Mexican Beef Birria

The Ultimate Comfort Food You Didn’t Know You Needed

Ever experienced the deep, rich aroma of beef simmering all day long? You’re about to make that dream a reality with Mexican Beef Birria! This recipe transforms a humble chuck roast into a flavor-packed masterpiece that’ll have your family begging for seconds. It’s perfect for cozy nights, gatherings, or simply when you need a warm hug in a bowl.

Why Make This Recipe

Not convinced yet? Here are a few reasons you’ll love this dish:

• Effortless Cooking: Throw everything in the crockpot and forget about it. Seriously! You can binge-watch your favorite show while it works its magic.
• Family-Friendly: Kids and adults alike will love diving into a bowl of this goodness. Plus, you can let them assemble their own tacos—how fun is that?
• Savory & Satisfying: Think beef stew—but with a twist of Mexican spice that takes comfort food to a whole new level.

Ingredients

You don’t need fancy stuff—just these basics!

• 2 lbs beef chuck roast
• 4 cups beef broth
• 3 dried guajillo peppers
• 2 dried ancho peppers
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cinnamon
• 2 tbsp apple cider vinegar
• Corn tortillas (for serving)
• Fresh cilantro and onion (for garnish)

Directions

1. Soak the dried guajillo and ancho peppers in hot water for about 10 minutes until soft. Remove the stems and seeds.
2. In a blender, combine the soaked peppers, onion, garlic, cumin, oregano, salt, black pepper, cinnamon, and apple cider vinegar. Blend until smooth.
3. Place the beef chuck roast in a crockpot and pour the blended sauce over it. Add the beef broth.
4. Cover and cook on low for 8 hours or until the beef is tender.
5. Once cooked, shred the beef in the crockpot using two forks.
6. Serve the birria in bowls with a ladle of consomme alongside warm corn tortillas. Garnish with fresh cilantro and diced onions.

How to Make Mexican Beef Birria (Overview)

Making Mexican Beef Birria is basically a breeze! Start by soaking those dried peppers until they soften up. Then, throw everything into a blender and watch your kitchen transform into a mini Mexican cantina! Once you blend it up, pour the sauce over your beef in the crockpot. Let it do its thing for 8 hours—and don’t forget to shred the beef at the end. Pro tip: shredding is where the magic happens, so get in there with those forks and enjoy the process!

How to Serve Mexican Beef Birria

This dish is best served with warm corn tortillas, making the perfect little vehicles for all that juicy beef. Just picture it: vibrant colors from fresh cilantro and diced onions contrasting against the deep, red consomme. It’s not just food; it’s an experience! Drizzle some consomme over the beef to make it a saucy delight, and enjoy the aroma wafting through your kitchen.

How to Store Mexican Beef Birria

You’re going to want to savor this recipe more than once, and here’s the good news: it keeps well! Store the birria in an airtight container in the fridge for up to 4 days. If you want to make a big batch, freeze it for up to 3 months. Just remember, when you reheat, add a splash of beef broth to keep it moist and flavorful.

Tips to Make Mexican Beef Birria

• Don’t rush the soaking: Let those peppers truly soften; it adds depth of flavor.
• Use good quality beef: Chuck roast is ideal, but make sure it’s well-marbled for max juiciness.
• Go wild with toppings: Think fresh radishes, creamy avocado, or a squeeze of lime. It’s your culinary canvas!

Variation

Feeling a little adventurous? Try adding some chipotle in adobo for a spicy kick or toss in a bay leaf during cooking for an aromatic twist. Want to go vegetarian? Swap the beef for mushrooms or jackfruit to create a delectable, plant-based version!

FAQs

1. Can I make this ahead of time?
Absolutely! Just store it in the fridge or freeze it for later.

2. What can I substitute for beef broth?
Low-sodium chicken broth works in a pinch, and if you’re going vegan, try vegetable broth.

3. Can I use a different cut of beef?
Sure! Brisket or short ribs can work beautifully as well, just adjust cooking times accordingly.

📌 Pin this recipe for your next cozy dinner night!

Mexican Beef Birria

A flavor-packed dish made from beef chuck roast, slow-cooked with Mexican spices for a comforting meal served with warm tortillas.

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings: 6 servings

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 450

Ingredients Method Notes

Ingredients

  

Meat and Broth

• 2 lbs beef chuck roast Use a well-marbled cut for maximum juiciness.
• 4 cups beef broth Low-sodium chicken broth can be used as a substitute.

Sauce Ingredients

• 3 dried guajillo peppers Soak in hot water to soften.
• 2 dried ancho peppers Soak in hot water to soften.
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 tsp ground cumin
• 2 tsp oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cinnamon
• 2 tbsp apple cider vinegar

For Serving

• Corn tortillas For serving.
• Fresh cilantro and onion For garnish.

Method

 

Preparation

1. Soak the dried guajillo and ancho peppers in hot water for about 10 minutes until soft. Remove the stems and seeds.
2. In a blender, combine the soaked peppers, onion, garlic, cumin, oregano, salt, black pepper, cinnamon, and apple cider vinegar. Blend until smooth.

Cooking

1. Place the beef chuck roast in a crockpot and pour the blended sauce over it. Add the beef broth.
2. Cover and cook on low for 8 hours or until the beef is tender.
3. Once cooked, shred the beef in the crockpot using two forks.

Serving

1. Serve the birria in bowls with a ladle of consomme alongside warm corn tortillas. Garnish with fresh cilantro and diced onions.

Notes

Store the birria in an airtight container in the fridge for up to 4 days. It can be frozen for up to 3 months. When reheating, add a splash of beef broth to maintain moisture.