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beef birria recipe featured
Catcorakitchen

beef birria recipe

This beef birria is a rich, traditional Mexican stew from Jalisco, made with tender beef braised in a complex adobo of rehydrated chiles and warm spices. The deep, smoky flavor and melt-in-your-mouth texture make it perfect for serving as a stew or in tacos dipped in consommé. It's a comforting, crowd-pleasing dish that showcases generations of culinary heritage.
Prep Time 45 minutes
Cook Time 3 minutes
Total Time 3 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Calories: 480
Ingredients Equipment Method Nutrition

Ingredients
  

  • 2½ lbs (1.1 kg) beef chuck roast, cut into 2-inch cubes
  • 5 guajillo chiles, stems and seeds removed
  • 4 ancho chiles, stems and seeds removed
  • 2 chipotle chiles in adobo (plus 1 tbsp sauce)
  • 4 garlic cloves, peeled
  • 1 tsp cumin seeds, toasted
  • 1 tsp dried oregano (preferably Mexican)
  • 1 cinnamon stick (or ½ tsp ground)
  • 2 bay leaves
  • 1 white onion, quartered (divided)

Equipment

  • blender, large pot, tongs, knife, cutting board, molcajete or spice grinder, strainer

Method
 

  1. beef birria recipe recipeCard1
  2. Toast the dried chiles in a dry skillet over medium heat until fragrant, about 2–3 minutes per side. Soak the toasted chiles in hot water for 20 minutes to rehydrate. In the same skillet, toast cumin seeds and cinnamon stick until aromatic, then grind. Peel and quarter half the onion; roast garlic if desired. Blend rehydrated chiles, garlic, toasted spices, oregano, and half the onion into a smooth adobo paste. Season beef cubes with salt and sear in a large pot until browned on all sides. Remove beef and sauté remaining onion in the same pot until softened. Add the adobo paste and cook for 5–7 minutes to deepen flavors. Return beef to the pot and add bay leaves and enough water to cover. Add chipotle chiles and adobo sauce. Bring to a boil, then reduce heat and simmer uncovered for 2.5–3 hours until beef is very tender. Skim fat as needed. Remove bay leaves before serving. Serve as a stew or use for birria tacos with consommé for dipping.

Nutrition

Calories: 480 | Carbohydrates: 12 | Protein: 38 | Fat: 24

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