How To Make Beef Birria

5 from 1 vote

Beef Birria is a traditional Mexican dish from Jalisco, Mexico. You'll often see it served as a soup with onions, cilantro and tortillas. A combination of dried chiles and spices gives this soup a warm Mexican flavor. We like to spice it up a little with some arbol and morita chiles.

Active Time5

Total Time5

Course: Main dish

Cuisine: Gluten Free, Mexican

Keyword: birria, quesabirria

Yield: servings

Calories: 421kcal

Author: 2 Cooks in the Kitchen

Materials

3 1/2 lbs Chuck Roast cut in 3 or 4 large chunks
4 Short Ribs
8 Guajillo Chiles stems and seeds removed
1 Spicy Hatch Chile stem and seeds removed
2 Arbol Chiles stems removed
2 Moritas
2 Pasillas stems and seeds removed
2 Anchos stems and seeds removed
1 Onion chopped
1 Head of Garlic top cut off
1 Large Carrot chopped
1 tsp Cumin
1 1/2 tsp Chile Powder
1 tsp Mexican Oregano
1 tsp Salt
2 Cups Beef Broth
6 Cups Water

Instructions

Put the beef in the bottom of a large stockpot. Add the onions, carrot, garlic, cumin, chile powder, Mexican oregano, salt, beef broth and water. Bring to a boil, reduce heat and let simmer for 45 minutes.
Remove the chiles and vegetables to a blender. Set the garlic head aside to cool. Add 1 cup of the soup to the blender and blend until smooth.
Squeeze the garlic out of the bulb and into the blender. Blend to mix and then put the contents of the blender back into the stockpot. Let simmer for 3 hours.
Remove the meat from the pot and let the soup cool. Cut some meat into chunks for Beef Birria and shred some beef for Quesabirria Tacos.
Put several pieces of beef in the bottom of a soup bowl. Scatter diced onions over. Ladle some of the soup into the bowl. Garnish with diced onion and chopped cilantro. Serve with warm tortillas.

Nutrition information below may not be exact. Consult a dietician if you have allergies or reaction to foods.

Nutrition