Name: Traditional Birria Mexican Beef Stew
Prep time: 20 min
Cook time: 1 h 40 min
Total time: 2 h
Cuisine: Mexican
Ingredients: 3 dried ancho chiles; 3 dried guajillo chiles; 1 to 3 dried chiles de árbol (optional); 1 tablespoon avocado oil (or olive oil); 1 small white onion, peeled and diced; 6 cloves garlic, minced; 3 large roma tomatoes, roughly chopped; 4 cups beef stock, divided; 1/4 cup apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon ground ginger; 1/4 teaspoon ground cinnamon; pinch of ground cloves; 3 to 3 1/2 pound beef chuck roast, roughly cut into 3-inch chunks; fine sea salt and freshly-cracked black pepper; 2 tablespoons avocado oil (or olive oil); 2 bay leaves; warm corn tortillas (for serving); chopped fresh cilantro

This slow-cooked beef stew features a rich, spiced adobo broth that makes the meat incredibly tender. It is a versatile dish that can be served as a comforting bowl of stew or used as a filling for crispy tacos.

List of ingredients

3 dried ancho chiles – provides a mild, fruity base.
3 dried guajillo chiles – adds earthy and tangy notes.
1 to 3 dried chiles de árbol – optional, used to increase heat levels.
1 tablespoon avocado oil (or olive oil) – for toasting and sautéing.
1 small white onion – peeled and diced.
6 cloves garlic – minced for aromatic depth.
3 large roma tomatoes – roughly chopped.
4 cups beef stock – divided between blending and cooking.
1/4 cup apple cider vinegar – adds necessary acidity.
1 teaspoon ground cumin – for earthy warmth.
1 teaspoon dried oregano – adds a herbal touch.
1/2 teaspoon ground ginger – provides a subtle zing.
1/4 teaspoon ground cinnamon – adds a hint of sweetness.
pinch of ground cloves – for a deep, aromatic finish.
3 to 3 1/2 pound beef chuck roast – cut into 3-inch chunks.
fine sea salt and freshly-cracked black pepper – for seasoning.
2 tablespoons avocado oil (or olive oil) – for searing the beef.
2 bay leaves – simmered with the meat.
warm corn tortillas – for serving.
chopped fresh cilantro – recommended topping for freshness.

step-by-step instructions

Core and toast the chiles: Slice the stems off the dried chiles and remove the seeds. Use the Sauté function on the Instant Pot to cook chiles for 1 to 2 minutes per side until fragrant, then move them to a blender.
Sauté the vegetables: Add 1 tablespoon of oil and the diced onion to the pot, sautéing for 4-5 minutes until soft. Stir in the garlic and tomatoes, cook for another 3 minutes, then transfer the mixture to the blender.
Blend the marinade: Add 2 cups of beef stock, apple cider vinegar, cumin, oregano, ginger, cinnamon, and cloves to the blender. Process for 1 minute until the mixture is completely smooth.
Sear the meat: Season beef chunks with salt and pepper. Sauté the beef in 2 tablespoons of oil in batches until browned on all sides, then set the meat aside on a plate.
Pressure cook: Place the seared beef, blended marinade, bay leaves, and the remaining 2 cups of beef stock into the pot. Seal the lid and pressure cook on Manual for 45 minutes, followed by a quick release.
Shred the beef: Remove the bay leaves. Use two forks to shred the meat into bite-sized pieces and toss them back into the marinade to coat evenly.
Season: Taste the final stew and add more salt or black pepper if required.
Serve: Ladle the beef and broth into bowls, garnish with cilantro and other toppings, and serve with warm corn tortillas.

Alternative Preparation Methods

Using a Slow Cooker

To make this in a Crock-Pot, first toast the chiles and sauté the vegetables and meat in a skillet on the stove. Transfer all ingredients, including the blended marinade and stock, into the slow cooker. Cook on low for 8 hours until the beef is tender enough to shred easily.

Stovetop Simmering Method

For a stovetop version, use a large heavy-bottomed stockpot. Sauté and sear all ingredients in the pot, then add the marinade and broth. Cover and simmer on low heat for 4 to 6 hours, stirring occasionally to ensure the meat does not stick to the bottom.

Selecting the Best Beef

Beef Chuck Roast for Tenderness

Beef chuck is the ideal choice because of its high fat content and connective tissue. When slow-cooked, the collagen breaks down into gelatin, resulting in a melt-in-your-mouth texture that holds up well in broth.

Bone-In Cuts for Richer Flavor

While chuck roast is convenient, using short ribs, oxtail, or beef shank can add more depth to the consommé. The marrow and connective tissues in bone-in cuts create a thicker, more velvety broth with a deeper savory profile.

Guide to Dried Mexican Chiles

Ancho Chiles for Depth

Ancho chiles are dried poblano peppers and are known for their mild heat and sweet, raisin-like flavor. They provide the thick consistency and dark color characteristic of a traditional birria sauce.

Guajillo Chiles for Tang

Guajillo chiles offer a moderate heat level with a distinctively tangy and earthy taste. They balance the sweetness of the ancho chiles and add a bright, acidic layer to the marinade.

Chiles de Árbol for Heat

These small chiles are significantly spicier than anchos or guajillos. Use only one or two for a mild kick, or increase the amount if you prefer a sharp, spicy stew that clears the sinuses.

Serving and Presentation Ideas

Classic Stew Presentation

Serve the birria as a traditional stew by ladling the beef and a generous amount of broth into deep bowls. Garnish with diced white onions, fresh cilantro, and lime wedges to cut through the richness of the beef.

Creating Birria Quesatacos

To make quesatacos, dip a corn tortilla into the top layer of the stew where the fat has separated. Place the tortilla on a hot griddle, add melted cheese and shredded beef, fold it over, and fry until crispy.

Fusion Birriamen Style

Use the birria consommé as a base for a fusion ramen dish. Add cooked ramen noodles, a soft-boiled egg, sliced radishes, and the shredded beef for a hearty meal that blends Mexican and Japanese influences.

Storing and Reheating Your Stew

Refrigeration Guidelines

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors often intensify overnight, making the stew taste even better the next day.

Freezing the Beef and Broth

Birria freezes exceptionally well for up to 3 months. Store the meat and broth together in freezer-safe bags or containers, ensuring there is a bit of headspace for expansion.

Best Reheating Techniques

Reheat the stew slowly on the stovetop over medium-low heat. If the broth has thickened too much in the fridge, add a splash of water or extra beef stock to restore the original consistency.

Common Cooking Challenges

Adjusting the Spice Level

If the stew is too spicy, you can dilute the heat by adding more beef stock or a small amount of apple cider vinegar. Adding a pinch of brown sugar can also help neutralize excess heat from the chiles de árbol.

Fixing Tough Meat

If the beef is still tough after the initial cooking time, it simply needs more time to break down the collagen. Simmer for another 30 to 60 minutes on the stovetop or add 15 minutes to the pressure cooker time.

Thickening the Consommé

For a thicker sauce, you can blend a small portion of the cooked vegetables and beef back into the broth. Alternatively, strain the marinade through a fine-mesh sieve if you prefer a thin, clear consommé.

Frequently Asked Questions

Can I use chicken instead of beef?

Yes, you can use chicken thighs for a lighter version of this dish. Reduce the cooking time significantly, as chicken thighs typically only need 20-25 minutes in a pressure cooker or 4 hours on low in a slow cooker.

What is the best vinegar to use?

Apple cider vinegar is recommended for its fruity acidity, but rice vinegar is a suitable substitute. Avoid using white distilled vinegar as it can be too harsh and overpower the delicate spices.

Do I have to sear the meat?

Searing is optional but highly recommended. The Maillard reaction creates a brown crust on the beef, which adds a layer of savory complexity and depth to the overall flavor of the stew.

Can I use canned tomatoes if I don’t have fresh ones?

Yes, you can substitute 3 fresh roma tomatoes with 1 1/4 cups of crushed tomatoes. Ensure they are plain crushed tomatoes without added sugar or herbs to maintain the intended flavor profile.

How do I keep the tortillas from breaking?

Warm your corn tortillas on a dry skillet or over an open flame until they are pliable. If making tacos, dipping them in the beef fat from the broth helps create a protective barrier and adds flavor.