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Birria, a traditional Mexican dish with its origins in the state of Jalisco, is beloved for its rich flavors and unique preparation methods. Traditionally made with goat or lamb, beef birria has gained popularity as a more accessible option, making it a staple in homes and restaurants across the globe. The dish consists of slow-cooked, spiced beef served in a flavorful broth, perfect for dipping or serving in tacos. Its cultural significance goes beyond just being a meal; it's a communal dish often enjoyed during special occasions or family gatherings, making it a true representation of Mexican hospitality and culinary tradition.

Ultimate Beef Birria and Quesa Birria Tacos

This recipe features tender beef birria served in delicious tacos with melted cheese, perfect for a flavorful meal.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 4 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

  • 3 lbs beef chuck roast cut into large chunks
  • 2 dried guajillo chiles stems and seeds removed
  • 2 dried ancho chiles stems and seeds removed
  • 2 dried pasilla chiles stems and seeds removed
  • 4 cloves garlic minced
  • 1 large onion quartered
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp ground cinnamon
  • 1 tsp black pepper
  • 1 tsp salt
  • 4 cups beef broth or water
  • 2 tbsp apple cider vinegar
  • 2 bay leaves
  • 1 tbsp olive oil
  • 8 corn tortillas
  • 2 cups shredded mozzarella cheese or Oaxaca cheese
  • Fresh cilantro chopped (for garnish)
  • Diced onions for garnish
  • Lime wedges for serving

Instructions
 

  • Toast the dried chiles in a dry skillet over medium heat for 2-3 minutes until fragrant.
  • In a blender, combine toasted chiles, garlic, onion, cumin, oregano, cinnamon, black pepper, salt, vinegar, and 1 cup of broth. Blend until smooth.
  • Marinate the beef in a bowl or bag with the marinade for at least 2 hours or overnight.
  • In a pot, heat olive oil and brown the marinated beef for 5-7 minutes on each side.
  • Add the reserved marinade, broth, and bay leaves to the pot. Bring to a boil, then simmer for 2-3 hours until tender.
  • Shred the beef with forks and return it to the pot, mixing with the broth.
  • Dip tortillas in the broth, fill with beef and cheese, fold, and cook until crispy and cheese is melted.
  • Serve with broth for dipping, garnished with cilantro, onions, and lime wedges.

Notes

For best flavor, marinate the beef overnight.
Keyword beef, birria, comfort food, Mexican, quesa, tacos