How long does it take to make Beef Birria?

About 4 hours 20 minutes in total: 20 minutes of prep and 4 hours of cooking.

How many servings does this Beef Birria recipe make?

This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.

Where does this Beef Birria recipe come from?

It was shared by Fabrizio Villalpando on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Beef Birria

Name: Beef Birria
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1814 g boneless chuck roast; 2 tbsp high‑heat oil; 10 guajillo chiles; 2 ancho chiles; 2 árbol chiles; 8 garlic cloves; 0.5 white onion; 2 Roma tomatoes; 1 tsp cumin seeds; 1 tsp coriander seeds; 6 whole cloves; 1 tsp Mexican oregano; 1 stick Mexican cinnamon stick; 2 quart beef broth; 1 tbsp beef bouillon; 2 tbsp low‑sodium soy sauce; 3 tbsp apple cider vinegar; 4 bay leaves; to taste salt; to taste black pepper

A rich Mexican beef birria slow‑cooked until the meat falls apart, infused with smoky dried chiles, aromatic spices, and a savory broth. Served with a flavorful consommé, fresh cilantro, lime, onion, and warm tortillas for a comforting and festive meal.

Maker: Fabrizio Villalpando

From: Instagram(view original)

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Prep Time

20 min

Cook Time

4 hr

Servings

About this saved recipe

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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

4 hr 20 min estimated total time for 8 servings.

Explore related saves

Dinner Mexican Beef Stew

Ingredients

4 lb boneless chuck roast
2 tbsp high‑heat oil
10 guajillo chiles
2 ancho chiles
2 árbol chiles
8 garlic cloves
0.5 white onion
2 Roma tomatoes
1 tsp cumin seeds
1 tsp coriander seeds
6 whole cloves
1 tsp Mexican oregano
1 stick Mexican cinnamon stick
2 quart beef broth
1 tbsp beef bouillon
2 tbsp low‑sodium soy sauce
3 tbsp apple cider vinegar
4 bay leaves
to taste salt
to taste black pepper

Instructions

1
Toast the whole spices (guajillo, ancho, árbol chiles, cumin seeds, coriander seeds, whole cloves, Mexican oregano, and the cinnamon stick) in a dry skillet over medium heat, stirring constantly, until fragrant, about 2–3 minutes; set aside.
2
While the spices toast, preheat a large Dutch oven over medium‑high heat and add a thin layer of high‑heat oil.
3
Char the whole vegetables—Roma tomatoes, the halved white onion, and the whole garlic cloves—in the Dutch oven, turning occasionally, until the skins are blistered and lightly blackened, about 5–7 minutes; remove and set aside.
4
In a medium saucepan, combine the toasted dried chiles, the charred tomatoes, onion, garlic, toasted cumin and coriander seeds, whole cloves, Mexican oregano, beef bouillon powder, and beef broth. Bring to a simmer and cook until the chiles and vegetables are very soft, about 10–15 minutes.
5
Transfer the softened mixture to a blender, add a splash of the broth if needed, and blend until completely smooth.
6
Strain the blended sauce through a large fine‑mesh strainer back into the Dutch oven, pressing the solids to extract maximum flavor; discard the solids.
7
Return the Dutch oven to the stove, bring the sauce to a gentle simmer over medium‑high heat, and cook for 5 minutes to meld the flavors.
8
Season the sauce with a pinch of salt, then add the searing oil back to the pot.
9
Pat the chuck roast chunks dry, season generously with salt and pepper, and sear them in batches in the Dutch oven until browned on all sides, about 3–4 minutes per batch; set the browned meat aside.
10
Return all seared beef pieces to the pot, add the low‑sodium soy sauce, apple cider vinegar, the whole cinnamon stick, and the bay leaves.
11
Reduce the heat to low, cover the Dutch oven, and let the birria simmer gently for 3 to 4½ hours, or until the meat is fork‑tender and falls apart easily. Check after 3 hours; if using larger ½‑lb chunks, allow up to 4½ hours.
12
Once tender, remove the cinnamon stick and bay leaves. Skim any excess fat from the surface if desired.
13
Serve the birria hot, ladling the rich broth (consommé) into bowls. Garnish each serving with chopped cilantro, a squeeze of lime, diced raw onion, and warm corn tortillas on the side.

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This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.

Frequently asked questions

How long does it take to make Beef Birria?: About 4 hours 20 minutes in total: 20 minutes of prep and 4 hours of cooking.
How many servings does this Beef Birria recipe make?: This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
Where does this Beef Birria recipe come from?: It was shared by Fabrizio Villalpando on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.