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Every Sunday, I look forward to whipping up Beef Birria. It’s an ultra-cozy Mexican comfort bowl loaded with juicy, fall-apart beef and a crazy-good, spiced broth that makes you feel all warm inside.
The first time I cooked birria was for friends bragging about their trip to Mexico. The table fell silent when they tasted it. That’s when I knew this one would be in my regular rotation forever.
Dreamy Ingredients
- Bay leaves: Give a subtle layer in the background while it simmers away
- Beef chuck, shank or brisket: Great picks—lots of fat and connective stuff, so it gets soft and juicy
- Beef broth: Boosts all the savory meaty flavors as it cooks
- Apple cider vinegar: Gives that bright zing that keeps everything from being too heavy
- Allspice: Adds its own complex twist so the flavors really round out
- Ground cloves: Packs a punch, even with a small sprinkle, for bolder aroma
- Cinnamon: Brings warmth and a hint of sweetness you’ll totally taste
- Dried thyme: Earthy, herby notes that work so well with beef
- Mexican oregano: Even more flavorful than the regular stuff, with a citrus kick
- Fresh garlic cloves: It starts out strong but mellows and sweetens as it cooks
- White onion: Gives gentle sweetness as it softens down
- Roma tomatoes: Brings tartness and a bit of freshness to balance the heavy flavors
- Dried guajillo chiles: These add a mild heat and that classic fruity tang
- Dried pasilla or ancho chiles: For that deep, smoky background flavor that ties it all together
Simple How-To
- Slow Simmer Time:
- Once all the browned beef is back in your pot, pour in the strained sauce, bay leaves, and the rest of the diced onion. Bring everything up to a low bubble and let it hang out on the stove for about three hours. The beef will get super soft and the broth thickens up into something amazing.
- Build the Sauce:
- Toss all the leftover spices, aromatics, broth, and vinegar into your blender with the veggies. Blend until smooth and creamy—if the chiles aren’t totally blended, keep it going longer than you think. Push that sauce through a fine strainer, squeezing all the goodness out. Pitch any tough bits left behind.
- Chill the Veggies:
- Throw onions and tomatoes into the same hot pan and turn them until black spots show up. That’s what’ll give things a sweet and deep flavor after the roast. Move tomatoes and half the onions into your blender and hold onto the extra onions for the end.
- Get the Chiles Ready:
- Snip open and take the seeds out of your dried chiles if you want less heat. Toast them gently in a sizzling hot pan until they puff up and smell awesome, but don’t let them burn. Then throw those toasty chiles straight into your blender.
- Brown Up the Beef:
- Sprinkle salt and pepper all over the beef chunks. Get your Dutch oven blazing hot with some oil then add the meat in batches so it gets a nice crust instead of steaming. You just want color on the outside—the inside can stay raw.
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Guajillo chiles really steal the show here. When I explored central Mexico, a local chef let me in on the secret—the bold color and sweet, peppery kick only comes from these. Now, even if there are easier options around, I always hunt these down.
Delightful Ways To Serve
This Mexican classic can go lots of directions. Scoop it up in a bowl as a belly-warming soup with all that rich broth, tossing on fresh cilantro, minced onion, and a squeeze of lime for a lift. Want a heartier meal? Grab corn tortillas, dip them, and enjoy the broth on the side.
Taco Time Magic
Turn those leftovers into epic tacos. Shred the beef, then dip corn tortillas in the orange-y fat at the top of the pot. Fry the tortillas till crispy, stuff ‘em with the meat, cheese, some onions, and cilantro. Don’t forget to dunk each bite in the brothy consommé—unbeatable.
Storing And Warming Up
Birria only gets better in the fridge as the flavors come together. Keep it in sealed containers in the fridge for four days, tops. That hard layer of fat that forms? Keep it for frying taco shells, or mix it in for a silky soup when you reheat. Freeze the extra for three months if you want—just make sure it’s in containers meant for the freezer.
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Birria isn’t just tasty; it brings folks together and makes any night feel extra inviting and special.
Frequently Asked Questions
- → What cut of beef works best for Birria?
Chuck, shank, or brisket all work well since they've got enough fat to get tender and delicious as they cook. Chuck is probably easiest to find and won’t break the bank, but honestly, any of those cuts will come out great after slow cooking.
- → Can I make Birria in a slow cooker or pressure cooker?
Absolutely! After browning your beef, just move it to your slow cooker and set it on low for 6-8 hours. For a pressure cooker or Instant Pot, use the sauté mode to brown, toss in the rest, then seal and cook on high for about 45-50 minutes. Let it release pressure on its own for tender results.
- → What are good substitutes for guajillo or pasilla chiles?
If you can't track down guajillos, dried California or New Mexico chiles get close. Swap pasilla for ancho if needed. Super stuck? Try a mix of smoked paprika and cayenne, though the flavor will be a little different.
- → How spicy is traditional Birria?
Birria isn’t super spicy—it’s more about layers of flavor. Guajillo and pasilla (or ancho) chiles bring a gentle heat, not a burn. For extra fire, add chile de árbol or leave in more seeds. Want it milder? Scoop a few seeds out before cooking.
- → How do I serve Birria as tacos?
To make cheesy Birria tacos, shred your beef and dunk tortillas in the fat from your broth. Pan-fry with some cheese, fold them up, and cook until crispy on both sides. Dip them in the broth (the consommé) as you eat—so good!
- → How long does Birria keep in the refrigerator?
It actually tastes even better the next day! Keep leftovers sealed up for 3-4 days in the fridge. The fat might get solid on top when cold—just skim it off, or stir it in when reheating. Easy.