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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
Cook Time 3 hours
Total Time 3 hours 30 minutes
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.