Slow-Cooked Beef Birria with Mexican Chilies

By AislePrompt Editorial · Published 2026-06-23 · Updated 2026-06-23

Tender beef slow-cooked in a rich, smoky sauce made from dried Mexican chilies and aromatic spices, perfect for tacos or dipping. This Mexican-inspired taco and burrito recipe, ready in about 225 minutes, pairs beef chuck roast, dried guajillo chilies, dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef chuck roast
• 4 dried guajillo chilies
• 3 dried ancho chilies
• 2 dried chipotle chilies
• 1 medium, quartered white onion
• 5, peeled garlic cloves
• 1 cinnamon stick
• 4 whole cloves
• 2 bay leaves
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1 tsp black peppercorns
• 3 cups beef broth
• 2 tbsp white vinegar
• 2 tsp salt
• 2 tbsp vegetable oil
• 12 corn tortillas

The blender we’d make this in → Best Blenders for 2026: Top Picks + Smoothie Season Buying Guide

Instructions

1. Step 1: Remove stems and seeds from 4 dried guajillo, 3 ancho, and 2 chipotle chilies. Toast them in a dry skillet over medium heat for 2 minutes until fragrant, then soak in 2 cups hot water for 20 minutes until softened.
2. Step 2: In a blender, combine softened chilies with 1 medium quartered white onion, 5 peeled garlic cloves, 1 cinnamon stick, 4 whole cloves, 2 bay leaves, 1 tsp dried oregano, 1 tsp ground cumin, 1 tsp black peppercorns, 2 tbsp white vinegar, and 1 cup beef broth. Blend until smooth.
3. Step 3: Heat 2 tbsp vegetable oil in a large heavy pot over medium-high heat. Sear 2 lbs beef chuck roast, cut into large chunks, for 3-4 minutes per side until browned.
4. Step 4: Pour chili sauce over the beef, add remaining beef broth to cover meat, season with 2 tsp salt, and bring to a simmer. Cover and reduce heat to low; cook for 3 hours until beef is tender and shreds easily.
5. Step 5: Shred the beef with two forks and return to the sauce, simmer uncovered for 15 minutes to thicken the sauce.
6. Step 6: Warm 12 corn tortillas on a hot skillet for 30 seconds per side, filling each with beef and sauce for dipping or making tacos.