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Beef Birria

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A rich and flavorful Mexican beef birria made with tender slow-cooked meat in a deeply spiced chili broth, perfect for tacos or dipping.

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

  1. Remove stems and seeds from dried chilies, then soak them in hot water for 10 minutes until softened.
  2. Blend softened chilies with tomatoes, garlic, vinegar, and spices until smooth.
  3. Season beef with salt and pepper.
  4. Heat oil in a large pot and sear the beef on all sides until browned.
  5. Add chopped onion and cook until softened.
  6. Pour in the chili sauce and beef broth, then add bay leaves.
  7. Bring to a simmer, cover, and cook on low heat for about 2.5 to 3 hours until beef is tender.
  8. Shred the beef and return it to the broth.
  9. 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

Find it online: https://yumfamilyrecipes.com/beef-birria/