Beef Birria (Birria de Res)
User Reviews
5
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Prep Time
25 mins
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Cook Time
3 hrs 30 mins
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Total Time
3 hrs 55 mins
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Servings
10
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Calories
355 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Birria (Birria de Res)
Description
Preparation starts by carefully removing stems and seeds from ancho, árbol, and guajillo dried chiles, then toasting them briefly to release aromatic oils without charring. These rehydrate in hot water, creating a chile-infused liquid base. Meanwhile, stew beef chunks are seasoned and seared in vegetable oil to develop a crust that deepens the final flavor. Using the same pot, thinly cut onions and quartered tomatoes are cooked and blended together with soaked chiles, garlic, and beef broth to form a richly spiced, tangy sauce boosted by cider vinegar, cumin, oregano, and cinnamon.
The beef returns to the pot and simmers gently in this sauce until it becomes tender enough to shred. The resulting birria offers a combination of smoky heat, acidity from the tomatoes and vinegar, and aromatic warmth from the spices. It can be enjoyed as a stew or used as filling for quesabirria or birria tacos, where its tender meat and flavorful sauce shine.
For leftovers, store the birria in an airtight container in the refrigerator for up to five days to maintain freshness. Patience during the cooking process is key; extending the simmer time ensures the meat becomes fully tender and absorbs the sauce's complexity.
Ingredients
For the Meat
- 2 tablespoons vegetable oil
- 4-5 pounds chuck roast
- salt to taste, sea salt
For the Sauce
- 3 ancho chile dried
- 3 árbol chile chiles de arbol, dried
- 2 guajillo chile dried
- 2 cups water (to soak chiles)
- 1 large white onion
- 3-4 Roma tomato
- 6 cloves garlic
- 2 quarts beef broth divided
- 2 tablespoons cider vinegar
- 2 teaspoons cumin
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- salt to taste, sea salt
- black pepper to taste, sea salt
Instructions
- Before preparing the meat, you will want to prepare the chiles for the sauce. First, cut the chiles open and remove the stems and seeds. In a small saucepan, toast the chiles over medium heat for about 2-3 minutes to release the chile oils. Stir constantly and remove from heat if they begin to char. They burn easily!
- Add 2 cups of hot water to the pan, turn off the heat, and allow chiles to soak for 15 minutes.
- While chiles are soaking, prepare the meat. Remove beef from packaging and pat dry with paper towels. Cut beef into chunks, season with salt, and set aside. In a large Dutch oven, heat oil over medium-high heat. Add beef to the Dutch oven and sear until brown on all sides. Avoid overcrowding the meat while browning. You may have to do this in batches to accomplish this. Remove the beef from the Dutch oven and set aside. In the same Dutch oven (do not clean out), prepare the sauce.
For the Sauce:
- Reduce heat to medium heat. Cut the onions and tomatoes into fourths and place in the Dutch oven with the garlic cloves. Cook, stirring often and gently, until onions have browned on all sides and tomatoes are soft.
- Use a slotted spoon to remove chiles from the soaking water and add chiles to the Dutch oven. Discard soaking water. Cook for 1-2 minutes.
- Deglaze the Dutch oven by adding one quart of the beef broth a little at a time while scraping the bottom and sides of the pan with a wooden spoon or spatula. Scrape up as much of the browned bits and cooked-on layers as you can into the sauce (that's pure flavor). Reserve the remaining beef broth to thin the sauce later if needed.
- Add remaining sauce ingredients and cook another 5 minutes. Remove sauce from heat and allow to cool until you can safely scoop all of the sauce contents into a blender. Do not clean out the Dutch oven. You are still going to use it.
- Blend or puree the sauce ingredients until smooth. Set aside
Making the Beef Birria:
- Preheat oven to 350-degrees.Place the beef pieces back into the Dutch oven and cover with the sauce. If you want a thinner sauce, add more of the beef broth until you reach your desired thickness.
- Place the lid on the Dutch oven and place in the oven for 3 1/2 hours or until beef is completely cooked through and shreds easily.When you remove the birria from the oven, you may notice the some of the oils from the beef has risen to the top. You can skim some of these oils off or you can leave it in for added flavor.
For Stew:
- Garnish birria with fresh cilantro, chopped onions, and/or sliced radishes. Serve in bowls as a soup/stew.
For Filling:
- Remove the meat from the sauce and place on a cutting board. Shred the beef and place in a bowl. Add some of the sauce to the meat to keep it from drying out. Serve with tortillas or use as a filling for enchiladas, burritos, and more!
- Reserve the rest of the sauce to use as a consommé for dipping birria tacos or quesabirria.
Notes
- Cook the birria slowly until the beef is completely tender; this may require additional hours but improves flavor and texture.
- Leftover birria can be used to make quesabirria or birria tacos, adding versatility to the dish.
- Store leftovers in an airtight container refrigerated for up to 5 days to maintain quality.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 355 kcal
% Daily Value*
| Calories | 355kcal | 18% |
| Carbohydrates | 3g | 1% |
| Protein | 38g | 76% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 856mg | 36% |
| Potassium | 793mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 227IU | 5% |
| Vitamin C | 4mg | 4% |
| Calcium | 60mg | 6% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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