Picture a steaming bowl of Beef Birria Soup, rich with the aroma of spices and tender beef.
There’s something about this Mexican classic that wraps you in warmth and comfort.
Surprisingly easy to make, this dish feels like a cozy embrace, transforming humble ingredients into a fragrant, flavorful masterpiece as it simmers.
Let’s bring this delightful dish to life and savor each comforting spoonful together.
Kitchen Tools Required
- 1 large pot
- 1 blender
- 1 strainer
- 1 cutting board
- 1 sharp knife
- 1 pair of tongs
- 1 ladle
Ingredients
- 3 pounds beef chuck roast, cut into large chunks
- 2 tablespoons vegetable oil
- 3 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 4 cups beef broth
- 1 onion, quartered
- 5 cloves garlic
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt, to taste
- Pepper, to taste
- 1/2 cup white vinegar
- 1/4 cup chopped fresh cilantro, for garnish
- 1 lime, cut into wedges, for serving
- 6 corn tortillas, for serving
Cook & Prep Time
To efficiently manage your time while preparing and cooking Beef Birria Soup, follow this timeline:
Preparation Phase – 1 hour
- Reading Instructions: 10 minutes
- Familiarize yourself with the recipe, equipment, and ingredients to guarantee a smooth cooking process.
- Ingredient Preparation: 20 minutes
- Cut 3 pounds of beef chuck roast into large chunks.
- Stem and seed 3 dried guajillo chiles and 3 dried ancho chiles.
- Quarter 1 onion and peel 5 cloves of garlic.
- Equipment Setup: 10 minutes
- Gather and set up all necessary equipment: large pot, blender, strainer, cutting board, sharp knife, tongs, and ladle.
- Initial Cooking Steps: 20 minutes
- Heat 2 tablespoons of vegetable oil in a large pot.
- Sear the beef chunks until browned on all sides.
- Remove the beef from the pot and set aside.
- Toast the guajillo and ancho chiles in the same pot until fragrant, about 2 minutes.
Cooking Phase – 3 hours
- Blending and Simmering: 10 minutes
- Transfer toasted chiles to a blender with beef broth, onion, garlic, bay leaves, oregano, cumin, salt, and pepper.
- Blend until smooth and pour the mixture back into the pot.
- Add the seared beef to the pot and bring to a simmer.
- Slow Cooking: 3 hours
- Cover and cook on low heat for about 3 hours, or until beef is tender and easily shredded.
Final Steps – 30 minutes
- Shredding and Straining: 15 minutes
- Once cooked, remove the beef from the pot and shred with two forks.
- Strain the broth to remove solids and return it to the pot.
- Final Adjustments: 10 minutes
- Stir in 1/2 cup of white vinegar.
- Adjust seasoning with salt and pepper if needed.
- Resting and Serving: 5 minutes
- Allow the soup to rest for 20 minutes before serving.
- Serve hot, garnished with fresh cilantro and lime wedges, and corn tortillas on the side.
Guarantee to follow this timeline to efficiently manage your time and guarantee the Beef Birria Soup is prepared with rich flavors and tender beef.
Adjust the timeline as needed based on your familiarity with the recipe and cooking skills.
Recipe Instructions
Heat vegetable oil in a large pot over medium-high heat and sear the beef chunks until browned on all sides.
Remove the beef from the pot and set aside.
In the same pot, toast the guajillo and ancho chiles until fragrant, about 2 minutes.
Transfer the toasted chiles to a blender along with beef broth, onion, garlic, bay leaves, oregano, cumin, salt, and pepper.
Blend until smooth and pour the mixture back into the pot.
Add the seared beef back into the pot and bring to a simmer.
Cover and cook on low heat for about 3 hours, or until the beef is tender and easily shredded.
Once cooked, remove the beef from the pot and shred using two forks.
Strain the broth to remove any solids and return the strained broth to the pot.
Stir in the vinegar and adjust seasoning with salt and pepper if needed.
Allow the soup to rest for 20 minutes before serving.
Serve the soup hot, garnished with fresh cilantro, lime wedges, and corn tortillas on the side.
Serving Tips
- Rice: Serve the soup over a bed of rice to soak up the flavorful broth and add a hearty touch.
- Avocado slices: Add fresh avocado slices for a creamy contrast to the spicy and savory flavors of the birria.
- Pickled onions: Top with pickled onions for a tangy crunch that complements the rich broth.
- Cheese: Sprinkle crumbled queso fresco or shredded cheese for a melty, indulgent finish.
- Tortilla chips: Offer tortilla chips for dipping, providing a crunchy texture to balance the tender beef.
Storage
To store Beef Birria Soup, refrigerate in an airtight container for up to 3 days.
For longer storage, freeze for up to 3 months.
Reheat thoroughly before serving.
Freezing
To freeze Beef Birria Soup, cool it completely.
Store in airtight containers and label with the date.
For best results, consume within three months.
Reheat gently before serving.
Reheating
To reheat Beef Birria Soup, gently warm it on the stove over low heat, stirring occasionally.
Avoid boiling to maintain tenderness.
Alternatively, use a microwave, covered, in short intervals.
Final Thoughts
Beef Birria Soup is a flavorful and comforting dish that’s perfect for any occasion.
The slow cooking of the beef guarantees it becomes tender and absorbs the rich flavors of the broth.
Adding fresh cilantro and lime just before serving enhances the soup’s authentic Mexican taste.
Feel free to adjust the spice level by varying the number of chiles used.
With its aromatic blend of spices and tender beef, this dish is sure to become a favorite at your dining table.
Serve it hot with corn tortillas on the side for a complete and satisfying meal.
Enjoy the delicious taste and warmth that this traditional Mexican soup brings to your kitchen.
Frequently Asked Questions
Can I Use a Different Type of Meat for Beef Birria Soup?
Absolutely, you can substitute beef with goat or lamb for richer, authentic flavors. Make certain you maintain the slow-cooking process to tenderize the meat and intensify the aromatic spices, achieving a robust and deeply savory broth.
How Can I Make the Soup Spicier?
To intensify the heat, incorporate additional chiles like chipotle for smokiness or arbol for fiery zest. Toast and blend them with the existing mix, adjusting to taste. This enriches the soup’s complexity while elevating its spiciness.
What Can I Substitute for Dried Guajillo Chiles?
You can swap dried guajillo chiles with dried New Mexico or pasilla chiles. Both offer a similar depth of flavor and mild heat. Make sure you toast them first to enhance their earthy, complex notes in your dish.
Is There a Way to Make the Recipe Gluten-Free?
To make it gluten-free, use gluten-free corn tortillas and guarantee all spices and broth are certified gluten-free. Check for cross-contamination in your kitchen. This guarantees you maintain the soup’s authentic flavors while accommodating dietary needs.
What Side Dishes Pair Well With Beef Birria Soup?
You should serve fresh avocado slices, tangy pickled red onions, and a zesty mango salsa. These sides complement the soup’s savory depth and offer contrasting textures and flavors, enhancing the overall dining experience with vibrant, dynamic notes.
Beef Birria Soup
Equipment
- 1 Large pot
- 1 Blender
- 1 strainer
- 1 Cutting board
- 1 sharp knife
- 1 pair of tongs
- 1 Ladle
Ingredients
- 3 pounds beef chuck roast cut into large chunks
- 2 tablespoons vegetable oil
- 3 dried guajillo chiles stemmed and seeded
- 3 dried ancho chiles stemmed and seeded
- 4 cups beef broth
- 1 onion quartered
- 5 cloves garlic
- 2 bay leaves
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- Salt to taste
- Pepper to taste
- 1/2 cup white vinegar
- 1/4 cup fresh cilantro chopped for garnish
- 1 lime cut into wedges for serving
- 6 corn tortillas for serving
Instructions
- Heat vegetable oil in a large pot over medium-high heat and sear the beef chunks until browned on all sides.
- Remove the beef from the pot and set aside.
- In the same pot, toast the guajillo and ancho chiles until fragrant, about 2 minutes.
- Transfer the toasted chiles to a blender along with beef broth, onion, garlic, bay leaves, oregano, cumin, salt, and pepper.
- Blend until smooth and pour the mixture back into the pot.
- Add the seared beef back into the pot and bring to a simmer.
- Cover and cook on low heat for about 3 hours, or until the beef is tender and easily shredded.
- Once cooked, remove the beef from the pot and shred using two forks.
- Strain the broth to remove any solids and return the strained broth to the pot.
- Stir in the vinegar and adjust seasoning with salt and pepper if needed.
- Allow the soup to rest for 20 minutes before serving.
- Serve the soup hot, garnished with fresh cilantro, lime wedges, and corn tortillas on the side.
Notes
