Mexican  Birria

Slow simmered beef neck shreds into tender bites perfect for classic birria or to be used for delicious quesabirria tacos!


For the chili paste: - Mexico Chilies - Guaillo Chilies - Arbol Chilies - Water - Vinegar - Salt - Cumin For the birria: - Beef neck - Salt - Oil - Red wine - Onion


Make the chili paste: Preheat a large Dutch oven over low heat and add the chilies to toast them. Toast the chilies, turning as needed for 1 to 2 minutes. Remove from heat.

Brown the beef: Season the beef with salt liberally on all sides. Preheat a the Dutch oven over medium high heat and add oil to coat the pan.

Deglaze the pan: Reduce the heat to medium and slowly add the wine. Using a wooden spoon, scrape up any browned bits as the wine cooks down. Add onion, garlic, bay leaves, and spices to the pot.

Make the birria: Place the beef neck in the Dutch oven and add water to just cover. Bring to a boil then reduce heat to a gentle simmer.

Strain the liquid: Carefully remove the beef neck from the Dutch oven. Set aside. Strain the liquid through a fine mesh sieve into a clean bowl and discard solids.

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