Beef Birria is a beloved Mexican dish known for its rich, flavorful broth and tender meat. Traditionally, birria is made using goat meat, but beef is often used as a more accessible alternative, creating a melt-in-your-mouth experience with every bite. This Beef Birria recipe is an authentic, delicious take on the classic, featuring beef simmered with a variety of aromatic spices and herbs. Whether you’re preparing it for a festive gathering, a family dinner, or as the star of your next Taco Tuesday, Beef Birria is a dish that brings people together around the table.
The magic of Beef Birria lies in the marinade and slow-cooked process, which allows the meat to absorb all the wonderful spices. A combination of dried chiles, garlic, and herbs creates a deep, complex flavor that infuses the beef with every bite. Served either as a rich, flavorful stew or as filling for tacos, this recipe will surely satisfy your taste buds and leave everyone asking for seconds.
While it may take a bit of time to prepare, the process is straightforward, and the result is more than worth the wait. Once the beef is tender and the flavors have melded together, you’ll have a dish that’s not only satisfying but also bursting with authentic, comforting flavors. In this article, we’ll walk you through the step-by-step process of making Beef Birria, share tips for the perfect outcome, and offer variations to suit your personal taste. Get ready to create a dish that everyone will rave about!
Why You Will Love Making This Recipe
Making Beef Birria at home is an experience you’ll want to repeat time and time again. This recipe is packed with flavor and offers a chance to bring the vibrant, savory tastes of Mexican cuisine into your own kitchen. Whether you’re a seasoned cook or a beginner, this recipe is easy to follow and offers a lot of room for customization to fit your tastes.
One of the biggest reasons you’ll love this recipe is the depth of flavor. The slow-cooked beef absorbs all the wonderful spices, including dried chiles, cumin, and cinnamon, creating a broth that’s rich, savory, and slightly smoky. The beef becomes so tender that it practically falls apart, making it perfect for serving in tacos or as a hearty stew.
Additionally, this Beef Birria recipe is incredibly versatile. While it’s delicious as is, it can be enjoyed in many different forms. Whether you serve it as a taco filling with some onion, cilantro, and a squeeze of lime, or as a stew paired with some warm tortillas, there are endless possibilities. You can even serve it with the flavorful broth on the side to dip your tacos into, creating a fun and interactive dining experience.
Finally, Beef Birria is perfect for meal prep or feeding a crowd. The recipe yields a hearty portion of tender beef and flavorful broth, making it ideal for gatherings, potlucks, or leftovers. You’ll also love that it freezes well, meaning you can enjoy the delicious flavors of Beef Birria long after you’ve made it.
Ingredients:
- 3 lbs beef chuck roast or beef shank (cut into chunks)
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried pasilla chile
- 4 cloves garlic (peeled)
- 1 onion (quartered)
- 1 tomato (quartered)
- 1 tablespoon cumin seeds
- 1 teaspoon cinnamon
- 3 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon ground cloves
- 1/4 cup apple cider vinegar
- 4 cups beef broth (or more, depending on desired consistency)
- Salt and pepper to taste
- Corn tortillas (for serving)
- Fresh cilantro, lime wedges, and chopped onions (for garnish)
Equipment Used
- Large Pot or Dutch Oven:
A sturdy, heavy-bottomed pot or Dutch oven is essential for simmering the beef for hours. This allows the meat to cook evenly and retain moisture, creating that tender, melt-in-your-mouth texture. - Skillet (for Toasting Chiles):
A skillet is necessary for lightly toasting the dried chiles, which helps release their aromatic flavors. A medium-sized skillet over medium heat works best for this step. - Blender or Food Processor:
To make the rich sauce, a blender or food processor is needed to blend the soaked chiles, garlic, onion, and other spices into a smooth paste. This helps create the depth of flavor that defines Beef Birria. - Tongs or Slotted Spoon:
Use tongs or a slotted spoon to carefully handle the beef as you brown it in the pot. This ensures that each piece gets evenly browned without splattering. - Forks (for Shredding the Beef):
After the beef is cooked to perfection, use two forks to shred the meat. This is the best method for achieving those tender, bite-sized pieces that will make your tacos or stew so delicious. - Ladle or Measuring Cup:
For serving, a ladle or measuring cup is helpful for portioning out the rich, flavorful broth to go alongside the beef. You can also use it to fill bowls for a stew-style serving. - Tortilla Warmer (Optional):
If you’re serving Beef Birria as tacos, a tortilla warmer is a great tool for keeping your tortillas warm and pliable until it’s time to serve.
Directions & Instructions
- Prepare the Chiles: Begin by removing the stems and seeds from the dried chiles. Heat a skillet over medium heat and lightly toast the chiles for a few seconds until fragrant. Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes, until softened.
- Make the Sauce: While the chiles are soaking, add the garlic, onion, tomato, cumin seeds, cinnamon, oregano, and ground cloves to a blender or food processor. Drain the soaked chiles and add them to the blender along with apple cider vinegar and a little bit of the soaking water. Blend everything together until smooth.
- Cook the Beef: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the beef chunks and brown them on all sides. Once browned, pour the blended sauce over the beef, add the bay leaves, and pour in the beef broth. Bring everything to a simmer.
- Simmer Until Tender: Cover the pot and reduce the heat to low. Allow the beef to simmer for 2 to 3 hours, or until it is fork-tender and easily shreds.
- Serve: Once the beef is ready, remove it from the broth and shred it using two forks. Serve the beef in warmed corn tortillas, garnished with cilantro, onions, and lime wedges. Optionally, serve with a side of the rich broth for dipping.
Nutritional Information
The Beef Birria recipe offers a balanced combination of protein, healthy fats, and essential vitamins, making it both satisfying and nutritious. Here’s an approximate breakdown of the nutritional information per serving:
- Calories: 350-400 (depending on portion size)
- Protein: 30g
- Carbohydrates: 10g
- Fat: 20g
- Fiber: 2g
- Sugar: 4g
- Sodium: 500-700mg (varies based on broth and seasoning used)
Beef Birria is rich in protein, making it an excellent option for those looking to fuel their bodies with hearty, wholesome meals. Additionally, the dish contains plenty of healthy fats from the beef, which are essential for maintaining energy levels and supporting cell function.
To make the dish lighter, you can adjust the amount of oil used for browning the beef or opt for low-sodium broth.
Variations
While this Beef Birria recipe is fantastic on its own, there are several ways you can customize it:
- Chicken Birria: Substitute the beef with chicken for a lighter variation. Chicken thighs or drumsticks work best for a similar tender, juicy result.
- Add Vegetables: Incorporate vegetables such as carrots, potatoes, or bell peppers for added flavor and nutrition.
- Spicy Version: Add more spicy peppers, such as dried chipotle chiles or fresh jalapeños, for an extra kick of heat.
- Birria Quesadillas: For a fun twist, fill a quesadilla with the shredded beef and cheese, then dip it into the broth for extra flavor.
Frequently Asked Questions
1. Can I use another cut of beef for Beef Birria?
Yes! While beef chuck roast is ideal, you can use beef shank, short ribs, or brisket as alternatives. These cuts will all provide tender, flavorful results after simmering.
2. How do I store leftovers?
Store any leftover Beef Birria in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for up to 3 months. Make sure to store the broth separately if you’re planning to freeze the leftovers.
3. Can I make Beef Birria in a slow cooker?
Yes! After browning the beef, transfer it to the slow cooker, add the sauce and broth, and cook on low for 6-8 hours until the beef is tender and easily shreddable.
Pro Tips By Emma
- Don’t rush the simmering process: The longer the beef simmers, the more flavorful and tender it will become. Allow it to cook on low heat for at least 2-3 hours.
- Adjust the spice level: If you prefer a milder flavor, use fewer chiles or opt for sweet dried peppers.
- Use homemade broth for the best flavor: While store-bought broth is convenient, homemade beef broth will elevate the taste of this dish even further.
Serving Suggestions
Beef Birria is incredibly versatile. You can serve it as a hearty stew in a bowl, accompanied by warm tortillas and a side of rice or beans. For a traditional approach, serve it in tacos with fresh cilantro, onions, and a squeeze of lime. Alternatively, for a fun twist, serve it as a quesadilla, with cheese and the tender beef inside. The broth can also be served on the side as a flavorful dip for the tacos.
Enjoy this comforting dish with your favorite sides and enjoy the rich, savory flavors of authentic Beef Birria!
Beef Birria Recipe: Tender, Flavorful, and Perfect for Any Occasion
Equipment
- Large Pot or Dutch Oven:
- A sturdy, heavy-bottomed pot or Dutch oven is essential for simmering the beef for hours. This allows the meat to cook evenly and retain moisture, creating that tender, melt-in-your-mouth texture.
- Skillet (for Toasting Chiles):
- A skillet is necessary for lightly toasting the dried chiles, which helps release their aromatic flavors. A medium-sized skillet over medium heat works best for this step.
- Blender or Food Processor:
- To make the rich sauce, a blender or food processor is needed to blend the soaked chiles, garlic, onion, and other spices into a smooth paste. This helps create the depth of flavor that defines Beef Birria.
- Tongs or Slotted Spoon:
- Use tongs or a slotted spoon to carefully handle the beef as you brown it in the pot. This ensures that each piece gets evenly browned without splattering.
- Forks (for Shredding the Beef):
- After the beef is cooked to perfection, use two forks to shred the meat. This is the best method for achieving those tender, bite-sized pieces that will make your tacos or stew so delicious.
- Ladle or Measuring Cup:
- For serving, a ladle or measuring cup is helpful for portioning out the rich, flavorful broth to go alongside the beef. You can also use it to fill bowls for a stew-style serving.
- Tortilla Warmer (Optional):
- If you’re serving Beef Birria as tacos, a tortilla warmer is a great tool for keeping your tortillas warm and pliable until it’s time to serve.
Ingredients
- 3 lbs beef chuck roast or beef shank cut into chunks
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 1 dried pasilla chile
- 4 cloves garlic peeled
- 1 onion quartered
- 1 tomato quartered
- 1 tablespoon cumin seeds
- 1 teaspoon cinnamon
- 3 bay leaves
- 1 tablespoon dried oregano
- 1 teaspoon ground cloves
- 1/4 cup apple cider vinegar
- 4 cups beef broth or more, depending on desired consistency
- Salt and pepper to taste
- Corn tortillas for serving
- Fresh cilantro lime wedges, and chopped onions (for garnish)
Instructions
- Prepare the Chiles: Begin by removing the stems and seeds from the dried chiles. Heat a skillet over medium heat and lightly toast the chiles for a few seconds until fragrant. Once toasted, place the chiles in a bowl and cover them with hot water. Let them soak for about 15 minutes, until softened.
- Make the Sauce: While the chiles are soaking, add the garlic, onion, tomato, cumin seeds, cinnamon, oregano, and ground cloves to a blender or food processor. Drain the soaked chiles and add them to the blender along with apple cider vinegar and a little bit of the soaking water. Blend everything together until smooth.
- Cook the Beef: In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the beef chunks and brown them on all sides. Once browned, pour the blended sauce over the beef, add the bay leaves, and pour in the beef broth. Bring everything to a simmer.
- Simmer Until Tender: Cover the pot and reduce the heat to low. Allow the beef to simmer for 2 to 3 hours, or until it is fork-tender and easily shreds.
- Serve: Once the beef is ready, remove it from the broth and shred it using two forks. Serve the beef in warmed corn tortillas, garnished with cilantro, onions, and lime wedges. Optionally, serve with a side of the rich broth for dipping.
Notes
Use a combination of beef cuts, like chuck roast and short ribs, for added richness and tenderness.
Roast the tomatoes and onions before blending to enhance their natural sweetness and depth.
Season the broth with extra herbs like thyme or bay leaves for a more aromatic base.
Serve with homemade consommé on the side for dipping to elevate the dish's flavor and texture.