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Delicious bowl of Mexican beef birria with rich broth and tender meat.

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
Cook Time 8 hours
Total Time 8 hours 10 minutes
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.