Beef Birria Recipe

Beef chuck roast: A cut of beef that becomes tender and flavorful when slow-cooked.

Beef broth: Adds depth and richness to the stew.

Guajillo chiles: Dried chiles that provide a mild heat and fruity flavor.

Ancho chiles: Dried chiles that add a smoky, slightly sweet flavor.

White onion: Adds sweetness and depth to the dish.

Garlic: Provides a robust, aromatic flavor.

Dried oregano: Adds a hint of earthiness and herbal notes.

Ground cumin: Contributes a warm, earthy flavor.

Ground black pepper: Adds a touch of heat and complexity.

Apple cider vinegar: Balances the flavors with a bit of acidity.

Vegetable oil: Used for browning the beef and sautéing the vegetables.

Salt: Enhances the overall flavor of the dish.

When toasting the guajillo and ancho chiles, make sure to do so lightly and keep a close eye on them. Over-toasting can cause the chiles to become bitter, which will affect the overall flavor of your birria. Aim for a light, even toast to bring out their natural oils and enhance the depth of your dish.

• beef chuck roast - Substitute with pork shoulder: Pork shoulder has a similar texture and fat content, making it a good alternative for slow-cooked dishes.

• beef broth - Substitute with chicken broth: Chicken broth can provide a similar depth of flavor, though it will be slightly lighter in taste.

• dried guajillo chiles - Substitute with dried New Mexico chiles: New Mexico chiles have a similar mild heat and fruity flavor profile.

• dried ancho chiles - Substitute with dried pasilla chiles: Pasilla chiles have a similar rich, smoky flavor that complements the dish well.

• white onion - Substitute with yellow onion: Yellow onions have a similar flavor and texture, making them a suitable replacement.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though you may need to adjust the quantity to taste.

• dried oregano - Substitute with dried marjoram: Marjoram has a similar flavor profile to oregano and can be used in equal amounts.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly different flavor but can provide a similar earthy note.

• ground black pepper - Substitute with white pepper: White pepper has a similar heat and can be used as a direct substitute.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• vegetable oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with additional umami notes.

• Allow the beef birria to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess and spoilage.

• Transfer the birria to an airtight container. Glass containers with tight-fitting lids are ideal as they prevent any odors from seeping in or out.

• For short-term storage, place the container in the refrigerator. The beef birria will stay fresh for up to 4 days.

• For longer storage, consider freezing. Portion the birria into smaller, meal-sized containers or freezer bags. This makes it easier to thaw only what you need.

• If using freezer bags, lay them flat in the freezer. This not only saves space but also ensures the birria freezes and thaws more evenly.

• Label each container or bag with the date. This helps you keep track of how long the birria has been stored.

• When ready to use, thaw the birria in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave.

• Reheat the birria gently on the stovetop over medium heat, stirring occasionally. Add a splash of beef broth if it appears too thick.

• For a crispy texture, you can also reheat the birria in a hot skillet, allowing the edges to caramelize slightly.

• Always check the birria for any off smells or discoloration before consuming, especially if it has been stored for an extended period.

• Stovetop Method:

  1. Place the leftover beef birria in a saucepan or pot.
  2. Add a splash of beef broth or water to keep it moist.
  3. Cover the pot and heat over medium-low heat, stirring occasionally.
  4. Heat until the beef is warmed through, about 10-15 minutes.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the beef birria in an oven-safe dish and cover with aluminum foil.
  3. Add a bit of beef broth or water to the dish to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until the beef is hot and tender.

• Microwave Method:

  1. Place the beef birria in a microwave-safe container.
  2. Add a small amount of beef broth or water to keep it moist.
  3. Cover the container with a microwave-safe lid or plastic wrap with a small vent.
  4. Heat on medium power for 2-3 minutes, stirring halfway through. Continue heating in 1-minute intervals until hot.

• Slow Cooker Method:

  1. Transfer the beef birria to a slow cooker.
  2. Add a splash of beef broth or water to maintain moisture.
  3. Set the slow cooker to low and heat for 1-2 hours, or until the beef is thoroughly warmed.

• Sous Vide Method:

  1. Place the beef birria in a vacuum-sealed bag or a ziplock bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 1 hour.
  4. Remove from the bag and serve immediately.

• Oven: Used to cook the beef until it is tender and shreds easily.

• Large pot: Used to brown the beef, cook the onions and garlic, toast the chiles, and combine all ingredients before blending.

• Blender: Used to blend the sauce until smooth.

• Tongs: Used to handle and turn the beef while browning it.

• Cutting board: Used to chop the onion and prepare the garlic.

• Knife: Used to chop the onion and mince the garlic.

• Measuring spoons: Used to measure the oregano, cumin, black pepper, and apple cider vinegar.

• Measuring cups: Used to measure the beef broth.

• Wooden spoon: Used to stir the ingredients while cooking.

• Bowl: Used to set aside the browned beef.

• Oven mitts: Used to safely handle the pot when transferring it to and from the oven.

• Ladle: Used to pour the blended sauce over the beef.

• Serving dish: Used to serve the finished beef birria.

Use a pressure cooker: Cut down cooking time by using a pressure cooker instead of the oven. It can tenderize the beef in about an hour.

Pre-soak chiles: Soak the dried chiles in hot water for 15 minutes before blending to save time on softening them.

Pre-chop ingredients: Chop the onion and garlic ahead of time to streamline the cooking process.

Batch cooking: Double the recipe and freeze half for a quick meal later.

Use pre-made broth: Opt for store-bought beef broth to save time on making your own.