Traditional Beef Birria

Savor the bold and authentic flavors of Traditional Beef Birria, a Mexican classic that combines tender, slow-cooked beef with a rich, smoky adobo sauce made from a trio of dried chilies—guajillo, ancho, and pasilla. This recipe is a true labor of love, requiring a slow simmering process that infuses the beef with aromatic spices like cinnamon, cloves, and peppercorns, along with earthy oregano and thyme. The result is melt-in-your-mouth meat infused with layers of smoky, tangy, and savory goodness. Whether served as a soul-warming stew or as a flavorful filling for tacos, this dish is brought to life with fresh cilantro, zesty lime wedges, and warm tortillas. Perfect for gatherings or indulgent meals, this Beef Birria recipe captures the essence of traditional Mexican cuisine in every bite.

Nutriscore Rating: 68/100

Prep Time:30 mins

Cook Time:240 mins

Total Time:270 mins

Servings: 8

Ingredients

• 3 pounds beef chuck roast
• 6 pieces dried guajillo chilies
• 4 pieces dried ancho chilies
• 2 pieces dried pasilla chilies
• 1 large white onion
• 6 cloves garlic cloves
• 2 tablespoons apple cider vinegar
• 1 piece cinnamon stick
• 3 pieces whole cloves
• 12 pieces black peppercorns
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 3 pieces bay leaves
• 6 cups beef broth
• 2 teaspoons salt
• 2 tablespoons vegetable oil
• 0.5 cup fresh cilantro
• 4 pieces lime wedges

Directions

Step 1

Cut the beef chuck roast into large chunks, about 3-4 inches each.

Step 2

Place dried guajillo, ancho, and pasilla chilies in a hot skillet over medium heat and toast for 2 minutes or until they puff up, turning frequently. Remove from heat and let cool.

Step 3

Remove stems and seeds from the chilies. Soak them in hot water for 15 minutes until softened.

Step 4

In a blender, combine the soaked chilies, 2 cups of the soaking liquid, white onion, garlic cloves, apple cider vinegar, cinnamon stick, whole cloves, black peppercorns, dried oregano, and dried thyme. Blend until smooth to make the adobo sauce.

Step 5

Season beef chunks with 1 teaspoon of salt. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear beef chunks until browned on all sides. Work in batches if necessary.

Step 6

Return all beef to the pot and pour the adobo sauce over the beef, stirring to coat the meat.

Step 7

Add bay leaves, remaining salt, and beef broth to the pot. Stir well to combine.

Step 8

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 3-4 hours or until the beef is tender and can be easily pulled apart with a fork.

Step 9

Once cooked, remove the beef and shred it using two forks.

Step 10

Serve the birria hot, garnished with fresh cilantro and lime wedges. It can be enjoyed as a stew or used as filling for tacos with warm tortillas.

Nutrition Facts

Serving size	3257 grams (3257.0g)

Amount per serving	% Daily Value*
Calories	4225

Total Fat 314.50g	403%
Saturated Fat 115.80g	579%
Polyunsaturated Fat 16.90g
Cholesterol 1021mg	340%
Sodium 11006mg	479%
Total Carbohydrate 102.80g	37%
Dietary Fiber 40.70g	145%
Total Sugars 13.70g
Protein 280.20g	560%

Vitamin D 0IU	0%
Calcium 436mg	34%
Iron 47mg	259%
Potassium 6989mg	149%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.9%

Protein: 25.7%

Carbs: 9.4%