Description
This rich, authentic Mexican beef birria is slow-simmered with dried chiles and warm spices for deep, bold flavor—perfect for tacos, bowls, or dipping with tortillas.
Ingredients
3 lbs beef chuck roast (or short ribs), cut into large chunks
1 tablespoon salt
1 teaspoon black pepper
1 tablespoon oil
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
2 dried chiles de árbol (optional, for heat)
5 cloves garlic
1 white onion, quartered
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
2 bay leaves
4 cups beef broth
1 cup water
Fresh chopped cilantro and diced white onion (for garnish)
Instructions
Season beef chunks with salt and pepper.
Heat oil in a large pot or Dutch oven over medium-high heat and sear beef on all sides. Remove and set aside.
In a separate pot, simmer dried chiles in water for 10 minutes. Drain.
Blend softened chiles, garlic, onion, vinegar, cumin, cinnamon, cloves, and 1 cup of broth until smooth.
Strain chile sauce into the seared beef pot. Add bay leaves, remaining broth, and water.
Bring to a boil, then reduce heat and simmer covered for 3 hours until beef is tender.
Remove beef, shred it with forks, and return it to the pot. Simmer a few more minutes.
Serve hot in bowls or as taco filling. Garnish with cilantro and diced onion.
Notes
Add more árbol chiles for extra spice.
Substitute lamb or goat for a traditional variation.
Serve as consommé with tortillas for dipping.
Let sit overnight for deeper flavor.
Freezes well for up to 3 months.
- Prep Time: 25 minutes
- Cook Time: 3 hours
- Category: Dinner, Main Course
- Method: Braised, Stovetop
- Cuisine: Mexican
