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A bowl of beef birria stew with cilantro, lime, and onions on top
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4 from 5 votes

Beef Birria (Birria de Res)

Beef Birria is easy to make, super versatile, and incredibly flavorful. Serve it as a stew or on tacos, you won't be disappointed!
Prep Time30 minutes
Cook Time8 hours
Total Time8 hours 30 minutes
Course: Dinner, Main Course
Cuisine: Mexican
Keyword: Beef Birria, Birria de Res
Servings: 6
Calories: 484kcal
Author: Kelly Anthony

Ingredients

FOR THE GUAJILLO SAUCE:

  • 8 Guajillo chiles, stem and seeds removed
  • 2 ½ cups unsalted chicken broth
  • 4 tomatoes, seeded and cut into quarters
  • ½ white onion, cut into chunks
  • 4 garlic cloves
  • 1 bay leaf
  • 2 tablespoons granulated sugar
  • 1 tablespoon white vinegar
  • 2 ½ teaspoons Kosher salt
  • 1 ½ teaspoon Mexican oregano
  • ¾ teaspoon ground cloves
  • 1 teaspoon cumin

FOR THE BEEF:

  • 2 teaspoons Kosher salt
  • 2 teaspoon cumin
  • 1 teaspoon black pepper
  • 1 teaspoon Mexican oregano
  • 3 pound chuck roast
  • Juice of a lime

FOR GARNISH:

  • Diced white onion
  • Chopped cilantro
  • Lime wedges

Instructions

MAKE THE GUAJILLO SAUCE:

  • Add the chiles, broth, tomatoes, onion, garlic, and bay leaf to a medium-sized saucepan over medium-high heat. Once the mixture reaches a boil, reduce the heat to maintain a simmer.
  • Stir occasionally and allow to simmer for about 15 minutes, or until the onions and chiles are fork-tender.
  • Remove from the heat and discard the bay leaf. Transfer the mixture to a blender or a food processor fitted with a blade attachment, and add the sugar, vinegar, salt, oregano, cloves, and cumin.
  • Cover, remove the small blender cap or feed tube, cover with a dishtowel, and blend until smooth. If you are making birria tacos, reserve about a ½ cup of guajillo sauce for dipping.

COOK THE BEEF:

  • In a small bowl, mix the Kosher salt, cumin, pepper, and oregano.
  • Add about a half cup of guajillo sauce to the crockpot and set it aside. Pat the exterior of the beef dry with a paper towel and sprinkle with the seasoning. Rub all over to adhere and transfer the seasoned meat to the crockpot. Pour the remaining guajillo sauce over the beef.
  • Place the lid on the slow cooker, and cook for 8-10 hours on the low setting.
  • Once the beef is fork-tender, skim the grease off the top of the cooking liquid. Reserve the fat if you plan to make birria tacos with the leftovers, otherwise, discard. Then, transfer the beef to a work surface and shred it using two forks. Add it back to the crockpot, along with the juice of fresh lime, and stir.
  • To serve, spoon shredded beef and sauce into a bowl and garnish with white onion, cilantro, and lime wedge, if desired.

Nutrition

Calories: 484kcal | Carbohydrates: 15g | Protein: 47g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 1969mg | Potassium: 1176mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1979IU | Vitamin C: 14mg | Calcium: 86mg | Iron: 7mg