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This hearty Beef Birria has been my Sunday dinner masterpiece for years. The rich, aromatic broth combined with tender, melt-in-your-mouth beef creates an unforgettable Mexican comfort dish that warms both body and soul.
I first made this birria when hosting a dinner party for friends who had traveled through Mexico. The silence that fell over the table as everyone took their first bite told me everything I needed to know this recipe would become a permanent fixture in my cooking repertoire.
Ingredients
- Dried pasilla or ancho chiles: Giving the deep, complex backbone to the entire dish
- Dried guajillo chiles: Adding a mild fruity heat that defines authentic birria
- Roma tomatoes: Providing necessary acidity and brightness to balance the rich meat
- White onion: Delivering sweet aromatic notes that mellow as they cook
- Fresh garlic cloves: Essential for their pungent depth that mellows beautifully during simmering
- Mexican oregano: More intense than Mediterranean oregano with subtle citrus notes
- Dried thyme: Lending an earthy herbal quality that complements the beef
- Cinnamon: Adding warm sweet notes that are distinctly Mexican
- Ground cloves: Contributing intense aromatic quality in small amounts
- Allspice: Balancing the other spices with its complex flavor profile
- Apple cider vinegar: Brightening the entire dish with necessary acidity
- Beef broth: Enhancing the meaty flavor throughout the cooking process
- Beef chuck, shank or brisket: Perfect cuts with enough fat and connective tissue to become tender and flavorful
- Bay leaves: Infusing subtle complexity during the long simmer
Step-by-Step Instructions
- Prepare the Chiles:
- Clean and toast the dried chiles in a hot cast iron skillet until they blister slightly and become aromatic but not burnt. This awakens their oils and deepens their flavor profile. Remove seeds before toasting for a less spicy final dish. Place toasted chiles in your blender after toasting.
- Char the Vegetables:
- Add tomatoes and onions to the same hot skillet and allow them to blacken on multiple sides. This caramelization creates sweet notes that balance the earthy chiles. Transfer tomatoes and half the onions to the blender, reserving remaining onions for later.
- Create the Sauce Base:
- Add all remaining aromatics and spices to the blender along with vinegar and broth. Blend until completely smooth, taking care to give it enough time for the dried chiles to fully incorporate. Strain this mixture through a fine mesh sieve, pressing firmly to extract all the flavor while leaving fibrous bits behind.
- Sear the Meat:
- Season beef chunks generously with salt and pepper on all sides. Heat oil in a Dutch oven until just smoking, then add meat in batches without overcrowding. Quickly brown on all sides to create a flavorful crust through the Maillard reaction. This step is about color, not cooking through.
- Simmer to Perfection:
- Return all seared meat to the pot along with the strained sauce, bay leaves, and reserved diced onion. Bring to a gentle simmer and let it cook low and slow for three hours. The meat will gradually become fork tender as collagen breaks down into gelatin, enriching the broth and creating that distinctive birria texture.
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The guajillo chiles are truly the star of this recipe. I discovered their importance while traveling through central Mexico, where a local cook showed me how these bright red, moderately spicy chiles give birria its distinctive color and fruity undertone. Now I never substitute them even when other chiles are easier to find.
The Art of Serving Birria
Traditional Mexican birria is enjoyed in several ways. Serve it as a hearty soup with chunks of tender beef swimming in rich consommé, garnished with fresh cilantro, diced onion, and a squeeze of lime to brighten each spoonful. For a more substantial meal, pair with warm corn tortillas on the side for dipping into the flavorful broth.
Creating Birria Tacos
Transform leftovers into incredible tacos by shredding the meat and dipping corn tortillas in the skimmed fat from the top of the birria. Fry these tortillas until crisp, then fill with shredded meat, melting cheese, onions, and cilantro. Serve with small bowls of the consommé for dipping each bite, creating an unforgettable flavor explosion.
Storage and Reheating
Birria actually improves with time as flavors continue to meld. Store in an airtight container in the refrigerator for up to 4 days. The fat will rise and solidify on top, creating a natural seal. This fat layer can be scooped off and used for frying tortillas for tacos, or stirred back in when reheating for extra richness. For longer storage, freeze portions for up to 3 months in freezer safe containers.
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Birria is a dish steeped in tradition and flavor, bringing warmth and comfort to every table it graces.
Frequently Asked Questions
- → What cut of beef works best for Birria?
Beef chuck, shank, or brisket are ideal cuts for Birria as they contain enough fat and connective tissue to become tender and flavorful during the long cooking process. Chuck is typically most accessible and affordable while delivering excellent results.
- → Can I make Birria in a slow cooker or pressure cooker?
Yes! For a slow cooker, follow all steps through searing the meat, then transfer everything to a slow cooker and cook on low for 6-8 hours. For a pressure cooker/Instant Pot, sear the meat using the sauté function, add remaining ingredients, and cook at high pressure for 45-50 minutes with a natural release.
- → What are good substitutes for guajillo or pasilla chiles?
If you can't find guajillo chiles, dried New Mexico or California chiles make good substitutes. For pasilla chiles, ancho chiles work well (as mentioned in the ingredient list). In a pinch, a combination of paprika and cayenne can approximate the flavor, though it won't be quite the same.
- → How spicy is traditional Birria?
Traditional Birria has a moderate heat level. Guajillo and pasilla/ancho chiles provide rich flavor with mild to medium heat. The dish is more about complex flavor than overwhelming spiciness. You can adjust the heat by keeping or removing the chile seeds or adding a chile de árbol for more heat.
- → How do I serve Birria as tacos?
To make Birria tacos (quesatacos), shred the cooked meat and place it on corn tortillas that have been dipped in the fat skimmed from the top of the broth and crisped on a hot griddle. Add cheese, fold, and continue cooking until crispy. Serve with a small bowl of the consommé (broth) for dipping.
- → How long does Birria keep in the refrigerator?
Birria actually improves in flavor after a day in the refrigerator as the spices continue to meld. It will keep well for 3-4 days stored in an airtight container. The fat may solidify on top when chilled, which can be removed or reincorporated when reheating.