Beef Birria
This beef birria recipe is made with flavorful beef braised in Mexican chiles and spices until tender then served as a stew with diced onion, cilantro and lime or make birria tacos!
Ingredients
- 2 pounds chuck roast , cut into 4 pieces
- 1 pound bone-in short ribs or bone-in back ribs
- ½ large white onion , peeled and halved
- 1 whole garlic bulb , unpeeled and top cut off
- 3 bay leaves
- 4 dried guajillo chiles , stems and seeds removed
- 5-6 cups hot water
- 2 Tablsepoons chicken bouillon
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 1 teaspoon Kosher salt , or to taste
- 1-2 teaspoons chili powder , or to taste
Optional toppings: Diced onion, Chopped cilantro, Lime slices
Instructions
- In large Dutch oven or stockpot, add 2 pounds chuck roast, 1 pound ribs, 1/2 large white onion, 1 garlic bulb, 3 bay leaves and 4 dried peppers. Cover with water. Stir in 2 Tablespoons chicken bouillon, 1/2 teaspoon oregano, 1/2 teaspoon cumin, and 1 teaspoon 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 1-2 teaspoons 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 refrigerator up to 5 days.
Freeze: You can freeze the leftover meat in an airtight container in the freezer up to 3 months.
Nutrition
Calories: 573kcal, Carbohydrates: 5g, Protein: 60g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 2g, Cholesterol: 205mg, Sodium: 547mg, Potassium: 1153mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1040IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 7mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
