Spicy Beef Birria

Name: Spicy Beef Birria
Cuisine: Mexican
Ingredients: 6 dried guajillo chiles; 4 dried ancho chiles; 6 dried chiles de árbol; 2 cups (480 ml) Beef Stock, divided; 1 large white onion, chopped; 1 serrano pepper, roasted; 2 cloves garlic; 1 teaspoon dried ground oregano; 1 teaspoon dried ground thyme; 1 clove; ¼ cinnamon stick; 1 tablespoon (6 g) beef bouillon; 2 bay leaves; 4 tablespoons (60 ml) grapeseed oil, divided; 2 pounds (907 g) chuck roast; 2 pounds (907 g) beef short ribs; Salt, to taste; Pepper, to taste; Onions, for garnish; Fresh cilantro leaves, for garnish; Lime wedges, for serving

Preparation info

Serves
6

Difficulty
Easy

Appears in

Birrias

By Jesse Valenciana

Published 2025

About

Some like it hot! This is for those heat heads that want that hot spice with their birria. This recipe gives you the smoky heat from the árbol chile that bites perfectly enough and the bright green pepper heat from the serranos. Go ahead—give it a whirl!

Ingredients

6 dried guajillo chiles
4 dried ancho chiles
6 dried chiles de árbol

Americas
Mexico
Stew
Central America
Gluten-free
Spicy

Method

Heat a large cast-iron skillet over medium-high heat.
Add the guajillo, ancho, and árbol chiles and toast for 1 to 2 minutes, turning frequently, being careful to make sure they do not burn. Discard and replace any burnt chiles.
Meanwhile, in a small pot, bring 1 cup (240 ml) of the beef stock to a boil.
Transfer the toasted chiles to a heat