Beef Birria served in a bowl, garnished with cilantro and shredded beef and bean burritos, and served with corn tortillas. This popular Mexican Beef Birria recipe includes tender beef that’s braised in a broth of chile peppers, tomatoes, onion, garlic, and seasonings, then shredded and served as a stew. We also use the meat and consomé to make Birria tacos. Try my Mole Poblano, Chilaquiles, Pozole, or Pico de Gallo!
I might embarrass myself with how excited I get to share certain recipes, but it’s usually because so many hours of testing and love went into creating them, and I’m just so dang proud of the end result! It’s just as good as I’ve had at restaurants and food trucks in Arizona and California. Serve it as a stew, or use it to make Birria Tacos! Take advantage of the time and effort that it took to make, and be sure to freeze the leftovers for a meal, or tacos, another night. How to make Beef Birria: Prepare Meat: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf.
Cook for 5 minutes, then add vinegar and water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered. Tomatoes and onions in a large pot, then spices and dried chiles added to make birria consomé. Chile sauce blended to smooth in a blender, then strained back into a pot.
