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How to Make Beef Birria - A Step-by-Step Guide

Beef birria is a traditional Mexican dish that has gained popularity in recent years. This rich and flavorful stew is typically made with beef, and it's simmered with a fragrant blend of spices until the meat is tender and falls apart. The result is a luscious and deeply satisfying dish that is perfect for feeding a crowd or a cozy night in.

The origins of birria can be traced back to the Mexican state of Jalisco, but it is now enjoyed throughout Mexico and has even gained a following in ...

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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
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 7 dried guajillo chilies
  • 2 tablespoons olive oil
  • 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
  • ¼ cup white vinegar
  • 3 bay leaves
  • 1 tablespoon honey
  • 2 tablespoons finely diced white onion
  • 1 tablespoon chopped fresh cilantro
  • 1 medium lime, sliced

Information

  • Prep Time: 30 mins
  • Cook Time: 3 hrs 40 mins
  • Additional Time: 6 hrs
  • Total Time: 10 hrs 10 mins
  • Servings: 10

  • Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
  • Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.
  • Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.
  • Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.
  • Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.
  • Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
  • Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
  • To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top.

    • Nutrition

    375 cal.

    • Total Fat: 28g
    • Saturated Fat: 11g
    • Cholesterol: 82mg
    • Sodium: 1287mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 21g
    • Vitamin C: 11mg
    • Calcium: 34mg
    • Iron: 3mg
    • Potassium: 368mg

    Categories

    Stew recipes
    Mexican recipes
    Slow cooker recipes
    Spicy recipes
    Comfort food recipes