Easy Beef Birria is a comforting Mexican stew that you can turn into all sorts of dishes, from tacos to soup (and more)!
Beef is slow-cooked in a savory broth, infused with chiles and spices, and cooked until fall-apart tender.
Serve this classic Mexican dish with lime wedges, cilantro, and a side of Mexican rice. Or make easy beef birria tacos with corn tortillas and your favorite, melty cheese.
This recipe is perfect to throw in a slow cooker on a busy day. There’s nothing more satisfying than coming home to the aroma of a flavor-packed meal that’s ready to go.
Why KJ Loves
I love how this easy beef birria delivers a punch of flavor without a lot of hassle! If you’ve been wanting to make beef birria at home, this recipe is for you!
What is Beef Birria?
Beef birria comes from traditional Mexican “birria.” Birria is a goat meat dish simmered in chiles, spices, and herbs. It was most likely created in the 1600s when the Spanish brought goats to Mexico.
Apparently, things got a little out of hand with the goat population, which became a problem for local farmers. Thankfully for us, it resulted in the creation of this tasty dish.
Making Beef Birria Easy
Making traditional beef birria is a lengthy process.
It requires several types of dried chiles that are toasted, soaked, and then blended for the sauce. Then, the chuck roast and short ribs are simmered low and slow in the chile sauce for hours.
You might not have a lot of time to track down the different types of chiles from the store and prepare the traditional sauce.
That’s why we’re taking a few shortcuts. You can still enjoy the flavors of this dish — without all the hours of effort.
The biggest time saver is using chiles in adobo, a canned ingredient you can find at almost any grocery store. We are only using a chuck roast (versus a chuck roast and short ribs). Plus, we can cut back on the time that the beef birria needs to cook.
Certified Piedmontese Chuck Roast
This post and recipe is sponsored by Certified Piedmontese. All words and photographs are my own. Thank you so much for supporting the brands that make KJ & Company possible!
When it comes to beef birria, the quality of your meat makes all the difference. That’s why I’m excited to use Certified Piedmontese chuck roast in this recipe. Here’s what makes it special:
- Incredibly tender: The Piedmontese cattle breed is known for its naturally lean, tender meat
- Healthier choice: Less fat and fewer calories than typical beef, without sacrificing flavor
- Ethically raised: No hormones, antibiotics, or steroids used
- Sustainably produced: Raised in the Midwest with responsible farming practices
- Convenient: Comes in a 48-ounce roast, perfect for feeding a crowd
- Versatile: Great for slow-cooking methods like this birria recipe
Using Certified Piedmontese chuck roast means you’re supporting a company committed to quality, sustainability, and animal welfare.
Don’t worry if you’re not local to Nebraska — Certified Piedmontese offers online ordering with free two-day shipping on orders over $150. Perfect for when you’re planning a special meal or stocking up your freezer!
Beef Birria Ingredients
Chuck Roast
Tasty and cost-effective, chuck roast is the perfect cut of meat for beef birria. It has a good balance of fat and lean meat, and becomes soft and flavorful when it’s cooked slowly.
Seasonings & Herbs
We’ll season the beef with a variety of spices, including salt, pepper, chili powder, oregano, and bay leaves.
Garlic
Use fresh garlic, or grab the pre-chopped garlic in a jar to save on time.
Chilies in Adobo (chopped)
You can usually find these cans of chilies in adobo in the aisle with other Mexican ingredients.
Carrots (chopped)
Carrots are not typically used in authentic beef birria, but they add a nice sweetness to the flavor. Chop the carrots into 2-inch pieces.
Onion
Yellow or white onion would both work. Chop it into 2-inch pieces.
Beef Stock
To make traditional beef birria, you would make your own beef stock with short rib bones. We’re skipping that step to keep things easy. You can just use beef stock from the grocery store!
How To Make Easy Beef Birria
On the Stovetop
01) Cut the beef into 2-3 inch chunks.
02) In a large Dutch oven, sear the beef over medium-high heat until browned on all sides. Work in batches if needed.
03) Add the aromatics, seasonings, and beef stock to the pot.
04) Bring to a simmer, then cover and cook on low for 2-3 hours until the beef is tender.
05) Check occasionally and add more stock if needed to keep the beef mostly submerged.
06) Once tender, shred the beef and return it to the broth.
In a Slow Cooker
01) Season and sear the chuck roast as in the stovetop method.
02) Transfer the seared beef to your slow cooker.
03) Add the aromatics, seasonings, and beef stock.
04) Cover and cook on high for 6 hours or low for 8 hours.
05) Once the beef is tender, shred it and return it to the broth.
How To Serve Beef Birria
Soup: Ladle the birria into bowls and top with chopped onions, cilantro, and a squeeze of lime.
Burritos: Wrap the meat in a large flour tortilla with rice, beans, and your favorite toppings.
Burrito bowls: Serve over rice with black beans, avocado, and a drizzle of the broth.
Quesabirrias: Add cooking oil to a frying pan over the stovetop. Throw on some corn tortillas, fill with the shredded beef and plenty of cheese, and then fry until crispy and golden.
For Sides
- Grab a bag of tortilla chips and whip up the Best Simple Guacamole.
- Serve these Lemon Lime Margaritas for a fun drink!
- Make Coconut Cilantro Rice for a tasty side.
Beef Birria FAQs
What is beef birria made of?
Authentic beef birria is made of beef (traditionally chuck roast and short ribs) slow-cooked in a broth of chilies and spices. Our easy version of beef birria uses chuck roast and canned chilies in adobo for a quicker, (but still delicious) result.
Can I make beef birria ahead of time?
Absolutely! In fact, it often tastes even better the next day as the flavors have more time to meld. Just reheat gently on the stove or in a slow cooker.
Can I freeze leftover beef birria?
Yes! Beef birria freezes well. Store it in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating.
What's the best cut of beef for birria?
Chuck roast is a great choice for birria. It’s flavorful, has a good fat content that keeps the meat moist during long cooking, and becomes beautifully tender when slow-cooked.
How spicy is beef birria?
Beef birria can be mild to moderately spicy, depending on the chilies used. Our recipe using canned chilies in adobo has a manageable heat level that most people enjoy.
Easy Beef Birria
- Total Time: 0 hours
Description
Easy Beef Birria is a comforting Mexican stew that you can turn into all sorts of dishes, from tacos to soup (and more)! Beef is slow-cooked in a savory broth, infused with chiles and spices, and cooked until fall-apart tender. Serve this classic Mexican dish with lime wedges, cilantro, and a side of Mexican rice. Or make easy beef birria tacos with corn tortillas and your favorite, melty cheese. This recipe is perfect to throw in a slow cooker on a busy day. There’s nothing more satisfying than coming home to the aroma of a flavor-packed meal that’s ready to go.
Ingredients
- 48 oz Certified Piedmontese Grass Fed, Grass Finished Chuck Roast
- 2 teaspoons salt
- ½ teaspoon pepper
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 2 bay leaves
- 2 tablespoons garlic, chopped
- 4 chiles in adobo, chopped
- 3 carrots, cut into 2 inch pieces
- 1 onion, cut into 2 inch pieces
- 4 cups beef stock, plus more if needed
Instructions
- Cut the beef into 3-inch pieces. Working in batches, sear the beef in the bottom of a large Dutch oven over medium heat until golden brown. Add all of the seared beef back into the pot.
- Evenly season the beef with the salt, pepper, chili powder, cumin, oregano and bay leaves. Add in the garlic, chiles, carrots and onion.
- Pour in the beef stock and bring to a boil. Cover with a lid, reduce the heat to low and simmer on low for 2-3 hours, or until the beef is fall-apart tender. Check the pot about half way through to make sure that a constant simmer is occurring and that there is enough liquid covering the beef. Add in 1-2 cups extra beef stock as needed if the liquid is cooking out too quickly.
- Remove the beef from the pot, shred it with forks and submerge back into the liquid in the pot.
- Serve as a hearty soup or use the shredded beef as taco meat, burrito meat, burrito bowls or as a Mexican-inspired pot roast with roasted potatoes. Either way you serve it, use the stock from the pot as a dipping sauce or spooned over the top. Enjoy!
- Topping ideas: diced onion, cilantro and lime wedges.
Notes
- Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
- Prep Time: 15
- Cook Time: 2-3 hours
Nutrition
- Serving Size: 6
- Calories: 423
- Sugar: 5.8g
- Fat: 14.5g
- Carbohydrates: 75.8g
- Fiber: 29.2g
- Protein: 19.6g
- Cholesterol: 21mg
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Hi, I’m KJ!
Here you’ll find simple, delicious recipes for the home cook. I strive to make wholesome meals with easy-to-find ingredients that you feel comfortable making in your own kitchen—but I won’t shy away from a few indulgences! (I see you: butter, bacon, cookies!)
