Authentic Birria Recipe

This authentic beef birria recipe features seared beef simmered in a rich chili broth until it’s melt-in-your-mouth tender. Layered with rich flavor and aroma, it’s deceptively easy to make. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Mexican

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 294kcal

Author Arman Liew

Ingredients

4 ancho chilies stemmed and de-seeded
6 New Mexico chilies stemmed and de-seeded
1 large onion quartered
4 large tomatoes halved
8 cloves garlic
4 cups beef broth
1 tablespoon vegetable oil
3 pounds beef chuck roast cut into 1 1/2-inch cubes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup apple cider vinegar
1 tablespoon cumin
1 tablespoon coriander
2 bay leaves

Instructions

Preheat the oven to 140C/300F.
Combine the chilies, onion, tomatoes, garlic, and beef broth into a large pot. Place it over medium heat and bring it to a simmer. Let it simmer for 15 minutes.
While simmering, sear your beef. Add the oil to a large Dutch oven and place it over medium heat. Season the beef with the salt and pepper, then add it to the Dutch oven and cook for 5-6 minutes, until browned.
Either use an immersion blender or blender to puree the chili and broth mixture until smooth.
Add the liquid mixture into the Dutch oven, along with the apple cider vinegar, cumin, coriander, and bay leaves. Bring everything to a simmer, then transfer to the oven and cook until the beef is tender, around 3 hours.
Transfer the beef into a bowl and use two forks to shred.

Video

Notes

Use this birria meat for quesabirria tacos, birria quesadillas, birria ramen, and a birria pizza.

Instant pot: In a large pot, simmer the broth ingredients. While the broth is simmering, season and sear the beef in the instant pot. Blend the broth mixture using an immersion blender until smooth, then add this to the instant pot along with the apple cider vinegar, spices, and bay leaves. Secure the lid and pressure cook for 70 minutes. Allow the lid to release slowly for 15 minutes.

Slow cooker: In a large pot, simmer the broth ingredients. While the broth is simmering, season and sear the beef in another pot or skillet. Blend the broth mixture until smooth, then add to your slow cooker along with the meat and the rest of the ingredients. Cook on low for 7-8 hours or high for 3-4 hours.

TO STORE: Allow the beef to cool completely, then store it in an airtight container in the fridge for up to 1 week.

TO FREEZE: Store the cooled leftover beef in freezer-safe containers and freeze for up to 3 months. Let the beef thaw overnight before reheating.

TO REHEAT: Reheat leftovers on the stovetop over medium-high heat or in the microwave in 30-second intervals until fully reheated.

Nutrition