BIRRIA (MEXICAN BEEF STEW)

Birria is a savory Mexican beef stew hailing from the State of Jalisco. Traditionally it's made with goat meat, but since it's not widely available here in the states, beef is a wonderful alternative. Serve Birria as a stew with chopped onion, cilantro, and a squeeze of fresh lime juice. Use leftovers to make some of the most incredible tacos you've ever had.

WATCH HOW TO MAKE BIRRIA IN MY VIDEO BELOW!

HOW TO MAKE BEEF BIRRIA

There are endless variations of Birria to be found in different regions of Mexico. However, a good birria recipe is always made with a mixture of savory, earthy, and spicy seasonings. The meat is typically cooked low and slow with a combination of onion, garlic, cumin, oregano, chili, and bay leaves, until it becomes tender and easy to shred. I would suggest if using leaner cuts of meat to add some beef bones, or short ribs to provide more flavor. What makes Birria extra special is the sauce. When you marinate and then stew your meat, you are creating a deliciously rich consomme (broth) that makes it all worthwhile. The stew is commonly accompanied by handmade warm corn tortillas for dipping.

Also, I've included options for how to make this recipe on the stovetop, Instant Pot, or in the slow cooker. Feel free to choose whichever cooking method you prefer. However you choose to make it, it is surely worth it. Enjoy!

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Recipe

Beef Birria

Prep Time: 20 minutes minutes

Cook Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 8

Author: Hello Ani

Beef Birria is a savory, rich Mexican Beef Stew. Served in a bowl with chopped onion, cilantro, and a squeeze of fresh lime juice. Eat with warm corn tortillas. This beef Birria recipe can also be used for making Tortas, and birria tacos (quesabirria tacos).

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US Customary - Metric

Ingredients

Marinade for the Meat

• 1 teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cinnamon
• 1 teaspoon paprika
• 2 tablespoon apple cider vinegar
• 1 tablespoon neutral oil

Stew

• 3 to 4 lbs beef chuck roast, cut into large chunks
• 1 teaspoon salt
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chipotle chile powder
• 2 tablespoon beef bouillion
• 1 yellow onion, peeled and cut in half
• 1 whole garlic bulb (leave peel on)
• 1 carrot, cut in half
• 5 chili guajillo, ancho, or chili California - or a mix of all (stems and seeds removed)
• 4 bay leaves
• 9 to 10 cups water (hot)

Topping

• 1 lime, cut into wedges
• ½ cup yellow onion, finely chopped
• ½ cup fresh cilanto (corriander)
• thinly sliced jalapeno peppers for serving (optional)

Instructions

• Marinade the meat for at least 4 hours, up to overnight.

  1. To a large pot add the marinaded beef chunks.

  2. Season with salt, cumin, oregano, chili powder, beef bouillon, bay leaves, and dried chili peppers.

  3. Add the onion, garlic, and carrot. Cover with hot water, and bring to a boil.

  4. After 30 minutes, remove the chili peppers from the pot and put them into a blender cup. If there are any impurities in the broth, skim it away at this point. Add ½ cup of broth to the chilis in the blender cup, and blend in a high-speed blender until smooth. Then using a fine-mesh sieve, pour the chili blend and strain it back into the pot. That will work well with a spoon. Scrape the chili through the mesh to remove the bits of skin. Stir into the broth.

  5. Cover the pot, and simmer over medium/low heat for another 2 ½ -3 hours, until the meat is tender and shreds easily on its own. Remove the lid from time to time and give it a stir. If cooking on the stovetop, check on the broth level, you might need to add a little more water. Taste and adjust salt if needed.

  6. Remove the onion, garlic, carrot, and bay leaves from the broth. These were just added for flavoring the broth. Taste and season the birria with additional salt, if needed.

  7. Remove meat from the broth, and shred with two forks. Remove excess fat, then add the meat to a serving bowl. Pour the broth over the meat.

  Garnish your Birria with a squeeze of fresh lime juice, fresh chopped onion, and cilantro. Serve hot with corn tortillas!

  Other serving suggestions are using my Birria recipe to make Mexican Tortas ( a beef sandwich that is drenched with broth and melted cheese, avocado, onions, cilantro, and jalapeno chili!

Notes

Meat: You can use any cut of meat for this recipe. Preferably if you can get a piece of meat with a bone. This will create a rich and flavorful broth. 

Birria can be stored in an airtight container in the refrigerator for 4 days. It also can be frozen for up to 2 months.

Cook with an Instant Pot:  50 minutes of pressure cooking time.

Cook in with a Slow cooker: 6- 8 hours.

Nutrition

Calories: 441kcal | Carbohydrates: 7g | Protein: 45g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 157mg | Sodium: 798mg | Potassium: 929mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1660IU | Vitamin C: 45mg | Calcium: 71mg | Iron: 5mg

COURSE: Beef, Dinner

CUISINE: Mexican

KEYWORD: beef birria, best beef birria recipe, Birria, Birria recipe, mexican birria

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