Birria: Amazing & Authentic 2-lb Beef Stew

Name: Birria: Amazing & Authentic 2-lb Beef Stew
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 2 pounds beef chuck roast, cut into 2-inch pieces; 4 guajillo chilies, stems and seeds removed; 2 ancho chilies, stems and seeds removed; 1 tablespoon olive oil; 1 large white onion, quartered; 4 cloves garlic, peeled; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1/2 teaspoon ground cloves; 1/4 teaspoon ground cinnamon; 1 tablespoon salt; 1 teaspoon black pepper; 6 cups beef broth; 1 bay leaf; Fresh cilantro, chopped (for garnish); White onion, finely chopped (for garnish); Lime wedges (for serving)

by Manar Jota

August 24, 2025

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Birria has this magical way of warming you from the inside out, and I’ve been chasing that feeling since my first taste. I remember a chilly evening years ago when my aunt made a huge pot of her family’s authentic birria stew. The aroma of roasted chilies and spices filled her entire house, promising something truly special. That rich, savory broth, the incredibly tender meat – it was an unforgettable experience. This birria de res recipe is my attempt to capture that same soul-warming comfort and deep, complex flavor. It’s perfect for a slow weekend meal or when you just need a hug in a bowl. Let’s get cooking!

Why You’ll Love This Birria

Incredible depth of flavor from a blend of aromatic chilies and spices.
Surprisingly manageable prep time for such an authentic birria experience.
Packed with protein and made with wholesome ingredients.
A budget-friendly way to enjoy a rich, slow-cooked Mexican classic.
The tender, fall-apart meat is a guaranteed hit with the whole family.
Perfect for cozy nights in or impressing guests with a truly authentic birria.
The rich consommé is perfect for dipping or enjoying on its own.

Ingredients for Authentic Birria

Gathering these ingredients is the first step to unlocking the incredible flavors of this birria recipe. The heart of this dish lies in the blend of dried chilies, which provide a deep, earthy flavor and a beautiful reddish hue. You’ll need 4 guajillo chilies and 2 ancho chilies, both stemmed and seeded. These specific chiles for birria offer a mild heat and a complex fruitiness. We’ll also use 2 pounds beef chuck roast, cut into substantial 2-inch pieces, as it becomes incredibly tender when slow-cooked. Other essentials include 1 tablespoon olive oil for searing, 1 large white onion, quartered for the puree, and 4 cloves garlic. For that signature aroma and taste, we’ll add 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground cloves, and 1/4 teaspoon ground cinnamon. Don’t forget 1 tablespoon salt and 1 teaspoon black pepper for seasoning, plus 6 cups beef broth for the braising liquid and 1 bay leaf for an extra layer of fragrance. For garnish, have plenty of fresh cilantro, chopped, and white onion, finely chopped, plus lime wedges for serving.

How to Make Birria

This birria recipe is all about patience and letting those amazing flavors meld together. It’s surprisingly straightforward once you get into the rhythm of it!

Step 1: Start by softening those dried chilies. Place the stemmed and seeded 4 guajillo chilies and 2 ancho chilies in a heatproof bowl and cover them with very hot water. Let them soak for about 20 minutes until they’re nice and pliable. This rehydrating step is key to getting a smooth puree.
Step 2: While the chilies soak, get your flavor base ready. In a blender, combine the softened chilies (drain them first!), the quartered 1 large white onion, peeled 4 cloves garlic, 1 teaspoon dried oregano, 1 teaspoon ground cumin, 1/2 teaspoon ground cloves, 1/4 teaspoon ground cinnamon, 1 tablespoon salt, and 1 teaspoon black pepper. Add about half a cup of the 6 cups beef broth to help everything blend smoothly into a vibrant, thick paste.
Step 3: Heat the 1 tablespoon olive oil in a large Dutch oven or a heavy-bottomed pot over medium-high heat. You’ll know it’s hot enough when the oil shimmers.
Step 4: Carefully add the 2 pounds beef chuck roast pieces to the hot pot, searing them on all sides until beautifully browned. This step builds a fantastic foundation of flavor. Once browned, remove the beef from the pot and set it aside.
Step 5: Pour the blended chili-vegetable puree into the same pot. Let it cook for 2-3 minutes, stirring constantly, until it becomes incredibly fragrant. The aroma will be amazing!
Step 6: Return the seared beef to the pot. Pour in the remaining 6 cups beef broth and add the 1 bay leaf.
Step 7: Bring everything to a rolling boil, then immediately reduce the heat to low. Cover the pot tightly and let it simmer gently for 2.5 to 3 hours. You’re looking for the beef to become incredibly tender, easily shredding with a fork. The liquid will transform into a rich, flavorful birria consommé.
Step 8: Once the beef is tender, remove the bay leaf. Use two forks to shred the beef right in the pot. This lets it soak up all that delicious broth.
Step 9: Serve your incredible birria hot! Garnish generously with fresh cilantro, chopped, and white onion, finely chopped. Don’t forget to offer lime wedges on the side for a burst of acidity that brightens everything up. Enjoy this fantastic birria recipe!

Birria: Amazing & Authentic 2-lb Beef Stew - Birria - additional detail

Pro Tips for the Best Birria

Want to elevate your birria game? I’ve picked up a few tricks over the years that make a huge difference in achieving that truly authentic flavor and tender texture. These simple tips will ensure your homemade birria is restaurant-quality!

Don’t skip the searing step! Browning the beef chuck roast builds a crucial layer of flavor that infuses the entire dish.
For an extra depth of flavor, toast the dried chilies briefly in a dry pan before rehydrating them. Watch them carefully so they don’t burn.
Ensure your beef is tender before shredding. If it’s not falling apart easily after 3 hours, give it another 30 minutes to an hour.
Taste and adjust seasoning before serving. Sometimes, a little more salt or a squeeze of lime can make all the difference.

What’s the secret to perfect birria?

The real magic for authentic birria lies in the slow cooking process and the quality of the chilies. Using a variety of dried chilies like guajillo and ancho, and allowing the beef to simmer gently for hours, breaks down the connective tissues, resulting in melt-in-your-mouth tender meat and a rich, complex broth. For more information on chili peppers, you can check out resources on chili pepper varieties.

Can I make birria ahead of time?

Absolutely! You can prepare the stew base and cook the beef up to two days in advance. Once cooled, store the birria de res and its consommé separately in airtight containers in the refrigerator. Reheat gently on the stovetop, shred the beef, and serve. This is a great make-ahead strategy, similar to how one might prepare Indian butter chicken recipe for busy weeknights.

How do I avoid common mistakes with birria?

A common pitfall is not softening the chilies enough, leading to a gritty puree. Make sure they soak until very pliable. Also, avoid overcrowding the pot when searing the beef; do it in batches for a proper brown. Finally, don’t rush the simmering time – tender beef is non-negotiable.

Best Ways to Serve Birria

Once your incredible birria is ready, the fun really begins with how you serve it! My absolute favorite way is to make birria tacos. Ladle some of that rich, flavorful birria dipping broth into a shallow bowl. Quickly dip corn tortillas into the warm consommé before filling them with the shredded beef and a sprinkle of melty cheese. Pan-fry them until golden and crispy. It’s pure magic! You can also serve the tender shredded beef in bowls, topped with fresh cilantro and diced onion, with warm corn tortillas on the side for scooping. Don’t forget lime wedges for a bright finish!

Birria: Amazing & Authentic 2-lb Beef Stew - Birria - additional detail

Nutrition Facts for Birria

Here’s a breakdown of the estimated nutritional information per serving for this delicious birria recipe. This hearty Mexican birria stew is packed with flavor and protein, making it a satisfying meal option.

Calories: 450
Fat: 25g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 5g
Sugar: 5g
Protein: 40g
Cholesterol: 120mg
Sodium: 800mg

Nutritional values are estimates and may vary based on specific ingredients and portion sizes.

How to Store and Reheat Birria

Once your delicious birria de res is cooked and you’ve savored some of it, proper storage is key to enjoying it later. First, let the stew cool down at room temperature for about an hour. This prevents condensation buildup in your storage containers. For refrigeration, divide the birria and its flavorful consommé into airtight containers. It should stay fresh in the fridge for about 3 to 4 days. If you want to keep it longer, the freezer is your best friend! You can freeze the birria for up to 3 months. Ensure the containers are freezer-safe and well-sealed to prevent freezer burn. When you’re ready to reheat, thaw the frozen birria overnight in the refrigerator. Gently reheat it on the stovetop over low heat, stirring occasionally, until it’s warmed through. You can also reheat individual portions in the microwave.

Frequently Asked Questions About Birria

What makes this Mexican birria stew so flavorful?

The incredible flavor in this Mexican birria stew comes from a carefully balanced blend of dried chilies, aromatic spices, and slow cooking. We use guajillo and ancho chilies for depth, along with cumin, cloves, and cinnamon. The beef chuck roast, when simmered for hours, becomes incredibly tender and absorbs all these wonderful flavors, creating a rich and complex broth.

Can I use a different type of meat for this birria recipe?

While this birria recipe specifically calls for beef chuck roast for its tenderness, you can certainly experiment! Lamb or goat are traditional choices for birria, offering a slightly different, richer flavor profile. If you opt for these, adjust the cooking time as needed, as they might tenderize faster or slower than beef. For other beef recipes, consider trying our ground beef zucchini casserole.

How do I make the birria consommé extra rich?

To get a really rich birria consommé, don’t discard any of the fat rendered from the beef during cooking. It adds a wonderful unctuousness to the broth. You can also skim some of the solidified fat from the top after it cools and reintroduce a little bit back into the consommé before serving for that authentic, hearty taste.

Is it difficult to make authentic birria at home?

It might seem daunting at first, but this authentic birria is quite approachable. The most time-consuming part is the simmering, which requires minimal active cooking. The blending of the chili paste is straightforward, and the searing of the beef is just a few minutes. Patience is key, but the results are so rewarding! If you’re looking for other rewarding recipes, check out our Chinese-style mango chicken stir-fry.

Variations of Birria You Can Try

While this beef birria recipe is fantastic, the world of birria is vast and exciting! Don’t be afraid to explore other delicious possibilities. For a truly traditional experience, you might want to try a goat birria recipe; it offers a slightly gamier, richer flavor that’s absolutely divine. If you’re short on time or prefer a different cooking method, a slow cooker or Instant Pot can also yield tender birria, though you might miss some of the depth from searing. For a lighter take, you can also use chicken thighs, though the texture will be different. And for a quick and cheesy treat, use leftover shredded birria to make mouthwatering birria quesadillas! For another flavorful chicken option, consider our coconut chicken meatballs.