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Beef Birria 

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This Authentic Mexican Birria is a rich and flavorful dish from Jalisco, traditionally made with goat but now commonly prepared with beef. Slow-cooked in a spiced chile sauce, the tender meat is perfect for stew or birria tacos. Whether you’re craving warm comfort food or crispy, cheesy tacos, this recipe delivers bold, authentic flavors.

Ingredients

  • 4 pounds beef chuck roast, cut into 3-inch chunks
  • 10 guajillo chiles
  • 5 ancho chiles
  • 3 arbol chiles (adjust for heat level)
  • 2 Roma tomatoes
  • 1 white onion, quartered
  • 6 garlic cloves, unpeeled
  • 2 cups low-sodium beef broth
  • 2 tablespoons apple cider vinegar
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon dried Mexican oregano
  • ½ teaspoon ground cloves
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • 3 bay leaves

Instructions

  • Prepare the Chiles: Remove stems and seeds from guajillo, ancho, and arbol chiles. Rinse thoroughly.
  • Soften the Chiles: Simmer chiles in a pot of water over medium heat for 15 minutes until soft.
  • Roast the Vegetables: While chiles simmer, place tomatoes, onion, and unpeeled garlic on a baking sheet. Broil for 4-6 minutes until lightly charred.
  • Blend the Sauce: Drain softened chiles and transfer to a blender. Peel roasted garlic and add it along with roasted tomatoes, onion, beef broth, vinegar, salt, black pepper, cumin, oregano, cloves, cinnamon, and ginger. Blend until smooth.
  • Slow Cook the Meat: Place beef in a slow cooker, pour sauce over it, and add bay leaves. Cover and cook on low for 8-9 hours or high for 4-5 hours, until tender.
  • Shred and Serve: Remove beef, shred with forks, and return to the sauce. Serve as a stew with chopped onions, cilantro, and lime wedges, or use for birria tacos.

Notes

  • Traditional Protein: Birria is originally made with goat, but lamb  work well.
  • Control Spice: Reduce arbol chiles for a milder dish or add more for extra heat.
  • Birria Tacos: Dip tortillas in the broth, cook on a skillet, add birria meat, fold, and crisp up. Serve with consommé for dipping.

Find it online: https://thefamilycooking.com/beef-birria/