Beef Birria Recipe

This authentic Mexican birria recipe turns beef into a slow-braised, flavorful dish with a rich consomé that ties it all together. Enjoy it as a stew or make crispy tacos with the tender, shredded meat.

📝 Ingredients

• 1 1/2 pounds boneless short rib, (cut into 3-inch blocks)
• 3/4 pound boneless chuck, (cut into 3-inch blocks)
• 3/4 medium white onion
• 4 cups chicken stock, (unsalted)
• 4 guajillo pepper (seeded and veined)
• 2 ancho pepper (seeded and veined)
• 3 arbol chiles (seeded and veined)
• 2 medium bay leaf
• 2 medium roma tomatoes
• 5 large cloves garlic
• 2 tablespoons avocado oil
• 1 1/2 tablespoons distilled white vinegar
• 1/2 stick ceylon cinnamon, (2-inch piece)
• 3/4 teaspoon black peppercorn
• 1 1/2 teaspoons Mexican oregano, (divided)
• 1 1/2 teaspoons ground cumin, (divided)
• 1 teaspoon fish sauce
• 1/4 teaspoon ground coriander, (divided)
• 1/8 teaspoon ground clove
• 1/4 inch piece ginger
• kosher salt, to taste, (Diamond Crystal, )

👨‍🍳 Instructions

1. 1Remove meat from refrigerator 45 minutes before cooking.
2. 2Heat dutch oven over medium heat. While pot heat up, generously season short ribs all over with kosher salt. Add avocado oil to the pot then the meat (do not crowd) and brown on all sides. You may need to do this in batches.
3. 3Meanwhile, in a different pot, add onion, garlic, guajillo, ancho, and arbol peppers, and enough water to cover the peppers. Bring to a boil and cook for 10 minutes.
4. 4Transfer the peppers, onions, garlic, and 1 cup of the cooking water to a blender. Add tomatoes, 1 teaspoon cumin, 1 teaspoon Mexican oregano, ⅛ teaspoon clove, ginger, cinnamon stick. Blend on high until mixture is smooth.
5. 5Once meat is browned on all sides, return to the pot (if browning in batches) then pour in the blended chile mixture. Add chicken stock, vinegar, fish sauce, bay leaves, black peppercorn. Stir to mix then bring to a boil over high heat. Once mixture comes to a boil, lower heat to medium then cover. Cover for 2½ hours, until meat is nearly tender, and stirring occasionally.
6. 615 minutes before the birria is ready, Stir in remaining ½ teaspoon cumin, ½ teaspoon, Mexican oregano, and ¼ teaspoon coriander. The addition of these spices at the ends adds a delicious boost of flavor. Adjust seasoning with more salt, if needed.
7. 7Transfer the meat to a bowl and shred using two forks. Return the meat to the dutch oven. Serve with consomé and enjoy with onions, cilantro, warm corn tortillas, and a squeeze of fresh lime.