Yield: 12 servings
Best Beef Birria Recipe
This rich and flavorful beef Birria recipe is simmered until fall-apart-tender in a sauce made with Mexican chiles and spices. Served in a richly spiced broth with all the toppings, or enjoyed in everything from tacos to quesadillas, it will quickly become your new favorite Mexican dinner!
Ingredients
- 3 dried pasilla chiles, or dried ancho chiles for a smokier flavor
- 5 dried guajillo chiles
- 3 Roma tomatoes
- 1 white onion, diced, divided
- 1 head of garlic, peeled (approximately 12 garlic cloves)
- 1 teaspoon Mexican oregano
- ½ teaspoon dried thyme
- 1 teaspoon kosher salt
- ½ teaspoon cinnamon, or a piece of cinnamon stick
- ¼ teaspoon ground cloves
- ¼ teaspoon allspice
- ½ teaspoon black pepper
- ¼ cup apple cider vinegar
- 3 cups beef broth
- salt and pepper, to taste
- 2 tablespoons oil
- 2 bay leaves
- 3 pounds boneless beef chuck, beef shank or brisket, cut into 3-inch chunks
Optional Toppings
- Radishes, sliced
- Cilantro leaves
- Lime wedges
- Onions, diced
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Instructions
- Cut the tops off the chilis and remove the seeds. Toast the dried chiles in a cast iron skillet until lightly blackened on all sides. Remove from the heat and place in the blender.
- Add the tomatoes and onions to the pan and toast until tomato and onion are blackened on all sides. Remove from the heat and add half of the onion and all of the tomato to the blender. Set aside the remaining onion.
- Add the garlic cloves, Mexican oregano, thyme, salt, cinnamon, cloves, allspice, pepper, apple cider vinegar and beef broth to the blender. Place the lid on the blender and blend until smooth. Strain the sauce through a large fine mesh sieve, pressing it with a spatula as needed. Throw away any remaining pulp. Set sauce aside.
- Generously season the roast chunks with salt and pepper on all sides. Heat oil in a large heavy bottomed pot, like a Dutch oven, over medium-high heat. Once oil is hot, add the meat to the pot in batches and quickly sear on all sides. You are not cooking the meat through, just giving it a good sear.
- Once all meat is seared, add it all into the pot with the sauce, bay leaves and remaining diced onion. Bring to a simmer and cook over a low simmer for 3 hours, until the meat is tender and easily pulls apart with two forks. (If necessary, add some water or beef broth to thin down the sauce if it gets too thick as it cooks.)
- Spoon large bowls of the broth and chunks of meat into bowls. Top with sliced radishes, diced onion, and cilantro if desired. Serve with a lime wedge.
Video
Notes
Storage: Refrigerate any cooled leftovers with their cooking juices in an airtight container for up to 5 days.
Reheat: Pop it into the microwave for up to 3 minutes or until warm. Make sure the lid is slightly open to avoid splattering. You can also heat it in a pot over medium heat for 5-7 minutes.
Low and Slow: Raising the heat will only result in dry, tough Birria. I know it’s hard, but be patient and let it cook low and slow.
Crockpot: Here is my favorite Crockpot Birria recipe! Or follow this recipe, add your seared beef and Birria sauce to the crockpot. Set it to LOW and let it cook for 6 to 8 hours, until the meat is fork tender.
Make it Spicy: You can also add 3 to 4 dried árbol chiles to add some heat!
Nutrition
Serving: 1 serving, Calories: 238kcal, Carbohydrates: 2g, Protein: 23g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 511mg, Potassium: 469mg, Fiber: 1g, Sugar: 1g, Vitamin A: 151IU, Vitamin C: 3mg, Calcium: 33mg, Iron: 3mg