Birria (Mexican Beef Stew)
Ingredients
- 3 dried ancho chiles
- 3 dried guajillo chiles
- 1 to 3 dried chiles de árbol
optional, see note below
- 1 tablespoon avocado oil
or olive oil
- 1 small white onion
peeled and diced
- 6 cloves garlic
minced
- 3 large roma tomatoes
roughly chopped*
- 4 cups beef stock
divided
- 1/4 cup apple cider vinegar
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cinnamon
- pinch of ground cloves
- 3 to 3 1/2 pound beef chuck roast
roughly cut into 3-inch chunks
- fine sea salt and freshly-cracked black pepper
- 2 tablespoons avocado oil
or olive oil
- 2 bay leaves
- warm corn tortillas
for serving
- recommended toppings: chopped fresh cilantro
chopped white or red onion, diced or sliced avocado, lime wedges and/or sliced jalapeños
Directions
- 1
Core and toast the chiles. Slice the stems off of the dried chiles, then remove and discard the seeds inside. Press the “Sauté” button on the Instant Pot. Add the chiles and cook for 1 to 2 minutes per side, flipping once, until the chiles are fragrant and lightly toasted. Transfer them to a blender (or food processor) and set aside.
- 2
Sauté the veggies. Add the oil and onion to the hot Instant Pot. Sauté the onion for 4-5 minutes, stirring occasionally, until softened. Add the garlic and tomatoes and sauté for 3 more minutes, stirring occasionally. Then turn off the Instant Pot, and transfer the entire mixture to the blender.
- 3
Blend the marinade. Add 2 cups of the beef stock, the apple cider vinegar, cumin, oregano, ginger, cinnamon and cloves to the blender. Cover and carefully* blend for 1 minute, until the mixture is completely smooth. Set aside.
- 4
Sear the meat (optional). (You can skip this step if you’d like to save time.) Briefly rinse out and dry off the Instant Pot insert. Season the beef with a few generous pinches of salt and black pepper. Press the “Sauté” button on the Instant Pot and add in 1 tablespoon of the oil. Add half of the beef and briefly sear it in the oil, turning the chunks occasionally so that they can sear on all sides. Transfer the first batch of beef to a clean plate, then sear the remaining beef likewise in the remaining tablespoon of olive oil. Turn off the Instant Pot.
- 5
Pressure cook. Add all of the seared beef to the Instant Pot, along with the blended marinade, bay leaves and remaining 2 cups of beef stock, and give the mixture a quick toss. Cover and set the lid to “Sealing.” Pressure cook on “Manual” for 45 minutes, followed by a quick release.
- 6
Shred the beef (optional). Carefully remove the lid once all of the pressure has released. Remove and discard the bay leaves. Then you can either choose to just leave the beef in larger chunks for serving. Or you can use two forks to shred the beef into bite-sized pieces, and then toss the shredded beef in the marinade so that it is evenly coated.
- 7
Season. Taste and season the birria with additional salt and pepper, if needed.
- 8
Serve. Serve the birria in bowls (the beef along with its broth) garnished with lots of your favorite toppings, with a side of warm tortillas, and enjoy!
Birria (Mexican Beef Stew)
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About this Recipe
Craving a deeply flavorful, comforting Mexican beef stew that's easier to make at home than you think? This birria recipe delivers rich, aromatic flavors perfect for any occasion, ready to become your new favorite family meal.
This birria recipe truly shines with its expertly balanced blend of dried chiles—ancho, guajillo, and optional chiles de árbol—creating a complex, smoky heat. The slow-cooked beef chuck roast ensures melt-in-your-mouth tenderness, making it a standout stew that can be prepared conveniently in an Instant Pot, Crock-Pot, or on the stovetop.
Prepare for a rich, savory experience with every spoonful of this birria. The beef chuck roast simmers until incredibly tender, bathed in a velvety, aromatic sauce that carries notes of smoky chiles, warm spices like cinnamon and cloves, and a subtle tang from apple cider vinegar. It's a deeply satisfying and comforting stew, perfect for gathering around the table.
You can easily tailor the spice level by adjusting the amount of chiles de árbol, or omit them entirely for a milder stew. While beef chuck roast is traditional, this rich sauce could also complement other slow-cooking cuts of meat. Don't skip the fresh toppings like cilantro, onion, and avocado, which add brightness and texture to each serving.
Serve this hearty birria with warm corn tortillas, perfect for scooping up the tender beef and flavorful sauce. It's an ideal dish for a cozy family dinner or a weekend gathering, offering a comforting taste of Mexico.