
• Simple slaw of cabbage, lime, and a pinch of salt for crunch.
• Refried beans or whole beans for a hearty meal.
• Fresh cilantro, chopped onion, and lime wedges for garnish.
  For a light drink pairing, you can serve a mild tea; see some tea recipes for ideas on cool or warm tea to drink with this stew.

VARIATIONS

• Make it spicy: Add more chiles de árbol or a fresh jalapeño in the blender.
• Make it smoky: Roast the onion and garlic before blending.
• Use lamb: Swap beef for lamb shoulder for a richer taste.
• Make it in a slow cooker: Brown beef, then transfer everything to a slow cooker and cook 6 to 8 hours on low.
• Add potatoes or carrots: Add root vegetables in the last hour of cooking to keep them from falling apart.

FAQs

Q: How long does it take to make birria?
A: Plan for about 3 to 4 hours from start to finish, with most time spent on slow cooking.

Q: Can I use other cuts of beef?
A: Yes. Chuck roast is best for tenderness, but brisket or short ribs work too.

Q: Is birria very spicy?
A: It can be mild to medium. You control heat by the amount of chiles de árbol you use.

Q: Can I make birria without a blender?
A: You can chop the chiles and tomatoes very fine and mash them, but a blender gives a smooth sauce.

Q: How do I reheat birria without drying it out?
A: Reheat slowly on the stove over low heat and add a splash of beef stock if needed.

MAKE-AHEAD TIPS FOR Beef Birria Recipe

You can make the birria base one day ahead. Blend the soaked chiles and spices and store the sauce in the fridge. Brown the beef the next day and finish the slow cook. You can also fully cook the birria a day ahead, cool it, and reheat on the stove. The flavors will deepen overnight, and the job on the day you serve is quick and calm.

Conclusion

If you want one clear reference to follow for proportions and a tried method, this Allrecipes Beef Birria Recipe is a helpful resource with a classic take on the dish.

Beef Birria

A warm, rich Mexican stew made with beef, dried chiles, and spices, perfect for family meals or gatherings.

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Prep Time 30 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dinner, Main Course, Stew

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

For the Chile Base

• 2 pieces dried ancho chiles, stems and seeds removed
• 2 pieces dried guajillo chiles, stems and seeds removed
• 3 pieces dried chiles de árbol, stems and seeds removed
• 3 cups hot water for soaking
• 1 medium white onion, quartered
• 4 cloves garlic, smashed
• 1 teaspoon ground cinnamon
• 2 teaspoons dried oregano
• 2 teaspoons ground cumin
• 1 teaspoon ground ginger
• 2 cans fire roasted diced tomatoes (14.5-ounce each)

For the Beef

• 1 3 pounds chuck roast, fat trimmed, cut into 3-inch pieces
• 1.5 tablespoons kosher salt
• 2 teaspoons freshly cracked black pepper
• 2 tablespoons vegetable oil
• 3 cups beef stock
• 1 tablespoon white vinegar

Method

 

Prepare the Chile Base

1. Remove stems and seeds from the ancho, guajillo, and chiles de árbol.
2. Place chiles in a bowl and pour 3 cups of hot water over them. Let soak 15 to 20 minutes until soft.
3. Drain, reserving a little soaking liquid. Put the softened chiles, onion quarters, garlic, cinnamon, oregano, cumin, ginger, and diced tomatoes into a blender.
4. Add a splash of the reserved soaking liquid and blend until smooth. If the sauce is too thick, add beef stock a little at a time to reach a pourable sauce.

Sear the Beef

1. Pat the chuck pieces dry and season with kosher salt and cracked black pepper.
2. Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
3. Brown the beef in batches on all sides. Do not crowd the pot. This step locks in flavor.
4. Remove the browned beef and set aside.

Build the Birria

1. In the same pot, add the blended chile sauce and stir, scraping up any browned bits.
2. Add the seared beef back to the pot.
3. Pour in beef stock and white vinegar. Stir to combine.
4. Add bay leaves and the tomatoes. Bring to a gentle simmer.

Slow Cook to Perfection

1. Cover the pot and reduce heat to low. Let cook for 2.5 to 3 hours on the stove, or place in a 300°F oven for the same time.
2. Check every 30 to 45 minutes. The meat should fall apart with little effort.
3. Once the beef is fork-tender, remove bay leaves and shred the meat with two forks.
4. If the sauce has too much fat, skim a little off. Adjust salt and pepper to taste.
5. Serve hot with the rich sauce spooned over or beside the meat.

Notes

Store the birria in an airtight container in the fridge for up to 4 days. It can also be frozen for up to 3 months. Reheat on the stove over low heat.