Gluten-free, dairy-free

Braised Beef Birria

Recipe Snapshot



Total Time

5 h 30 min




Season the beef generously on all sides with Kosher salt and black pepper, then allow to sit out at room temperature before searing.

Bring the beef to room temperature


Heat neutral oil in a large Dutch oven over medium-high heat. Sear the meat on all sides, until golden brown and a crust has formed. Transfer to a large plate.

Sear the beef


Heat olive oil over medium-high heat in a large saucepan or pot. When hot, add chopped onion, season with Kosher salt, then cook, stirring occasionally.

While the beef is searing, make the sauce


Add smashed garlic, tomatoes, all the dried chili peppers, bay leaves, dried Mexican oregano, cumin seeds, whole black peppercorns, and coriander seeds. Cook.

Add chiles and remaining aromatics


Cover with additional water, as needed, until the beef is about ⅔ submerged. Cover with a lid until the meat is very tender. Remove the cinnamon stick.

Braise until tender


Carefully remove the beef from the braising liquid, then shred with a couple forks. Place the shredded beef in a bowl with a ladleful of the braising liquid, then stir.

Shred the meat


To serve


Simply serve in a bowl with additional consommé, then top with chopped white onion and cilantro. Serve with a lime wedge.

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