Description
This authentic Beef Birria recipe features tender, slow-cooked chuck roast simmered in a rich, smoky chili and tomato sauce. Perfectly spiced with ancho, guajillo, and chiles de árbol, along with aromatic herbs and spices, this traditional Mexican stew is ideal for serving with warm tortillas, chopped onions, and fresh cilantro.
Ingredients
Scale
Chili Sauce Ingredients
- 2 dried ancho chiles
- 2 dried guajillo chiles
- 3 dried chiles de árbol
- 1 medium white onion, quartered
- 4 garlic cloves, smashed
- 1 teaspoon ground cinnamon
- 2 teaspoons dried oregano
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon ground ginger
- 3 cups beef stock
- 1 tablespoon white vinegar
- 2 (14.5-ounce) cans fire roasted diced tomatoes
Beef
- 1 (3 pound) chuck roast, fat trimmed, cut into 3-inch pieces
- 1 ½ tablespoons kosher salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons vegetable oil
For Serving
- Chopped white onion
- Chopped cilantro
- Corn or flour tortillas, warmed
Instructions
- Prepare the Chiles: Cut open the dried ancho, guajillo, and chiles de árbol with kitchen scissors or a knife and discard the seeds. Heat a large dry skillet over medium-high heat and toast the chiles, stirring frequently, for about 4 minutes until fragrant.
- Soak Chiles: Cover the toasted chiles with 2 inches of water in a heatproof bowl. Bring the water to a boil over high heat, then turn off the heat and let the chiles soak until softened, about 15 minutes.
- Preheat Oven and Season Beef: Preheat your oven to 350°F (175°C) and position the rack in the lower third. Pat the chuck roast pieces dry with paper towels and season thoroughly with kosher salt and freshly cracked black pepper.
- Brown the Beef: Heat the vegetable oil in a large Dutch oven over medium-high heat until it starts to smoke. Working in batches, sear the beef pieces on all sides for about 15-18 minutes in total to develop a deep brown crust. Remove the browned beef and set aside.
- Sauté Aromatics and Spices: In the same Dutch oven, cook the quartered onion over medium heat until browned, about 4 minutes. Add the smashed garlic cloves and cook until fragrant, about 1 minute. Stir in ground cinnamon, dried oregano, ground cumin, bay leaves, and ground ginger, cooking for another minute until aromatic.
- Add Liquids and Scrape: Pour in the beef stock and white vinegar, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Remove the pot from heat to cool slightly.
- Blend the Chili Sauce: Drain the softened chiles, discarding the soaking water. Add the chiles along with the fire roasted diced tomatoes to the Dutch oven. Using an immersion blender, blend the sauce directly in the pot until smooth. Alternatively, transfer to a blender to puree and return to the pot.
- Combine Beef and Sauce: Nestle the browned beef pieces with any accumulated juices back into the sauce in the Dutch oven. Cover with a tight-fitting lid.
- Braise the Beef: Cook in the preheated oven for about 2½ hours, until the beef is fork-tender and easy to shred.
- Shred and Serve: Remove the beef from the pot and shred it using two forks, discarding any large pieces of fat. Serve the shredded beef with the sauce in bowls garnished with chopped white onion and cilantro. Alternatively, use the beef as a filling for tacos or quesadillas with warmed corn or flour tortillas.
Notes
- For extra depth of flavor, you can simmer the chili sauce gently on the stovetop after blending if it seems too thin.
- Adjust the spice level by increasing or decreasing the number of chiles de árbol.
- Leftover birria can be refrigerated for up to 3 days or frozen for up to 3 months.
- Use a Dutch oven with a tight-fitting lid to ensure moisture retention during braising.
- Serve with lime wedges and a side of consomé for dipping quesadillas.
Nutrition
- Serving Size: 1 serving (about 1 cup shredded beef with sauce)
- Calories: 420
- Sugar: 5g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 4g
- Protein: 45g
- Cholesterol: 120mg
