What’s in This Beef Birria Recipe?
Making Beef Birria is easier than I thought, and absolutely worth the effort. I slow-cooked beef seasoned with warm, spicy chiles and served with a divine dipping sauce–one of the most delicious recipes on this site!
Chiles: Stemmed and seeded dried Guajillo chile, dried Ancho chiles, and dried chiles de Arbol give this birria meat its characteristic deep red color and rich, complex flavor. Onion: White onion adds an earthy and slightly sweet flavor. Tomatoes: Help form the base of the braising liquid, and add acidity and rich tomato flavor. Garlic: Adds an earthy flavor and a pungent aroma. Spices: Mexican oregano, kosher salt, ground cumin, ground black pepper, and ground cinnamon are classic Mexican seasonings. Vinegar: Apple cider vinegar adds acidity to the braising liquid. Beef: Beef chuck gets tender the longer it cooks. If you have it available, you can also use oxtail or short ribs in place of half of the chuck. Stock: Beef stock forms the base of the braising liquid.
Variations on Birria
Believe it or not, you can make birria with just about any meat. For chicken birria, I swap the beef for boneless, skinless chicken thighs. To make pork birria, I use pork shoulder. For vegetarian birria, try using jackfruit and vegetable broth.
How to Store and Reheat
Store leftover shredded birria meat in an airtight container in the refrigerator for up to 3 days. Keep separate from the braising liquid until ready to assemble. Reheat in the microwave or in a pot set over medium-low heat until warmed through.
How to Freeze
Freeze birria beef separately from the liquid in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This juicy beef makes perfect birria tacos or quesabirria tacos. You could also turn it into burritos or burrito bowls. For a simpler meal, serve this shredded beef over rice with a side of Mexican Corn on the Cob.
Notes from the Test Kitchen
Save the braising liquid to use as a dipping sauce (AKA: the best birria consommé)!
How to Make Beef Birria Step by Step
Toast the Chiles: Heat a large cast iron skillet over medium-high heat. Add 4 dried Guajillo chiles, 3 dried Ancho chiles, and 2-3 dried chiles de Arbol and toast, stirring often, until fragrant. Soak the Chiles: Place the chiles in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate. Sauté the Onion and Tomatoes: To the same skillet, add 1 tablespoon of vegetable oil. Once hot, add 1 roughly chopped white onion and 1 pound of roughly chopped tomatoes. Cook until softened, 5-7 minutes. Add in 5 chopped cloves of garlic and cook until fragrant, about 60 seconds. Blend the Sauce: Transfer the mixture to a blender. Add the chilis and their soaking liquid, 1 tablespoon of Mexican oregano, 1 tablespoon of kosher salt, 1 teaspoon of ground cumin, 1 teaspoon of ground black pepper, ½ teaspoon of ground cinnamon, and 4 tablespoons apple cider vinegar. Blend until smooth. Cook the Beef: Heat a Dutch oven over medium-high heat. Add in the remaining 1 tablespoon of vegetable oil. Once hot, brown 2 pounds of boneless beef chuck in batches. Add all the beef back into the Dutch oven. Pour in the sauce and 3 cups of beef stock and stir to combine. Bring the mixture to a simmer, cover, and cook for 3 hours or until the beef is tender. Shred the Beef: Place the meat in a bowl and use two forks to shred it into bite-sized pieces. Pour over some consommé, or sauce, from the beef. Garnish with chopped onion and cilantro if desired.
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