Go Back

Beef Birria

This beef birria is one of the best stews ever. I'm really excited to show you this recipe because after we enjoy this in stew form, we're doing a follow-up video using this to make some of the most incredible tacos you've ever had. If you like beef stew and you're a fan of chili, you're going to go nuts over this. Serve with lime wedges as-is or with warm flour tortillas, chili oil, salsa, and diced avocado next to some Spanish rice and a nice green salad.
Print Recipe
Prep Time 30 minutes
Cook Time 3 hours 40 minutes
Total Time 10 hours 10 minutes
Course lunch/dinner
Cuisine Mexican
Servings 10 people
Calories 4321.5 kcal

Equipment

  • 1 Large Soup Pot Heavy-bottomed for even simmering
  • 1 Saucepan For sautéing chiles and aromatics
  • 1 Immersion Blender Or countertop blender for puréeing the sauce
  • 1 Large Mesh Strainer For a smooth consommé
  • 1 Kitchen Scissors For prepping dried chiles

Ingredients
  

Main

  • 1 2 1/2 pound beef chuck
  • 3 8 ounce beef short ribs
  • 4 teaspoons kosher salt
  • 2 teaspoons dried Mexican oregano
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground cumin
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 7 dried guajillo chilies
  • 2 tablespoons olive oil
  • 1 large onion roughly chopped
  • 6 cloves garlic peeled
  • 1 1 inch piece fresh ginger, thinly sliced
  • 3 large tomatoes cored and chopped
  • 2 cups water
  • 4 cups chicken broth
  • ¼ cup white vinegar
  • 3 bay leaves
  • 1 tablespoon honey
  • 2 tablespoons finely diced white onion
  • 1 tablespoon chopped fresh cilantro
  • 1 medium lime sliced

Instructions
 

  • Cut beef chuck in half; cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
  • Place beef chuck and short ribs into a soup pot; season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly until meat is evenly coated with spices, 2 to 3 minutes. Cover and keep in the refrigerator for at least 6 hours to overnight.
  • Prep guajillo chiles by snipping off stems with scissors; slice open and scrape or shake out seeds onto a plate to discard.
  • Heat olive oil in a saucepan over medium heat. Add guajillo chiles and toss in hot oil, about 30 seconds. Add onion, garlic, and ginger; toss to combine. Add tomatoes and water; bring to a boil. Reduce heat to medium-low and let simmer for 30 minutes.
  • Turn off heat and use an immersion blender to purée mixture as smooth as possible, or use a countertop blender, working in batches as needed.
  • Remove the soup pot with meat from the refrigerator. Strain puréed chili mixture into the pot using a large mesh strainer. Add chicken broth, vinegar, bay leaves, and honey to the pot.
  • Bring to a boil, then reduce heat to medium-low. Simmer gently, stirring occasionally, until meat is fall-apart tender, 3 to 4 hours. Skim fat off of the top and reserve for future birria queso tacos.
  • To serve, place a few chunks of beef into a soup bowl and spoon some cooking liquid on the top. Sprinkle with some white onion and cilantro; squeeze lime juice over the top. Chef John

Notes

For optimal flavor development, ensure the beef is thoroughly coated and marinated as instructed. The long, slow simmer is crucial for achieving fall-apart tender meat; resist the urge to rush this step. Straining the chile purée is key to a smooth, refined consommé, preventing any fibrous bits from affecting the texture. Don't discard the skimmed fat; it's liquid gold for making authentic birria tacos later. For an extra layer of complexity, consider briefly toasting the dried guajillo chiles before adding them to the oil, being careful not to burn them, which can lead to bitterness. Adjust the amount of honey to balance the acidity from the vinegar and tomatoes.