High Protein Birria Beef
Savor the rich and robust flavors of High Protein Birria Beef, a slow-cooked Mexican masterpiece that combines tender beef chuck roast with an aromatic blend of dried guajillo and ancho chiles, garlic, cinnamon, and warm spices. Known for its protein-packed goodness, this dish is simmered to perfection in a savory chile-based broth, delivering both depth and warmth in every bite. Ideal for tacos, quesadillas, or as a hearty stew alongside fresh corn tortillas, this recipe is perfect for meal prepping or entertaining a crowd. With bold ingredients like apple cider vinegar and cumin balancing its smoky undertones, this melt-in-your-mouth birria is irresistible. Whether you're seeking comfort food or an impressive meal for your next gathering, High Protein Birria Beef is the ultimate crowd-pleaser, brimming with authentic Mexican flavor.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 4 whole Dried guajillo chiles
- 4 whole Dried ancho chiles
- 1 large White onion, chopped
- 6 whole Garlic cloves
- 2 medium Tomatoes, chopped
- 1 whole Cinnamon stick
- 3 whole Bay leaves
- 0.5 teaspoon Cloves, ground
- 1 teaspoon Cumin, ground
- 1 teaspoon Oregano, dried
- 1 teaspoon Black peppercorns
- 2 teaspoons Salt
- 2 tablespoons Apple cider vinegar
- 4 cups Beef broth
- 2 tablespoons Olive oil
Instructions
Start by preparing the dried chiles. Remove the stems and seeds from the guajillo and ancho chiles.
In a dry skillet over medium heat, toast the chiles for about 1-2 minutes per side or until they begin to soften and release their aroma. Be careful not to burn them.
Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 20 minutes until they are soft.
While the chiles are soaking, cube the beef chuck roast into large chunks, around 2 inches each.
In a large pot or Dutch oven, heat olive oil over medium-high heat. Add the beef chunks in batches, browning them on all sides. Remove beef and set aside.
In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until the onion is translucent.
Drain the chiles and add them to a blender along with the onion, garlic, tomatoes, cinnamon stick, cloves, cumin, oregano, black peppercorns, apple cider vinegar, and salt. Blend until smooth.
Return the beef to the pot and pour the chile sauce over the beef. Add the beef broth and bay leaves to the pot.
Bring the mixture to a simmer. Lower the heat to medium-low, cover, and let it cook for about 3 1/2 to 4 hours or until the beef is tender and easily shreds with a fork.
Once the beef is cooked, remove the bay leaves and cinnamon stick. Check seasoning and adjust salt if needed.
Serve the birria beef hot with its broth, garnished with chopped cilantro and lime wedges. It's perfect for filling tacos, or served as a stew with corn tortillas.
Nutrition Facts
Calories |
4116 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 311.3 g | 399% | |
| Saturated Fat | 115.6 g | 578% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 9201 mg | 400% | |
| Total Carbohydrate | 81.4 g | 30% | |
| Dietary Fiber | 30.9 g | 110% | |
| Total Sugars | 13.0 g | ||
| Protein | 271.4 g | 543% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 433 mg | 33% | |
| Iron | 46.9 mg | 261% | |
| Potassium | 6798 mg | 145% | |
*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.
