Trader Joe’s Beef Birria Recipe

This Trader Joe’s Beef Birria is a fall-apart tender and savory recipe, which is made with beef chuck and dried guajillo chilies. It’s the ultimate comfort food recipe, ready in about 4 hours, plus overnight marination.

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Trader Joe’s Beef Birria Recipe Ingredients

For the Beef and Marinade:

• 1 (2 1/2 pound) beef chuck
• 3 (8 ounce) beef short ribs
• 4 teaspoons kosher salt
• 2 teaspoons dried Mexican oregano
• 1 teaspoon freshly ground black pepper
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves

For the Sauce (Consommé):

• 7 dried guajillo chilies
• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 6 cloves garlic, peeled
• 1 (1 inch) piece fresh ginger, thinly sliced
• 3 large tomatoes, cored and chopped
• 2 cups water
• 4 cups chicken broth
• ¼ cup white vinegar
• 3 bay leaves
• 1 tablespoon honey

For Serving:

• 2 tablespoons finely diced white onion
• 1 tablespoon chopped fresh cilantro
• 1 medium lime, sliced

How To Make Trader Joe’s Beef Birria

1. Cut and Season the Beef: Cut the beef chuck into 3- to 4-inch pieces. Cut the short ribs between the bones. Place all the beef into a large pot or bowl. Season with the kosher salt, oregano, black pepper, cumin, cinnamon, and cloves, tossing thoroughly until the meat is evenly coated.
2. Marinate Overnight: Cover the pot and refrigerate the seasoned meat for at least 6 hours, or preferably overnight.
3. Prep the Chilies: Using scissors, snip the stems off the dried guajillo chilies. Slice them open and scrape or shake out the seeds to discard.
4. Toast the Chilies and Aromatics: Heat the olive oil in a saucepan over medium heat. Add the guajillo chilies and toss in the hot oil for about 30 seconds until fragrant. Add the onion, garlic, and ginger and toss to combine.
5. Simmer and Blend the Chili Base: Add the tomatoes and water to the saucepan and bring to a boil. Reduce the heat and let it simmer for 30 minutes. Turn off the heat and use an immersion blender to purée the mixture until very smooth.
6. Combine and Slow-Cook: Remove the pot of marinated meat from the refrigerator. Place a large mesh strainer over the pot and pour the puréed chili mixture through it, straining the solids. Add the chicken broth, vinegar, bay leaves, and honey to the pot.
7. Simmer Until Tender: Bring the pot to a boil, then reduce the heat to medium-low. Simmer gently, stirring occasionally, for 3 to 4 hours, until the meat is fall-apart tender. Skim any fat that rises to the top and reserve it for making quesabirria tacos later.
8. Serve: To serve as a stew, place a few chunks of the tender beef into a soup bowl and spoon some of the cooking liquid (consommé) over the top. Sprinkle with diced white onion and fresh cilantro, and serve with lime wedges for squeezing.

Recipe Tips

• How to get the most tender beef? The secret is the long, slow simmer. Don’t rush the 3-4 hour cooking time. This allows the tough connective tissues in the chuck and short ribs to break down, resulting in incredibly tender, shreddable meat.
• What are guajillo chilies? Guajillo chilies are a common dried chili used in Mexican cuisine. They have a mild to medium heat level with a sweet, tangy, and slightly smoky flavor that is essential for an authentic birria taste.
• Why do you strain the chili sauce? Straining the puréed chili mixture is a key step that removes any tough skins or leftover seeds, resulting in a silky-smooth and rich consommé for serving and dipping.
• Can I make this in a slow cooker? Yes. After marinating the meat, sear it in a hot pan. Prepare and blend the chili sauce on the stovetop as directed. Then, transfer the seared meat and the strained sauce to a slow cooker and cook on low for 8-10 hours or on high for 5-6 hours.

What To Serve With Beef Birria

This rich and savory stew is versatile and can be served in a few traditional ways.

• As a Stew: Served in a bowl with its own consommé, topped with onion and cilantro, with warm corn tortillas on the side.
• Quesabirria Tacos: Shred the meat. Dip corn tortillas in the reserved fat (consommé), place on a hot griddle, top with shredded beef and cheese (like Oaxaca), and fry until crispy. Serve with a side of the consommé for dipping.
• Burritos or Bowls: Use the shredded beef as a filling for burritos or as a topping for rice bowls.

How To Store Beef Birria

• Refrigerate: Let the birria cool completely, then store the meat and the consommé together in an airtight container in the refrigerator for up to 4 days. The flavor is often even better the next day.
• Freeze: Birria freezes exceptionally well. Let it cool completely and store it in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Beef Birria Nutrition Facts

• Calories: 580 kcal
• Carbohydrates: 20g
• Protein: 55g
• Fat: 30g
• Saturated Fat: 11g
• Sodium: 1250mg
• Sugar: 10g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Trader Joe’s Sweet Apple Chicken Sausage Recipe
• Trader Joe’s Pollo Asado Recipe
• Trader Joe’s Artichoke Pasta Sauce Recipe