Homemade Beef Birria Recipe

If you have ever tried Beef Birria, then you know how amazing it is! This Mexican dish has a rich and complex broth with tender shredded beef that is sure to satisfy your taste buds. You can either eat it as a stew or use the meat and broth to make Birria Tacos, quesadillas or burritos.

Delicious Beef Birria Recipe

I can understand why some people may feel embarrassed about how excited they get when sharing recipes. However, I believe that it’s justifiable in this case. When you spend hours testing and perfecting a recipe, it’s only natural to feel proud of the end result. That’s why I’m so enthusiastic about sharing my Beef Birria recipe (birria de res) – it’s one of my favorites, and I’m confident that it will be a hit with anyone who tries it.

I’ve had the privilege of trying this dish at some of the best restaurants and food trucks in Arizona and California, and I can confidently say that my recipe is just as good. What makes this dish stand out is its rich and complex flavor profile. The combination of tender beef, aromatic spices, and a savory broth creates a truly mouthwatering experience.

And the best part about this recipe is that it’s super easy to make! You don’t need any fancy equipment or exotic ingredients to recreate this dish at home. All you need is a few simple ingredients, some patience, and a love for good food. Trust me, once you try this recipe, you’ll understand why I get so excited about sharing it with others.

Why I love this recipe:

1. Flavorful – The stew contains fresh ingredients, seasonings, and three types of chile peppers, resulting in a flavorful consomé broth.
2. Versatile – You can either serve it as a stew or use it to make Birria Tacos!
3. Freezer Friendly – Make the most of your efforts and freeze the leftovers for another meal or tacos.

How To Make Beef Birria?

1. Cut the beef chuck in half, and then cut each half into 3 to 4-inch pieces. Cut each short rib down the center to the bone.
2. Add chuck and ribs to soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until the meat is evenly coated with the spices, 2 to 3 minutes. Cover and refrigerate for at least 6 hours or up to overnight.
3. Prepare guajillo chiles by cutting off stems with scissors. Slice open and scrape or shake out seeds onto a plate and discard.
4. In a saucepan, heat the olive oil over medium-high heat. Add the guajillo chiles and toss in the hot oil for about 30 seconds. Add the onion, garlic and ginger and toss to combine. Add the tomatoes and water and bring to a boil. Reduce the heat to medium-low and allow to simmer for about 30 minutes.
5. Remove from heat and purée as smooth as possible using an immersion blender or countertop blender, working in batches as needed.
6. Remove the pot of meat from the refrigerator. Using a large mesh strainer, strain the puréed chili mixture into the pot. Add the chicken broth, vinegar, bay leaves, and honey to the pot.
7. Bring to a boil. Then reduce heat to medium-low. Simmer gently, stirring occasionally, until the meat is falling apart and tender, 3 to 4 hours. For future birria queso tacos, skim the fat from the top.
8. For serving, place some pieces of beef in the soup bowl and add some of the cooking liquid. Sprinkle with white onion and cilantro. Squeeze lime juice over the top.

Beef Birria Ingredients

• Beef chuck and beef ribs: These are the cuts of beef that provide the hearty and meaty base for the birria.
• Kosher Salt: Enhances the taste of the beef and other ingredients, bringing out their natural aromas.
• Dried Mexican Oregano: Adds a distinct and aromatic flavor to the birria that is characteristic of Mexican cuisine.
• Black Pepper: Provides subtle heat and depth of taste to the dish.
• Ground Cumin: Adds an earthy, warm note that complements the beef and seasonings.
• Ground Cinnamon and Cloves: Adds complexity to the birria with warm, spicy flavors.
• Dried Guajillo chiles: Add a deep, smoky flavor and mild heat to the dish.
• Olive Oil: Adds richness and flavor to the birria and is used to cook the onions, garlic, and beef.
• Onion and garlic: Essential aromatic ingredients that make up the flavorful base of the birria.
• Fresh Ginger: Adds a bright, slightly spicy flavor that enhances the overall flavor.
• Tomatoes: Provide acidity and sweetness to balance the richness of the beef and spices.
• Water and Chicken Stock: Create a flavorful braising liquid that tenderizes and infuses beef.
• White Vinegar: Balances the richness of the beef and adds tang and acidity to the birria.
• Bay Leaves: Give your dish a hint of herbs.
• Honey: Adds sweetness to balance taste and cut heat from seasonings.
• White Onion and Fresh Coriander: Used to garnish and add freshness and texture to the finished dish.
• Lime: Served as a garnish or squeezed over the birria before serving to add brightness and acidity to each bite.

Birria vs Barbacoa:

Barbacoa is a dish that has its origins in Central Mexico. Traditionally, it is cooked in the ground in a hole for several hours. Birria, on the other hand, originates from Jalisco, Mexico. It is a saucier version of the dish that is submerged in a sauce for the cooking duration. However, you can still prepare a delicious version of this dish at home with a shorter cooking time and fewer steps.

Make Ahead and Freezing Instructions:

1. To Make Ahead: This recipe is perfect for making in advance and reheating for later use. I typically make birria beef a day ahead and use the leftovers to make tacos or quesabirria.
2. To Freeze: The cooked beef and sauce can be frozen for up to 3 months in a freezer-safe container. Thaw in the fridge overnight.

Recipe Variations:

• Meat: Typical birria is traditionally made with goat or lamb meat, rather than beef. It’s important to use bone-in meat as it adds rich flavor to the broth.
• Chile Peppers and Spice Level: The Guajillo and Pasilla peppers are considered mild. While Guajillo chiles are necessary for this recipe, if you can’t find Pasilla chiles, you can try substituting Mulato chiles. Alternatively, you can use 1-2 extra Guajillo chiles and leave out the Pasilla chiles. Arbol chiles are the hottest of the three varieties. For a medium level of spice, remove the seeds. If you prefer very mild heat, it’s best to omit the Arbol chiles altogether.
• Cinnamon Stick: Mexican cinnamon sticks are softer than cassia cinnamon sticks commonly used in the US. For this recipe, use a small piece of Mexican cinnamon sticks to blend well. Otherwise, substitute ground cinnamon.
• Slow Cooker: Prepare the recipe up to step 5. Add broth and meat to the slow cooker and cook on LOW for 6 hours or until the meat is tender.
• Instant Pot: I prefer making Beef Birria on the stove, but here’s an Instant Pot recipe if you’re interested.

How to Serve Birria?

The birria is served in a bowl with a good amount of tender meat and a ladle or two of the consomé It’s simply garnished with the classic combination of cilantro and finely chopped white onion. For extra heat, add a small pinch of crushed dried chiles de arbol. 

Like most Mexican dishes, birria is served with limes – a good squeeze of lime in the spicy broth is a match made in Mexican heaven – and corn tortillas or tostadas. The latter are the better choice because they are more sturdy and can hold the meat and the consomé. To cool down the spice, drink a very cold beer.