Name: Slow-Simmered Beef Birria with Rich Chile Broth
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Yield: 10
Ingredients: 5 lb chuck roast, cut into large chunks; 1 large white onion, quartered, divided; 8 cloves garlic, peeled, divided; 2 dried bay leaves; 1 stick cinnamon stick; 8 dried guajillo chiles, stems and seeds removed; 2 dried pasilla or ancho chiles, stems and seeds removed; 14 oz can crushed tomatoes (or 4 roma tomatoes, halved); 2 tbsp apple cider vinegar; 1 tbsp dried oregano; 1 tsp ground cumin; 4 whole cloves; ½ tsp ground ginger; Kosher salt and black pepper to taste; Chopped onion, lime wedges, and cilantro, to serve

Slow-Simmered Beef Birria with Rich Chile Broth

A deeply flavorful Mexican beef stew where tender shredded beef is served in a rich, smoky chile broth.

Prep20 min

Cook2h 30m

Total2h 50m

DifficultyMedium

Servings10

Birria is a classic Mexican dish that turns a tough cut of beef into something extraordinary. Here, chuck roast is simmered low and slow with dried chiles and warm spices until it falls apart, then the broth is strained and served alongside the meat.

This recipe is perfect for a weekend project. The long cooking time is mostly hands-off, and the reward is a comforting, aromatic meal that can be enjoyed as a stew, in tacos, or with warm tortillas. Serve it with fresh onion, lime, and cilantro for a bright finish.

Method

Place the beef chunks in a large pot and cover with water. Add 3 quarters of the onion, 4 cloves of garlic, 2 bay leaves, and the cinnamon stick. Bring to a boil over high heat, then reduce heat to low and simmer for 1 1/2 hours.
While the beef is cooking, place the dried guajillo and pasilla or ancho chiles in a bowl and cover with boiling water. Allow to rehydrate for 20-30 minutes until softened.
Drain the peppers, reserving the soaking liquid. Add the peppers, 1 cup of the reserved soaking liquid, remaining onion quarter, crushed tomatoes, remaining garlic cloves, apple cider vinegar, oregano, cumin, cloves, ginger and salt and pepper to a blender. Puree until smooth. Add additional soaking liquid if needed to get a full blend.
After the beef has simmered for 1 1/2 hours, add the pureed pepper mixture to the pot. Continue simmering for 1 more hour, or until the beef is very tender and shreds easily with a fork.
Transfer the beef to a large bowl. Using two forks, shred the beef, discarding any large pieces of fat. Adjust seasoning with salt and pepper. Strain the broth through a fine mesh strainer.
Serve the shredded beef with the warm broth. Top with chopped onion, lime, and cilantro as desired.

💡 Tips

For a richer flavor, you can toast the dried chiles in a dry skillet for a few seconds before soaking.
The broth can be strained and refrigerated; skim off any fat before reheating.
Serve with warm corn tortillas for birria tacos.

Inspired by a recipe from Host the Toast

Slow-Simmered Beef Birria with Rich Chile Broth

Ingredients

Method

💡 Tips

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