This homemade Beef Birria recipe has a rich, flavorful broth and is delicious, hearty Mexican stew. It is best served with some fresh cilantro, chopped red onions, and a squeeze of lime juice. Use the leftover meat to make beef birria quesatacos and dip them in the leftover consommé. Either way, your tastebuds are sure to be delighted.
Ingredients in Beef Birria
- Beef: For this beef birria recipe, I used chuck roast. You can also use beef short ribs, oxtail, beef shank, lamb, goat, or any combination of these. (Try this Instant Pot Vegetable Beef Barley Recipe)
- Peppers: I used guajillo chiles and chile de arbol, but you can also use pasilla chiles, ancho chiles, or morita chiles.
- Beef stock: I used beef stock to add more flavor to the consommé, although you can make this using water and it will still be delicious.
- Spices: This slow simmered beef birria recipes uses a combination of warm spices - Mexican oregano, cumin, chili powder, cloves, and bay leaves.
Step By Step Instructions
How to make Beef Birria
STEP 1: Heat the oil in a large stock pot or Dutch oven over medium heat. Season the chuck roast pieces generously with salt on all sides.
STEP 2: Add the chuck roast to the pot and cook until browned, about 10 minutes. Add the oregano, bay leaves, chili powder, cumin and cloves to the pot and stir to coat the beef in the spices.
STEP 3: Add the garlic and onion, then pour in the beef stock. Increase the heat to high to bring it to a boil. Once the broth is boiling, skim the foam from the top and discard.
STEP 4: Add in the guajillo and chile de arbol chilis and let them boil for 10 minutes.
STEP 5: Remove the chilis and garlic cloves from the broth and put them in a large blender.
STEP 6: Add three to four ladles of the broth to the blender, and blend until smooth.
STEP 7: Strain the blended chilis back into the soup using a fine mesh sieve.
STEP 8: Reduce the heat to low and let simmer for two to three hours or until the meat is tender. Stir every 30 to 45 minutes. Taste, and add more salt, if needed. Remove the onion before serving.
Recipe Tips and Variations
- Storage: Store the leftover beef birria in the refrigerator for up to 5 days. Alternatively, you can freeze the leftovers for up to 6 months.
- Reheating: I recommend rehearing this on the stovetop.
- Serving suggestions: I like to serve this with Cilantro Lime Cauliflower Rice, Pickled Jalapeños, Pineapple Salsa, Pickled Red Onions, and Grilled Corn Salsa
- Make Quesabirria (birria Quesatacos): Use the leftover meat to make Quesabirria tacos. Don't forget to keep the extra consommé to dip your tacos in.
- Meat options: In addition to chuck roast, you can also make this beef birria with oxtail, beef short ribs, brisket, beef shank, lamb, goat, or a combination of any of these. (I get all my meat here)
- Add cinnamon: This is also delicious with a cinnamon stick or some ground cinnamon added.
Frequently Asked Questions
Quesabirria, also called quesatacos is like a cross between a taco and a quesadilla, that is made with birria.
Traditionally birria is made with lamb or goat, but you will also see it frequently made with beef, or a combination of meats.
Birria is a slow simmered ancestral Mexican stew. It is typically made with lamb or goat.
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