Beef Birria

Name: Beef Birria
Prep time: 45 min
Cook time: 3 h
Yield: 8 serving
Ingredients: 3 whole dried ancho chiles; 3 whole dried Guajillo chiles; 3 whole Chiles D'Arbol; 2 cups boiling water; 1 medium onion; 4 large cloves garlic; 1 teaspoon cumin; 1 teaspoon oregano; ½ teaspoon cinnamon; ½ teaspoon black pepper; 1 teaspoon Diamond Crystal kosher salt; 3 cups beef broth; 3 tablespoons apple cider vinegar; 2 teaspoons olive oil; 3 pounds beef chuck roast (preferably with the bone; braising liquid; 15 ounce can diced fire roasted tomatoes; 1 teaspoon Diamond Crystal kosher salt; 2 tablespoons apple cider vinegar

User Reviews

4.6

21 reviews

Excellent

Prep Time
45 mins
Cook Time
3 hrs
Servings
8
Calories
392 kcal
Course
Main Course
Cuisine
Mexican

Beef Birria

Andrew Underwood

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This classic Jalisco-style stew is traditionally made with goat, but this beef birria version is delicious as well. Slow braise the meat with a rich blend of Guajillo, Ancho and Arbol chiles, onions, garlic and spices for a deeply flavorful (but not overly spicy) dish. Great served as a meal on its own or as a filling for birria tacos.

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Ingredients

Servings

FOR TOASTING AND REHYDRATING THE CHILES:

3 whole dried ancho chiles
3 whole dried Guajillo chiles
3 whole Chiles D'Arbol
2 cups boiling water

FOR THE BRAISING LIQUID:

1 medium onion
4 large cloves garlic gently smashed and peels removed
1 teaspoon cumin
1 teaspoon oregano preferably Mexican
½ teaspoon cinnamon
½ teaspoon black pepper
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton's Kosher salt
3 cups beef broth 1 can of beef consommé mixed with enough water to measure 3 cups.
3 tablespoons apple cider vinegar

FOR THE BIRRIA

2 teaspoons olive oil
3 pounds beef chuck roast (preferably with the bone trimmed of fat and sinew and cut into 3" pieces
braising liquid
15 ounce can diced fire roasted tomatoes
1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton's Kosher salt
2 tablespoons apple cider vinegar

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Instructions

Preheat the oven to 300° F

FOR THE CHILES:

Remove the stems from the chiles and cut down one side. Open the chiles to lie flat and scrape away the seeds. Discard the seeds and transfer the chiles to a skillet over medium high heat. Toast the chiles in the pan for 3-4 minutes, turning occasionally so they're fragrant but not burning.
Transfer the chiles to a bowl and pour the boiling water over them. Set aside to rest for 15 minutes.

FOR THE BRAISING LIQUID:

Heat 1 teaspoon of olive oil in the skillet over medium high heat and add the onions and garlic. Cook for 4-5 minutes, turning occasionally, until the onion starts to brown lightly and the vegetables are fragrant.
Add the remaining teaspoon of olive oil to the onion mixture, then stir in the cumin, oregano, cinnamon, black pepper and salt. Cook for 1-2 minutes until very fragrant and remove from heat.
Drain the soaked chile peppers and transfer to a blender. Add the onion mixture, followed by the beef broth (or consommé and water). Blend on high until you have a smooth sauce. Set aside.

FOR THE BEEF BIRRIA:

With a paper towel, dry the cubes of beef and sprinkle with kosher salt.
Heat a large dutch oven over medium high and add the olive oil. When the oil is hot add the cubes of beef (working in batches so you don't overcrowd the pot). Brown the beef on all sides and transfer to a rimmed baking sheet, while you continue with the rest. Each batch should take between 5-8 minutes to brown.
If you have a chuck roast that includes the bone, add a little more oil to the dutch oven and brown the beef bones for 3-4 minutes.
Transfer the beef bones and browned cubes of beef back to the dutch oven. Add the braising liquid and the entire can of fire roasted tomatoes, kosher salt and apple cider vinegar. Stir to combine, cover tightly with the lid and transfer to the preheated oven. Braise the beef for 3 hours or until very tender.

REMOVE EXCESS FAT:

If you're serving the beef birria as a stew, you'll want to remove the excess fat that rendered while the meat was braising. I find the easiest way to do this is by chilling the stew overnight, or until the fat solidifies, then scooping it out with a spoon. You can also scoop liquified fat with a spoon or turkey baster. Just be careful not to suck up the flavorful consommé.

TO SERVE BEEF BIRRIA:

Ladle the birria into shallow bowls and top with diced white or sweet onion, fresh cilantro leaves and wedges of lime. Squeeze the lime over the bowl and dip warm corn tortillas into the consommé. Enjoy.

Nutrition Information

Show Details

Calories 392kcal (20%) Carbohydrates 15g (5%) Protein 36g (72%) Fat 22g (34%) Saturated Fat 9g (45%) Polyunsaturated Fat 2g Monounsaturated Fat 11g Trans Fat 1g Cholesterol 117mg (39%) Sodium 1123mg (47%) Potassium 923mg (26%) Fiber 5g (20%) Sugar 8g (16%) Vitamin A 4117IU (82%) Vitamin C 7mg (8%) Calcium 71mg (7%) Iron 5mg (28%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 392 kcal

% Daily Value*

Calories	392kcal	20%
Carbohydrates	15g	5%
Protein	36g	72%
Fat	22g	34%
Saturated Fat	9g	45%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	11g	55%
Trans Fat	1g	50%
Cholesterol	117mg	39%
Sodium	1123mg	47%
Potassium	923mg	20%
Fiber	5g	20%
Sugar	8g	16%
Vitamin A	4117IU	82%
Vitamin C	7mg	8%
Calcium	71mg	7%
Iron	5mg	28%