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Beef Birria Recipe

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4 from 53 reviews

Beef Birria is a traditional Mexican stew featuring tender, slow-braised chuck and oxtail or short ribs cooked in a rich and smoky chile-based sauce. The dish is packed with complex flavors from dried chiles, aromatic spices, and fresh herbs, making it perfect for a comforting, savory meal enjoyed with fresh garnishes and lime wedges.

Ingredients

Meat

  • 2 pounds boneless chuck
  • 2 pounds oxtail or short ribs
  • 1 teaspoon neutral oil (avocado or vegetable oil)

Chiles and Vegetables

  • 7 ancho chiles (ends trimmed and de-seeded)
  • 7 guajillo chiles (ends trimmed and de-seeded)
  • 3 chiles de arbol (ends trimmed and de-seeded)
  • 1 white onion (peeled and halved)
  • 6 garlic cloves (peeled)
  • 4 roma tomatoes

Spices

  • 1 tablespoon black peppercorns
  • 1 teaspoon dried Mexican oregano
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 1/4 teaspoon ground cloves
  • 1/2 Mexican cinnamon stick
  • 3 bay leaves

Other Ingredients

  • 1 teaspoon apple cider vinegar
  • 6 to 8 cups beef broth or water (divided)
  • 1/4 cup minced cilantro
  • 1/4 cup minced white onion (from 1/4 onion)
  • Lime wedges for serving

Instructions

  1. To Sear The Meat: Bring the meat to room temperature for about 30 minutes. Generously sprinkle kosher salt on all sides of the meat. In a large Dutch oven or an oven-proof pot, heat the neutral oil over medium-high heat. Once hot, add the meat in batches and sear on all sides until deeply browned. Transfer all seared meat back into the pot.
  2. To Make the Sauce: In a separate medium pot, add the dried chiles, halved white onion, garlic cloves, roma tomatoes, black peppercorns, dried Mexican oregano, cumin seeds, coriander seeds, ground cloves, Mexican cinnamon stick, and bay leaves. Add enough cold water to cover the ingredients. Place over medium heat and gently simmer for about 15 minutes. Pour the mixture through a strainer and transfer everything, including whole spices, to a blender.
  3. Blend The Sauce: Add the apple cider vinegar and about 1 cup of beef broth or water to the blender. Blend until very smooth, approximately 2 minutes. Season with about 1 tablespoon of kosher salt or to taste. Optionally, pour the sauce through a fine strainer if your blender isn’t smoothing the sauce completely.
  4. To Braise the Meat: Preheat the oven to 300°F (150°C). Pour the blended sauce over the seared meat in the Dutch oven. Add the remaining 5 to 7 cups of beef broth or water to the blender, swirl to pick up any leftover sauce, and pour into the meat pot. Place the pot over medium heat on the stovetop until the liquid gently simmers. Immediately cover the pot with its lid and transfer it to the preheated oven. Cook for about 3 hours or until the meat is very tender.
  5. To Serve: Ladle the broth into bowls and add generous pieces of the tender meat. Garnish each serving with minced cilantro, minced white onion, and lime wedges for squeezing over the birria.

Notes

  • Mexican cinnamon is preferred but can be substituted with Ceylon cinnamon in a pinch.
  • If your blender is not very powerful, strain the blended sauce to remove large bits for a smoother texture.
  • Bring the meat to room temperature before searing to ensure even cooking.
  • Searing the meat well helps develop deep flavors in the final dish.
  • Use beef broth for richer flavor, or water as a lighter alternative.

Find it online: https://recipethrive.com/beef-birria-recipe/