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Simple Recipes for Every Day

Beef Birria Recipe

beef barrio in a bowl topped with cilantro and chopped onions next to corn tortillas and bowls of extra onion and cilantro
  • Serves: 8
  • Prep Time:  15 min
  • Cook Time:  3 hrs 15 min

Ingredients

  • 2 dried, large ancho chiles
  • 2 dried guajillo chiles
  • 2-3 dried chiles de árbol
  • 3-3 1/2 pounds chuck roast, fat trimmed, cut into 3-inch pieces
  • 1 1/2 tablespoons kosher salt
  • 2 teaspoons freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 medium white onion, cut into 4 wedges
  • 4 garlic cloves, smashed
  • 1 teaspoon ground cinnamon
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 bay leaves
  • 1 teaspoon ground ginger
  • 2 cups beef stock
  • 1 tablespoon white vinegar
  • 2 (14.5-ounce) cans diced fire roasted tomatoes

For Serving

  • raw white onion, chopped
  • cilantro, roughly chopped
  • tortillas, warmed

Method

  1. Cut open the dried chiles with kitchen scissors or a knife and discard the seeds. Heat a large dry skillet over medium-high heat. Toast the chiles, moving them occasionally, for 4 minutes.

  2. Cover the chiles with 2 inches of water. Bring the water to a boil over high heat, then turn the heat off and let the chilis soak until softened, about 15 minutes.

  3. Meanwhile, preheat the oven to 350°F with a rack in the center position.

  4. Pat the beef dry with a paper towel and season all over with the salt and pepper.

  5. Heat the olive oil in a large Dutch oven over medium-high heat. Working in batches as needed, add the chuck and cook, turning, until browned on all sides, about 15-18 minutes total. Transfer to a plate.

  6. Add the onion wedges to the Dutch oven and cook over medium heat until browned, about 4 minutes. Add the garlic and toss until fragrant, about 1 more minute. Add the cinnamon, oregano, cumin, bay leaves, and ginger to the pan, cook for 1 minute, or until fragrant.

  7. Add the beef stock and vinegar, using a wooden spoon to scrape any browned bits from the bottom. Remove the pot from heat and allow ingredients to cool slightly.

  8. Drain the softened chilis (discarding the soaking water) and add them and the tomatoes to the sauce. Use an immersion blender to blend the sauce until smooth, directly in the pan. (Alternatively, transfer 2 cups of the sauce to the base of a blender, let cool briefly, blend until nearly smooth, and then return the sauce to the pan.)

  9. Return the beef to the Dutch oven and transfer to the oven. Cover and cook until beef is tender and can be pulled apart easily with a fork, about 2 1/2 hours.

  10. Using 2 forks, shred the beef, discarding any large pieces of fat.

  11. Serve the beef with the remaining broth in bowls garnished with chopped onion and cilantro, in warm tortillas, as a filling for quesadillas, or try our Birria Tacos!


Note: If you don't have a Dutch oven, brown the meat and onions in a large skillet and transfer contents to a large baking dish, covered with aluminum foil and according to instructions.