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A bowl of Beef Birria, a traditional Mexican stew, garnished with cilantro and lime.
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Beef Birria

A traditional Mexican dish featuring tender beef slow-cooked in a smoky adobo sauce, perfect as a stew or tacos.
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Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method

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

Equipment

  • 1 Dutch Oven or Heavy-Bottomed Pot
  • 2 Blender
  • 3 Skillet

Method
 

  1. Prepare the Chiles: Toast guajillo, ancho, and arbol chiles in a skillet, soak in hot water until softened.
  2. Make the Adobo Sauce: Blend softened chiles, roasted tomatoes, onion, garlic, and spices with beef stock until smooth.
  3. Sear the Beef: Heat oil in a Dutch oven and sear seasoned beef chunks until golden brown.
  4. 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.
  5. Shred the Beef: Remove beef from pot and shred. Mix with consommé before serving.