Mexican Beef Birria

Mexican Beef Birria is a dish steeped in rich flavors and traditions. This savory and succulent stew captures the essence of Mexican cuisine, making it not just a meal, but an experience. I often turn to this recipe during chilly nights or festive gatherings, knowing it brings comfort and warmth to any table. What’s more, the slow-cooked beef infused with spices creates an aroma that beckons everyone to gather around. Whether you’re seeking a hearty main course or the perfect filling for tacos, this dish truly shines as a crowd-pleaser.

What Makes This Recipe Special

There are so many reasons to fall in love with Mexican Beef Birria! Not only is it budget-friendly and incredibly filling, but it also allows you to enjoy honest, authentic flavors right at home. Perfect for weeknight dinners or celebratory family brunches, this dish brings a taste of the fiesta straight to your kitchen.

"I made this birria for a family gathering, and it was a hit! Everyone couldn’t stop raving about the flavors and tenderness of the beef!" – A satisfied cook

Step-by-Step Guide to Cooking It

Creating Mexican Beef Birria is an adventure in itself! The process is straightforward, allowing you to focus more on enjoying the experience rather than stressing over complexity. You’ll start with browning the beef, followed by adding spices, and then letting it simmer until perfectly tender. This dish doesn’t require culinary expertise; just a little patience and attention to detail, and you’ll be set!

Gather Your Ingredients

What you’ll need

• 3 lbs beef chuck roast – A well-marbled choice for tenderness.
• 1 onion, chopped – Adds flavor and depth.
• 4 garlic cloves, minced – Essential for that aromatic kick.
• 2 tsp cumin – For that warm, earthy flavor.
• 1 tsp oregano – Brings an herbal note to the dish.
• 1 tsp chili powder – Adds a touch of heat.
• Salt and pepper to taste – Essential seasonings.
• 4 cups beef broth – The base of our savory stew.
• 1 can (14 oz) crushed tomatoes – For a fresh, tangy flavor.
• 2-3 dried guajillo chilies – Adds complexity and color (stems and seeds removed).
• Fresh cilantro, for serving – For that fresh finish.
• Chopped onions, for serving – Sweet and crunchy accents.
• Lime wedges, for serving – To brighten up the flavors.
• Corn tortillas, for tacos (optional) – Make it a taco night!

Ingredient Notes

Feel free to substitute the beef chuck with brisket or a leaner cut if you prefer. For a spicy kick, consider adding smoky chipotle peppers to the mix.

Cooking Steps

1. Heat oil in a large pot or Dutch oven over medium heat. Brown the beef chuck roast on all sides, which should take about 5-7 minutes.
2. Add chopped onion and minced garlic. Stir in cumin, oregano, chili powder, salt, and pepper, cooking for 2-3 minutes until fragrant.
3. Pour in the beef broth and crushed tomatoes and add the dried guajillo chilies. Bring to a boil, then reduce the heat to low and cover.
4. Simmer for 3-4 hours or until the beef is tender and easily shredded; low and slow is key!
5. Shred the beef in the pot and stir to combine with the broth.
6. Serve hot in bowls topped with chopped cilantro, diced onions, and a squeeze of lime juice, or use the mixture to fill corn tortillas for delicious birria tacos.

Best Way to Serve

Mexican Beef Birria is incredibly versatile when it comes to serving. You can enjoy it as a hearty stew, or make the most fantastic birria tacos by filling corn tortillas with the shredded beef and garnishing them with fresh cilantro, diced onions, and a splash of lime juice.

Pair this dish with a side of Mexican rice, refried beans, or roasted vegetables for a complete meal. Don’t forget to serve with extra lime wedges on the side for that zesty pop!

Keeping Mexican Beef Birria Fresh Longer

To keep your Mexican Beef Birria tasting its best, ensure you store any leftovers in an airtight container in the refrigerator. It’s best consumed within 3-4 days. If you’d like to extend its lifespan, you can freeze it for up to 3 months. When reheating, make sure to do so gently on the stovetop to maintain its rich flavors.

Pro Chef Tips

1. Double the Spice: If you enjoy heat, feel free to double the amount of chili powder or add extra guajillo chilies.
2. Use Fresh Herbs: Fresh cilantro not only enhances the flavor but also adds a lovely contrast to the dish.
3. Make it Ahead: This dish tastes even better the next day, making it an ideal make-ahead meal for busy weeks.

Flavor Variations

Step out of the traditional zone by experimenting with variations of this recipe! Try adding chopped potatoes or carrots to the stew for added vegetables. You can also substitute the beef with pork for a different flavor profile, or make it a vegetarian dish by using hearty beans and lentils as a base.

Common Questions

How long does it take to prepare Mexican Beef Birria?

The preparation time is about 15-20 minutes, but the cooking process requires several hours for the beef to become tender. Planning for a total cook time of 3-4 hours is essential.

Can I use a slow cooker for birria?

Absolutely! Brown the beef and sauté the onions and garlic in a pan, then transfer everything to a slow cooker. Cook on low for 8 hours or until the beef is tender.

Is it safe to freeze leftovers?

Yes! To ensure food safety, make sure the birria is cooled completely before storing it in an airtight container for up to 3 months. Always cool leftovers quickly and refrigerate within 2 hours after cooking.

There you have it! Dive into making this traditional Mexican dish that promises to not only fill your stomach but also your heart. Enjoy the process, the flavors, and of course, the company of good friends and family around the table.

Mexican Beef Birria

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• Total Time: 260 minutes
• Yield: 6 servings 1x
• Diet: Paleo

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Description

A savory and succulent stew that captures the essence of Mexican cuisine, perfect for chilly nights or festive gatherings.

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Ingredients

Scale 1x2x3x

• 3 lbs beef chuck roast
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 tsp cumin
• 1 tsp oregano
• 1 tsp chili powder
• Salt and pepper to taste
• 4 cups beef broth
• 1 can (14 oz) crushed tomatoes
• 2–3 dried guajillo chilies, stems and seeds removed
• Fresh cilantro, for serving
• Chopped onions, for serving
• Lime wedges, for serving
• Corn tortillas, for tacos (optional)

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Instructions

1. Heat oil in a large pot or Dutch oven over medium heat. Brown the beef chuck roast on all sides, about 5-7 minutes.
2. Add chopped onion and minced garlic. Stir in cumin, oregano, chili powder, salt, and pepper, cooking for 2-3 minutes until fragrant.
3. Pour in the beef broth and crushed tomatoes, and add the dried guajillo chilies. Bring to a boil, then reduce the heat to low and cover.
4. Simmer for 3-4 hours or until the beef is tender and easily shredded.
5. Shred the beef in the pot and stir to combine with the broth.
6. Serve hot in bowls topped with chopped cilantro, diced onions, and a squeeze of lime juice, or use the mixture to fill corn tortillas for tacos.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days, or freeze for up to 3 months. Reheat gently on the stovetop.

• Prep Time: 20 minutes
• Cook Time: 240 minutes
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 8g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 90mg

Keywords: birria, Mexican recipe, stew, comfort food