Birria Beef
Dive into the rich and flavorful world of *Birria Beef*, a Mexican dish that promises bold, smoky goodness in every bite. This recipe transforms tender beef chuck roast into a symphony of savory spices, dried chiles, and aromatics like cinnamon, cloves, and fresh lime juice. The slow-cooked process allows the beef to absorb the deep, complex flavors of a robust chile paste made with guajillo, ancho, and chipotle peppers. Searing the beef to golden perfection before braising it in a spiced broth intensifies its rich aroma and melt-in-your-mouth texture. Serve Birria Beef with warm tortillas, a ladle of the luscious broth, and traditional toppings like fresh cilantro, onions, and lime wedges for an unforgettable dinner experience. This dish is perfect for taco nights or hearty meals with a distinct, authentic flair. Packed with warming spices and slow-cooked perfection, it's a surefire way to impress your guests or elevate your home-cooking game.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 5 units guajillo chiles, stemmed and seeded
- 2 units ancho chiles, stemmed and seeded
- 2 units dried chipotle chiles, stemmed and seeded
- 1 unit white onion, quartered
- 6 units garlic cloves
- 2 units bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 unit cinnamon stick
- 5 units cloves
- 5 units black peppercorns
- 1 tablespoon fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 4 cups beef broth
- 2 tablespoons vegetable oil
Instructions
Cut the beef into large chunks and set aside.
In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chiles for 2-3 minutes until they become fragrant, being careful not to burn them.
Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20 minutes until they are softened.
In a blender, combine the soaked chiles, onion, garlic, cumin, oregano, cinnamon stick, cloves, peppercorns, lime juice, apple cider vinegar, and a cup of the soaking liquid from the chiles. Blend until you have a smooth paste.
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef chunks and sear them until well-browned on all sides. Do this in batches if necessary.
Once browned, return all the beef to the pot. Pour the chile paste over the beef, ensuring the beef is completely coated.
Add the bay leaves, beef broth, and salt to the pot. Stir to combine.
Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 3 hours or until the beef is incredibly tender and can easily be shredded with a fork.
Remove the beef and shred it using two forks. Serve the birria beef with its broth, accompanied by tortillas, chopped onions, cilantro, and lime wedges for garnish.
Nutrition Facts
Calories |
668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.2 g | 66% | |
| Saturated Fat | 19.1 g | 95% | |
| Polyunsaturated Fat | 2.6 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1390 mg | 60% | |
| Total Carbohydrate | 11.3 g | 4% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 2.2 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 77 mg | 6% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 957 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
