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This beef birria recipe brings a rich and comforting Mexican stew right into your home kitchen. Perfect for family dinners and special occasions, this dish features tender, slow-cooked beef bathed in a smoky, spicy sauce that will warm you from the inside out.
I discovered this recipe during a chilly evening and it instantly became a crowd-pleaser at our table. Now every time I prepare it, my friends ask for the secret sauce.
Ingredients
- Beef chuck roast: Two kilograms of a tougher but well-marbled cut that will melt in your mouth after long cooking
- Beef broth: Four cups to keep the meat moist and infuse rich meaty flavor
- Dried guajillo chiles: These mild but flavorful chiles add a fruity and slightly smoky profile Choose good quality dried ones with a deep red color
- Dried ancho chiles: Rounded and sweet with a hint of raisin aroma They balance the heat gently
- Onion: One chopped onion brings natural sweetness and bulk to the sauce Go for a firm and fresh onion
- Garlic: Four cloves minced to give an aromatic punch with slightly spicy notes
- Ground cumin: Two teaspoons supplying warm earthiness essential to Mexican cuisine
- Dried oregano: One teaspoon for herbal freshness Prefer Mexican oregano if you can find it
- Salt and pepper: Season carefully to enhance all the flavors
- Corn tortillas: Warmed to serve and soak up the stew Choose fresh if possible
Instructions
- Toast the chiles:
- Place the guajillo and ancho chiles in a dry skillet over medium heat. Toast them just until fragrant, about two to three minutes. This process unlocks their essential oils but be careful not to burn them which would cause bitterness.
- Soak:
- Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for around fifteen minutes until they are soft and pliable. This softening is key for smooth blending.
- Blend the sauce:
- In a blender add the soaked chiles along with the soaking water, beef broth, chopped onion, minced garlic, ground cumin, oregano, salt and pepper. Blend everything until perfectly smooth. The sauce should be thick and vividly colored. This is where the depth and complexity develop.
- Prepare the slow cooker:
- Put the beef chuck roast into your crockpot. Pour the chile sauce over the meat ensuring it is fully covered. The slow infusion during cooking will tenderize and flavor the beef thoroughly.
- Slow cook:
- Set the crockpot to low and cook for six to eight hours. Avoid opening the lid frequently as you want consistent heat. When done the beef should be so tender it pulls apart with two forks effortlessly.
- Shred and serve:
- Remove the beef from the pot and shred with forks. Mix the shredded meat back into the cooking liquid. Serve alongside warm corn tortillas and the broth for dipping.
My favorite part of this recipe is the blend of guajillo and ancho chiles Their combination adds a beautiful balance of smoky fruity depth and subtle sweetness I still remember the very first time I served this dish at a family gathering The warm aromas filled the house and the way everyone savored each bite made it unforgettable.
Storage Tips
This birria keeps well refrigerated for up to four days in an airtight container making weekday dinners easy. For longer storage freeze the shredded beef and broth together in a sturdy container Label with date and consume within three months for best quality. Thaw slowly in the fridge overnight before reheating gently on the stove.
Ingredient Substitutions
If you cannot find guajillo or ancho chiles use a mixture of mild dried red chiles such as pasilla or New Mexico chiles They will provide similar fruity and smoky notes. Beef broth can be substituted with homemade vegetable broth but flavor will be less rich. For the slow cooker olive oil can be added to coat the meat before cooking to enhance succulence if you prefer.
Serving Suggestions
Serve your beef birria with fresh chopped onions cilantro lime wedges and a dash of Mexican crema if you like it richer. Accompany this with pickled red onions or a fresh cabbage slaw to cut through the richness of the meat. Warm corn tortillas are essential to scoop up the tender shredded beef and soak in the broth making each bite a perfect mouthful.
This beef birria is perfect for sharing and makes excellent leftovers. Warm tortillas and fresh garnishes complete each serving.
Common Recipe Questions
- → Quels types de piments sont utilisés pour ce plat ?
Les piments guajillo et ancho apportent une saveur douce et fumée caractéristique au plat.
- → Quelle partie du boeuf est recommandée ?
Le rôti d'épaule de bœuf est idéal pour une viande tendre après la cuisson longue.
- → Comment préparer la viande pour une texture fondante ?
La viande est cuite lentement dans un mélange de bouillon et d'épices, jusqu'à pouvoir être facilement effilochée.
- → Peut-on remplacer la cocotte par une autre méthode ?
Oui, une cuisson longue au four ou en mijoteuse fonctionne également très bien.
- → Avec quoi accompagner ce plat ?
Des tortillas de maïs chaudes sont traditionnellement servies pour accompagner ce plat riche en saveurs.