Description
This classic Beef Birria recipe features tender, slow-cooked beef infused with a rich and smoky chili sauce made from dried guajillo, California, and chipotle chiles. The beef is seared to develop a delicious crust before slow cooking in a flavorful broth, resulting in melt-in-your-mouth meat perfect for traditional birria tacos or quesabirria with melted cheese. Served with corn tortillas and garnished with fresh onions, cilantro, and lime, this hearty Mexican dish is perfect for gatherings and can be enjoyed with a savory consommé on the side.
Ingredients
Chili Sauce and Broth
- 2 dried guajillo chiles (stems and seeds removed)
- 2 dried California chiles (stems and seeds removed)
- 3 chipotle peppers in adobo sauce (from a can; adjust quantity for spiciness)
- 3 cups reduced sodium beef broth
- 14 ounce can fire-roasted tomatoes
- 1/2 large white onion (diced small)
- 4 cloves garlic (finely minced)
- 1 tablespoon apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika (or regular paprika)
- 1 teaspoon dried Mexican oregano (or regular dried oregano)
- 1 teaspoon cinnamon
- 1 to 2 teaspoons kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 2 bay leaves
- 1 tablespoon olive oil
Beef and Tacos
- 2.5-3 pounds beef tender roast or chuck roast
- 16 to 18 corn tortillas (traditional; flour tortillas may be substituted if necessary)
- 2 cups shredded Oaxaca cheese
- 1 cup white onion (finely diced, plus more for garnish if desired)
- 2/3 cup fresh cilantro (finely minced, plus more for garnish if desired)
- Lime wedges (for serving)
- Salsa, pickled red onions, radishes, avocado (optional garnishes)
Instructions
- Prepare the Chiles: Rinse the dried guajillo and California chiles under water to clean them. Pat dry. Using a sharp heavy-duty kitchen scissors or knife, cut off the stems, slice down the middle, and remove most of the seeds by shaking or scraping. Leaving some seeds will increase heat. Place the seeded chiles into the slow cooker ceramic insert.
- Combine Sauce Ingredients: Add chipotle peppers in adobo, beef broth, canned fire-roasted tomatoes, diced white onion, minced garlic, apple cider vinegar, ground cumin, smoked paprika, dried oregano, cinnamon, kosher salt, black pepper, and bay leaves into the slow cooker. Whisk everything to combine well and set aside.
- Sear the Beef: Heat the olive oil in a large, heavy-duty skillet (cast iron or stainless steel recommended) over medium-high heat until shimmering. Add the beef roast and sear on all sides for 2-3 minutes per side until a golden-brown crust forms to lock in juices and flavor.
- Slow Cook the Beef: Transfer the seared beef into the slow cooker and spoon the prepared sauce generously over it. Cook on HIGH for 4-5 hours or LOW for 7-8 hours. Flip the roast every 1-2 hours, 3-4 times total, so both sides absorb the sauce evenly. The beef is ready when it shreds easily with forks and reaches an internal temperature of at least 190°F, ideally 200-202°F for maximum tenderness.
- Shred the Beef: Remove the cooked beef from the slow cooker and place on a cutting board. Using two forks, shred the meat into bite-sized pieces and place in a large bowl.
- Blend the Sauce: Using a handheld immersion blender, blend the chiles and remaining ingredients in the slow cooker until smooth. Alternatively, transfer everything to a high-speed blender and blend until smooth. Taste and adjust seasoning with salt and pepper as needed.
- Mix Beef and Sauce: Pour about half of the blended sauce or consommé over the shredded beef. Toss gently to coat the meat evenly. Reserve the remaining sauce as consommé to serve alongside the tacos for dipping.
- Serve Birria as Is or Prepare Tacos: For traditional birria tacos, warm tortillas lightly in a dry skillet. Add a generous spoonful of the birria meat to the center and garnish with diced white onion, cilantro, and a squeeze of lime. Serve with consommé on the side garnished with onions, cilantro, and lime.
- Make Quesabirria Tacos: Heat a nonstick skillet over medium heat. Dip a corn tortilla briefly into the birria broth, then place it in the skillet. Add shredded beef, cheese, onions, and cilantro to one side of the tortilla. Fold it in half and cook each side for 2-3 minutes until crispy and the cheese melts. Serve with consommé and desired garnishes.
- Garnish and Enjoy: Garnish your birria tacos or quesabirria with extra onions, cilantro, lime wedges, salsa, pickled red onions, radishes, or avocado if desired. Serve hot and enjoy the rich, savory flavors of this Mexican classic.
Notes
- If you prefer milder birria, remove all seeds from the dried chiles; for spicier, leave some seeds in.
- Slow cooking on LOW heat allows the meat to become exceptionally tender, but HIGH setting works if short on time.
- Flipping the roast during cooking helps the meat absorb the sauce evenly and enhances flavor.
- Using a cast iron skillet to sear the beef creates a beautiful crust and locks in flavor.
- Oaxaca cheese melts well and gives quesabirria tacos their signature gooey texture; mozzarella can be a substitute if unavailable.
- Leftover birria consommé makes a flavorful, warming broth perfect for sipping or dipping.
- Corn tortillas are traditional, but flour tortillas can be used in a pinch for softer tacos.
- Adjust salt and spice levels to taste after blending the sauce and mixing with shredded beef.
- Prep Time: 25 minutes
- Cook Time: 5 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
