For an even richer flavor, consider searing the beef chuck and short ribs before adding them to the pot. Adjust the amount of guajillo chilies to control the spice level of the birria. Serve with warm tortillas, diced avocado, and a squeeze of fresh lime for a complete and satisfying meal.
Beef Birria
-
PREP TIME30 mins
-
COOK TIME3 hrs 40 mins
-
TOTAL TIME10 hrs 10 mins
-
SERVING10 People
-
VIEWS147
Indulge in the rich and deeply flavorful Beef Birria, a captivating stew that promises an explosion of taste. This recipe unveils a tender, slow-cooked beef experience infused with a symphony of Mexican spices and chiles. Perfect as a hearty stew, or as the star of incredible Birria tacos, this dish is a guaranteed crowd-pleaser.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate8 g
-
Cholesterol82 mg
-
Fiber2 g
-
Protein21 g
-
Saturated Fat11 g
-
Sodium1287 mg
-
Sugar5 g
-
Fat28 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
2 mins
Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone. (Prep time: 10 minutes)
02
Step
6 hrs
Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight. (Prep time: 5 minutes, Marinating: 6 hours+)
03
Step
1 mins
Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard. (Prep time: 10 minutes)
04
Step
31 mins
Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes. (Cook time: 40 minutes)
05
Step
1 mins
Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed. (Prep time: 5 minutes)
06
Step
3 mins
Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot. (Prep time: 10 minutes)
07
Step
4 hrs
Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos. (Cook time: 3-4 hours)
08
Step
2 mins
To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top. (Prep time: 5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Eliza Spencer
Mar 2, 2025I used ancho chilies instead of guajillo and it still turned out great. Thanks for the recipe!
Dereck Heidenreich
Oct 27, 2024The tip about reserving the fat for quesabirria tacos is genius! They were so delicious.
Maggie Ohara
May 17, 2024The slow simmering is key to getting that fall-apart tender beef. Don't rush the process!
Clara Kilback
Apr 11, 2024This recipe is amazing! The beef was so tender and the broth was incredibly flavorful. My family loved it!
Norene Oconnermills
Apr 1, 2024I made this for a party and it was a huge hit! Everyone raved about the depth of flavor.
Cornell Hickle
Feb 28, 2024I added a pinch of cayenne pepper for extra heat and it was perfect!
Andreanne Okon
Jan 8, 2024This is the best birria recipe I've ever tried. I will definitely be making this again!