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