Beef Birria Recipe: An Incredible Ultimate Guide to 5-Star Flavor Recipe

Introduction

Beef Birria is a rich, flavorful Mexican stew that’s perfect for slow cooking and savoring. Tender beef is marinated in a smoky chili sauce, then simmered until melt-in-your-mouth delicious. It’s great for gatherings or cozy dinners.

Ingredients

• 3 pounds beef chuck roast, cut into large chunks
• 6 dried guajillo chilies, stems removed
• 2 dried ancho chilies, stems removed
• 2 cloves garlic
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 bay leaf
• 5 cups beef broth
• 1 tablespoon apple cider vinegar
• Fresh cilantro, for garnish
• Chopped onions, for garnish
• Lime wedges, for serving
• Corn tortillas, for serving

Instructions

1. Step 1: Toast the guajillo and ancho chilies in a dry skillet over medium heat for about 2 minutes until fragrant. Soak them in hot water for 20 minutes to soften.
2. Step 2: Blend the soaked chilies, garlic, onion, cumin, oregano, black pepper, salt, and apple cider vinegar until smooth. Add a little beef broth if needed to reach a sauce-like consistency.
3. Step 3: Place the beef chunks in a bowl or resealable bag and pour the marinade over, coating all pieces. Refrigerate for at least 4 hours or overnight for best flavor.
4. Step 4: Heat oil in a large pot or Dutch oven over medium-high heat. Sear the marinated beef in batches until browned on all sides, then set aside.
5. Step 5: Return all beef to the pot and add the remaining beef broth and bay leaf. Stir to combine.
6. Step 6: Bring to a boil, then reduce heat to low. Cover and simmer for 3 to 4 hours until the beef is very tender.
7. Step 7: Remove the beef and shred it with forks. Return the shredded beef to the pot to soak up more flavor. Remove the bay leaf before serving.

Tips & Variations

• For deeper flavor, marinate the beef overnight and use homemade beef broth if possible.
• Add a pinch of cinnamon or cloves to the marinade for a warm, complex twist.
• Serve with fresh corn tortillas and a squeeze of lime for an authentic experience.

Storage

Store leftover birria in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat to maintain tenderness. You can also freeze it for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for birria?

Yes, other tougher cuts like brisket or short ribs work well because slow cooking breaks down the connective tissue, resulting in tender meat.

How spicy is this birria recipe?

This recipe offers moderate heat from the dried guajillo and ancho chilies, which are more smoky and mild than very spicy. Adjust the number of chilies or add fresh chilies to increase heat if you prefer.

Beef Birria Recipe: An Incredible Ultimate Guide to 5-Star Flavor Recipe

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4.5 from 101 reviews

Beef Birria is a traditional Mexican stew featuring tender beef chuck roast marinated in a rich blend of toasted dried chilies, garlic, and spices, then slow-cooked until melt-in-your-mouth flavorful. Perfectly garnished with fresh cilantro, chopped onions, and served with warm corn tortillas and lime wedges, this recipe delivers a 5-star authentic taste experience that is ideal for gatherings or cozy meals.

• Author: lina
• Prep Time: 15 minutes
• Cook Time: 3 to 4 hours
• Total Time: 3 hours 15 minutes
• Yield: 6 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef

• 3 pounds beef chuck roast, cut into large chunks

Marinade and Sauce

• 6 dried guajillo chilies, stems removed
• 2 dried ancho chilies, stems removed
• 2 cloves garlic
• 1 medium onion, chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 2 teaspoons salt
• 1 bay leaf
• 5 cups beef broth
• 1 tablespoon apple cider vinegar

Garnishes and Serving

• Fresh cilantro, for garnish
• Chopped onions, for garnish
• Lime wedges, for serving
• Corn tortillas, for serving

Instructions

1. Prepare the Chilies: Toast the dried guajillo and ancho chilies in a small skillet over medium heat for about 2 minutes until they become fragrant. Then, soak them in hot water for 20 minutes until softened.
2. Make the Marinade: In a blender, combine the soaked chilies, garlic, onion, ground cumin, dried oregano, black pepper, salt, and apple cider vinegar. Blend until smooth, adding a little beef broth if needed to achieve a sauce-like consistency.
3. Marinate the Beef: Place the beef chunks into a large bowl or a resealable bag and pour the marinade over them, ensuring each piece is evenly coated. Refrigerate for at least 4 hours, preferably overnight, to allow the flavors to develop.
4. Sear the Beef: Heat a large pot or Dutch oven over medium-high heat and add a bit of oil. Working in batches, sear the marinated beef pieces until browned on all sides. This step enhances the flavor and adds a rich depth to the birria.
5. Add Ingredients: Return all seared beef pieces to the pot. Pour in the remaining beef broth, add the bay leaf, and stir to combine everything evenly.
6. Cook Slowly: Bring the pot to a boil, then lower the heat to a gentle simmer. Cover and cook for 3 to 4 hours, or until the beef is fork-tender and effortlessly shreds apart.
7. Shred the Beef: Remove the cooked beef from the pot and shred it thoroughly using two forks. Return the shredded beef to the pot, allowing it to soak up the flavorful cooking liquid.
8. Taste and Adjust: Sample the birria and adjust seasoning as needed. Remove the bay leaf before serving to avoid any bitterness.

Notes

• For maximum flavor, marinate the beef overnight.
• Use a Dutch oven or heavy bottom pot to ensure even heat distribution during cooking.
• Garnish with fresh cilantro and chopped onions to add brightness and texture.
• Serve with warm corn tortillas and lime wedges to complete the authentic experience.
• If you prefer a spicier dish, add a pinch of cayenne pepper to the marinade.
• Leftovers can be refrigerated for up to 3 days or frozen for longer storage.

Keywords: Beef Birria, Mexican stew, slow-cooked beef, guajillo chili, ancho chili, traditional Mexican recipe, flavorful beef stew, shredded beef birria, authentic birria