Go Back
–+ servings
Close up of Birria in a white bowl topping with onions, pickled jalapenos and cilantro.

Birria Recipe

Whip up a delicious batch of this beef Birria Recipe (Mexican Beef Stew). Enjoy as a stew or to use in tacos or ramen.  This authentic Birria de Res is made of a combination of savory beef (and or lamb), chilis, onion, garlic and a medley of spices.
5 from 29 votes
Print Recipe Pin Recipe Share on Facebook Rate Recipe Add to Collection
Prep Time: 30 minutes
Cook Time: 2 hours 30 minutes
Total Time: 3 hours
Course: Breakfast, Dinner, Lunch, Main Course
Cuisine: Mexican
Keyword: Beef, Beef Chuck Roast, Birria Recipes, Lamb, Lamb Chops, Mexican Recipes
Servings: 10 Servings
Calories: 511kcal
Author: Darcey Olson
Cost: $35

Equipment

Ingredients

MEAT:

  • 2 Lb Beef Chuck Roast (*Note 1)
  • 1 Lb Lamb Loin Chops (Or Use 3 Lbs. of Beef) (*Note 2)
  • 1 tbsp Salt
  • 1 tbsp Black Pepper
  • ½ tsp Ground Cumin

STEW:

  • 2 tbsp Olive Oil, Divided
  • 4 Ancho Chilis
  • 4 Guajillo Chilis
  • 1 Small Onion, Thinly Sliced
  • 8 Cloves Garlic, Skins Removed
  • 2 Whole Cloves
  • 8 Black Peppercorns
  • ½ Cinnamon Stick
  • 1-2 Whole Chipotle Pepper
  • 14 oz Crushed Tomatoes
  • 1 tsp Dried Thyme
  • 1 tsp Dried Mexican Oregano (*Note 3)
  • ½ tsp Ground Cumin
  • ½ tsp Ground Ginger
  • ¼ Cup Apple Cider Vinegar
  • 3-4 Cups Beef Broth, Divided (*Note 4)
  • Salt, To Taste
  • 2 Whole Bay Leaves

GARNISH (OPTIONAL)

  • Lime Juice, Pickled Peppers, Pickled Red Onions, Cilantro, Chopped Onions

Instructions
 

Prep the Meat:

  • Transfer the meat to a large mixing bowl and season with salt, pepper and cumin. Set aside.

Prep the Chili's:

  • Add 1 tbsp olive oil to a skillet and pre-heat over medium heat. Cut open the dried chili's and remove the seeds. Add the chili's to the heated skillet and toast for about 1-2 per side. Make sure to continually move and toss the peppers so they don't burn. You'll need to re-start if you burn the chili's as they're take on a bitter flavor.
  • Remove the toasted chili's and place in a bowl of hot water until soft (approx. 20 minutes).

Make the Sauce:

  • Add 1 tbsp olive oil to the same skillet and cook the onions until translucent (approx. 4-5 minutes). Add the garlic cloves and toast for 60 seconds, until fragrant. Transfer to the blender.
  • Toast the whole cloves, peppercorns and cinnamon stick for approx. 15 seconds and transfer to the blender.
  • Add the chipotle pepper, crushed tomatoes, dried thyme, dried oregano, 1/2 tsp cumin, ground ginger, salt, apple cider vinegar and 1 cup of beef broth to the blender.
  • Drain the softened chilis (do not use the leftover chili water) and add to the blender. Blend until smooth. Add more beef broth, 1 tablespoon at a time, if needed to get the blender moving if the sauce is too thick. Salt to taste.
  • Add the bay leaves to the top of the meat. Pour the sauce over the meat and turn the meat pieces to ensure complete coverage. Marinate for a minimum of two hours, up to 24 hours.

Stovetop Cooking Instructions:

  • Add the meat and marinade to a large stockpot. Add 2-3 cups of beef broth, just enough to cover all the meat. Cover and cook over medium heat for 2.5 hours, until the meat shreds easily. Remove the bay leaves.
  • Serve in individual bowls and top with your favorite toppings. OPTIONAL: strain the sauce to create a consommé if using in ramen or tacos.

Oven Cooking Instructions:

  • Pre-heat the oven to 350 degrees F. Add the meat and marinade to a large oven-safe dish. Add 1-2 cups of beef broth, just enough to cover all the meat. Cover with aluminum foil and roast for 2 hours, until the meat shreds easily. Remove the bay leaves.
  • Serve in individual bowls and top with your favorite toppings. OPTIONAL: strain the sauce to create a consommé if using in ramen or tacos.

Instant Pot Instructions:

  • Add two cups of beef broth to the inner pot of the Instant Pot. Add the meat and marinade. Place the lid on the Instant Pot, making sure the value is in the sealed position. Pressure cook on high pressure for 45 minutes. Let the pressure naturally release for 15 minutes, before finishing with a quick release. The meat should shred easily. Remove the bay leaves.
  • Serve in individual bowls and top with your favorite toppings. OPTIONAL: strain the sauce to create a consommé if using in ramen or tacos.

Notes

Note 1 - You can use a variety of different beef cuts. Check the full list in the recipe post. 
Note 2 - You can forgo the lamb and add an extra pound of beef in, if you prefer.
Note 3 - You can use regular oregano if you don't have Mexican oregano on hand.
Note 4 - Don’t cut corners. Make sure to use high quality broth, such as our Instant Pot Bone broth, or the end result will suffer. 

Nutrition

Calories: 511kcal | Carbohydrates: 20g | Protein: 35g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1416mg | Potassium: 1106mg | Fiber: 7g | Sugar: 11g | Vitamin A: 5254IU | Vitamin C: 12mg | Calcium: 85mg | Iron: 6mg
Tried this recipe?Let us know how it was!