Beef Birria

Directions

1. Prepare the Chilies: Toast the dried chilies lightly in a dry skillet for 1–2 minutes until fragrant. Soak them in hot water for 20 minutes until softened. Drain and set aside.
2. Make the Sauce: In a blender, combine the soaked chilies, roasted tomatoes, onion, garlic, vinegar, oregano, cumin, cloves, black pepper, and a pinch of salt. Blend until smooth. Add a little water or beef broth if needed to make a smooth sauce.
3. Brown the Beef: In a large pot or Dutch oven, heat a little oil over medium-high heat. Brown the beef chunks on all sides to seal in flavor. Remove and set aside.
4. Simmer the Stew: Pour the chili-tomato sauce over the beef in the pot. Add the beef broth and bay leaves. Stir to combine. Bring to a simmer.
5. Slow Cook: Cover the pot and cook on low heat for 3–4 hours, or until the beef is tender and easily shredded with a fork. Alternatively, cook in a slow cooker on low for 6–8 hours.
6. Adjust Seasoning: Taste and adjust salt and pepper as needed. Remove bay leaves before serving.
7. Serve: Shred the beef in the sauce and serve with warm corn tortillas or over rice. Garnish with chopped fresh cilantro and lime wedges.

Recipe Details

Prep Time: 30 minutes
Cook Time: 3–4 hours
Total Time: 3 hours 30 minutes – 4 hours 30 minutes
Servings: 6–8
Difficulty: Medium

Variations & Substitutions

• Use beef short ribs for a richer, fattier flavor.
• Make it spicy by adding a few dried arbol chilies or a pinch of cayenne.
• Substitute some beef broth with dark beer for extra depth.
• Serve as tacos or quesadillas with the shredded beef for a fun variation.

Serving Suggestions