Everyday Kitchen

Mexican · Dinner

Beef Birria

Draft recipe — not kitchen-tested
Non-vegEasy

Diet: Non-veg · High-protein

Beef Birria is a Mexican dish. Remove chili seeds and stems before soaking.

Prep
30 min
Cook
180 min
Total
210 min
Servings
6
Difficulty
Easy
Cuisine
Mexican
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

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Representative photograph of Beef Birria. The source identifies birria but does not establish the meat variety. This draft uses beef.
The source identifies birria but does not establish the meat variety. This draft uses beef. Representative photograph of Beef Birria. Garnishes and presentation may differ. This is not a tested result of this draft. Photo credit and licence
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Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 6

Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.

Sauce

Beef

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; saucepan with lid; sieve; blender; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.

Steps

Sauce · About 20 min

  1. Soak chilies from 40 g dried guajillo chilies, stemmed and seeded, 20 g dried ancho chilies, stemmed and seeded, 500 ml hot water, 300 g tomatoes, 150 g onion, 20 g garlic, 30 ml vinegar, 1 tsp cumin, 1 tsp oregano, ¼ tsp cloves in its hot water 20 minutes, then blend with remaining sauce ingredients.

Braise · About 180 min

  1. Combine sauce and 1200 g beef chuck, cubed, 700 ml beef stock, 1 tsp salt in a heavy pot; cover and simmer gently 2.5–3 hours until fork-tender.

    Check: Look for this result: fork-tender.

Finish · About 10 min

  1. Shred beef into broth, remove excess surface fat and serve hot.

Tips

  • Remove chili seeds and stems before soaking.
  • Use the texture and doneness checks in the method; cooking times depend on your pan and heat.

Substitutions

  • Use lamb shoulder instead of beef for a different birria.

Storage

  • Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
  • Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
  • For sauces and soups, add a little water if thick and reheat gently. Crisp coatings soften after storage.

Make ahead

  • Prepare the measured ingredients for Beef Birria one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

FAQ

What matters most when making Beef Birria?

Remove chili seeds and stems before soaking.

What can I substitute in Beef Birria?

Use lamb shoulder instead of beef for a different birria.

Can I prepare Beef Birria ahead?

Prepare the measured ingredients for Beef Birria one day ahead. Refrigerate chopped vegetables and other perishable ingredients separately; complete the staged cooking on the serving day.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

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