Beef Birria

Ingredients

• 2dried guajillo chillies, stems and seeds removed
• 2dried California chillies, stems and seeds removed
• 3chipotle peppers in adobo sauce
• 710 ml (3 cups)beef stock
• 397 g (14 oz)tin fire-roasted tomatoes
• ½ largewhite onion, finely diced
• 4 clovesgarlic, finely minced
• 15 ml (1 tablespoon)apple cider vinegar
• 10 ml (2 teaspoons)ground cumin
• 5 ml (1 teaspoon)smoked paprika or regular paprika
• 5 ml (1 teaspoon)dried Mexican oregano or regular dried oregano
• 5 ml (1 teaspoon)ground cinnamon
• 5–10 ml (1–2 teaspoons)kosher salt, or to taste
• 5 ml (1 teaspoon)freshly ground black pepper, or to taste
• 2bay leaves
• 15 ml (1 tablespoon)olive oil
• 1.13–1.36 kg (2.5–3 lb)beef tender roast or chuck roast
• 16–18average-sized corn tortillas
• 200 g (2 cups)shredded Oaxaca cheese
• 150 g (1 cup), or as needed, plus extra for garnish if desiredwhite onion, finely diced
• 40 g (⅔ cup), or as needed, plus extra for garnish if desiredfresh coriander, finely chopped
• as neededlime wedges, for serving
• optional, as desiredsalsa, pickled red onions, radishes or avocado, for garnish

Instructions

1. 1

   Prepare the chillies

   Rinse the dried chillies and pat them dry. Use kitchen scissors or a sharp knife to remove the stems and cut each chilli open lengthways; shake or scrape out the seeds. Leave some seeds in if you want more heat. Put the chillies in the slow cooker.

2. 2

   Mix the sauce

   Add the chipotle peppers, beef stock, tomatoes, diced onion, garlic, vinegar, cumin, paprika, oregano, cinnamon, salt, pepper and bay leaves to the slow cooker. Whisk to combine.

3. 3

   Heat the oil

   Add the olive oil to a large, heavy-based frying pan and heat over medium-high until shimmering.

4. 4

   Sear the beef

   Add the beef and brown it on all sides, about 2–3 minutes per side, until a crust forms.

5. 5

   Slow-cook the beef

   Put the seared beef in the slow cooker and spoon plenty of sauce over it. Cook on HIGH for 4–5 hours or on LOW for 7–8 hours, turning the roast 3–4 times so both sides take up the liquid. It is ready when it pulls apart easily with two forks. If it still resists, cook it longer. If checking with a thermometer, aim for at least 88°C (190°F); 93–94°C (200–202°F) can make it easier to shred. Slow cookers and cooking conditions vary, so use tenderness as the main cue.

6. 6

   Shred the beef

   Lift the cooked beef onto a chopping board and shred it with two forks. Transfer the meat to a large bowl.

7. 7

   Blend the consommé

   Blend the chillies and remaining slow-cooker contents until smooth, using a hand-held blender or a high-speed blender. Taste and adjust the salt or pepper if needed. Pour about half the sauce over the shredded beef and toss so it is evenly coated; set aside the rest as consommé for sipping or dipping. The beef can be served now, with diced onion, coriander and fresh lime juice if desired.

8. 8

   Serve birria tacos

   Warm the tortillas briefly in a dry frying pan. Fill each with a generous amount of beef and add onion, coriander and lime juice as desired. Serve with consommé on the side, garnished with onion, coriander and lime juice if you like; adjust its seasoning if needed.

9. 9

   Make quesabirria tacos

   Heat a non-stick frying pan over medium heat. Dip a corn tortilla in the birria broth, then lay it in the pan. Add beef to one side, followed by cheese, a little onion and coriander. Fold the tortilla in half and cook for about 2–3 minutes per side, until crisp. Cook a few at once if there is room in the pan. Add garnishes as desired and serve with consommé on the side.

What is beef birria?

Birria is a Mexican dish of meat cooked until tender in a richly seasoned chile sauce. This slow-cooker version uses beef and serves the cooking liquid as consommé, either alongside the meat or for dipping tacos.

The combination of dried chillies, chipotle, tomatoes and warm spices gives this version smoky depth. Its generous yield makes it useful for building both straightforward tacos and quesabirria.

Nutrition and macros by portion

The nutrition label shows one serving as written: 237 calories, 19g protein, 5g carbs, 16g fat.

The beef and Oaxaca cheese provide most of the protein and fat, while the tortillas supply much of the carbohydrate; the sauce adds flavour and some carbohydrate from the tomatoes and onion. Balance a taco serving with a generous side of fresh vegetables or salad, and use the consommé for dipping.

Choose the chillies

Dried chillies: Guajillo and California chillies make the base of the sauce, while chipotles in adobo add a smoky, rounded heat. Remove the dried-chilli seeds for a milder result, or leave some in for more spice.

Stock and tomatoes: Beef stock carries the sauce through the long cook, and fire-roasted tomatoes add a savoury, gently charred note. Reduced-sodium stock is a good choice if you want more control over the final seasoning.

Why sear the beef?

A good sear: Browning the roast on all sides before slow cooking builds a browned surface and adds flavour to the finished sauce. Let the pan get hot enough for the oil to shimmer, and avoid rushing the crust.

The cut: Chuck roast is well suited to a long, moist cook and shreds readily when tender. The recipe also allows a beef tender roast; whichever you use, judge doneness by how easily it pulls apart.

Tenderness is the cue

Fork test: The beef is ready when two forks can shred it with little resistance. If it feels firm or springs back, give it more time rather than relying only on the clock.

Slow-cooker setting: LOW takes 7–8 hours and is preferred in the method for rendering the meat’s fat and tenderising it thoroughly. HIGH takes 4–5 hours, but slow cookers vary, so check the texture before serving.

Blend and coat the meat

Smooth sauce: Blend the cooked chillies and other slow-cooker ingredients into a smooth liquid. Use a hand-held blender in the cooker insert, or transfer the mixture carefully to a blender.

Two uses: Toss roughly half the sauce through the shredded beef so it stays coated and flavourful. Keep the other half as consommé for dipping or serving in a bowl.

Build tacos that hold together

Simple tacos: Warm corn tortillas briefly in a dry pan before filling them with beef. Add onion, coriander and lime at the table, with consommé alongside.

Quesabirria: Dip each tortilla in the broth before frying, then fill one side with beef and Oaxaca cheese. Fold it over and cook until crisp, turning after about 2–3 minutes per side.

What to serve alongside

Fresh toppings: Diced white onion, coriander and lime bring freshness to the rich meat and sauce. Salsa, pickled red onions, radishes or avocado are optional additions.

A full meal: Serve the tacos with consommé for dipping and add a simple salad or vegetables if you want a more rounded plate. Keep extra broth warm so it is ready at the table.

Recipe notes & tips

• Leave some dried-chilli seeds in the slow cooker only if you want a hotter sauce.
• Sear the beef in batches if the pan is too crowded to brown it properly.
• Turn the roast 3–4 times during cooking so both sides spend time in the sauce.
• Wait until the beef shreds easily before taking it out of the slow cooker.
• Blend the sauce carefully, especially if transferring hot liquid to a jug blender.
• For quesabirria, add cheese to one side of the tortilla so it stays contained when folded.

Variations

• Adjust the heat: Leave some seeds in the dried chillies or add more chipotle peppers or adobo sauce.
• Use regular paprika: Swap in regular paprika if smoked paprika is not available.
• Change the beef: Use chuck roast or a beef tender roast, then cook until it shreds easily.
• Add Oaxaca cheese: Use it in the folded tacos for a melty quesabirria filling.
• Try extra toppings: Add salsa, pickled red onions, radishes or avocado to the finished tacos.

Common mistakes to avoid

• Removing every seed for extra heat: Take out the seeds for a milder sauce, or leave some in if you prefer more spice.
• Skipping the sear: Brown the beef on all sides first to develop a crust before slow cooking.
• Stopping while the beef is still firm: Continue cooking until it shreds easily with two forks.
• Blending too little: Blend the cooked chillies and sauce until smooth for an even consommé.
• Using all the sauce on the beef: Reserve about half as consommé for serving and dipping.
• Overfilling quesabirria: Keep the filling on one side of the tortilla so it can fold and crisp evenly.

How to store

Refrigerate leftover beef and consommé separately in covered containers and use within 3–4 days. Reheat gently in a saucepan with some consommé, or microwave until piping hot; assemble and crisp tacos just before serving.

Frequently asked questions