Beef Birria Recipe

This Beef Birria combines two essential inspirations: a rich beef stew recipe from a Mexican restaurant I worked at during college, and the incredible goat birrias I've enjoyed in San Francisco's Mission District. It's one of my all-time favorite stews, and I dont need any special reason to make it. But, as it often happens, this stew was just the beginning for a follow-up video where I turned the leftover meat into one of the best tacos Ive ever had.

Theres no definitive way to say that Beef Birria Queso Tacos are the best tacos, but they are certainly among the trendiest right now. They're so popular, I couldnt wait the usual three years to film them something I tend to do with viral food trends. But back to the stew. Its simple, because Im using a shortcut method, skipping the traditional bone broth preparation with marrow bones, oxtails, and shanks. If you have time, feel free to make a more traditional version, but this quick approach, using a combination of short ribs and chuck, is plenty rich and flavorful.

Traditionally made with goat, and thats my favorite way to enjoy it, you could also use lamb, which offers a similar flavor. Even with the milder beef, though, this version was outstanding. Since its a stew, you can toss in your favorite stew-friendly vegetables, although I find the best birrias stick to just meat and sauce. I say "sauce" because I like to reduce the cooking liquid to create a thicker consistency, but the classic birria is more brothy, soup-like. Either way, its a must-try. Just dont eat it all, or you wont have any left for the tacos!

If youve managed to save some of your birria, youre ready to make the worlds trendiest tacos. These Beef Birria Queso Tacos deserve all the attention theyre getting. The secret? Pan-frying them in chili-infused beef fat and dunking them in the savory consom made from the stews sauce. If you love French dip sandwiches, this is pure genius. For traditional birria, which is more brothy than my stew-like version, you can skip prepping the consom. But if you didnt add vegetables to the stewing liquid, I highly recommend doing so to elevate the whole experience.

My final piece of advice: Dont overstuff your tacos. Just like pizza or sandwiches, there's a point where too much filling causes problems. We want plenty of beef and cheese, but also room to dip the taco into the consom so it absorbs a good amount of flavor, rather than losing all the filling onto your plate. Try these tacos soon, and make sure to have a spoon on hand. Enjoy!

Ingredients

• 1 (2 1/2 pound) beef chuck
• 3 (8 ounce) beef short ribs
• 4 teaspoons kosher salt
• 2 teaspoons dried Mexican oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 7 dried guajillo chilies
• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 6 cloves garlic, peeled
• 1 (1 inch) piece fresh ginger, thinly sliced
• 3 large tomatoes, cored and chopped
• 2 cups water
• 4 cups chicken broth
• 1/4 cup white vinegar
• 3 bay leaves
• 1 tablespoon honey
• 2 tablespoons finely diced white onion
• 1 tablespoon chopped fresh cilantro
• 1 medium lime, sliced

Directions

Step 1: Cut the beef chuck in half and then cut each half into 3- to 4-inch pieces. Slice the beef short ribs through the middle down to the bone.

Step 2: Place the beef chuck and short ribs into a soup pot. Season with kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss to evenly coat the meat with the spices, about 2 to 3 minutes. Cover and refrigerate for at least 6 hours or overnight.

Step 3: Prepare the guajillo chiles by snipping off the stems and slicing them open. Shake or scrape out the seeds and discard them.

Step 4: Heat olive oil in a saucepan over medium heat. Add the guajillo chiles and toss in the oil for about 30 seconds. Then add the onion, garlic, and ginger, and toss them together.

Step 5: Add the tomatoes and water to the pan. Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.

Step 6: Turn off the heat and use an immersion blender to pure the mixture until smooth. Alternatively, use a countertop blender in batches if needed.

Step 7: Remove the soup pot with the meat from the refrigerator. Strain the pured chili mixture into the pot using a large mesh strainer.

Step 8: Add chicken broth, vinegar, bay leaves, and honey to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and simmer gently for 3 to 4 hours, stirring occasionally, until the meat is tender and falling apart. Skim off the fat from the top and save it for the tacos.

Step 9: To serve, place a few chunks of beef into a soup bowl. Spoon some of the cooking liquid over the top. Garnish with diced white onion and cilantro, and squeeze lime juice over the dish.

Chef's Notes

For the best results, use about 1 teaspoon of kosher salt per pound of meat. You can experiment with different dried chiles, like ancho, pasilla, or California, and substitute chicken broth with water and chicken bouillon powder if needed.

The stew can be made more brothy by adding extra water or broth, or reduced to a thicker consistency depending on your preference. You can serve the beef in large chunks or shred it with a fork.

If youve enjoyed this with beef, I recommend trying it with goat or lamb for an even more authentic birria flavor. The gaminess of those meats adds a unique depth that complements the seasoning perfectly.

Nutrition Facts (per serving)

• Calories: 375
• Fat: 28g (36% DV)
• Saturated Fat: 11g (54% DV)
• Cholesterol: 82mg (27% DV)
• Sodium: 1287mg (56% DV)
• Total Carbohydrates: 8g (3% DV)
• Dietary Fiber: 2g (5% DV)
• Total Sugars: 5g
• Protein: 21g (42% DV)
• Vitamin C: 11mg (12% DV)
• Calcium: 34mg (3% DV)
• Iron: 3mg (16% DV)
• Potassium: 368mg (8% DV)