Description
This authentic Birria recipe features tender, slow-cooked beef simmered in a rich, flavorful chili and spice marinade. Perfectly marinated and oven-braised for hours, the beef becomes melt-in-your-mouth delicious, served with warm corn tortillas and fresh garnishes for an unforgettable Mexican meal experience.
Ingredients
Scale
Main Ingredients
- 3 lbs beef chuck roast or beef shank (cut into large chunks)
- 4 dried guajillo chilies (stemmed and seeded)
- 2 dried ancho chilies (stemmed and seeded)
- 4-6 dried arbol chilis (stemmed and seeded)
- 1 medium onion (chopped)
- 6 garlic cloves (minced)
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon ground cinnamon
- 4 cups beef broth
- 1 cup apple cider vinegar
- Salt and pepper to taste
For Serving
- Corn tortillas
- Fresh cilantro (chopped)
- Diced onion
- Lime wedges
Instructions
- Toast Chilies: In a dry skillet over medium heat, toast the dried guajillo, ancho, and arbol chilies for about 30 seconds on each side until fragrant. Then transfer them to a bowl and cover with hot water to soak for 15-20 minutes until softened.
- Prepare Marinade: In a blender, combine the soaked chilies (with soaking liquid if desired), chopped onion, minced garlic, dried oregano, ground cumin, smoked paprika, ground cinnamon, beef broth, and apple cider vinegar. Blend until smooth to create the birria marinade.
- Marinate Beef: Season the beef chunks with salt and pepper. Place them in a large bowl or resealable plastic bag and pour the birria marinade over, ensuring all pieces are well coated. Refrigerate and marinate for at least 4 hours, preferably overnight, for maximum flavor.
- Preheat Oven: Preheat your oven to 325°F (163°C) in preparation for baking the beef.
- Bake the Beef: Transfer the marinated beef and marinade into a large Dutch oven or roasting pan. Cover with a lid or foil and bake in the preheated oven for 3-4 hours until the beef is exceptionally tender and easily shreds with a fork.
- Shred Beef and Skim Fat: Remove the beef from the oven and take the meat out of the cooking liquid. Using two forks, shred the beef finely. Skim off excess fat from the cooking liquid to keep the broth rich but not greasy.
- Serve: Ladle some cooking liquid over the shredded beef in serving bowls. Serve with warm corn tortillas, fresh cilantro, diced onion, and lime wedges so guests can assemble and garnish to their liking. Enjoy your delicious homemade Birria!
Notes
- Soaking the dried chilies softens them and tempers their heat for a balanced flavor.
- Marinating overnight allows the meat to absorb all spices and develop depth.
- Use a Dutch oven or heavy roasting pan with a tight lid to keep moisture in while baking.
- Skim the fat from the cooking liquid for a cleaner taste and presentation.
- Serve birria traditionally with corn tortillas and fresh garnishes for authenticity.
- The cooking liquid makes an excellent consommé for dipping or serving alongside the meat.
