Beef Birria
Ingredients
- Beef Better than Bullion30g≈ 1.75 × 1 tablespoon
- Ancho Chili2g
- Garlic50g≈ 1.25 × 1 head
- Pepper2g≈ 0.75 × 1 teaspoon
- Tomatoes225g≈ 1.25 × 1 large
- Arbol Chili3g
- Beef Chuck Roast1816g≈ 4 × 1 lb
- Cumin Seed3g≈ 1.5 × 1 teaspoon
- Tomatillos113g≈ 0.75 × 1 cup chopped
- Achiote Paste100g≈ 6.75 × 1 tablespoon
- Yellow Onion227g≈ 1.5 × 1 cup chopped
- Cloves2g≈ 1 teaspoon ground
- Guallijo Chili3g
- Gochujang2g≈ 0.25 × 1 teaspoon
- Bay Leaves0.4g≈ 0.75 × 1 leaf
Estimated Cost
- Beef Better than Bullion (30g)$1.06
- Ancho Chili (2g)$0.25
- Garlic (50g)$0.83
- Pepper (2g)$0.04
- Tomatoes (225g)$1.13
- Arbol Chili (3g)$0.16
- Beef Chuck Roast (1816g)$39.95
- Cumin Seed (3g)$0.50
- Tomatillos (113g)$0.74
- Achiote Paste (100g)—
- Yellow Onion (227g)$0.50
- Cloves (2g)$0.18
- Guallijo Chili (3g)—
- Gochujang (2g)$0.04
- Bay Leaves (0.4g)$0.32
* Cost estimate based on 13 of 15 ingredients.
Prices are estimates based on Kroger grocery store data, last updated March 2026. Actual prices may vary by location and retailer.
Instructions
- 1
Toast the guajillo, ancho, and arbol chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant. Remove stems and seeds, then soak in hot water for 15 minutes until softened.
- 2
Blend the soaked chiles with the tomatoes, tomatillos, garlic, achiote paste, gochujang, cumin, cloves, pepper, and beef better than bouillon until completely smooth. Add some soaking liquid as needed to help it blend.
- 3
Cut the beef chuck roast into large 3-4 inch chunks and season with salt and pepper.
- 4
In a large Dutch oven or heavy pot over medium-high heat, sear the beef in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside.
- 5
Return all the beef to the pot. Pour the blended chile sauce over the meat. Add the quartered onion and bay leaves. Add enough water to nearly cover (about 4 cups). Stir in the beef better than bouillon.
- 6
Bring to a boil, then reduce heat to low. Cover and simmer for 3-4 hours until the beef is fork-tender and falling apart.
- 7
Remove the bay leaves and onion. Shred the beef with two forks and mix back into the broth.
- 8
Taste and adjust salt as needed. Serve in bowls with the consommé alongside corn tortillas for dipping.
Nutrition per serving
Based on 12 servings · USDA data
Nutrition calculated from USDA FoodData Central using ingredient quantities in grams.
Nutrition values are estimates based on USDA data and may vary.