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Birria (Chuck Roast)
In Mexico, important celebrations call for Birria, eaten as a savory stew or stuffed into tortillas for tacos. Steam the meat on the stove (as is tradition), or make it in your slow cooker or Instant pot. It's a great example of simple, delicious food.
Prep Time
5 mins
Cook Time
4 hrs
Total Time
4 hrs 5 mins
Servings: 4 servings (1 cup each)
Calories: 520 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the sachet (see note 1):
- 4 whole cloves or 1/8 teaspoon ground cloves
- 1 clove garlic peeled and smashed or 1/2 teaspoon garlic powder
- 1/4 teaspoon cumin seeds or 1/4 teaspoon ground cumin
- 8 whole black peppercorns or 1/4 teaspoon freshly ground black pepper
For the birria:
- salt to taste
- 1/2 cup water
- 2 1/2 pounds boneless beef chuck roast (see note 2)
- corn tortillas (warmed), minced onion, minced cilantro, and lime wedges, for serving
- Salsa de Birria
Instructions
- To make a sachet, lay a piece of cheesecloth on a flat surface. Add cloves, garlic, cumin seeds, and peppercorns. Tie with kitchen twine. (To use ground spices, in a small bowl, whisk together ground cloves, garlic powder, cumin, and ground black pepper.)
- Season beef liberally with salt on all sides (if using ground spices, rub the beef all over with the spice mixture). Fill the bottom of the pot with 1-2 inches of water and add steam insert. Set beef on steam insert and add sachet of spices.
- Cover the pot and bring water to a simmer over medium-low heat. Steam the beef in the pot until tender and falling apart, about 4 to 5 hours. Check the pot occasionally, adding more water if necessary, to prevent the pot from burning.
- Remove beef from the pot and transfer to a rimmed baking sheet or other rimmed work surface. Pull apart the beef to shred the meat, separating and discarding any fat or gristle.
- Transfer to shredded beef to a serving platter or bowl. Serve with tortillas, onion, cilantro, lime wedges, and Salsa de Birria, if desired.
Cup of Yum
Notes
- Sachet: A sachet is a fancy term for herbs, spices, and garlic tied up in a piece of cheesecloth with twine. You could also use a tea ball or loose leaf tea bag to hold them. It makes it easier to pull these small ingredients out later.
- Beef: Boneless beef chuck roast, short ribs, stew meet, oxtail, or beef cheeks work great here (or substitute a bone-in cut). In Mexico, it is common to use lamb or goat for Birria, too.
- Yield: This recipe makes 4 servings, 1 cup (4 ounces) each. 2 1/2 pounds of beef chuck roast cooks down to 1 pound total (with some slight variations depending on how fatty the roast is and how meticulous you are about pulling out the fat).
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Serving
4 oz
Calories
520kcal
(26%)
Carbohydrates
2g
(1%)
Protein
55g
(110%)
Fat
33g
(51%)
Saturated Fat
14g
(70%)
Cholesterol
196mg
(65%)
Sodium
233mg
(10%)
Potassium
978mg
(28%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
37IU
(1%)
Vitamin C
1mg
(1%)
Calcium
63mg
(6%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4servings (1 cup each)
Amount Per Serving
Calories 520
% Daily Value*
| Serving | 4 oz | |
| Calories | 520kcal | 26% |
| Carbohydrates | 2g | 1% |
| Protein | 55g | 110% |
| Fat | 33g | 51% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 196mg | 65% |
| Sodium | 233mg | 10% |
| Potassium | 978mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 1mg | 1% |
| Calcium | 63mg | 6% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.