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Easy Beef Birria
A slow-cooked Mexican stew built on chuck roast, chiles in adobo, and warm spices. The beef simmers low and slow until it falls apart, then gets shredded back into the rich, chile-laced broth. Serve it as a soup, pile it into tacos, wrap it in a burrito, or fry it up as quesabirrias with melty cheese and a side of the cooking broth for dipping.
Recipe by KJ and Co, courtesy of Certified Piedmontese.
Ingredients
- 3 lb chuck roast
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- 2 tablespoons garlic, chopped
- 4 chiles in adobo, chopped
- 3 carrots, cut into 2-inch pieces
- 1 onion, cut into 2-inch pieces
- 4 cups beef stock, plus more if needed
- Prep time
- 15 minutes
- Cook time
- 3 hours
Instructions
- Cut the beef into 3-inch pieces. Working in batches, sear the beef in the bottom of a large Dutch oven over medium heat until golden brown. Add all of the seared beef back into the pot.
- Evenly season the beef with the salt, pepper, chili powder, cumin, oregano and bay leaves. Add in the garlic, chiles, carrots and onion.
- Pour in the beef stock and bring to a boil. Cover with a lid, reduce the heat to low and simmer for 2-3 hours, or until the beef is fall-apart tender. Check the pot about halfway through to make sure a constant simmer is going and there is enough liquid covering the beef. Add 1-2 cups extra beef stock as needed if the liquid is cooking out too quickly.
- Remove the beef from the pot, shred it with forks and submerge back into the liquid.
- Serve as a hearty soup, or use the shredded beef for tacos, burritos, burrito bowls, or as a Mexican-inspired pot roast with roasted potatoes. Use the stock from the pot as a dipping sauce or spooned over the top. Top with diced onion, cilantro, and lime wedges.
