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Homemade Beef Birria
Homemade Beef Birria
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Prep Time:
30 minutes
Cook Time:
150 minutes
Total Time:
180 minutes
Indulge in succulent slow-cooked beef in a flavorful spicy broth; perfect for tacos or on its own.
Ingredients:
  • 10 dried chiles de arbol (10g), stems and seeds removed and discarded, divided
  • 6 dried guajillo chiles (30g), stems and seeds removed and discarded
  • 2 dried ancho chiles (25g), stems and seeds removed and discarded
  • 5 very ripe tomatoes (about 1 pound), halved
  • 1 large white onion, roughly chopped
  • 3 large cloves garlic
  • 1 teaspoon ground cumin
  • 1 tablespoon dried Mexican oregano
  • 1/2 teaspoon black peppercorns
  • 1 1/2 tablespoons kosher salt, plus more to taste
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 2 pounds beef chuck, cut into 3/4-inch pieces
  • 2 dried bay leaves
  • 2 cups beef stock
  • 1 cup water
  • Finely chopped white onion, for garnish
  • Fine chopped fresh cilantro, for garnish
  • Lime wedges, for garnish
  • Kosher salt and freshly ground black pepper, to taste
Instructions:
  • Prepare the chiles: Boil 3 cups of water in a kettle or small pot. Toast 6 chiles de arbol, guajillo, and ancho chiles in a skillet over medium heat for 1 to 2 minutes until fragrant. Set aside 4 chiles de arbol for garnish. Transfer the toasted chiles to a bowl, cover with boiled water, and soak for 20 minutes until softened.
  • Char the vegetables and garlic: In the skillet used for toasting the chiles, heat over medium-high. Add tomatoes, onion, and garlic without oil. Stir occasionally and char lightly for 15 to 20 minutes.
  • Make the red chile sauce: Combine the rehydrated chiles, soaking water, charred vegetables, cumin, oregano, peppercorns, salt, and vinegar in a blender. Blend until smooth to create the flavor base for your consomé.
  • Create the birria: Heat olive oil in a large Dutch oven over high heat, then add the red chile sauce and cook for 5 minutes, stirring often. Add beef, bay leaves, beef stock, and water. Bring to a boil, then reduce heat to a simmer, cover, and let it simmer for 2 hours.
  • Get your garnishes ready: Combine finely chopped onion and cilantro in one small bowl. Crumble the 4 remaining chiles de arbol with your hands into another bowl. Place lime wedges in the last bowl.
  • Shred the beef: Remove the pot from the heat. Transfer the meat to a large bowl using a slotted spoon. Use two forks to shred the meat, then return it to the pot. Taste the birria and add salt and black pepper to adjust seasoning, if necessary.
  • Serve warm in a bowl, topped with onions, cilantro, crushed chiles de arbol, and a generous squeeze of lime. Enjoy the meal and transform any remaining portions into delicious birria tacos! Store leftovers in a sealed container in the fridge for up to 1 week or in the freezer for 1 month. To reheat, thaw overnight in the fridge and warm in a saucepan with a splash of beef stock or water. If you enjoyed the recipe, please leave a rating below!

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