Authentic Beef Birria

Name: Authentic Beef Birria
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 16 servings
Ingredients: 5 ½ lbs boneless chuck roast; 1 lb beef ribs; 12 cups water; 10 chiles guajillos; 2 Chile pasilla; 5 to 6 chiles de árbol; 1 Tablespoon olive oil; 1 large white or yellow onion; 8 roma tomatoes; 9 garlic cloves; ½ teaspoon dried thyme; ½ teaspoon ground cumin; ½ teaspoon Mexican oregano; ½ teaspoon coriander seeds or dried; ½ teaspoon cloves; ¼ teaspoon ground ginger; 1 ½ Tablespoon whole pepper corns; 1 Tablespoon allspice; 1 small cinnamon stick; 1 to 2 Tablespoon kosher or sea salt to taste. If using table salt, start with half a teaspoon; 2 Tablespoon apple cider vinegar; 3 bay leaves

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5.0

54 reviews

Excellent

Prep Time
30 mins
Cook Time
2 hrs 30 mins
Total Time
3 hrs
Servings
16 servings
Calories
390 kcal
Course
Main Course
Cuisine
Mexican

Authentic Beef Birria

Delilah Cunningham

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This is an authentic Beef Birria recipe for the most delicious birria you will ever have! The meat is slow-cooked in a fragrant broth made with a variety of herbs and spices like chili peppers, oregano, and cumin, which infuse it with a rich and savory flavor.

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Ingredients

Servings

5 ½ lbs boneless chuck roast
1 lb beef ribs
12 cups water
10 chiles guajillos
2 Chile pasilla
5 to 6 chiles de árbol For a more spicy sauce, do not remove the seeds
1 Tablespoon olive oil
1 large white or yellow onion peeled and quarter
8 roma tomatoes cut into quarters
9 garlic cloves peeled
½ teaspoon dried thyme
½ teaspoon ground cumin
½ teaspoon Mexican oregano
½ teaspoon coriander seeds or dried
½ teaspoon cloves
¼ teaspoon ground ginger
1 ½ Tablespoon whole pepper corns
1 Tablespoon allspice
1 small cinnamon stick
1 to 2 Tablespoon kosher or sea salt to taste. If using table salt, start with half a teaspoon.
2 Tablespoon apple cider vinegar
3 bay leaves

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Instructions

Prep the meat: cut in large chunks and season with a little salt. Set aside.
In a large stock pot, set to boil 12 cups of water (3 liters). (This is where we'll cook the meat).

Make the adobo

Remove the stems and seeds from the chiles. Rinse under water to remove any dust. In a small pot, add the chiles and enough water to cover. Boil for 5 minutes. Turn off the heat and let them rest in the water to hydrate.
In a medium pot, add 1 tablespoon oil and heat over medium high heat. Add the onion and saute for 1 minute. Then add the tomato. Saute for a few minutes 3 until the tomato starts soften.
Add the garlic and the spices. Mix to integrate all ingredients. Cook on low heat for about 3 minutes. Keep stirring to make sure it doesn't burn.
To a blender, add the chiles (no water) and the cooked veggies with all of its juices. Puree in two batches to make sure it blends well. See note #1.
Add all of the adobo in the boiling water and the meat. Add the vinegar and bay leaves.
Cook on medium heat for 2.5 to 3 hours. (Note, when everything comes to a boil, taste for salt and add more if needed). Keep covered so the liquid does not evaporate.
Once it's cooked, shred the beef in a bowl with two forks, transfer the meat back to the pot.
Serve birria with warm tortillas, cilantro, hot salsa, lime juice. Serve as tacos or in a bowl as a stew.

Notes

I do not strain the chile sauce to keep all the delicious texture and color. Just make sure it's pureed very well.

Nutrition Information

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Serving 1serving Calories 390kcal (20%) Carbohydrates 19.5g (7%) Protein 52.9g (106%) Fat 10.7g (16%) Saturated Fat 4g (20%) Cholesterol 151.3mg (50%) Sodium 1634mg (68%) Sugar 9g (18%)