Beef Birria
User Reviews
5.0
309 reviews
Excellent
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Prep Time
10 mins
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Cook Time
2 hrs 10 mins
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Total Time
3 hrs 5 mins
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Servings
6
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Calories
450 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Birria
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Popular Mexican Beef Birria includes tender braised beef in a rich consomé broth, served as a stew, or used to make tacos.
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Ingredients
- 3 lb beef chuck roast*
- 4 bone-in beef short ribs*
- 8 dried guajillo chile peppers*
- 3 dried pasilla chile peppers
- 2-3 dried arbol chile peppers*
- 5 roma tomatoes , quartered (about 1.5lb)
- 1 white onion , roughly chopped
- 1 head garlic (10-12 cloves)
- 1 Tablespoon whole black peppercorns
- 1 Tablespoon whole cumin seed (or 1 1/2 teaspoon ground cumin)
- 1 Tablespoon dried oregano
- 1 Tablespoon dried thyme
- ½ teaspoon whole coriander seeds (or 1/4 tsp ground coriander)
- 4 or 5 whole cloves
- 1 teaspoon fresh minced ginger root
- 1 inch piece Mexican cinnamon stick* (or 1/8 teaspoon ground cinnamon)
- 2 tablespoon apple cider vinegar , or white
- 2 bay leaves
- 1 tablespoons kosher salt
For serving:
- 1 white onion , finely chopped
- 1 bunch of cilantro , chopped
- 2 limes , sliced
- corn tortillas
Instructions
- Prepare meat: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt.
- Prepare dried chiles: Wearing gloves if desired, rinse the chiles, then use scissors to remove the stem and make a slit along the side to open them and remove the seeds. (The arbol chiles are hottest, so for less heat, remove the seeds, or omit these chiles completely. If you like extra spice, leave them whole).
- Make chile sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
- Blend sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.
- Add meat and simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.
- Shred meat: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.
- Serve: Taste broth (careful, it’s hot!) and add additional seasonings or salt, if needed. Add some shredded meat to bowls and pour broth on top. Garnish with fresh chopped white onion and cilantro, and a squeeze of fresh lime juice. Serve with warm corn tortillas on the side, for dipping. Or, use the sauce and meat to make Birria Tacos!
Notes
- Meat: Regions in Mexico all prepare birria differently. Some use beef, goat, or lamb, which you could substitute in this recipe. Always use some bone-in meat, as bones add rich flavor to the broth.
- Chile Peppers and Spice Level: The Guajillo and Passilla peppers are mild. Guajillo chiles are necessary for this recipe, but if you can't find passila, try substituting mulato chiles, or use 1-2 extra guajillo chiles and leave out the pasilla chiles. The arbol chiles are the hottest. For medium spice, remove the seeds. For very mild heat level, leave them out.
- Cinnamon Stick: Mexican cinnamon sticks are softer than cassia cinnamon sticks common in the US, so be sure to use a small piece of Mexican cinnamon sticks for this recipe, so they blend well. Otherwise substitute ground cinnamon.
- Birria Tacos: Use the shredded meat and consommé broth to make Birria Tacos or Quesabirria.
- To Make Ahead: This is a great recipe to make ahead 1-3 days ahead of time. Rewarm on the stove or use the meat and broth for tacos, burritos or quesadillas.
- To Freeze: The cooked beef and sauce can be frozen (I like to freeze them separately, in case I decide to make tacos) in a freezer safe container for up to 3 months. Thaw overnight in the fridge.
- Slow Cooker: Prepare recipe up to step 5. Add broth and meat to slow cooker and cook on LOW for 6 hours, until meat is tender.
- Instant Pot: I think it's better, faster and easier to make Beef Birria on the stove, but here's an Instant Pot Beef Birria recipe if you're interested.
Nutrition Information
Show Details
Calories
450kcal
(23%)
Carbohydrates
8g
(3%)
Protein
45g
(90%)
Fat
27g
(42%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
2g
Monounsaturated Fat
13g
Trans Fat
2g
Cholesterol
157mg
(52%)
Sodium
1356mg
(57%)
Potassium
1019mg
(29%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
1189IU
(24%)
Vitamin C
10mg
(11%)
Calcium
99mg
(10%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 450 kcal
% Daily Value*
| Calories | 450kcal | 23% |
| Carbohydrates | 8g | 3% |
| Protein | 45g | 90% |
| Fat | 27g | 42% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 157mg | 52% |
| Sodium | 1356mg | 57% |
| Potassium | 1019mg | 22% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 1189IU | 24% |
| Vitamin C | 10mg | 11% |
| Calcium | 99mg | 10% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
309 reviews
Excellent
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