Beef Birria Recipe

Beef chuck roast: A flavorful cut of beef that becomes tender when slow-cooked.

Dried guajillo chiles: Mildly spicy chiles that add a deep red color and rich flavor to the sauce.

Dried ancho chiles: Sweet and smoky chiles that contribute to the complexity of the sauce.

Dried pasilla chiles: Earthy and mildly spicy chiles that enhance the depth of the sauce.

Onion: Adds sweetness and depth to the sauce.

Garlic: Provides a pungent and aromatic flavor.

Bay leaves: Adds a subtle herbal note to the dish.

Cumin: A warm spice that adds an earthy flavor.

Dried oregano: Adds a slightly bitter, aromatic flavor.

Ground cloves: Adds a sweet and spicy note.

Ground cinnamon: Adds warmth and a hint of sweetness.

Beef broth: Provides a rich and savory base for the sauce.

Apple cider vinegar: Adds acidity and balance to the rich flavors.

When toasting the dried chiles, ensure you do not burn them, as this can impart a bitter flavor to your birria. Toast them just until they become fragrant and slightly puffed. This step enhances the depth of flavor in your chile sauce.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, making it a good alternative for slow-cooked dishes.

• dried guajillo chiles - Substitute with dried New Mexico chiles: New Mexico chiles have a similar mild heat and fruity flavor profile.

• dried ancho chiles - Substitute with dried mulato chiles: Mulato chiles are slightly sweeter but have a similar smoky and rich flavor.

• dried pasilla chiles - Substitute with dried cascabel chiles: Cascabel chiles provide a similar mild heat and earthy flavor.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter taste, which can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

• bay leaves - Substitute with thyme: Thyme provides a different but complementary herbal note to the dish.

• cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can add a different but pleasant dimension.

• dried oregano - Substitute with dried marjoram: Marjoram has a similar but slightly sweeter and milder flavor.

• ground cloves - Substitute with allspice: Allspice has a similar warm and slightly sweet flavor profile.

• ground cinnamon - Substitute with ground nutmeg: Nutmeg offers a warm, slightly sweet flavor that can complement the dish.

• beef broth - Substitute with chicken broth: Chicken broth is lighter but can still provide a good base flavor.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used to achieve a comparable tang.

• Allow the beef birria to cool to room temperature. This prevents condensation, which can lead to freezer burn or spoilage.
• Transfer the beef birria to airtight containers or heavy-duty freezer bags. If using bags, squeeze out as much air as possible before sealing.
• Label each container or bag with the date and contents. This helps you keep track of how long the birria has been stored.
• Store in the refrigerator for up to 4 days. For longer storage, place in the freezer where it can last for up to 3 months.
• When ready to reheat, thaw frozen birria in the refrigerator overnight. This ensures even thawing and maintains the texture and flavor.
• Reheat on the stovetop over medium heat until warmed through. You can add a splash of beef broth if the birria seems too thick.
• For a quick reheat, use the microwave. Place the birria in a microwave-safe dish, cover with a microwave-safe lid or plastic wrap, and heat in 1-minute intervals, stirring in between, until hot.
• Serve with fresh corn tortillas, chopped onions, cilantro, and lime wedges to bring back the vibrant flavors.

• For stovetop reheating, place the leftover beef birria in a saucepan over medium heat. Add a splash of beef broth or water to keep it moist. Stir occasionally until heated through, about 10-15 minutes.
• To reheat in the oven, preheat your oven to 350°F (175°C). Transfer the birria to an oven-safe dish, cover with aluminum foil, and bake for 20-25 minutes or until hot.
• For microwave reheating, place the birria in a microwave-safe container. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on high for 2-3 minutes, stirring halfway through, until thoroughly heated.
• If you have a slow cooker, transfer the leftover birria to the slow cooker and set it on low for 1-2 hours, or until it reaches the desired temperature.
• For a quick reheat, use a pressure cooker or Instant Pot. Add the birria and a bit of beef broth. Set to the sauté function and heat for about 5-10 minutes, stirring occasionally, until hot.

• Skillet: Use this to toast the dried chiles over medium heat until they become fragrant.

• Knife: Essential for removing the seeds and stems from the toasted chiles and for quartering the onion.

• Cutting board: Provides a safe surface for cutting the chiles and onion.

• Bowl: Soak the toasted chiles in hot water for 20 minutes in this.

• Blender: Blend the soaked chiles with onion, garlic, cumin, oregano, cloves, cinnamon, and 1 cup of beef broth until smooth.

• Large pot: Sear the seasoned beef chunks until browned and then simmer the beef with the chile sauce, remaining beef broth, bay leaves, and apple cider vinegar.

• Tongs: Handy for turning the beef chunks while searing them in the pot.

• Measuring spoons: Measure out the cumin, oregano, cloves, and cinnamon accurately.

• Measuring cup: Measure the beef broth and apple cider vinegar.

• Ladle: Use this to serve the birria once it's ready.

• Serving platter: Arrange the beef birria on this when serving with corn tortillas, chopped onions, cilantro, and lime wedges.

• Corn tortillas: Serve the beef birria with these.

• Chopping knife: Chop the onions and cilantro for serving.

• Lime squeezer: Squeeze fresh lime juice over the birria when serving.

Pre-soak the chiles: Soak the dried chiles the night before to save time during preparation.

Use a blender: Blend the chile sauce ingredients in advance and store in the fridge.

Pre-cut the beef: Cut the beef chuck roast into chunks ahead of time.

Instant pot option: Use an Instant Pot to reduce cooking time from 3 hours to about 1 hour.

Prep toppings early: Chop onions, cilantro, and prepare lime wedges while the beef is cooking.