A classic Mexican beef stew made with a rich sauce of toasted dried chiles and spices. The meat becomes fall-apart tender and the broth is deeply flavored, perfect for serving as tacos, in quesadillas, over rice, or as a ramen broth.
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Adapted from a video by Cooking Con Claudia
This Beef Birria Recipe Is PERFECT For Your Quesabirria Tacos and Birria Ramen | Easy Step by Step
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1
Add water, whole onion, garlic head, bay leaves, and salt to a large pot and bring to a boil over high heat.
2
Once boiling, add the chuck tender roast, chuck pot roast, and beef short ribs, and allow to come to a second boil.
3
Skim off any impurities and foam that rise to the surface to keep the broth clear.
4
Score an X on the tomatoes and add them to the broth. Cover and simmer over medium-low heat for 1 hour.
5
After the meat has cooked for 1 hour, start preparing the sauce. Clean the dried peppers with a damp towel and toast them in a dry pan, being careful not to burn them and flipping after about 5-10 seconds.
6
Toast the chili de árbol peppers and combine with the other toasted peppers. Also toast the garlic cloves.
7
While toasting garlic, pour broth over the toasted peppers and let them soften on the side.
8
Once the garlic is toasted, turn off the heat and add the cinnamon stick and all spices including sesame seeds. Let sit for about 1 minute until aromatic.
9
Add the toasted spices, bay leaves, and peppercorns to a blender and blend until everything is pulverized.
10
Add the soaked peppers, apple cider vinegar, ginger, and garlic cloves to the blender. Blend again until smooth and well combined.
11
Open the pot with the cooked meat and remove the onion and garlic. Pour the prepared sauce into the pot with the meat and broth, straining if necessary.
12
Stir to combine, taste, and adjust seasoning with salt as needed. Cover and continue cooking over medium heat for 1 hour and 30 minutes until the meat is very tender.
13
After 1 hour and 30 minutes, check that the meat is tender and falls apart easily. Remove the top layer of fat and oil for a cleaner consommé, which is ideal for making quesabirria tacos.
14
Shred the meat or leave it whole depending on how you plan to serve it. Use the consommé with rice, beans, ramen, or tortillas. Finish with lime juice, chopped onion, and cilantro to taste.
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