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Beef Birria (No Alcohol)

A comforting and flavorful traditional Mexican dish made with tender beef simmered in a chili-infused broth, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 400
Ingredients Method Notes

Ingredients
  

Meat
  • 2 lbs beef chuck or brisket
Broth and Sauces
  • 4 cups beef broth
  • 3 dried guajillo chiles Remove stems and seeds
  • 3 dried ancho chiles Remove stems and seeds
Vegetables and Aromatics
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
Spices
  • 2 tsp ground cumin
  • 1 tsp oregano
  • 1 tsp black pepper
  • to taste salt
For Serving
  • Corn tortillas
  • Chopped onions For topping
  • Cilantro For topping
  • Lime wedges For serving

Method
 

Preparation of Chiles
  1. Start by removing the stems and seeds from the dried guajillo and ancho chiles. Toast them in a dry skillet over medium heat for about 2 minutes.
Making the Sauce
  1. Place the toasted chiles in a blender with 1 cup of beef broth, chopped onions, minced garlic, cumin, oregano, black pepper, and salt. Blend until smooth. Add more broth if necessary to achieve a sauce-like consistency.
Browning the Meat
  1. In a large pot or Dutch oven, heat a little oil over medium-high heat. Cut the beef into chunks if desired, then brown the meat on all sides for about 5-7 minutes.
Combining Ingredients
  1. Once meat is browned, pour the blended sauce over the beef, adding the remaining beef broth. Bring it to a simmer.
Slow Cooking
  1. Reduce the heat to low, cover, and let it simmer for 2-3 hours until the beef is tender and easily shreds with a fork. Stir occasionally.
Shredding the Beef
  1. Once cooked, use two forks to shred the beef in the pot. Allow it to soak in the sauce for another 10-15 minutes for more flavor.
Serving
  1. Warm some corn tortillas, fill them with the beef, and top with chopped onions, cilantro, and a squeeze of fresh lime. Enjoy your dish!

Notes

For substitutions, stew meat can be used instead of chuck or brisket. Storing the leftovers is simple; allow it to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 4 days.