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Beef Birria served in a red clay bowl and topped with fresh cilantro, and white onion.
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Beef Birria

Mexican Birria is, without a doubt, one of the most popular dishes from Jalisco, Mexico. This traditional Mexican dish is known for its rich and flavorful broth, tender meat, and aromatic spices.
Course Main Course
Cuisine Mexican
Keyword Authentic Birria, Beef Birria, Birria de Jalisco, birria receta, Mexican Birria
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours
Servings 8
Calories 474kcal

Ingredients

  • 2.5 lbs. Beef Shanck or Short Ribs
  • 2.5 lbs. Beef Chuck roast cut into large cubes
  • 6 cups water
  • Salt and pepper to taste
  • 3 Ancho Peppers
  • 6 Guajillo Peppers
  • 2 Large roasted tomatoes
  • 4 Whole cloves
  • ½ Teaspoon cumin seeds
  • ½ Teaspoon black peppercorns
  • 4 Garlic Cloves
  • 1 Teaspoon Mexican oregano
  • ½ Teaspoon Marjoram
  • ½ Medium-size white onion sliced
  • 1- inch of stick of Mexican cinnamon
  • ½ Cup white vinegar
  • Salt to taste

GARNISH

  • 1 Cup chopped Cilantro or ¼ Cup of dried oregano
  • 1 Cup chopped white onion
  • Lime wedges
  • 6 piece Arbol peppers(optional)

Instructions

  • Season: Rub the meat with salt and pepper, then place it in a large baking dish or Dutch oven to cook in the oven (Make sure it is big enough to add the meat and about 6 cups of water if making it soupy.  
  • Prepare the peppers: First, clean and devein all the peppers with the help of scissors. 
  • Roast and toast: Then, heat a skillet over medium-high heat. Slightly roast the peppers, ensuring you do not burn them; this step will take 1 - 2 minutes. 
  • Note: Burned peppers make the dish taste bitter. 
  • After you finish the peppers, soak them in a medium bowl with hot water for 20 minutes.
  • Next, roast the tomato, onion, and garlic and place them in your blender. Then, toast the whole cloves, cumin seeds, and black peppercorns (a quick step that only takes a few seconds). 
  • Make the sauce: Finally, place the roasted tomatoes, dried herbs, onion, cinnamon, vinegar, and the rest of the spices in a blender.
  • Once the peppers are soft, drain, add to the blender, and process until you have a smooth sauce. 
  • Note: Add a few tablespoons of water if your blender has difficulty processing it. 
  • Put all together: Pour the sauce over evenly over the meat, and cover the baking dish with aluminum foil. And stir well. Make sure to cover all the pieces of meat with this sauce of dried peppers and spices. 
  • Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow the meat to absorb the flavors of the sauce.
  • Bake your Birria: Preheat the oven to 350º F. Bake for about 4 hours until the meat is fork-tender and reaches an internal temperature of 160ºF.
  • Note: If your baking dish is too small to add the water, you can always use a bigger dish or a Dutch oven. 
  • Before Serving: Remove the baking dish or pot from the heat when the meat becomes tender. Taste your birria and adjust the salt and pepper to your taste. Then, with the help of two forks, slightly shred the meat.

Serve the warm meat with its broth in bowls and garnish with chopped onion and cilantro. Serve with warm tortillas and a a hot salsa. Any leftover Birria will be great the next day to make Birria Quesadilals.

    Video

    Notes

    Notes: 
    • Some cooks also like to add ¼ of an inch of ginger root and a couple of bay leaves.
    • Marinating the meat with the sauce overnight in the refrigerator or for at least 4 hours will allow the meat to absorb more flavors.
    • If you don't find Arbol peppers, you can use piquin peppers; just remember, these peppers are really hot.
    • To make it with a brothy consommé, add 6 extra cups of water. If you only want it for tacos, it is not necessary. The meat and sauce you already have will suffice. First, add 4 cups; if it is too thick for your taste, add the other two.

    Different cooking methods:

    Oven baked: Preheat the oven to 350º F. Place the meat in a large baking dish. Cover the baking tray with aluminum foil. Bake the meat in the baking dish covered with aluminum foil for about 4 hours or until it is fork-tender.
    Stove Top: Place the meat in a large pot or Dutch oven. Cover well with the sauce, and turn the heat to medium-high; once it comes to a boil, reduce the heat and place the lid on the pot. Let it cook on low heat while gently simmering for about 2 hours or until the meat is tender and easy to shred.
    Slow Cooker: Place the meat and the dried pepper sauce in your slow cooker and cook at the low setting for 4 hours or until fork tender.
    Instant Pot: For the Instant Pot, place the meat, water, and dried pepper sauce in your Instant Pot and cook for 50 minutes. Check meat tenderness; if it is easy to shred, the birria is ready to serve. But, if the meat is still a little hard to shred, extend the cooking time to 10-15 minutes more.
     

    Nutrition

    Serving: 1bowl | Calories: 474kcal | Carbohydrates: 14g | Protein: 57g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 265mg | Sodium: 930mg | Potassium: 715mg | Fiber: 5g | Sugar: 7g | Vitamin A: 4520IU | Vitamin C: 12.8mg | Calcium: 48mg | Iron: 10.7mg