Beef Birria is a warm, rich Mexican stew made with beef and red chilies. The meat cooks slowly until it falls apart. It makes tasty tacos with a bright consomé. If you want ideas for side dishes to go with this, check this rich collection of side dishes for simple ideas that match well.
Table of Contents
Why make this recipe
This recipe is easy and uses a crockpot. It needs little hands-on time and gives deep flavor. You can feed a family or make tacos for guests. The shredded beef is good for many meals.
How to make Beef Birria
You toast the dried peppers, blend them with onion, garlic, and spices, then pour the sauce over the beef in the crockpot. Add broth and a bay leaf, then cook low and slow. After 8 hours you shred the meat and serve it in tortillas with the cooking liquid as consomé.
Ingredients :
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- Salt and pepper to taste
- 4 cups beef broth
- Tortillas for serving
- Chopped cilantro and onion for garnish
Directions :
- In a skillet over medium heat, toast the guajillo and ancho peppers until fragrant. Remove stems and seeds.
- In a blender, combine toasted peppers, onion, garlic, cumin, oregano, and 1 cup of beef broth. Blend until smooth.
- Place the beef chuck roast in the crockpot. Season with salt and pepper, and pour the pepper mixture over the beef.
- Add the remaining beef broth and bay leaf.
- Cook on low for 8 hours or until the meat is tender.
- Shred the beef and serve in tortillas, garnished with cilantro, onion, and the consomme.
Beef Birria
A warm, rich Mexican stew made with beef and red chilies, perfect for tacos and full of deep flavor.
- Total Time: 495 minutes
- Yield: 6 servings 1x
Ingredients
- 2 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 1 tsp cumin
- 1 tsp oregano
- 1 bay leaf
- Salt and pepper to taste
- 4 cups beef broth
- Tortillas for serving
- Chopped cilantro and onion for garnish
Instructions
- In a skillet over medium heat, toast the guajillo and ancho peppers until fragrant. Remove stems and seeds.
- In a blender, combine toasted peppers, onion, garlic, cumin, oregano, and 1 cup of beef broth. Blend until smooth.
- Place the beef chuck roast in the crockpot. Season with salt and pepper, and pour the pepper mixture over the beef.
- Add the remaining beef broth and bay leaf.
- Cook on low for 8 hours or until the meat is tender.
- Shred the beef and serve in tortillas, garnished with cilantro, onion, and the consomé.
Notes
Remove seeds from the peppers to avoid too much heat. Toast peppers just until fragrant, do not burn them. Blend well for a smooth sauce. Use a fork to shred the beef while it is hot for best texture. Save the consomé for tacos.
- Prep Time: 15 minutes
- Cook Time: 480 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 90mg
How to serve Beef Birria
Serve the shredded beef in warm tortillas. Spoon some consomé on the tacos or serve it in a small bowl for dipping. Add chopped cilantro and raw onion on top. For dessert after a spicy meal, try something sweet like Apple Cider Cake.
How to store Beef Birria
Cool the birria to room temperature, then put it in airtight containers. Store in the fridge for up to 4 days. Freeze in sealed containers for up to 3 months. Thaw in the fridge before reheating. Reheat gently on the stove with a little broth to keep it moist.
Tips to make Beef Birria
- Remove seeds from the peppers to avoid too much heat.
- Toast peppers just until fragrant, do not burn them.
- Blend well so the sauce is smooth.
- Use a fork to shred the beef while it is hot for best texture.
- Save the consomé; it adds big flavor to the tacos.
Variations
- Use goat or lamb instead of beef for a traditional style.
- Use beef short ribs for extra richness.
- Make it in an Instant Pot: cook on high pressure for about 60 minutes, then natural release.
- Add a touch of vinegar or lime for a brighter sauce.
FAQs
Q: Can I use fresh chilies instead of dried?
A: You can, but dried guajillo and ancho give the classic taste. Fresh chilies can change the texture and flavor.
Q: Is there a vegetarian option?
A: For a meat-free version, use jackfruit or mushrooms and use vegetable broth instead of beef broth.
Q: Can I make the sauce ahead of time?
A: Yes. Make the blended pepper sauce and store it in the fridge for 2 days or freeze for longer.
Q: How spicy is this birria?
A: It is medium heat with the seeds removed. Keep seeds if you want more spice.
Q: Do I need a crockpot?
A: No. You can cook low in a covered oven dish at 325°F for 3–4 hours, or use a pressure cooker.
Conclusion
This Beef Birria is simple and full of flavor. It uses easy steps and common ingredients. Make it for tacos, family meals, or entertaining. Enjoy the warm, rich taste and share with friends and family.
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