Braised Beef Birria

Main Dishes

5 from 1 vote

Braised Beef Birria is one of those recipes that rewards a little patience. It's a slow-cooked dish built on layers of flavor, from toasted dried chilies to tender beef that practically falls apart after hours of braising.

This braised beef birria stays true to authentic flavors, using a blend of guajillo, ancho, and morita chilies to create a braising liquid that's smoky, slightly sweet, and full of depth without overwhelming spice. After hours in the oven, the beef becomes incredibly tender, soaking up every bit of that flavorful broth. Whether you pile your birria into tacos, serve it over Mexican rice, or enjoy it with plenty of warm tortillas for dipping, this is a recipe you'll come back to over and over again!

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Prep Time: 30

Cook Time: 4

Total Time: 4 30

Makes: 8 servings

Ingredients

Birria

4 lbs beef chuck roast, cut into 4 or 5 large pieces
2 tablespoons neutral oil
1/2 large white onion, sliced thick
4 cloves garlic, peeled and lightly smashed
3 roma tomatoes, quartered
6 dried guajillo chilies, stem and seeds removed
4 dried ancho chilies, stem and seeds removed
4 dried morita chilies, stem and seeds removed
2 teaspoons ground cumin
2 teaspoons dried Mexican oregano
1/2 teaspoon ground cinnamon
2 tablespoons cider or white vinegar
1 tablespoon Better than Bouillon Roasted Beef base
2 fresh bay leaves
7 cups water
kosher salt & freshly ground black pepper

For Serving

1/2 white onion, diced
1 cup chopped cilantro
2 limes, cut into wedges
4 radishes, sliced
flour tortillas, warmed

Instructions

Sear the beef. Pat the beef pieces dry with a paper towel and season liberally all over with salt and pepper. Heat a 6 quart dutch oven over medium-high heat. Add the oil to the pot and once the oil is hot, arrange the beef pieces in a single layer. Sear for 4-5 minutes per side, until deeply browned. Transfer the beef to a plate.
Preheat an oven to 325 F.
Build the sauce. Lower the heat to medium and add the onion, garlic, and tomatoes. Cook for 3-4 minutes, until the onion is soft. Add the dried chilies, cumin, oregano, cinnamon, bay leaves, vinegar, bouillon, and water and stir well. Simmer for 10 minutes.
Blend the sauce. Use a slotted spoon to transfer the onion, garlic, tomato, chilies, and bay leaves to a high-powered blender (all the solids, basically). Add 2 cups of the cooking liquid to the blender and blend until very smooth. Return the pureed sauce to the pot and season well with salt and pepper. Nestle the beef into the sauce and cover with a lid.
Braise the birria. Transfer the pot to the oven and braise for 3 hours, or until the beef is very tender and shreds easily with a fork. Remove the pot from the oven and let the beef rest in the juices for 20 minutes.
Shred the beef. Transfer the beef from the pot to a cutting board or plate. Use a large spoon to skim the fat from the top of the braising liquid (be sure to save it if you’re making quesabirria tacos!). Set aside some of the braising liquid for tacos as well. Shred the beef and stir in a cup or two of the braising liquid and serve it as a stew topped with cilantro, onion, and radish. Serve with warmed tortillas and lime wedges on the side.

Storage Instructions

Storage: Keep in mind that birria is even better the next day! I like to make mine a day ahead of serving. The flavors only get better!
Any leftover birria can be stored in an airtight container in the fridge for 5-7 days. You can also freeze it in a freezer-safe container or ziplock bag for up to 3 months.
Make sure to save all the braising liquid that you don't use! It can be stored. in the fridge for 1 week or frozen for several months.

Nutrition

Calories: 466kcalCarbohydrates: 6gProtein: 44gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 2gCholesterol: 156mgSodium: 202mgPotassium: 920mgFiber: 2gSugar: 2gVitamin A: 1152IUVitamin C: 6mgCalcium: 71mgIron: 6mg