Description
This Authentic Birria recipe features tender, slow-cooked beef chuck roast simmered in a rich, flavorful blend of dried chilies and spices. Perfect for serving as a hearty stew or in tacos with warm corn tortillas, fresh cilantro, diced onions, and a squeeze of lime. A classic Mexican dish that’s deeply satisfying and full of bold, smoky flavors.
Ingredients
Scale
Meat
- 3 pounds beef chuck roast (or short ribs, or a mix)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
Chili Sauce
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried chipotle chilies
- 4 cups beef broth
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 medium tomato, chopped
To Serve
- Warm corn tortillas
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
Instructions
- Prepare the Chilies: In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chilies for about 30 seconds on each side until fragrant. Transfer them to a bowl and cover with hot water for 10 minutes to soften.
- Blend the Sauce: Drain the softened chilies and add them to a blender along with beef broth, onion, garlic, oregano, cumin, cinnamon, apple cider vinegar, salt, black pepper, and chopped tomato. Blend until smooth. Strain the sauce to achieve a smoother texture if desired.
- Sear the Meat: Season the beef with salt and pepper. Heat olive oil in a large pot over medium-high heat and sear the beef on all sides until browned, about 3-4 minutes per side.
- Simmer the Birria: Pour the blended chili sauce over the seared beef, adding extra beef broth if needed to fully cover the meat. Bring to a simmer, then cover and cook on low heat for 3-4 hours until the beef is tender and falls apart easily.
- Shred and Serve: Remove the beef from the pot and shred it using forks. Return the shredded beef to the pot with the sauce and simmer for an additional 10 minutes to let the flavors meld.
- Enjoy: Serve the birria as a stew with warm corn tortillas, or use the meat to make tacos. Garnish with chopped fresh cilantro, diced white onions, and a squeeze of lime wedges for a burst of freshness.
Notes
- Use a combination of beef chuck roast and short ribs for optimal flavor and tenderness.
- Adjust the level of chilies to your preferred heat level; removing seeds helps reduce spiciness.
- For a smoother sauce, strain blended mixture through a fine mesh sieve.
- Slow cooking the beef low and slow is key to achieving tender, shred-ready meat.
- Leftover birria makes excellent tacos the next day; reheat with some sauce for best results.
- Serve with consommé (broth) from the pot for an authentic dipping experience called ‘birria tacos’.
- Prep Time: 30 minutes
- Cook Time: 3 hours 50 minutes
- Category: Main Course
- Method: Slow Simmering and Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (approximately 1 cup with meat and sauce)
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 27 g
- Saturated Fat: 10 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.2 g
- Carbohydrates: 9 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
