why make this recipe
Mexican Beef Birria is warm, rich, and full of flavor. It makes a lot and feeds a group. The slow-cooked beef becomes soft and juicy. Serve it as tacos or soup for a cozy meal. If you want a sweet dish after your tacos, try this easy dessert to impress that pairs well.
introduction
This birria recipe uses beef chuck, dried chilies, garlic, and simple spices. You cook it slowly in a crockpot until the meat falls apart. The sauce is deep and red from the chilies. If you like bold flavors, this is a good meal to try. For a fun dessert idea after your meal, you might like a deep fried s’mores recipe.
how to make Mexican Beef Birria
This method is simple. You toast the dried peppers, blend them with garlic and broth, then pour the sauce over the beef and cook low and slow. After cooking, shred the beef and mix it back into the sauce. Use the shredded beef to make tacos with warm corn tortillas. See the Ingredients and Directions sections below for exact items and steps.
Ingredients :
- 2 lbs beef chuck roast
- 3 dried guajillo peppers
- 2 dried ancho peppers
- 4 cloves garlic
- 1 onion, chopped
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp oregano
- Salt and pepper to taste
- Corn tortillas (for tacos)
- Chopped onions (for garnish)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Directions :
- Begin by toasting the dried guajillo and ancho peppers in a dry skillet over medium heat for a few minutes until fragrant. Remove from heat and let them cool.
- Once cooled, remove the stems and seeds from the peppers and place them in a blender with the garlic, onion, beef broth, cumin, oregano, salt, and pepper. Blend until smooth.
- In the crockpot, place the beef chuck roast and pour the blended sauce over it.
- Cover and cook on low for 8 hours or until the beef is tender and easily shreds.
- After cooking, shred the beef with two forks and mix it back into the sauce.
- To make birria tacos, heat corn tortillas in a skillet and fill them with shredded beef.
- Serve with consomme, chopped onions, cilantro, and lime wedges on the side.
how to serve Mexican Beef Birria
Serve hot with warmed corn tortillas. Spoon some broth (consomme) into small bowls for dipping. Top tacos with chopped onion, fresh cilantro, and a squeeze of lime. For a full meal, add rice, beans, or a simple salad. For parties or kids, you can serve small tacos and a sweet treat like these Christmas desserts for kids.
how to store Mexican Beef Birria
Cool the birria to room temperature, then put it in airtight containers. Refrigerate for up to 4 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. Reheat gently on the stove so the meat stays tender.
tips to make Mexican Beef Birria
- Toast peppers carefully. Do not burn them; burn taste is bitter.
- Remove stems and seeds for a gentler heat.
- Blend the sauce until very smooth for a good texture.
- Cook low and slow. This gives the best tender meat.
- Taste and adjust salt at the end.
variation (if any)
- Use lamb instead of beef for a different flavor.
- Add a few chipotle peppers for smokier heat.
- Make it on the stove or in an Instant Pot if you do not have a crockpot.
FAQs
Q: Can I make birria without a blender?
A: Yes. You can soak the peppers in hot broth, then mash them well and strain. The sauce will be a bit chunkier.
Q: How spicy is this birria?
A: It is usually mild to medium. Remove seeds for less heat. Add more chilies if you want it spicier.
Q: Can I use a different cut of beef?
A: Yes. Chuck roast is best for slow cooking, but brisket or short ribs also work.
Q: Do I need to soak the dried peppers?
A: Toasting and then blending with broth softens them. You can also soak them in hot water for 20 minutes before blending.
Q: Can I make the tacos ahead?
A: Yes. Keep the shredded beef and tortillas warm separately, then assemble when ready to serve.
Conclusion
If you want a longer, traditional recipe and more tips, see this detailed Birria de Res (Beef Birria Recipe) – Host The Toast for extra guidance and ideas.
Mexican Beef Birria
Ingredients
Method
- Begin by toasting the dried guajillo and ancho peppers in a dry skillet over medium heat until fragrant. Remove from heat and let them cool.
- Once cooled, remove the stems and seeds from the peppers and place them in a blender with garlic, onion, beef broth, cumin, oregano, salt, and pepper. Blend until smooth.
- In the crockpot, place the beef chuck roast and pour the blended sauce over it.
- Cover and cook on low for 8 hours or until the beef is tender and easily shreds.
- After cooking, shred the beef with two forks and mix it back into the sauce.
- To make birria tacos, heat corn tortillas in a skillet and fill them with shredded beef.
- Serve hot with consomme, chopped onions, cilantro, and lime wedges on the side.