Birria Recipe
Make Birria Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat & Marinade
Finishing & Serving
Method
Meat & Marinade
- 1
Prepare chilies
Remove stems and seeds from dried chilies. Wipe them with a damp towel. In a dry skillet over medium heat, toast the chilies 20–45 seconds per side until fragrant but not burnt. Transfer to a bowl and cover with hot water. Soak 15–20 minutes until softened, then drain and reserve soaking liquid.
- 2
Sear meat
Cut beef into large chunks (3–4 inches). Pat dry and season lightly with 1 tsp of salt. Heat 1–2 tablespoons oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Sear meat in batches until deeply browned on all sides, 3–5 minutes per side. Transfer seared meat to a plate.
- 3
Make adobo sauce
In a blender, add drained softened chilies, garlic, chopped yellow onion (reserve a few tablespoons for finishing if desired), quartered tomato, vinegar, oregano, cumin, thyme, cloves, peppercorns, cinnamon, brown sugar (if using), and the reserved chili soaking liquid but only enough to help the blender run (start with 0.5 cup). Blend until very smooth, adding up to 0.5 cup additional soaking liquid or broth to reach a thick sauce consistency. Taste and adjust salt — the sauce should be balanced, slightly smoky and tangy.
- 4
Marinate and combine
Return seared meat to the pot. Pour the blended adobo sauce over the meat and add the remaining broth so the meat is mostly submerged (about 2.5–3 cups total broth including any added). Add bay leaves and remaining 1 tsp salt. Stir gently to distribute sauce.
- 5
Simmer low and slow
Bring to a gentle boil, then reduce heat to low, cover, and simmer on the stovetop for 2.5–3 hours until meat is fork-tender and shreddable. Alternatively, cook in a 300°F (150°C) oven for 3–3.5 hours or in a slow cooker on low for 6–8 hours. Check once halfway and skim any excess fat or foam.
- 6
Shred meat and reduce consomé
Remove meat to a platter and shred with two forks, discarding any large pieces of fat. Strain the cooking liquid through a fine-mesh sieve into a saucepan, pressing solids to extract flavor. Skim off excess fat from the surface if desired. Simmer the strained consomé over medium heat 10–15 minutes to concentrate flavors. Adjust seasoning with additional salt or a squeeze of lime if needed. Reserve warm for dipping.
Finishing & Serving
- 7
Assemble quesabirria tacos (optional)
Heat a griddle or large skillet over medium. Lightly brush one side of a corn tortilla with cooking oil. Place tortilla oil-side down on the griddle, sprinkle a thin layer (about 1–2 tablespoons) of cheese on the warm side, add shredded birria meat (about 2–3 tablespoons), then fold tortilla to make a half-moon. Press gently and cook until tortilla is crisp and cheese has melted, about 1–2 minutes per side. Dip the folded taco in warm consomé briefly before or after griddling for extra flavor.
- 8
- 9
Leftover storage
Cool leftover meat and consomé, store separately in airtight containers in the refrigerator up to 4 days or freeze up to 3 months. Reheat gently, adding a splash of broth or water if the consomé has reduced too much.