birria

Ingredients

• 1.4 kg (3 lb)beef, such as chuck roast or beef shanks
• 4dried guajillo chillies
• 2dried ancho chillies
• 1 mediumonion, finely chopped
• 4 clovesgarlic, minced
• 960 ml (4 cups)beef broth
• 1 tablespoondried oregano
• 1 teaspoonground cumin
• 1 teaspoonground coriander
• 1 teaspoon, or to tastesalt
• ½ teaspoonblack pepper
• 1cinnamon stick
• 2bay leaves
• to tastefresh coriander, chopped, for garnish
• to tastelime wedges, for serving
• to tastecorn tortillas, for serving

Instructions

1. 1

   Preheat the oven

   Heat the oven to 163°C (325°F).

2. 2

   Soak the chillies

   Remove the stems and seeds from the guajillo and ancho chillies. Put them in a bowl, cover with hot water and soak for about 15 minutes, until softened.

3. 3

   Season the beef

   While the chillies soak, cut the beef into large chunks and season with the salt and black pepper.

4. 4

   Brown the beef

   Heat some oil in a large oven-safe pot or Dutch oven over medium-high heat. Brown the beef on all sides, then lift it out and set it aside.

5. 5

   Blend the sauce

   Drain the softened chillies and put them in a blender or food processor with the chopped onion, minced garlic, oregano, cumin, coriander and a splash of beef broth. Blend until smooth.

6. 6

   Cook the sauce

   Pour the chilli sauce into the pot and cook over medium heat for about 5 minutes, stirring occasionally.

7. 7

   Add broth and spices

   Return the browned beef to the pot. Add the remaining beef broth, cinnamon stick and bay leaves, then stir to combine.

8. 8

   Braise the beef

   Cover the pot and transfer it to the preheated oven. Cook for about 3 to 4 hours, until the beef is tender and easy to shred.

9. 9

   Shred the meat

   Take the pot out of the oven and use two forks to shred the cooked beef.

10. 10

    Serve the birria

    Serve hot, garnished with chopped fresh coriander. Accompany it with warm corn tortillas and lime wedges.

What is birria?

Birria is a Mexican braise, commonly associated with Jalisco, made by slowly cooking meat in a chilli-rich sauce. It can be served as a stew or with tortillas, and the tender meat is also well suited to filling tacos.

This version uses beef, dried guajillo and ancho chillies, and a blend of warm spices. Browning the beef and then cooking it gently in the blended sauce builds a deep, savoury flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 900 calories, 70g protein, 25g carbs, 58g fat.

The beef provides most of the protein and much of the fat, while corn tortillas contribute most of the carbohydrates. The broth and any salt added also contribute sodium. Serve the birria with a generous amount of fresh coriander and lime, and add vegetables alongside to round out the plate.

Choosing the beef and chillies

Beef cuts: Chuck roast and beef shanks are both suitable for a long braise; choose pieces that can be cut into large chunks. Slow cooking gives the meat time to become tender enough to pull apart.

Dried chillies: Guajillo and ancho chillies bring the sauce its characteristic colour and flavour. Remove their stems and seeds, then soak them until soft so they blend smoothly.

Build flavour in stages

Browning: Brown the beef on all sides in the pot before braising. Work in batches if needed so the chunks have room to colour rather than crowding together.

Sauce: Blend the softened chillies with the onion, garlic, herbs and spices, using a splash of broth to help them move through the blender. Cook the sauce in the pot for about 5 minutes before adding the beef and the rest of the broth.

How to tell when it is ready

Tenderness: Begin checking the beef at around 3 hours, while allowing up to 4 hours as directed. It is ready when a fork can pull the meat apart easily.

Texture: Shred the beef with two forks once it is cooked. If it still feels firm or resists shredding, cover the pot and continue cooking until tender.

Timing and equipment

Oven braise: A covered, oven-safe pot or Dutch oven keeps the beef and sauce together during the long cook. Keep the lid on while it braises so the meat stays surrounded by the cooking liquid.

Plan ahead: The recipe gives a braising time of about 3 to 4 hours, in addition to the preparation and browning. Allow enough time for the beef to reach the shreddable stage rather than relying on the clock alone.

Serving the birria

Tortillas: Warm corn tortillas make a simple accompaniment and can be filled with the shredded beef. Spoon on some of the sauce for a moist, flavourful filling.

Fresh finish: Add chopped fresh coriander and serve lime wedges alongside. A squeeze of lime adds a bright contrast to the rich braising sauce.

Recipe notes & tips

• Soak the chillies until soft so they blend into a smooth sauce.
• Brown the beef in batches if the pot is crowded.
• Use a splash of broth to help the chillies and seasonings blend.
• Keep the pot covered during the oven braise.
• Check tenderness with a fork before shredding.
• Warm the tortillas shortly before serving.

Variations

• Adjust the heat: Leave more chilli seeds in the sauce for a hotter result.
• Change the cut: Use beef shanks instead of chuck roast, as suggested in the ingredient list.
• Serve as tacos: Fill warm corn tortillas with shredded beef and add a little sauce.
• Add fresh acidity: Serve extra lime wedges for squeezing over the meat.
• Make it a stew: Serve the beef and cooking liquid in bowls rather than in tortillas.

Common mistakes to avoid

• Skipping the chilli soak: The dried chillies may blend unevenly; soak them for about 15 minutes until soft.
• Crowding the pot: The beef may not brown well; brown it in batches if necessary.
• Adding all the broth to the blender: The sauce needs only a splash for blending; add the remaining broth when returning the beef to the pot.
• Cooking uncovered: The braise can lose too much moisture; keep the pot covered in the oven.
• Shredding too early: Firm beef is not ready; continue cooking until it pulls apart easily with forks.

How to store

Refrigerate leftover beef and sauce in a covered container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a little broth if needed to loosen the sauce.

Frequently asked questions