Beef Birria

About this recipe

Birria is an emblematic dish from Jalisco that has spread across Mexico and around the world. Originally made with goat, the beef version has become equally popular. The meat is marinated in a complex blend of chillies and spices, then slowly braised until meltingly tender and served in an intensely aromatic red broth. It is accompanied by diced onion, fresh coriander, lime, and corn tortillas. Birria is the foundation of the famous quesabirria tacos.

1. 1

   Remove the veins and seeds from the guajillo, ancho, and morita chillies. Toast them briefly on a dry griddle until fragrant, taking care not to burn them. Soak in hot water for 15 minutes.

   
2. 2

   Char the tomatoes on the griddle for about 10 minutes. Blend the soaked chillies with the charred tomatoes, garlic, onion, the ginger, cloves, peppercorns, cumin, oregano, and vinegar until very smooth. Strain through a sieve.

   
3. 3

   Cut the beef into large chunks. Season with salt and pepper, then coat completely with the chilli adobo. Marinate in the fridge for at least 2 hours, or ideally overnight.

   
4. 4

   Preheat the oven to 160°C. Place the marinated meat with all its adobo in a heavy, lidded casserole or Dutch oven. Add the bay leaves and pour in enough water to just cover. Cover tightly with foil and then the lid.

   
5. 5

   Braise in the oven for 3-3.5 hours until the meat is completely tender and falls apart easily.

   

   💡 Alternatively, you can cook it in a pressure cooker for about 1 hour for a quicker result.

6. 6

   Remove the meat and shred it with two forks. Strain the consomme, skimming off excess fat if desired (though some fat adds wonderful flavour).

   
7. 7

   Return the shredded meat to the consomme. Heat through and season with salt to taste.

   
8. 8

   Serve in deep bowls with plenty of consomme. Accompany with diced onion, fresh coriander, lime wedges, and warm corn tortillas.

   

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