Dutch Oven Birria

5 from 5 votes

This Dutch Oven Birria is slow-cooked until the beef is fall-apart tender and full of rich, smoky flavor. Made with Galileo and chipotle peppers, warm spices, and a savory broth, it’s a hearty dish that’s delicious in tacos, rice bowls, or any way you love to serve it.

Prep Time30

Cook Time5

Total Time5 30

Course: Main Course

Cuisine: Mexican

Servings:

Calories: 423kcal

Author: Ned Adams

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

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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.

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