Beef Birria – 260-Minute Slow-Cooked Recipe
A rich Mexican beef birria slow‑cooked until the meat falls apart, infused with smoky dried chiles, aromatic spices, and a savory broth. Served with a flavorful consommé, fresh cilantro, lime, onion, and warm tortillas for a comforting and festive meal.
Recipe by Fabrizio Villalpando· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
- 4 lb boneless chuck roast
- 2 tbsp high‑heat oil
- 10 guajillo chiles
- 2 ancho chiles
- 2 árbol chiles
- 8 garlic cloves
- 0.5 white onion
- 2 Roma tomatoes
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 6 whole cloves
- 1 tsp Mexican oregano
- 1 stick Mexican cinnamon stick
- 2 quart beef broth
- 1 tbsp beef bouillon
- 2 tbsp low‑sodium soy sauce
- 3 tbsp apple cider vinegar
- 4 bay leaves
- to taste salt
- to taste black pepper
Instructions
- 1Toast the whole spices (guajillo, ancho, árbol chiles, cumin seeds, coriander seeds, whole cloves, Mexican oregano, and the cinnamon stick) in a dry skillet over medium heat, stirring constantly, until fragrant, about 2–3 minutes; set aside.
- 2While the spices toast, preheat a large Dutch oven over medium‑high heat and add a thin layer of high‑heat oil.
- 3Char the whole vegetables—Roma tomatoes, the halved white onion, and the whole garlic cloves—in the Dutch oven, turning occasionally, until the skins are blistered and lightly blackened, about 5–7 minutes; remove and set aside.
- 4In a medium saucepan, combine the toasted dried chiles, the charred tomatoes, onion, garlic, toasted cumin and coriander seeds, whole cloves, Mexican oregano, beef bouillon powder, and beef broth. Bring to a simmer and cook until the chiles and vegetables are very soft, about 10–15 minutes.
- 5Transfer the softened mixture to a blender, add a splash of the broth if needed, and blend until completely smooth.
- 6Strain the blended sauce through a large fine‑mesh strainer back into the Dutch oven, pressing the solids to extract maximum flavor; discard the solids.
- 7Return the Dutch oven to the stove, bring the sauce to a gentle simmer over medium‑high heat, and cook for 5 minutes to meld the flavors.
- 8Season the sauce with a pinch of salt, then add the searing oil back to the pot.
- 9Pat the chuck roast chunks dry, season generously with salt and pepper, and sear them in batches in the Dutch oven until browned on all sides, about 3–4 minutes per batch; set the browned meat aside.
- 10Return all seared beef pieces to the pot, add the low‑sodium soy sauce, apple cider vinegar, the whole cinnamon stick, and the bay leaves.
- 11Reduce the heat to low, cover the Dutch oven, and let the birria simmer gently for 3 to 4½ hours, or until the meat is fork‑tender and falls apart easily. Check after 3 hours; if using larger ½‑lb chunks, allow up to 4½ hours.
- 12Once tender, remove the cinnamon stick and bay leaves. Skim any excess fat from the surface if desired.
- 13Serve the birria hot, ladling the rich broth (consommé) into bowls. Garnish each serving with chopped cilantro, a squeeze of lime, diced raw onion, and warm corn tortillas on the side.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Toast spices first
Toast all whole spices in a dry skillet for 2–3 minutes before adding them to the sauce.
Char vegetables separately
Char the tomatoes, onion and garlic in the Dutch oven until blistered, then set aside before blending.
Check meat tenderness at 3 hours
After 3 hours of simmering, test the chuck roast; if using larger chunks, continue up to 4½ hours.
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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Beef Birria?
- About 4 hours 20 minutes in total: 20 minutes of prep and 4 hours of cooking.
- How many servings does this Beef Birria recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Beef Birria recipe come from?
- It was shared by Fabrizio Villalpando on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.