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Beef Birria

Authentic Beef Birria Recipe for a Hearty Meal finished dish
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Beef Birria is a traditional Mexican dish known for its rich and flavorful broth made from tender beef chuck and short ribs, combined with a blend of aromatic spices and dried chiles. This dish is perfect for gatherings and is often served with warm corn tortillas and lime wedges for a delightful meal.

Ingredients

Scale
  • 1 1/2 pounds beef chuck, cut into large chunks
  • 1 1/2 pounds short ribs
  • 2 tablespoons vegetable oil
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5-ounce) can diced tomatoes
  • 1/4 cup apple cider vinegar
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 3 bay leaves
  • 4 cups beef broth, divided
  • 4 dried guajillo chiles, stemmed and seeded
  • 2 dried ancho chiles, stemmed and seeded
  • 2 dried pasilla chiles, stemmed and seeded
  • 1/4 cup chopped fresh cilantro, plus more for garnish
  • Warm corn tortillas, for serving
  • Lime wedges, for serving
  • Salt and freshly ground black pepper

Instructions

  1. In a large skillet over medium heat, toast the guajillo, ancho, and pasilla chiles until fragrant, about 2-3 minutes. Transfer the toasted chiles to a bowl and cover with 2 cups of hot beef broth. Let sit for 20 minutes to soften.
  2. In a blender, combine the soaked chiles and their soaking liquid, diced tomatoes, apple cider vinegar, cumin, oregano, cinnamon, and 1 teaspoon of salt. Blend until smooth.
  3. Season the beef chuck and short ribs generously with salt and pepper. In a large Dutch oven or heavy pot, heat the vegetable oil over medium-high heat. Brown the meat in batches until all sides are golden brown, about 10 minutes. Transfer the meat to a plate and set aside.
  4. In the same pot, add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute.
  5. Return the browned meat to the pot. Pour in the blended chile sauce and remaining 2 cups of beef broth. Add the bay leaves and chopped cilantro. Bring to a boil, then reduce the heat to low, cover, and simmer for 2 1/2 to 3 hours, until the meat is tender and shreds easily with a fork.
  6. Remove the bay leaves. Shred the meat and return it to the pot. Serve the birria in bowls with some of the broth. Garnish with additional chopped cilantro. Serve with warm corn tortillas and lime wedges on the side.

Nutrition

Find it online: https://munchtwist.com/authentic-beef-birria-recipe-for-a-hearty-meal/