Description
Fall-apart tender Beef Birria made with guajillo and ancho chiles is rich, flavorful, and perfect for tacos, burritos, or rice bowls. Slow-simmered to perfection, this Mexican dish is a hearty favorite.
Ingredients
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 4 cups hot water
- 1 large white onion, quartered and divided
- 1 large tomato, quartered
- 6 cloves garlic, smashed
- 1 teaspoon dried thyme
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 2 tablespoons olive oil
- 3 pound boneless beef chuck roast, cut into 4 pieces
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 bay leaves
- 2 cups low sodium beef broth
- Chopped white onion, for garnish
- Chopped fresh cilantro, for garnish
Instructions
- In a large pot or bowl, soak guajillo and ancho chiles in hot water for 20 minutes until softened.
- In a blender, combine half the onion, tomato, garlic, thyme, oregano, cumin, ginger, softened chiles, and soaking liquid. Blend until smooth.
- Heat olive oil in a Dutch oven over medium heat. Season beef with salt and pepper. Brown on all sides, about 3–4 minutes per side.
- Add bay leaves and the remaining onion to the pot. Pour in the blended chile sauce and beef broth. Stir to combine.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is fall-apart tender.
- Remove beef, onions, and bay leaves from the pot. Discard onions and bay leaves. Shred the beef with two forks.
- Continue simmering the sauce uncovered for 20–30 minutes, until reduced by half.
- Return shredded beef to the pot and stir to coat with sauce. Heat through.
- Transfer to a serving bowl or platter and garnish with chopped onion and cilantro.
- Serve in tortillas, over rice, or as a filling for tacos, burritos, or quesadillas.
Notes
- For extra richness, sear the beef in batches if needed to avoid overcrowding the pot.
- Leftovers taste even better the next day and freeze well.
- Use bone-in chuck roast for added depth of flavor if preferred.
- This dish pairs well with lime wedges and pickled onions for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 2g
- Sodium: 520mg
- Fat: 25g
- Saturated Fat: 9g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 115mg
