Mexican Shredded Beef Recipe (Beef Birria)

Tender Mexican Shredded Beef

Marinated and cooked in an adobo of flavorful spices, and then slow-cooked on the stovetop until tender and shredded, this delicious Mexican shredded beef stew (also known as beef birria) is perfect for enjoying on its own, but I highly recommend eating it with corn tortillas to make tacos.

Why This Recipe Works:

• Simple Ingredients: The main ingredients for this delicious Mexican shredded beef birria are easily available at the local grocery stores (nothing fancy required).
• Easy to Make: Prep time is quick with the help of a blender, and then all you need to do is let the beef cook low and slow on the stovetop, before shredded it into thin pieces! (Does it get any more low maintenance than this?)
• Tender and Flavorful: Incredibly tender, the shredded beef is filled with flavor from all the spices and herbs
• Totally Gluten-Free & Dairy-Free: The best part is that this Mexican shredded beef recipe is 100% gluten-free and dairy-free, which means that even those with Celiac disease or gluten or lactose intolerances can enjoy it without issues.

Ingredients You’ll Need:

Here’s a visual overview of the ingredients required for this Mexican shredded beef recipe.

(For exact measurements, please scroll down to the printable recipe card at the bottom of this post.)

Recipe Notes + Substitutions:

• Beef: I used beef chuck roast, which is great for slow-cooking and making stew. Alternatively, you can use other cuts of beef that would work for stew too.
• Chili Peppers: I used dried guajillo chili peppers (dried mirasol chiles), a very popular chili in Mexican cuisine. Alternatively, if you don’t have access to these peppers, you can use other types of dried chilies instead.
• Oil: I used sunflower oil because I always have a bottle of it on hand. However, you can also use another type of vegetable oil (such as canola oil, olive oil, or avocado oil) if you prefer.
• Broth: You can use either store-bought or homemade beef broth or beef stock. If you are Celiac or gluten-intolerant, make sure to use certified gluten-free beef broth.
• Spices/Herbs: To add flavor, I’ve used chili pepper flakes, ground cumin, ground cinnamon, ground ginger and dried herbs.
• Apple Cider Vinegar: The apple cider vinegar adds a bit of tanginess to the stew. You can also use white vinegar if that’s what you have on hand.

How to Make Mexican Shredded Beef (Step by Step):

1. Rehydrate Dried Peppers

Cut the stem off the guajillo peppers and then cut the dried chili peppers into pieces. Soak the peppers in hot water for 10 minutes to rehydrate the peppers.

2. Sear Beef Cubes

While the dried peppers are soaking, heat up the oil in a skillet over high heat and sear the beef pieces until they are cooked on all sides (approximately 5 minutes). Then transfer the beef cubes to a large pot or Dutch oven.

3. Sauté Onions and Garlic

In the same skillet as before, sauté the sliced onions for a few minutes on medium heat, then add the chopped garlic and stir-fry for another minute.

4. Add Salt and Spices

Add the salt, chili pepper flakes, ground cumin, cinnamon, ginger, and dried herbs, and mix and fry for another minute.

5. Add Liquids and Bay Leaves

Add the beef broth, apple cider vinegar, and bay leaves into the skillet, then stir and bring to a boil, then simmer for 5 minutes.

6. Blend

Placed the chopped tomatoes and rehydrated guajillo peppers (make sure to drain the water) in a blender. Pour the sauce from the pan into the blender, removing the bay leaves in advance.

Process the ingredients thoroughly until you get a smooth, thick red sauce.

7. Cook Beef with Sauce

Transfer the blended mixture into the pot with the beef and cook on low heat for 2 hours. As the beef cooks, if you notice that the liquid is drying up, add more water or broth.

8. Let Cool Once Cooked

When the beef is cooked, let it cool for 15 minutes in the sauce.

9. Shred Beef

Remove the beef from the sauce and shred the beef into thin pieces with the help of two forks.

10. Serve with Sauce

Pour a little sauce into the shredded beef and stir to make it more moist. Use to make birria tacos, sloppy joe or other dishes.

You can also serve this birria beef with chopped cilantro and either white or yellow onions.

Dish by Dish Tips/Tricks:

• Use Other Protein: I’ve used beef in this recipe, but traditionally, birria is made with goat meat, so feel free to use that instead. Or pork too if you prefer.
• Enjoy More Heat? If you really like a good kick of heat, go ahead and add even more spices such as cayenne pepper, black pepper to really up the heat level!
• Serve with Tortillas: I highly recommend you serving this beef birria with our homemade corn tortillas to make birria tacos!

Recipe FAQs: