Description
Tender, slow-cooked beef birria bathed in a smoky chili-cumin broth—this viral Mexican dish is a flavor explosion! Perfect for tacos, quesabirrias, or sipping its rich consommé. #BirriaBoss
Ingredients
Scale
- 3 lbs beef chuck roast (or pork shoulder)
- 4 dried guajillo chilies (stems/seeds removed)
- 2 dried ancho chilies (stems/seeds removed)
- 1 onion (quartered)
- 6 garlic cloves
- 1 tbsp cumin
- 1 tbsp dried oregano
- 1 cinnamon stick
- ½ cup apple cider vinegar
- 4 cups beef broth
- Salt and pepper (to taste)
- Corn tortillas (for serving)
- Optional toppings: chopped cilantro, lime wedges, pickled onions
Instructions
- Toast chilies: Dry-toast guajillo and ancho chilies in a skillet over medium heat for 2 minutes. Soak in hot water for 20 minutes.
- Blend sauce: Drain chilies, then blend with onion, garlic, cumin, oregano, vinegar, and 1 cup broth until smooth.
- Marinate beef: Coat beef in sauce, cover, and refrigerate overnight (or at least 2 hours).
- Cook: Sear beef in a Dutch oven, then add remaining broth and cinnamon. Simmer covered for 3 hours until tender.
- Shred: Remove beef, shred with forks, and strain broth (consommé). Serve with warm tortillas and consommé for dipping.
Notes
- Chili swap: No guajillos? Use pasilla or chipotle peppers.
- Faster cook: Use a pressure cooker (1 hour on high).
- Storage: Meat + broth keep for 3 days in the fridge or 3 months frozen.
- Pro tip: Fry tacos in the consommé’s fat for extra crispiness!
- Prep Time: 30 mins (+ marinate 8 hours)
- Cook Time: 3.5 hours
- Category: Main Dish
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup meat + broth
- Calories: 480
- Sugar: 3g
- Sodium: 890mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 135mg
Keywords: authentic birria beef, easy birria recipe, birria tacos, Mexican stew