Why You’ll Love Beef Birria Recipe
This beef birria is hearty, bold, and packed with slow-cooked flavor. The dried chilies create a deep, smoky sauce, while the beef becomes tender enough to shred easily. It is perfect for family dinners, taco nights, meal prep, or a cozy weekend meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
<ul><li>3 lbs beef chuck roast, cut into chunks</li><li>2 dried guajillo chilies</li><li>2 dried ancho chilies</li><li>2 dried pasilla chilies</li><li>1 onion, chopped</li><li>6 cloves garlic</li><li>2 tomatoes, chopped</li><li>2 cups beef broth</li><li>2 tbsp apple cider vinegar</li><li>1 tsp ground cumin</li><li>1 tsp dried oregano</li><li>1/2 tsp ground cinnamon</li><li>2 bay leaves</li><li>Salt to taste</li><li>Black pepper to taste</li><li>2 tbsp vegetable oil</li></ul>
Directions
- Remove the stems and seeds from the dried chilies, then soak them in hot water for 10 minutes until softened.
- Blend the softened chilies with tomatoes, garlic, apple cider vinegar, cumin, oregano, cinnamon, salt, and pepper until smooth.
- Season the beef chunks with salt and black pepper.
- Heat vegetable oil in a large pot over medium-high heat and sear the beef on all sides until browned.
- Add the chopped onion and cook until softened.
- Pour in the chili sauce and beef broth, then add the bay leaves.
- Bring to a simmer, cover, and cook on low heat for 2.5 to 3 hours, or until the beef is very tender.
- Remove the bay leaves, shred the beef, and return it to the broth.
- Serve hot as a stew or use the meat and broth for tacos.
Servings and timing
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours 20 minutes
Yield: 6 servings
Category: Main Course
Method: Slow Cook
Cuisine: Mexican
Diet: Halal
Variations
For a smoother broth, strain the blended chili sauce before adding it to the pot. For a slow cooker version, sear the beef first, then cook everything on low for 6 to 8 hours. You can also make birria tacos by filling tortillas with shredded beef, pan-frying them lightly, and serving them with the broth for dipping.
Storage/Reheating
Store leftover beef birria in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat until warmed through, adding a splash of broth if needed. You can also microwave individual portions in short intervals, stirring between each one. For longer storage, freeze for up to 3 months.
FAQs
Can I make beef birria in a slow cooker?
Yes. Sear the beef first, then add it to the slow cooker with the sauce, broth, onion, and bay leaves. Cook on low for 6 to 8 hours.
What cut of beef is best for birria?
Beef chuck roast is a great choice because it becomes tender and shreddable after slow cooking.
Is beef birria spicy?
It has mild to medium heat, depending on the chilies used. Guajillo, ancho, and pasilla chilies add rich flavor more than intense spice.
Can I use fresh chilies instead of dried chilies?
Dried chilies are best because they give birria its deep, smoky flavor. Fresh chilies will change the taste.
Should I strain the sauce?
Straining is optional. It creates a smoother broth, but leaving it unstrained gives the dish a thicker texture.
Can I make birria tacos with this recipe?
Yes. Use the shredded beef as taco filling and serve the broth on the side for dipping.
What should I serve with beef birria?
Serve it with warm tortillas, chopped onion, cilantro, lime wedges, rice, or beans.
Can I make this recipe ahead of time?
Yes. Birria tastes even better the next day because the flavors deepen as it rests.
Can I freeze beef birria?
Yes. Let it cool completely, then freeze it in airtight containers for up to 3 months.
How do I make the broth richer?
Simmer the birria slowly and allow the beef to cook until very tender. You can also reduce the broth slightly after shredding the meat.
Conclusion
Beef birria is a deeply flavorful, comforting dish made with tender shredded beef and a rich chili broth. Whether served as a stew or transformed into tacos, it is a satisfying recipe that brings bold Mexican-inspired flavor to the table.
Beef Birria
A rich and flavorful Mexican beef birria made with tender slow-cooked meat in a deeply spiced chili broth, perfect for tacos or dipping.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cook
- Cuisine: Mexican
- Diet: Halal
Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 dried pasilla chilies
- 1 onion, chopped
- 6 cloves garlic
- 2 tomatoes, chopped
- 2 cups beef broth
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- 2 tbsp vegetable oil
Instructions
- Remove stems and seeds from dried chilies, then soak them in hot water for 10 minutes until softened.
- Blend softened chilies with tomatoes, garlic, vinegar, and spices until smooth.
- Season beef with salt and pepper.
- Heat oil in a large pot and sear the beef on all sides until browned.
- Add chopped onion and cook until softened.
- Pour in the chili sauce and beef broth, then add bay leaves.
- Bring to a simmer, cover, and cook on low heat for about 2.5 to 3 hours until beef is tender.
- Shred the beef and return it to the broth.
- Serve hot as a stew or use the meat and broth for tacos.
Notes
- Strain the sauce before adding for a smoother broth if desired.
- Can be made in a slow cooker on low for 6–8 hours.
- Great served with warm tortillas, chopped onions, and cilantro.
- Leftovers store well in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
