Beef Birria Recipe originates from Jalisco and is a rich, flavorful Mexican dish. Traditionally made with goat, this beef version has gained worldwide popularity. With tender, slow-cooked beef in a smoky, spicy adobo sauce made from dried chiles and warm spices, it’s a versatile dish. Enjoy it as a stew or turn it into birria tacos, quesadillas, or nachos. Follow this guide to create the ultimate Beef Birria at home.
Why You’ll Love This Beef Birria Recipe
- Bold Flavors: A blend of guajillo, ancho, and arbol chiles, along with cinnamon and Mexican oregano, creates a complex and smoky taste.
- Versatility: Serve it as a stew, use the meat for tacos, or create mouthwatering nachos.
- Make-Ahead Friendly: Perfect for meal prep, birria tastes even better the next day.
- Freezer-Friendly: Store leftovers for up to three months and enjoy anytime.
How to Make Beef Birria
1. Prepare the Chiles
- Toast the guajillo, ancho, and arbol chiles in a dry skillet over medium heat until fragrant, about 1-2 minutes. Avoid burning.
- Place the toasted chiles in a bowl and cover with hot water. Let soak for 15 minutes until softened.
2. Make the Adobo Sauce
- In a skillet, roast the tomatoes, onion, and garlic until charred.
- Transfer the softened chiles, roasted vegetables, cinnamon stick, oregano, cumin, black pepper, cloves, vinegar, and 1 cup of beef stock to a blender. Blend until smooth. For a silky texture, strain the sauce through a fine mesh sieve.
3. Sear the Beef
- Heat vegetable oil in a Dutch oven or heavy-bottomed pot over medium high heat. Season the beef chunks with salt and pepper, then sear on all sides until browned. Work in batches if necessary.
4. Simmer the Birria
- Return all the seared beef to the pot. Pour the adobo sauce over the beef, add bay leaves, and cover with 3 cups of beef stock. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 3-3.5 hours, or until the beef is fall apart tender. Alternatively, cook in a slow cooker on low for 8-10 hours or high for 4-6 hours.
5. Shred the Beef
- Remove the cooked beef from the pot and shred using two forks. Return the shredded beef to the pot and mix with the consommé.
How to Store and Freeze Beef Birria
- Refrigerate: Store birria meat and consommé in separate airtight containers for up to 3 days. Reheat on the stove or microwave.
- Freeze: Freeze shredded birria meat and consommé for up to 3 months. Learn more about freezing stews and meat dishes. Thaw overnight in the refrigerator before reheating.
Tips for Making the Best Beef Birria
- Toast the Chiles: Toasting the dried chiles enhances their smoky flavor.
- Strain the Sauce: For a smoother consommé, strain the adobo sauce before adding it to the beef.
- Customize the Spice: Adjust the number of arbol chiles to control the heat level.
- Make Ahead: The flavors deepen over time, making birria even better the next day.
How to Serve and Enjoy Beef Birria
As a Stew:
- Ladle the consommé into bowls, add shredded beef, and garnish with diced onion, fresh cilantro, and a squeeze of lime. Serve with warm tortillas on the side.
Birria Tacos:
- Dip a corn tortilla into the consommé.
- Fry the tortilla in a skillet until crispy on one side.
- Add shredded cheese, birria beef, and a sprinkle of onion and cilantro.
- Fold the tortilla in half and fry until golden and crispy. Serve with consommé for dipping.
Other Serving Ideas:
- Use birria meat for burritos, quesadillas, or nachos.
- Serve over rice with a side of Mexican corn.
Frequently Asked Questions
What is the difference between Birria and Barbacoa?
Birria is typically cooked in a flavorful adobo sauce, resulting in a saucier dish. Barbacoa is traditionally steamed or slow cooked in its own juices, often underground.
Can I make this in an Instant Pot?
Yes! Sear the beef in the Instant Pot using the sauté function, then add the sauce and cook on high pressure for 45 minutes. Learn more with this Instant Pot guide. Allow a 10 minute natural release.
What if I can’t find Mexican oregano?
Substitute with marjoram or regular oregano, though Mexican oregano provides a more authentic flavor.
A Timeless Mexican Delight
This Beef Birria recipe combines traditional Mexican flavors with modern cooking techniques to deliver a dish that’s both authentic and accessible. Whether you’re making a comforting stew or indulgent birria tacos, this recipe will quickly become a favorite in your kitchen. Don’t forget to share your creations and tag us on Instagram, Pinterest, or Facebook!
Beef Birria
Equipment
- 1 Dutch Oven or Heavy-Bottomed Pot
- 2 Blender
- 3 Skillet
Ingredients
Adobo Sauce
- 6 dried guajillo chiles
- 3 dried ancho chiles
- 3 dried arbol chiles
- 2 ripe Roma tomatoes
- 1 white onion
- 5 garlic cloves
- 1 small Mexican cinnamon stick
- 1 tbsp Mexican oregano
- 1 tsp ground cumin
- 1 tsp ground black pepper
- ¾ tsp ground cloves
- 3 tbsp apple cider vinegar
- 1 cup beef stock
For the Beef
- 3 pounds beef chuck roast
- 2 tbsp vegetable oil
- 2 dried bay leaves
- 3 cups beef stock
For Serving
- Fresh cilantro
- White onion, diced
- Lime wedges
- Warm corn tortillas
Instructions
- Prepare the Chiles: Toast guajillo, ancho, and arbol chiles in a skillet, soak in hot water until softened.
- Make the Adobo Sauce: Blend softened chiles, roasted tomatoes, onion, garlic, and spices with beef stock until smooth.
- Sear the Beef: Heat oil in a Dutch oven and sear seasoned beef chunks until golden brown.
- Simmer the Birria: Add the adobo sauce, bay leaves, and beef stock to the pot. Cover and simmer for 3-3.5 hours until tender.
- Shred the Beef: Remove beef from pot and shred. Mix with consommé before serving.
Related Recipes to Explore
Here are some delicious recipes you might enjoy:
- Beef Enchilada Recipe: A flavorful twist on a Mexican classic.
- Beef Stew Crockpot: Perfect for cozy, slow-cooked comfort meals.
- Beef Jerky Recipe: A savory and protein-packed snack.
- Beef Stir Fry Recipe: A quick and easy dinner with vibrant flavors.
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