Homemade Beef Birria
Enjoy the rich flavors of Homemade Beef Birria, a delicious Mexican dish perfect for family dinners.
Equipment
- Dutch oven
- blender
- Skillet
- Kettle
Ingredients
Chiles
- 10 g dried chiles de arbol stems and seeds removed
- 30 g dried guajillo chiles stems and seeds removed
- 25 g dried ancho chiles stems and seeds removed
- 4 units chiles de arbol for garnish
Vegetables
- 1 pound very ripe tomatoes halved
- 1 large white onion roughly chopped
- 3 cloves garlic
Spices and Seasonings
- 1 teaspoon ground cumin
- 1 tablespoon dried Mexican oregano
- ½ teaspoon black peppercorns
- 1 ½ tablespoons kosher salt
- 3 tablespoons apple cider vinegar
- Kosher salt to taste
- Freshly ground black pepper to taste
Others
- 2 tablespoons olive oil
- 2 pounds beef chuck cut into ¾-inch pieces
- 2 units dried bay leaves
- 2 cups beef stock
- 1 cup water
- finely chopped white onion for garnish
- finely chopped fresh cilantro for garnish
- lime wedges for garnish
Instructions
Preparation
- Set a kettle or small pot with 3 cups of water over high heat to boil.
- Heat a large skillet over medium heat and toast 6 chiles de arbol, and all the guajillo and ancho chiles for 1 to 2 minutes.
- Transfer the toasted chiles into a medium bowl and cover with the boiled water. Soak them for 20 minutes until soft.
- Heat the same skillet over medium-high heat. Add the tomatoes, onion, and garlic and lightly char them for 15 to 20 minutes.
Blending and Cooking
- Transfer the rehydrated chiles, soaking water, charred vegetables, cumin, oregano, peppercorns, salt, and vinegar into a blender and blend until smooth.
- In a large Dutch oven, add olive oil and heat over high heat. Add the red chile sauce and cook for 5 minutes, stirring frequently.
- Stir in the beef, bay leaves, beef stock, and water. Bring to a boil then reduce heat to simmer, cover with a lid and let simmer for 2 hours.
Finishing Touches
- Prepare garnishes in separate bowls: finely chopped onion and cilantro, crushed chiles de arbol, and lime wedges.
- Remove meat from the pot, shred it, and return to the pot. Adjust seasoning with salt and black pepper as needed.
- Serve warm in a bowl, garnished with onions, cilantro, crushed chiles de arbol, and lime.
Notes
Refrigerate leftovers in a lidded container for 1 week and in the freezer for up to 1 month. To reheat, defrost overnight in the fridge and warm in a saucepan with a splash of beef stock or water.
Nutrition
Serving: 1bowlCalories: 388kcalCarbohydrates: 12gProtein: 52gFat: 15g
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