This beef birria recipe is made with flavorful beef braised in Mexican chiles and spices until tender then served stew style with diced onion, cilantro and lime!
In large Dutch oven or stockpot, add chuck roast, ribs, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. Stir in bouillon, oregano, cumin, and salt. Bring to a boil over medium-high heat. Reduce heat to medium low and simmer 30 minutes. Skim any impurities from the bone from the top of the broth.
When the peppers are softened, transfer to a blender. Blend until smooth, adding up to 1/4 cup broth if needed. Strain the pepper mixture if any peel remains.
Stir the pepper puree and chili powder into the stew. Cover and simmer, stirring every 40 minutes or so, 3 hours, or until the beef is tender and shreds easily. Taste and adjust seasoning as needed.
Skim any grease from the top of the broth. Discard the onion, garlic, and bay leaves. Transfer the beef to a cutting a board and cut into large chunks, discarding any bones.
Places several pieces of beef in a bowl and cover with broth. Top with onions and cilantro, if desired. Serve with a slice of lime.
Notes
Guajillo peppers:These are a mild pepper typically sold dried in the Mexican section of your grocery store. You can adjust the heat level by starting with the guajillo and adding chili powder as the broth simmers. Beef bones: These are an important ingredient to give the broth a rich and deep flavor. If you can't find bone-in short ribs, use bone-in back ribs or beef bones. Birria tacos: One of my favorites ways to use this recipe is in birria tacos. Storage: Store in an airtight container in the refrigeratorup to 5 days.Freeze: You can freeze the leftover meat in an airtight container in the freezer up to 3 months.