Beef Birria (Birria de Res)
This Beef Birria is made with chuck roast slowly braised in a rich chile broth with toasted spices, onion, and garlic until fall-apart tender. The beef stays juicy and flavorful, while the braising liquid becomes a deeply savory consomé that’s perfect for tacos, nachos, dipping, and more.
Servings: 8
Calories: 418kcal
Equipment
- Large Dutch Oven or Heavy-Bottomed Pot
- Small skillet
- Cheesecloth
- Kitchen Twine
- Blender
Ingredients
- 3 lbs. boneless beef chuck roast
- 1½ teaspoons Diamond Crystal Kosher Salt plus more to taste
- 2 tablespoons neutral oil
- 1½ teaspoons black peppercorns
- 1½ teaspoons whole coriander seeds
- ½ teaspoon cumin seeds
- 1 cinnamon stick
- 1½ teaspoons dried Mexican oregano
- 3 bay leaves
- 1 large onion peeled and quartered
- 4 garlic cloves peeled and lightly crushed
- 1 tablespoon tomato paste
- 2 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 1 dried chipotle pepper stemmed and seeded
- 1 dried chile de árbol stemmed and seeded - add more for extra heat
- 2 quarts beef stock low sodium preferred
- 2 tablespoons apple cider vinegar
- Black pepper to taste
Instructions
- Preheat the oven to 325°F. Cut the chuck roast into 2–3-inch pieces and season with kosher salt.
- Heat the oil in a large Dutch oven over medium-high heat. Sear the beef in batches until deeply browned, about 8–10 minutes per batch. Transfer to a plate.
- Toast the peppercorns, coriander, cumin, and cinnamon in a small skillet over medium heat for 1–2 minutes, until fragrant. Place them in cheesecloth with the oregano and bay leaves and tie securely with kitchen twine.
- Add the onion and garlic to the Dutch oven and cook until softened. Stir in the tomato paste and cook for 3–5 minutes, then add the dried chiles and cook for another 2–3 minutes.
- Pour in the beef stock and apple cider vinegar, scraping up the browned bits from the bottom of the pot. Return the beef and any accumulated juices to the Dutch oven and add the spice packet. Bring to a gentle simmer, partially cover, and braise in the oven for 1 hour.
- Remove the softened chiles, onion, and garlic and transfer them to a blender with about 1 cup of the braising liquid. Blend on high for 1–2 minutes, until smooth. Pour the chile mixture back into the Dutch oven and stir to combine.
- Return the pot to the oven, partially covered, and braise for another 1½–2 hours, until the beef pulls apart easily and reaches about 200–205°F internally. If the beef is still tough, continue cooking until tender.
- Remove the beef and shred it into bite-sized pieces. Discard the spice packet. Stir several spoonfuls of consomé into the shredded beef to keep it moist, then season the beef and consomé with kosher salt and black pepper to taste.
Notes
- If the beef won't shred easily, keep braising until tender. Aim for 200 - 205°F internal temperature.
- Reduce or omit the chile de árbol for less heat.
- Regular dried oregano can substitute for Mexican oregano.
- If the consomé reduces too much, add a little water or beef stock to thin it back out.
Nutrition
Calories: 418kcal | Carbohydrates: 14g | Protein: 39g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 633mg | Potassium: 1257mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2635IU | Vitamin C: 5mg | Calcium: 77mg | Iron: 5mg
