This authentic Beef Birria recipe delivers tender, juicy meat in a rich, flavorful broth that’ll transport you straight to Mexico. Ready in just over 3 hours, this hearty dish packs an impressive 45g of protein per serving while staying relatively low-carb at only 8g carbohydrates.
Perfect for family gatherings or meal prep, this traditional Mexican stew combines succulent beef with aromatic spices, creating a versatile dish that can be served as a soup or used as a filling for tacos and quesadillas.
Ingredients For Beef Birria
- Meat: 3 lb beef chuck roast and 4 bone-in beef short ribs for rich, tender results
- Dried Chilies: 8 guajillo, 3 pasilla, 2-3 arbol chilies – seeds removed for heat control
- Vegetables: 5 roma tomatoes, 1 white onion, 1 head garlic for deep flavor base
- Spices: Whole peppercorns, cumin seeds, oregano, thyme, coriander seeds, cloves, and Mexican cinnamon
- Additional: Fresh ginger root, apple cider vinegar, bay leaves, kosher salt
- For Serving: Chopped white onion, fresh cilantro, lime wedges, corn tortillas
Step-by-Step Instructions
- Meat Preparation: Trim excess fat from chuck roast, cut into large pieces, and season with salt
- Chile Preparation: Clean chilies, remove stems and seeds – tip: wear gloves for protection
- Sauce Base: Cook tomatoes and onion until softened, add garlic, chilies, and spices
- Sauce Development: Add vinegar and water, simmer for 15 minutes to blend flavors
- Blend and Strain: Process until smooth, strain mixture, and add additional water
- Final Cooking: Simmer meat in sauce for 2½ hours until perfectly tender
- Finishing: Shred meat, adjust seasonings, and serve with fresh garnishes and warm tortillas
Cooking Techniques
This authentic birria recipe uses two key Mexican cooking methods that build amazing flavor. First, we toast and blend dried chiles to create a rich sauce base – this brings out their natural oils and deepens their taste.
Second, we use a long, slow simmer that helps the meat become super tender and allows all those spices to really sink in. Don’t rush the cooking time – those 2½ hours are what make the meat fall apart easily and taste amazing!
Chile Pepper Guide
New to cooking with dried chiles? Here’s a friendly guide: Guajillo chiles bring a sweet, mild heat and rich color. Pasilla chiles add a deep, raisin-like flavor. Arbol chiles pack the most heat – start with just one if you’re unsure about spice levels.
You can find these chiles in Mexican grocery stores or in the international aisle of many supermarkets. Pro tip: store unused dried chiles in an airtight container in a cool, dark place – they’ll keep for months!
Serving Suggestions
Birria is super flexible when it comes to serving! The classic way is as a soup, topped with fresh onions, cilantro, and a squeeze of lime.
Warm corn tortillas on the side are perfect for dipping into that rich broth. Want to mix it up? Use the meat and broth to make amazing birria tacos – just dip corn tortillas in the fat that rises to the top of the broth, fill with meat and cheese, and fry until crispy. Add a small bowl of broth on the side for dipping!
Storage Tips
Birria actually tastes even better the next day! Let it cool completely, then store the meat and broth together in an airtight container in the fridge for up to 4 days. You’ll notice a layer of fat on top when chilled – this is good! It helps preserve the birria and adds flavor.
When reheating, warm it slowly on the stovetop. You can also freeze birria for up to 3 months. The broth might look a bit separated when thawed, but a quick stir while reheating will bring it right back together.
Beef Birria
Equipment
- Large stock pot
- Blender
- Fine mesh strainer
Ingredients
For the Birria
- 3 lb beef chuck roast
- 4 bone-in beef short ribs
For Serving
- 1 white onion finely chopped
- 1 bunch cilantro chopped
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.
- Make chile sauce: Add tomatoes and onion to a large stock pot over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf.
