Beef Birria Recipe
How to make birria beef for tacos, quesadillas, on top of pizza or to toss shredded chicken with this homemade consume birria sauce.
Servings: 4
Equipment
- 1 dutch oven
Ingredients
- 1.5 lbs. chuck roast or other beef, venison or lamb cut into 1 inch cubes
- 3 whole guajillo chiles
- 2 tbsp vegetable oil
- 1 large onion sliced
- 2 bay leaves
- 1 cup diced tomatoes
- 3 cup beef broth
- 1/2 tsp salt
- 1/2 tsp chili flakes
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 1/3 tsp ginger powdered or crushed
- 1 tbsp apple cider vinegar
- 2 tbsp minced garlic
Instructions
- Cut the guajillo into pieces and cut off the stem. Pour in boiling water for 10 minutes to blanch. Drain and set aside.
- In oil, fry the beef over high heat, stirring, for 5 minutes. Then transfer the beef to a large pot or Dutch Oven. Fry the chopped onion for 4 minutes on medium heat, then add the chopped garlic and fry for another 1 minute.
- Add salt and all spices, mix and fry for another minute. Pour in the beef broth and apple cider vinegar, bay leaf into the pan, stir and bring to a boil.
- Put tomatoes in a blender, add guajillo peppers. Pour the sauce from the pan into the blender, removing the bay leaf in advance. Blend thoroughly until you get a smooth, thick sauce.
- Pour the sauce back into the pot with the beef and cook on low heat for 2 hours. If there is not enough liquid, add water or broth. When the beef is cooked to fork tender, let it cool for 15 minutes in the sauce. Shred meat with two forks.
- Use to make birria tacos, sloppy joe or other dishes. Birria beef can also be served with chopped cilantro and white (yellow) onion.
Nutrition
Serving: 2oz | Calories: 478kcal | Carbohydrates: 7g | Protein: 32g | Fat: 35g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 121mg | Sodium: 1089mg | Potassium: 773mg | Fiber: 2g | Sugar: 4g | Vitamin A: 847IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 5mg