Indulge in the rich, smoky flavors of Dutch Oven Birria that melts in your mouth and fills your kitchen with irresistible aromas. This slow-cooked masterpiece is perfect for making birria tacos or savoring straight from the pot.
This post is sponsored by Heritage Craft Butchers. All opinions expressed are my own.
This birria in the Dutch oven slow-cooks to tender, flavorful perfection, and it’s always a hit when I serve it to friends. The rich aroma fills the kitchen, and everyone can’t stop raving about how tender and savory the beef is. With smoky guajillo and chipotle peppers, plus warming spices like cinnamon and cumin, it’s comfort food done right.
If you love tender, savory beef, you won’t want to miss these Dutch oven pot roast and Whiskey pot roast recipes.
Why You’ll Love This Recipe
- Easy to Make: This Dutch oven birria comes together with simple steps and minimal prep, perfect for busy weeknights or weekend meals.
- Rich, Flavorful Beef: Slow-cooking a chuck roast birria in a Dutch oven infuses the meat with deep, smoky, and savory flavors. For another flavorful beef recipe, try my Dutch oven Mississippi pot roast next.
- Family-Friendly: Tender, comforting, and satisfying, it’s a meal everyone will love. You can enjoy it as birria Dutch oven tacos or straight from the pot.
- Hands-Off Cooking: This birria in the oven recipe practically cooks itself, which is perfect for relaxing while dinner simmers.
Ingredients
- Chuck Roast or Zabuton: Choose a well-marbled cut for the most tender, flavorful meat. Let it sit at room temperature for 20–30 minutes before cooking to ensure even cooking.
- Dried Guajillo Peppers: These add a smoky, mildly sweet flavor. Remove stems and seeds before soaking, and if unavailable, ancho or pasilla peppers are good substitutes.
- Chipotle Peppers in Adobo: Brings a smoky heat and depth of flavor. You’ll find that same smoky flavor in my smoked chicken wings recipe.
- Crushed Tomatoes & Vinegar: Tomatoes add body and slight sweetness, while vinegar balances the richness and brightens the flavors.
- Spices: A combination of oregano, cumin, smoked paprika, cinnamon, and bay leaves creates the signature birria flavor.
- Garlic & Onion: Fresh garlic and onions provide essential savory depth. Slice the onion evenly for consistent cooking.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Smoky Beer Birria: Swap part of the beef broth for a dark beer to deepen the richness and add a subtle malty flavor.
- Citrus-Infused: Add a splash of orange juice or lime zest to the marinade for a bright, slightly tangy twist that balances the smoky spices. If you love citrus flavors, check out this citrus spiced prime rib roast for another delicious, zesty recipe.
- Beef Alternatives: Swap the chuck roast for short ribs or brisket for a slightly different texture and flavor, keeping the slow-cooked tenderness.
- Spicy Kick: Add an extra chipotle pepper or a pinch of cayenne to the marinade for a bolder, spicier birria.
How to Make Dutch Oven Birria
Making birria in the Dutch oven is easy, and the slow-cooked flavors are worth every minute. Start by gathering your ingredients so everything comes together smoothly.
Step 1: Soak the Peppers. Boil some water and soak the dried guajillo peppers for about 15 minutes until softened. This brings out their smoky, sweet flavor.
Step 2: Prepare the Meat. Cut the chuck roast or zabuton into large chunks, season generously with salt and pepper, and set aside while you make the marinade.
Step 3: Make the Marinade. Blend the soaked peppers, chipotle in adobo, vinegar, crushed tomatoes, garlic, and spices into a smooth paste.
Step 4: Marinate the Meat. Coat the meat evenly and let it marinate for at least 2 hours, or overnight for the best flavor.
Step 5: Cook the Onions. Sauté the sliced onions in olive oil directly in the Dutch oven until soft.
Step 6: Add Meat and Bake. Add the marinated meat, cinnamon stick, bay leaves, and beef broth. Cover and bake at 200°F for 4–6 hours until the meat is tender and easy to shred.
Step 7: Shred the Beef. Remove the meat from the pot and shred it into pieces using two forks.
Step 8: Cook the Tortillas. Dip the tortillas in the cooking juice and heat in a cast-iron skillet.
- Step 9: Add Meat and Cheese. Top the tortilla with the shredded meat and cheese. Serve with the broth on the side for dipping.
Expert Tips
- Choose the Right Cut: Use a well-marbled chuck roast or zabuton for tender, juicy meat that shreds easily after slow cooking.
- Don’t Skip Marinating: Let the meat sit in the marinade for at least 2 hours, or overnight if possible, to ensure deep, rich flavors.
- Make Ahead: You can prepare the birria a day in advance; the flavors actually intensify overnight, making it perfect for entertaining or meal prep.
- Store and Reheat Properly. Keep leftover birria in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently on the stove or in the oven to maintain tenderness.
Serving Suggestions
- Serve this Dutch oven birria for a weeknight dinner with warm tortillas, rice, and a side of baked beans and bacon.
- Make it for parties or potlucks, guests will love dipping tortillas into the rich consommé. Pair it with hot pimento cheese dip and skillet nachos for a delicious spread!
- Turn leftovers into birria rice bowls or quesadillas for an easy family meal the next day.
Chuck Roast Birria Recipe FAQs
Birria is a traditional Mexican stew made with slow-cooked, flavorful beef, often served with a rich consommé for dipping. It’s known for its tender meat, smoky spices, and versatility in tacos or as a hearty main dish.
While beef chuck roast works great, you can also use beef shank, bottom round, top round, short ribs, or sirloin roast. Choose a well-marbled cut for the most tender, flavorful results.
Remove the seeds from the guajillo and chipotle peppers before blending. You can also start with half the chipotles and taste the marinade before adding more.
More Delicious Beef Recipes
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Get the Recipe
Dutch Oven Birria
Ingredients
- 2 ½ lb boneless zabuton or boneless chuck roast cut into large chunks
- 3 dried guajillo peppers or ancho/pasilla as substitutes
- 1 can chipotle peppers in adobo
- ¼ cup vinegar
- ½ cup crushed tomatoes 5 cloves garlic
- 1 teaspoon Mexican oregano
- ½ teaspoon smoked paprika
- 1 teaspoon cumin
- 1 medium onion sliced
- 1 tablespoon olive oil
- 1 cinnamon stick
- 2 bay leaves
- 1 quart beef broth low sodium
- 5 garlic cloves
Instructions
- Soak the dried peppers: Boil water, remove from heat, soak guajillos for 15 minutes.
- Prep the meat: Cube zabuton or chuck roast, season generously with salt and pepper.
- Make the marinade: Blend soaked peppers (stemmed and deseeded), chipotles, vinegar, tomatoes, garlic, oregano, paprika, and cumin into a smooth paste.
- Marinate overnight (or at least 2 hours).
- Sauté the sliced onion in 1 tablespoon olive oil in the Dutch oven until golden and translucent.
- Add the meat and marinade, then stir in cinnamon stick, bay leaves, and enough beef broth to cover.
- Cover and cook: Oven at 200°F for 4–6 hours
- Shred the meat, skim fat from the top of the stew for frying tortillas, and serve the consume on the side for dipping.
Notes
- Soak the dried peppers fully to unlock their smoky, sweet flavor before blending them into the marinade.
- Marinate the beef for at least 2 hours or overnight to ensure a rich, deep flavor throughout.
- Sauté the onions until golden and translucent to build a flavorful base for the birria.
- Cook the meat low and slow in the Dutch oven to achieve tender, shreddable beef and a rich consommé.
Nutrition
Dutch Oven Daddy is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Edward says
Oh my goodness, such great comfort food!!