Traditional Beef Birria
Indulge in the rich and bold flavors of Traditional Beef Birria, a classic Mexican dish that combines tender, slow-cooked beef and a vibrant adobo sauce made from toasted guajillo, ancho, and pasilla chilies. This aromatic stew is infused with a medley of spices, including cinnamon, cloves, oregano, and thyme, creating a deeply satisfying taste profile. With its long simmering time, the beef becomes irresistibly juicy and flavorful, perfect for serving as a comforting bowl of stew or as a filling for tacos. Garnished with fresh cilantro and zesty lime wedges, this recipe is a true celebration of authentic Mexican cuisine that will elevate your dining experience. Perfect for gatherings or cozy nights in, Traditional Beef Birria is a must-try for lovers of bold, hearty recipes.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 6 pieces dried guajillo chilies
- 4 pieces dried ancho chilies
- 2 pieces dried pasilla chilies
- 1 large white onion
- 6 cloves garlic cloves
- 2 tablespoons apple cider vinegar
- 1 piece cinnamon stick
- 3 pieces whole cloves
- 12 pieces black peppercorns
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 3 pieces bay leaves
- 6 cups beef broth
- 2 teaspoons salt
- 2 tablespoons vegetable oil
- 0.5 cup fresh cilantro
- 4 pieces lime wedges
Instructions
Cut the beef chuck roast into large chunks, about 3-4 inches each.
Place dried guajillo, ancho, and pasilla chilies in a hot skillet over medium heat and toast for 2 minutes or until they puff up, turning frequently. Remove from heat and let cool.
Remove stems and seeds from the chilies. Soak them in hot water for 15 minutes until softened.
In a blender, combine the soaked chilies, 2 cups of the soaking liquid, white onion, garlic cloves, apple cider vinegar, cinnamon stick, whole cloves, black peppercorns, dried oregano, and dried thyme. Blend until smooth to make the adobo sauce.
Season beef chunks with 1 teaspoon of salt. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear beef chunks until browned on all sides. Work in batches if necessary.
Return all beef to the pot and pour the adobo sauce over the beef, stirring to coat the meat.
Add bay leaves, remaining salt, and beef broth to the pot. Stir well to combine.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 3-4 hours or until the beef is tender and can be easily pulled apart with a fork.
Once cooked, remove the beef and shred it using two forks.
Serve the birria hot, garnished with fresh cilantro and lime wedges. It can be enjoyed as a stew or used as filling for tacos with warm tortillas.
Nutrition Facts
Calories |
4225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 314.5 g | 403% | |
| Saturated Fat | 115.8 g | 579% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 11006 mg | 479% | |
| Total Carbohydrate | 102.8 g | 37% | |
| Dietary Fiber | 40.7 g | 145% | |
| Total Sugars | 13.7 g | ||
| Protein | 280.2 g | 560% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 46.7 mg | 259% | |
| Potassium | 6989 mg | 149% | |
*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.
