Imagine the rich aroma of spices wafting through your kitchen as you prepare this comforting Beef Birria.
This Mexican classic is surprisingly easy to make, offering a cozy, indulgent experience that quickly becomes a family favorite.
As the beef simmers, the flavors meld together, transforming simple ingredients into something truly special.
Let’s bring this flavorful dish to life and savor the joy of a hearty homemade meal!
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 sharp knife
- 1 cutting board
- 1 large spoon
- 1 sieve
Ingredients
- 3 pounds beef chuck roast, cut into chunks
- 5 cups water
- 3 tablespoons vegetable oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tablespoons apple cider vinegar
- 2 tablespoons dried oregano
- 2 teaspoons ground cumin
- 2 teaspoons paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 3 bay leaves
- 3 dried guajillo chilies, stems and seeds removed
- 3 dried ancho chilies, stems and seeds removed
- 1 tablespoon salt
- 1/4 cup fresh cilantro, chopped
Cook & Prep Time
- 0:00 – 5:00:
- Gather all ingredients and equipment.
- 5:00 – 15:00:
- Cut the beef chuck roast into chunks.
- Chop the onion and mince the garlic.
- 15:00 – 25:00:
- Remove stems and seeds from the guajillo and ancho chilies.
- 25:00 – 30:00:
- Measure out all spices (oregano, cumin, paprika, cinnamon, black pepper, and salt) and liquids (apple cider vinegar) for easy access during cooking.
Cooking (3 hours)
5. 30:00 – 45:00:
- Heat the vegetable oil in a large pot over medium heat.
- Brown the beef chunks on all sides. Remove and set aside.
6. 45:00 – 55:00:
– In the same pot, sauté the onion and garlic until the onion is translucent.
7. 55:00 – 60:00:
– Add the guajillo and ancho chilies to the pot and toast for a few minutes until fragrant.
8. 60:00:
- Pour in 5 cups of water and return the beef to the pot.
- Stir in apple cider vinegar, oregano, cumin, paprika, cinnamon, black pepper, bay leaves, and salt.
9. 60:00 – 75:00:
– Bring the mixture to a boil, then reduce the heat to low, and cover.
10. 75:00 – 225:00:
– Simmer for 2.5 hours until the beef is tender.
11. 225:00 – 235:00:
- Remove the chilies from the pot and blend with some of the broth until smooth.
- Strain the chili mixture through a sieve back into the pot.
Resting & Final Touches (10 minutes)
12. 235:00 – 245:00:
– Let the birria rest for 10 minutes before serving.
13. 245:00 – 255:00:
– Garnish with fresh cilantro and prepare serving accompaniments such as warm corn tortillas, lime wedges, and chopped onions.
Additional Reading Time (5 minutes)
14. 255:00 – 260:00:
– Use this time to re-read the recipe and verify all steps have been followed correctly.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the vegetable oil in a large pot over medium heat and brown the beef chunks on all sides.
Remove the beef from the pot and set aside.
In the same pot, add the onion and garlic, sautéing until the onion is translucent.
Add the guajillo and ancho chilies to the pot and toast for a few minutes until fragrant.
Pour in 5 cups of water, then return the beef to the pot.
Stir in the apple cider vinegar, oregano, cumin, paprika, cinnamon, black pepper, bay leaves, and salt.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 hours until the beef is tender.
Remove the chilies from the pot and blend with some of the broth until smooth.
Strain the chili mixture through a sieve back into the pot.
Let the birria rest for 10 minutes before serving.
Garnish with fresh cilantro before serving.
Serving Tips
- Warm Corn Tortillas: Serve alongside birria to make delicious tacos.
- Lime Wedges: Add a fresh, tangy kick to balance the rich flavors.
- Chopped Onions: Provide a crunchy texture and sharp taste.
- Fresh Cilantro: Use as a garnish for a burst of color and flavor.
- Mexican Rice: Pair with birria for a complete and satisfying meal.
Storage
Store leftover Beef Birria in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze it in a freezer-safe container for up to 3 months.
Freezing
To freeze Beef Birria, allow it to cool completely.
Portion into airtight containers, leaving space for expansion.
Label with date and freeze for up to three months.
Thaw overnight in the fridge.
Reheating
To reheat Beef Birria, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave-safe dish and cover.
Microwave in short intervals to prevent drying.
Final Thoughts
Beef Birria is a delicious and savory Mexican dish that’s perfect for any occasion.
With its tender beef and rich, flavorful sauce, it’s sure to impress your family and friends.
Remember to take your time with the preparation and cooking process to guarantee the best results.
Allow the beef to marinate overnight for enhanced flavor, and don’t forget to serve it with warm corn tortillas, lime wedges, and chopped onions for an authentic experience.
Enjoy the delightful taste of this traditional dish, and savor every bite.
Frequently Asked Questions
Can I Use a Different Type of Meat for Birria?
Yes, you can substitute beef with goat or lamb for birria. Adjust the cooking time as goat may need longer. Make sure you retain the core spices and flavors by following the same preparation and cooking techniques.
How Can I Make Birria Less Spicy?
To make birria less spicy, reduce the amount of chilies or remove their seeds before cooking. You can also add more broth or include a pinch of sugar to balance the spiciness.
What Can I Use as a Substitute for Guajillo Chilies?
You can substitute guajillo chilies with New Mexico chilies for a milder flavor, or use cascabel chilies for similar heat. Toast your substitute, blend with broth, and strain for a seamless integration into your recipe.
Can I Cook Birria in a Slow Cooker?
Yes, you can cook birria in a slow cooker. Sauté the beef, onion, and garlic first. Transfer them with all ingredients to the slow cooker. Cook on low for 6-8 hours or until beef is tender.
How Do I Know When the Beef Is Tender Enough?
You’ll know the beef is tender when you can easily shred it with a fork. Check after the 2.5-hour mark. If it doesn’t shred effortlessly, continue simmering, checking every 15 minutes until tender.
Beef Birria
Equipment
- 1 Large pot
- 1 Blender
- 1 sharp knife
- 1 Cutting board
- 1 large spoon
- 1 Sieve
Ingredients
- 3 pound beef chuck roast cut into chunks
- 5 cup water
- 3 tablespoon vegetable oil
- 1 large onion chopped
- 4 clove garlic minced
- 2 tablespoon apple cider vinegar
- 2 tablespoon dried oregano
- 2 teaspoon ground cumin
- 2 teaspoon paprika
- 1 teaspoon ground cinnamon
- 1 teaspoon black pepper
- 3 bay leaves
- 3 dried guajillo chilies stems and seeds removed
- 3 dried ancho chilies stems and seeds removed
- 1 tablespoon salt
- 1/4 cup fresh cilantro chopped
Instructions
- Heat the vegetable oil in a large pot over medium heat and brown the beef chunks on all sides.
- Remove the beef from the pot and set aside.
- In the same pot, add the onion and garlic, sautéing until the onion is translucent.
- Add the guajillo and ancho chilies to the pot and toast for a few minutes until fragrant.
- Pour in 5 cups of water, then return the beef to the pot.
- Stir in the apple cider vinegar, oregano, cumin, paprika, cinnamon, black pepper, bay leaves, and salt.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2.5 hours until the beef is tender.
- Remove the chilies from the pot and blend with some of the broth until smooth.
- Strain the chili mixture through a sieve back into the pot.
- Let the birria rest for 10 minutes before serving.
- Garnish with fresh cilantro before serving.
Notes
