Best Beef Birria and Birria Tacos
Ingredients
- 7-8 cups hot water
- 4 lbs chuck roast
cut into 4 large chunks
- 2 lbs short ribs
bone in
- 1 large white onion
dry skins removed, cut in half crosswise
- 1 garlic bulb
cut the narrow top off, no need to peel
- 1 carrot)
cut in half crosswise, then cut in half (4 large pieces of carrot
- 5 bay leaves
dried
- 8 guajillo chiles
stems cut off and seeds removed
- 3 tbsp chicken boullion
- 1-2 tsp chili powder
- 1 tsp mexican oregano
- 1 tsp ground cumin
- (adjust to taste1 tsp salt)
- 14-16 white corn tortillas
- 2 cups quesadilla cheese
or any good melting cheese
Directions
- 1
Combine Ingredients: In large pot add meat, onion, garlic, carrots, bay leaves and dried peppers. Cover with water. (This uses my large 7 qt pot and fills it to the top!)
- 2
Add Seasonings: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.
- 3
Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)
- 4
Blend Peppers: Remove the peppers (should be softened) and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.
- 5
Strain: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary).
- 6
Combine: Add the blended peppers into the broth and stir to combine.
- 7
Season: Add in the chili powder as desired to get a nice deep red color to the broth.
- 8
Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).
- 9
Reserve Grease: Skim the grease from the top of the broth (SAVE THIS!) pour the grease into a small skillet or saucepan, this is used for making the tacos if desired.
- 10
Remove the onion, garlic, carrots, and bay leaves from the broth. (these ingredients were in the broth for flavoring…people are more than welcome to eat and enjoy them, so save them if you want!)
- 11
Serving: Remove the meat from the broth and cut into large chunks for serving. Remove any bones.
- 12
Serve a couple pieces of meat into a bowl, spoon broth on top.
- 13
Chop Meat: Remove the meat from the broth, and finely chop until only small pieces remain.
Best Beef Birria and Birria Tacos
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About this Recipe
Craving the deeply flavorful, rich beef birria that has captured the culinary world? This recipe delivers that authentic, restaurant-quality taste, perfect whether you savor it as a comforting stew or transform it into iconic quesabirria tacos.
The magic of this beef birria comes from a strategic combination of hearty chuck roast and bone-in short ribs, slow-cooked to yield incredibly tender meat and a robust, savory broth. This dual-purpose dish offers the best of both worlds: a comforting stew and the ultimate, famous birria tacos.
Prepare for an explosion of rich, savory flavors that will transport your taste buds. The beef, simmered until fall-apart tender, forms the heart of a deeply satisfying experience. You'll find yourself reaching for seconds, whether you're spooning up the aromatic stew or dipping crispy, cheesy tacos into the flavorful consommé. This dish is a culinary journey that's both hearty and incredibly rewarding, creating a memorable meal for any occasion.
While this recipe shines with a blend of chuck roast and short ribs, you can substitute back ribs for the short ribs if that's what you have on hand. For the famous birria tacos, quesadilla cheese is ideal for its excellent melt, but any good melting cheese will work beautifully. Don't forget fresh onion, cilantro, and a bright squeeze of lime to elevate your birria stew.
Serve this Best Beef Birria as a heartwarming, standalone stew, garnished with fresh onion, cilantro, and a vibrant squeeze of lime. Or, for the truly unforgettable experience, chop the tender meat and fry up some irresistible quesabirria tacos.