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Beef Birria
Beef Birria
0 Likes
Prep Time:
30 minutes
Cook Time:
220 minutes
Total Time:
610 minutes
Chef John's savory Beef Birria is a rich meat stew with tender short ribs and chuck, slow-cooked with guajillo chiles and spices.
Ingredients:
  • 1 (2 1/2 pound) beef chuck
  • 3 (8 ounce) beef short ribs
  • 4 teaspoons kosher salt
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • 0.25 teaspoon ground cinnamon
  • 0.25 teaspoon ground cloves
  • 7 dried guajillo chilies
  • 1 large onion, roughly chopped
  • 6 cloves garlic, peeled
  • 1 (1 inch) piece fresh ginger, thinly sliced
  • 3 large tomatoes, cored and chopped
  • 2 cups water
  • 4 cups chicken broth
  • 0.25 cup white vinegar
  • 3 bay leaves
  • 1 tablespoon honey
  • 2 tablespoons finely diced white onion
  • 1 tablespoon chopped fresh cilantro
  • 1 medium lime, sliced
Instructions:
  • Cut the beef chuck in half and then into 3- to 4-inch pieces. Slice each beef short rib through the middle to the bone.
  • In a soup pot, combine beef chuck and short ribs. Season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss until meat is evenly coated with spices, about 2 to 3 minutes. Cover and refrigerate for at least 6 hours or overnight.
  • Prepare the guajillo chiles by cutting off the stems with scissors; then, slice them open and remove the seeds by scraping or shaking them out onto a plate to discard.
  • In a saucepan over medium heat, warm olive oil. Quickly sauté guajillo chiles in the fragrant oil for about 30 seconds. Stir in onion, garlic, and ginger until well combined. Pour in tomatoes and water, then bring to a gentle boil. Lower the heat to medium-low and simmer for 30 minutes.
  • Blend the mixture until smooth using an immersion blender or countertop blender in batches if necessary.
  • Take the soup pot with meat out of the fridge. Pour the puréed chili mixture through a large mesh strainer into the pot. Stir in chicken broth, vinegar, bay leaves, and honey.
  • Bring to a boil, then simmer on medium-low heat, stirring occasionally, until the meat is tender and falls apart, for 3 to 4 hours. Remove any excess fat from the top and save for making birria queso tacos later.
  • When ready to serve, place some beef chunks in a soup bowl, pour cooking liquid over them, sprinkle with white onion and cilantro, and finish with a squeeze of lime juice.

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