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Beef Birria

A rich and simple slow-cooked Mexican stew filled with warm spices and tender beef, perfect for sharing with family and friends.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

For the Chile Base
  • 2 pieces dried ancho chiles, stems and seeds removed
  • 2 pieces dried guajillo chiles, stems and seeds removed
  • 3 pieces dried chiles de árbol, stems and seeds removed
  • 3 cups hot water for soaking For soaking the chiles
  • 1 tablespoon white vinegar To brighten the flavor of the sauce
  • 2 cans 14.5-ounce cans fire roasted diced tomatoes
For the Beef
  • 3 pounds chuck roast, fat trimmed, cut into 3-inch pieces
  • 1.5 tablespoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons vegetable oil For searing
  • 1 medium white onion, quartered
  • 4 cloves garlic, smashed
  • 1 teaspoon ground cinnamon
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 pieces bay leaves
  • 1 teaspoon ground ginger
  • 3 cups beef stock

Method
 

Prepare the Chile Base
  1. Remove stems and seeds from the dried chiles. Wipe them with a dry cloth.
  2. Toast the chiles quickly in a dry skillet over medium heat for 10 to 20 seconds until fragrant.
  3. Place the toasted chiles in a bowl and pour 3 cups of hot water over them. Let soak for 15 to 20 minutes until soft.
  4. Drain the chiles, keeping a little of the soaking liquid. Blend the chiles with onion, garlic, fire roasted tomatoes, cinnamon, oregano, cumin, ginger, and 1 tablespoon of the soaking liquid until smooth.
  5. Add salt to taste and stir in white vinegar to bright the sauce.
Sear the Beef
  1. Pat the chuck roast pieces dry with paper towels and season with kosher salt and black pepper.
  2. Heat vegetable oil in a large skillet or Dutch oven over medium-high heat.
  3. Add the beef in a single layer and sear until browned on all sides, about 3 to 4 minutes per side.
Build the Birria
  1. Place the seared beef into a large pot or slow cooker and pour the blended chile and tomato sauce over the beef.
  2. Add beef stock and bay leaves, then stir gently to combine.
  3. Bring to a low simmer on the stove, or set the slow cooker to low.
Slow Cook to Perfection
  1. Cover and simmer very low on the stove for 3 to 4 hours, or cook on low in the slow cooker for 6 to 8 hours.
  2. Skim excess fat during cooking for a leaner broth. Adjust salt as needed.
  3. Once tender, remove the meat and shred with forks, then return to the sauce.

Notes

Store leftovers in an airtight container for up to 4 days. Freeze birria in containers for up to 3 months. Reheat gently on the stove or microwave.