Beef Birria is a twist on a classic Birria recipe. This recipe is made with beef instead of the traditional lamb. Loaded with rich chiles and spices stewed slowly to infuse and deepen the flavors. This Beef Birria can be served with warm tortillas, and rice, or eaten as a stew, and more.
The beef is pulled apart tender and so versatile in how you serve it up. One of our favorites is making my famous and highly requested Birria Tacos, with crispy shells that just hit the spot. Skip the taco truck and stay in.
What is Beef Birria?
Beef Birria is a dish that is similar to a traditional Mexican recipe. You will use either chuck roast or shanks to create a heavily seasoned beef that is slow-cooked for a few hours with chiles, onions, garlic, beef broth, and spices, and it creates a super rich and savory broth.
Now in terms of how to eat, you have tons of options. Create French dip sandwiches, serve with tortillas, over a bed of rice, eat as a stew, and the list goes on. You might even hear of a quesabirria (quesadilla) which is a very trendy street food right now.
Why Everyone Loves Birria Meat
- Tons of flavor in each bite. You will find this is a dish many can’t resist.
- A very tender and juicy meat is what you end up with, so you can really enjoy all the rich flavors in each bite.
- Total comfort food you can make at home that the whole family can enjoy. Whether it is summer or winter this is a dish that is great all year round.
- Versatile in how you serve up the meat. Get creative and try new recipes!
- Great for serving a crowd. If you are hosting a party or family gathering this could be a great dish for everyone to enjoy. It is a crowd-pleasing recipe.
Ingredients Needed
While there are a handful of spices used, trust me it is worth it. This is such a deeply rich meat that will be worth measuring each spice!
Roast – I love to use a chuck roast as it is a great blend of meat and a marble of fat. The fat will help add tons of flavor as it slows and cooks. Then just discard the fat before serving.
Chiles – You will use guajillo and ancho chiles for this meat. I do recommend doing both as it creates more dimension of flavor.
Broth – Beef bone broth or plain beef broth can be used for the liquid. Or if you prefer you can use Better than Boullion.
Garlic – Peel and lightly smash. By smashing it is going to allow the oils of the garlic to infuse the meat and broth.
Onion – You will cut your onion into large chunks for the recipe. White or yellow onions both work great.
Spices – Cinnamon, Oregano, Ginger, Thyme, Marjoram, Salt, and Bay Leaves are all you will need.
Oil – A little oil is used to fry up the chiles to help bring out more flavor.
Tomatoes – Reach for diced tomatoes in a can. Feel free to use any of your favorite brands of tomatoes.
Apple Cider Vinegar- The acidic component will help tenderize the beef but also richen up the broth mixture.
Variations
Meat – You can use lamb or goat meat in replace of beef. Or you can opt for bone-in meat, which will take longer to cook. The bone will add even more depth of flavor to the end result.
Spice Factor – Use less or more chiles to adjust the spice factor. If you want it extra spicy leave in some seeds on the chiles and it will help spice up the dish. Or use fewer peppers for a more mild end result.
Slow Cook – You can toss the meat and such in a slow cooker and allow it to cook for a longer period of time. The downfall is I find the sauce doesn’t thicken as it does on the stovetop. You could place it in the oven and slow roast it that way in a Dutch oven and that would be similar to a stovetop.
How to Make
Full steps on how to make this beef Birria is in the printable recipe card at the bottom of the post. This recipe uses modern variations of beef birria that involve slow-cooking the meat in a pot, allowing the flavors to develop over hours of simmering. The end result is a tender and succulent meat that effortlessly falls apart with each bite.
Tip: If the sauce gets too thick or too low as it is cooking, add some of the chili water to help thin up the texture.
Birria vs Barbacoa:
One thing I want to touch base on is the difference between Birria and Barbacoa. Birria is from Jalisco, Mexico, and offers a more liquid consistency like a thicker stew. Where it is slow-cooked for tender meat. Barbacoa comes from central Mexico and is cooked underground in a hole. YOu will find it isn’t as richly seasoned but they both offer tender beef that is flavored with Mexican spices.
Tips for Birria Beef Recipe
- Make sure the beef has some fat on the roast or shanks as it is going to help add flavor. It will also break down as it cooks.
- Beef brisket, beef shanks, and chuck roast are my three top options for meat to use.
- Slow cooking the beef is important as it will create a rich flavor to the meat that you won’t get otherwise.
- Skim the fat while the meat is cooking, if you see it rise to the top. Just use a ladle to scoop it away.
- If you do not have a blender you can use a food processor to blend up the spices for marinating the meat.
Storing
Refrigerate
Toss any meat you do not eat right away in the fridge along with the sauce. Refrigerate for up to 3-4 days. You can then reheat it in the microwave, stovetop, or even in a covered container in the oven.
Freezer
Or you can opt to freeze any of the leftover Birria stew for later. Just place it in a sealed container or freezer bag. If you add in the broth leave room at the top for the liquid to expand a bit as it freezes.
You can freeze the meat for up to 5-6 months. When ready to eat thaw in the fridge overnight or defrost first in the microwave.
FAQs
How long does it take to cook beef Birria?
The cook time will vary depending on the thickness of the beef and if you use boneless or bone-in beef. Ideally, it will take around 3 hours to simmer on the stovetop once it has been marinated. But if you have larger pieces of beef it can take a bit longer to reach that fork-tender texture.
Can I make beef Birria in advance?
Go right ahead and make this dish a day in advance of when you want to serve it. Then reheat it with the meat and the sauce and it will be even more flavorful than night one.
The taste of beef birria is truly remarkable. The slow-cooked beef absorbs all the spices and chilies, resulting in a rich, smoky, and savory flavor. The tenderness of the meat combined with the aromatic spices creates a delightful explosion of flavors in every mouthful. The broth adds a comforting element that complements the meat perfectly, making it a truly satisfying dish.
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Beef Birria
Ingredients
- 4 ancho chiles
- 4 guajillo chiles
- 2 Tablespoons vegetable oil
- 3 cups water
- 1 large onion cut into large chunks
- 8 garlic cloves peeled and lightly smashed
- 2 cups beef broth
- 1 teaspoon ground cinnamon
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 tablespoon dried thyme
- 1 tablespoon dried marjoram
- 1 1/2 tablespoons salt
- 1 14.5 oz can diced tomatoes
- 2 bay leaves
- 5 pounds chuck roast cut into large pieces
- 1/4 cup apple cider vinegar
Instructions
- Cut the chilis open and remove the seeds and stems. Heat the oil in a pan and lightly fry the chilis.
- Boil the water. Turn off the water and add the fried chilis to the water and allow to stand for 15 minutes. Reserve the water.
- Add the onion and garlic to the oil and saute for 4 minutes.
- Place the onions, garlic, chilis, beef broth, cinnamon, oregano, cumin, ginger, thyme, marjoram, salt and tomatoes to a blender. Blend till very smooth.
- Pour the chili sauce into a sieve that is over a bowl. Using a spatula, press out all the sauce, leaving only the pulp. Throw away the pulp.
- Place the roast in a pan and pour the sauce over the meat. Stir in the vinegar and bay leaves.
- Allow the meat to marinate in the refrigerator for at least one hour or overnight.
- Place a lid on the pan and cook over medium low (4) heat for 3 hours. Stir occasionally. If the broth gets too low or too thick, add some of the chili water.
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