Ah, Beef Birria—rich, spicy, and deeply flavorful, perfect for tacos, bowls, or just dipping in that savory consommé 😋🌶️
Here’s a classic version:
🥩 Beef Birria
Ingredients (serves 4–6)
- 2–3 lbs beef chuck roast or short ribs
- 5 dried guajillo chiles
- 2 dried ancho or pasilla chiles
- 1 large onion, chopped
- 4 cloves garlic
- 2 tsp cumin
- 1 tsp oregano
- 2 tsp smoked paprika or regular paprika
- 1–2 bay leaves
- 4 cups beef broth or water
- 2 tbsp apple cider vinegar or white vinegar
- Salt & pepper to taste
- Optional: cinnamon stick or cloves for extra warmth
Instructions
- Prepare chiles
- Remove stems and seeds. Toast lightly in a dry skillet 1–2 min.
- Soak in hot water 15–20 min until soft.
- Make the sauce
- Blend soaked chiles, onion, garlic, cumin, oregano, paprika, vinegar, and 1 cup soaking water until smooth.
- Cook the beef
- Season beef with salt and pepper.
- In a large pot or slow cooker, add beef, sauce, bay leaves, and remaining broth.
- Stovetop: Simmer 2–3 hours until beef is tender and shreds easily.
- Slow cooker: Cook LOW 6–8 hours or HIGH 3–4 hours.
- Shred beef
- Remove beef, shred with forks, and return to pot to soak in sauce.
- Serve
- As tacos with warm corn tortillas, chopped onions, cilantro, and lime.
- Or as a stew with rice and beans.
- Optional: serve consommé (the cooking liquid) on the side for dipping.
🔥 Tips & Variations
- Extra smoky: roast chiles instead of just toasting.
- Spicy: add 1–2 dried arbol chiles or a pinch of cayenne.
- Crispy tacos: pan-fry shredded beef tacos for quesabirria.
- Pressure cooker version: 45 min under high pressure instead of slow cooking.
If you want, I can give a restaurant-style Beef Birria recipe with rich, deep flavor, tender beef, and that iconic red consommé perfect for tacos or dipping.
Do you want me to do that?
