Beef Birria Recipe

Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and juicy.

Beef broth: Adds rich flavor and moisture to the dish.

Guajillo chiles: Dried red peppers that bring a smoky, slightly fruity taste.

Ancho chiles: Another dried pepper with a mild heat and sweet, raisin-like flavor.

White onion: Adds sharpness and depth to the sauce.

Garlic: Gives a warm, aromatic flavor.

Dried oregano: A herb that adds earthiness and a hint of bitterness.

Ground cumin: Brings a warm, nutty flavor that complements the chiles.

Salt: Enhances all the flavors in the dish.

Black pepper: Adds a subtle heat and sharpness.

Apple cider vinegar: Balances the richness with a touch of acidity.

Vegetable oil: Used for searing the beef and developing flavor.

One of the coolest parts of making this Beef Birria recipe is getting the chile sauce just right, and that starts with toasting and soaking the guajillo and ancho chiles. Here’s how to do it step by step:

1. Heat a dry skillet over medium heat. No oil needed here!
2. Place the stemmed and seeded guajillo chiles and ancho chiles in the skillet. Toast them for about 2 minutes, turning them gently so they don’t burn. You’ll know they’re ready when you can really smell their spicy, smoky aroma.
3. Take the chiles off the heat and put them in a bowl of hot water. Let them soak for about 20 minutes until they’re soft and pliable.

Why does this help? Toasting the chiles brings out their deep, rich flavors and adds a little smoky touch that makes the sauce taste amazing. Soaking softens them up, which makes it easier to blend them into a smooth sauce that coats the beef perfectly.

A little secret: the first time I tried this, I skipped the toasting step because I was in a hurry. The sauce still tasted good, but it missed that extra depth of flavor. Now, I never skip it because it really makes a difference. Also, soaking the chiles in hot water instead of cold helps them soften faster, which saves time.

Once your chiles are ready, blending them with the onion, garlic, and spices makes a sauce that’s full of flavor and perfect for simmering with the beef chuck roast. This step sets the stage for a tender, tasty Birria that’s worth every minute of waiting.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar fat content and texture, making it a great alternative for slow-cooked dishes like birria.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it will be slightly lighter in taste.

• guajillo chiles - Substitute with pasilla chiles: Pasilla chiles have a similar mild heat and rich, fruity flavor, making them a good alternative.

• ancho chiles - Substitute with mulato chiles: Mulato chiles are slightly sweeter but have a comparable smoky flavor and mild heat.

• white onion - Substitute with yellow onion: Yellow onions have a similar flavor profile and can be used interchangeably in most recipes.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlicky flavor.

• dried oregano - Substitute with dried marjoram: Marjoram has a similar flavor to oregano, though it is slightly sweeter and more delicate.

• ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can complement the other spices in the dish.

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor, which can still work well in the recipe.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• vegetable oil - Substitute with olive oil: Olive oil can be used as a healthier alternative with a slightly richer flavor.

• Allow the beef birria to cool to room temperature before storing. This prevents condensation and keeps the meat from becoming soggy.
• Transfer the shredded beef and sauce into airtight containers. Separate the beef and sauce if you plan to use them differently later.
• Label the containers with the date to keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the birria within 3-4 days.
• For longer storage, place the containers in the freezer. The beef birria can be frozen for up to 3 months.
• When ready to use, thaw the birria in the refrigerator overnight.
• Reheat the beef and sauce in a pot over medium heat until warmed through. Add a splash of beef broth if the sauce is too thick.
• Serve with freshly warmed tortillas and your favorite toppings for a delicious meal.

• Stovetop: Place the shredded beef and sauce in a saucepan over medium heat. Stir occasionally until heated through, about 10-15 minutes. Add a splash of beef broth if the mixture seems too thick.

• Oven: Preheat your oven to 350°F (175°C). Transfer the beef birria to an oven-safe dish, cover with foil, and bake for 20-25 minutes, or until heated through. Stir halfway to ensure even heating.

• Microwave: Place the shredded beef and sauce in a microwave-safe dish. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through. Continue heating in 1-minute increments until hot.

• Slow Cooker: Transfer the beef birria to a slow cooker. Set to low and heat for 1-2 hours, or until thoroughly warmed. This method is great for maintaining the dish's moisture and flavor.

• Sous Vide: Place the shredded beef and sauce in a vacuum-sealed bag or a ziplock bag using the water displacement method. Submerge in a water bath set to 140°F (60°C) and heat for about 1 hour. This method ensures even reheating without drying out the meat.

• Dry skillet: Used to toast the guajillo and ancho chiles until they are fragrant.

• Blender: Combines the soaked chiles, onion, garlic, oregano, cumin, salt, pepper, and vinegar to create a smooth sauce.

• Large pot: Used to sear the beef and simmer it with the chile sauce and beef broth.

• Tongs: Helps in turning and searing the beef chunks evenly on all sides.

• Measuring spoons: Measures out the oregano, cumin, salt, pepper, and vinegar accurately.

• Measuring cups: Measures the beef broth and vegetable oil.

• Knife: Used to quarter the onion and cut the beef chuck roast into chunks.

• Cutting board: Provides a safe surface to cut the beef and onion.

• Forks: Used to shred the beef once it is tender.

• Strainer: Strains the sauce to remove any solids before serving.

• Serving spoon: Helps in serving the shredded beef with the sauce.

• Tortilla warmer: Keeps the tortillas warm for serving.

• Mixing bowl: Soaks the toasted chiles in hot water.

• Stove: Provides the heat source for toasting chiles, searing beef, and simmering the birria.

Prep ingredients ahead: Soak and blend the chiles the night before to save time on the day of cooking.

Use a slow cooker: Instead of simmering on the stove, use a slow cooker to cook the beef overnight.

Pre-cut beef: Buy pre-cut beef chuck roast to skip the chopping step.

Double the recipe: Make a larger batch and freeze half for a quick meal later.

Instant pot method: Use an Instant Pot to reduce cooking time significantly.