Beef Birria Recipe

Course: Dinner, Main Course

Cuisine: Mexican

Prep Time: 30

Cook Time: 3 30

Total Time: 4

Servings:

Calories: 320kcal

This birria recipe leads to the best beef for tacos, burritos, and more. The mix of spices, chiles, and more is unbelievably tasty!

Step-by-step photos can be seen below the recipe card.

Heat a large cast iron skillet over medium-high heat. Add the chiles and toast, stirring often, until fragrant.
4 dried Guajillo chiles, 3 dried Ancho chiles, 2-3 dried chiles de Arbol
Place the chiles in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate.
To the same skillet, add 1 tablespoon oil. Once hot, add the onion and tomatoes. Cook until softened, 5-7 minutes. Add in the garlic and cook until fragrant, about 60 seconds.
2 tablespoon vegetable oil, 1 white onion, 1 pound tomatoes, 5 cloves garlic
Transfer the mixture to a blender. Add the chilis and their soaking liquid, oregano, salt, cumin, pepper, cinnamon, and apple cider vinegar. Blend until smooth.
1 tablespoon Mexican oregano, 1 tablespoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon ground black pepper, ½ teaspoon ground cinnamon, 4 tablespoons apple cider vinegar
Heat a Dutch oven over medium-high heat. Add in the remaining oil. Once hot, brown the beef in batches.
2 pounds boneless beef chuck
Add all the beef back into the dutch oven. Pour in the sauce and beef stock and stir to combine. Bring the mixture to a simmer, cover and cook for 3 hours or until the beef is tender.
3 cups beef stock
Place the meat in a bowl and use two forks to shred it into bite sized pieces. Pour over some consommé, or sauce, from the beef.
Garnish with chopped onion and cilantro if desired.
Chopped fresh cilantro

Storage: Store birria in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.