DIY Birria Seasoning
This easy birria beef recipe is a flavorful twist on the classic, made with a homemade spice blend and tender chuck roast. Inspired by traditional Mexican birria, this version is simplified for busy home cooks and packed with bold, juicy flavor.
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Ingredients
- 2 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 1–2 chipotle peppers in adobo (for smokiness and heat)
- 1 cup beef broth (or water for soaking chiles)
- 1 tsp cumin
- 1 tsp dried oregano (Mexican oregano, if available)
- ½ tsp ground cinnamon
- 1 tsp smoked paprika
- ½ tsp ground cloves
- ¼ white onion
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions
How to Make the Marinade
- Soften the chiles: Place the dried guajillo and ancho chiles in hot water for 10–15 minutes until soft. Drain them once they’re pliable.
- Blend everything up: Add softened chiles, chipotle peppers, garlic, onion, vinegar, spices, and about ½ cup of the soaking liquid (or beef broth) to a blender. Blend until smooth.
- Taste and adjust: Add more vinegar or broth as needed for a smooth, pourable consistency. Season with salt and pepper to taste.
How to Use the Marinade
- Place a 2–3 lb beef chuck roast into a container or resealable bag.
- Pour the marinade over the beef, making sure it’s fully coated.
- Marinate for at least 4 hours, or overnight for max flavor.
- Cook using your favorite method: slow cooker, pressure cooker, or oven braise.
Notes
Pro Tip: If you’re short on time, you can pressure cook the beef immediately after marinating — just increase the cook time slightly and shred when tender.
Pair It With… Turn your birria beef into tacos, quesabirria, nachos, or even a loaded rice bowl. Don’t forget to ladle some of that flavorful broth (consomé) into a little dipping cup. 🤤
Servings: 4 people
Cost: $15.00