Why revisit my recipe for beef birria? Because I can and there is always room for improvement. Here’s the scoop! I was in the middle of writing my first cookbook, Mexican Salsa, and I needed to shoot images of birria. Decided to kick up my original recipe and add a few special ingredients! Get the step by step recipe here!
Adding Video Soon!
Every Good Taco Needs A Good Salsa!
One of the questions I would get often is, “Do you have a spicy salsa for birria?” Why, yes, I do! Yes, of course you can enjoy with any of your favorite salsa recipes, no doubt! I grew up enjoying a spicy red salsa on many beef tacos, such as barbacoa de cachete and carne asada. It’s so delicious!
- 3 lbs chuck roast sliced into large chunks
- Salt and pepper, to taste
- Avocado or olive oil
- 1 large white onion, divided in half
- 10 large cloves of garlic
- 1 gallon of water
- bay leaves
- 1 cup dried chickpeas, previously soaked in water for a few hours
- 8-9 chile california pods stems and seeds removed
- 4-5 chile morita chile morita typically comes with no stems, I leave seeds in.
- 1 large roma tomato, sliced into quarters
- 2 inch piece of fresh ginger
- 1 tsp peppercorns
- 1/2 tsp cumin seeds
- 1/2 tsp marjoram
- 1 tsp thyme
- 4 whole cloves
- 1 c Diced onion
- 1/2 c Chopped cilantro
- 12-16 Lime wedges
- Spicy Salsa For Birria see link above
- In a large dutch oven style pot at medium heat preheat 3-4 tbsps oil for a few minutes
- Add the 1/2 of the onion, 5 cloves of garlic and seasoned beef. Sear and brown for 5 minutes, turning as needed. Pour in 1 gallon of water to the pot. Stir gently. Season with salt, to taste. Add bay leaves. Bring up to a light boil and skim off the foam on top as needed.
- If using uncooked chickpeas that you previously soaked, add them to the pot with beef now. If using canned, wait to add them later.
- Wipe down chile pods if they look dusty. Remove the stems and seeds from large pods. Small chile morita typically comes with no stems. I leave the seeds in to add heat to the recipe.
- In a separate large pot, preheat 2-3 tbsps of oil to medium heat for one minute. Add the remaining onion, garlic, ginger and tomato, Saute for a few minutes. Add the chile pods and saute for another 3-4 minutes. Add the spices and cook for 1 more minute.
- Pour in just enough water to cover chile mixture, about 4 cups. Bring up to a simmer and cook for 10 minutes. Using a slotted spoon or tongs, transfer softened ingredients to the blender. Then pour in all the liquid with spices. Season with salt to taste. Blend on high until smooth. Taste for salt. If not using a power blender, strain 1/2 of the the chile sauce through a wire mesh strainer directly into the pot with simmering beef. Strain remaining salsa/sauce and refrigerate for 1 month or freeze, for a few months, for another recipe.
- Remove the onion, garlic and bay leaves from the pot and discard. Continue cooking birria until beef is very tender. Add some beef to bowls, then ladle in some of the consome with chickpeas. Garnish with onion, cilantro, lime and salsa. Serve with warm tortillas.
Cindy C. Fair
Sounds delicious!! Can’t wait to try these with tacos… Yum!! 👍💗✌️😁
Thank you Cindy for stopping by!
Mary E Morales
Hi what kind of corn tortillas do you recommend for these tacos, I can’t wait to try them!
Hi Mary, I typically make homemade corn tortillas for the quesabirria tacos. If not homemade, I look for organic corn tortillas. They seem to hold up better and the flavor is delicious!
Oh my goodness!!! This was amazing! My family really enjoyed this recipe. I will be making it again. Thank you for this wonderful recipe:)
Hi Marie! I am so happy you and your family enjoyed the birria recipe! Yay! Thank you for taking the time to write!