Winter nights call for something warm and soul-soothing. The rich aroma of Traditional Mexican Beef Birria will fill your home. It is a hug in a bowl. This dish is perfect for a snowy weekend.
Why This Recipe Is a Winner
You will love how tender this beef becomes. It literally melts in your mouth. This recipe is a total crowd-pleaser for family gatherings. It tastes like you spent all day cooking. The flavors are deep, smoky, and slightly sweet. It is the definition of authentic comfort food.
Simple Method
Making this at home is surprisingly simple. You just toast chiles and blend a sauce. Then, let the stove do the hard work. The slow cooking process creates incredible depth. Even beginners can master this traditional dish easily.
Ingredients You’ll Need
This recipe uses traditional dried chiles and pantry staples.
- 3 lbs beef chuck roast, cubed
- 2 lbs beef short ribs
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried chiles de árbol
- 1 medium white onion, halved
- 6 cloves garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cumin
- 1 tablespoon apple cider vinegar
- 4 cups beef broth
- 2 bay leaves
- Salt and black pepper to taste
Step-by-Step
- Toast dried chiles in a dry pan over medium heat until fragrant, then soak in hot water for 15 minutes.
- Blend the softened chiles with onion, garlic, cinnamon, oregano, cloves, cumin, vinegar, and 1 cup of beef broth until a smooth paste forms.
- Season beef with salt and pepper, then sear in a large heavy-bottomed pot until browned on all sides.
- Pour the chile marinade and the remaining beef broth over the meat, adding the bay leaves.
- Cover and simmer on low heat for 3.5 to 4 hours until the meat is completely tender and shreds easily.
- Remove meat from the pot, shred using forks, and strain the liquid to serve as consomé.
Best Ways to Enjoy It
Serve the shredded beef in warm corn tortillas. Dip your tacos into the savory consomé. Add fresh cilantro and diced white onion. A squeeze of lime brings it all to life. It is perfect for a cozy family dinner.
Keep It Fresh
Leftovers taste even better the next day. Store in the fridge for up to four days. You can also freeze the meat and broth separately. Freeze for up to three months. Reheat gently on the stove over medium heat.
Recipe Tips
- Sear the beef until it has a dark golden crust.
- Remove all seeds from the dried chiles first.
- Use a high-powered blender for a smooth sauce.
- Do not rush the long simmering time.
- Strain the liquid for a restaurant-quality consomé.
- Skim the fat from the top for tacos.
- Double the batch for a big holiday party.
Ways to Switch It Up
- Use pork shoulder for a different flavor profile.
- Add extra chiles de árbol for spicier heat.
- Try chicken thighs for a lighter version.
- Swap apple cider vinegar for lime juice.
Common Questions
Can I make this ahead?
Yes, this dish is perfect for meal prep. The flavors develop even more overnight in the fridge. Simply reheat and serve.
Is it very spicy?
The chiles provide a deep, smoky flavor rather than heat. If you want it mild, omit the chiles de árbol. It is very family-friendly.
What if I don’t have a blender?
A blender is necessary for a smooth marinade. You can use a food processor in a pinch. Just ensure the sauce is very fine.
I hope this Traditional Mexican Beef Birria warms your heart. It is a true labor of love for your family. Enjoy every savory, tender bite together.
— Lidia
Traditional Mexican Beef Birria
Ingredients
- 3 lbs beef chuck roast, cubed
- 2 lbs beef short ribs
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried chiles de árbol
- 1 medium white onion, halved
- 6 cloves garli c
- 1 teaspoon ground cinnamon
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cumin
- 1 tablespoon apple cider vinegar
- 4 cups beef broth
- 2 bay leave s
- Salt and black pepper to taste
Instructions
- Toast dried chiles in a dry pan over medium heat until fragrant, then soak in hot water for 15 minutes.
- Blend the softened chiles with onion, garlic, cinnamon, oregano, cloves, cumin, vinegar, and 1 cup of beef broth until a smooth paste forms.
- Season beef with salt and pepper, then sear in a large heavy-bottomed pot until browned on all sides.
- Pour the chile marinade and the remaining beef broth over the meat, adding the bay leaves.
- Cover and simmer on low heat for 3.5 to 4 hours until the meat is completely tender and shreds easily.
- Remove meat from the pot, shred using forks, and strain the liquid to serve as consomé.
