TikTok Birria Recipe

Ingredients

• 6 lb Beef Chuck Roast (cut into 2‑inch cubes)
• 1 large Onion (peeled and quartered)
• 2 Bay Leaves (dried)
• 8 Garlic Cloves (peeled)
• 20 California Chilies (e.g., Anaheim) (stemmed, seeds removed)
• 6 Dried Guajillo Chilies (stemmed, seeds removed; optional if unavailable use dried ancho)
• 1 pinch Chile de Árbol (optional, seeds removed for extra heat)
• 2 tbsp Apple Cider Vinegar (adds acidity)
• 2 cup Beef Stock or Juice (use low‑sodium)
• 1 cup Fresh Cilantro (roughly chopped)
• 1 Lemon (juiced)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Aromatics

   Quarter the onion, peel the garlic cloves, and set aside. Rinse the California chilies, remove stems and seeds, then roughly chop them. Remove stems and seeds from the dried guajillo chilies; if using chile de árbol, remove seeds and set a pinch aside.

   Time: PT10M

2. Boil Chilies

   In the large stockpot, add the prepared California chilies, dried guajillo chilies, the pinch of chile de árbol (if using), the quartered onion, garlic cloves, and two bay leaves. Cover with water (about 8 cups) and bring to a boil, then reduce to a simmer for 30 minutes until the chilies are soft.

   Time: PT30M

   Temperature: Simmer

3. Blend Chili Sauce

   Drain the boiled mixture, reserving 1 cup of the cooking liquid. Transfer the softened chilies, onion, garlic, and bay leaves to a blender. Add apple cider vinegar, 1 cup of beef stock, and the reserved cooking liquid. Blend until completely smooth.

   Time: PT5M

4. Brown the Beef (Optional)

   If desired, in a separate skillet, sear the beef cubes in a little oil over medium‑high heat until browned on all sides, about 5 minutes. This adds extra flavor but can be skipped for a softer texture.

   Time: PT5M

   Temperature: Medium‑high

5. Combine Beef and Chili Sauce

   Return the beef (browned or raw) to the stockpot. Pour the blended chili sauce over the meat, stir to coat evenly, and add the remaining 1 cup of beef stock. Bring to a gentle boil, then lower to a simmer.

   Time: PT5M

   Temperature: Medium

6. Simmer the Chili

   Cover the pot and let the mixture simmer for 2 hours, stirring occasionally, until the beef is fork‑tender and the flavors have melded.

   Time: PT2H

   Temperature: Low simmer

7. Finish with Fresh Herbs and Acid

   Stir in the chopped cilantro and lemon juice. Taste and adjust salt and pepper as needed. Let sit off‑heat for 5 minutes to allow the fresh flavors to integrate.

   Time: PT5M

8. Serve

   Serve the spicy beef chili in warm corn or flour tortillas, topped with additional cilantro, diced onions, or your favorite salsa.

   Time: PT5M

Nutrition Facts

Calories

260

Protein

22g

Carbohydrates

8g

Fat

12g

Fiber

3g