Name: Birria (Mexican Beef Stew)
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Tex-Mex
Ingredients: Adobo Sauce; 3 dried ancho chiles; 3 dried guajillo chiles; 1 to 3 dried chiles de árbol (optional, adjust for heat); 1 tablespoon avocado or olive oil; 1 small white onion, diced; 6 cloves garlic, minced; 3 large roma tomatoes, roughly chopped; 4 cups beef stock, divided; ¼ cup apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ½ teaspoon ground ginger; ¼ teaspoon ground cinnamon; Pinch ground cloves; Beef Stew; 3 to 3½ pounds beef chuck roast, cut into 3-inch chunks; Fine sea salt and freshly cracked black pepper; 2 tablespoons avocado or olive oil; 2 bay leaves; Warm corn tortillas, for serving; Optional toppings: chopped cilantro, diced onion, avocado, lime wedges, sliced jalapeños

Why You’ll Love This Recipe

Complex and Robust Flavors: The adobo sauce combines smoky chiles, aromatic spices, and tangy vinegar for a unique taste.
Tender, Juicy Beef: Slow-cooked chuck roast chunks absorb all the rich sauce flavors.
Versatile Serving Options: Perfect with tortillas and customizable toppings.
Comfort Food with a Kick: Hearty, warming, and perfect for any season.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Adobo Sauce

3 dried ancho chiles
3 dried guajillo chiles
1 to 3 dried chiles de árbol (optional, adjust for heat preference)
1 tablespoon avocado oil (or olive oil)
1 small white onion, peeled and diced
6 cloves garlic, minced
3 large roma tomatoes, roughly chopped*
4 cups beef stock, divided
1/4 cup apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
Pinch of ground cloves

Beef Stew

3 to 3 1/2 pound beef chuck roast, roughly cut into 3-inch chunks
Fine sea salt and freshly-cracked black pepper
2 tablespoons avocado oil (or olive oil)
2 bay leaves
Warm corn tortillas, for serving
Recommended toppings: chopped fresh cilantro, chopped white or red onion, diced or sliced avocado, lime wedges, and/or sliced jalapeños

Directions

Prepare the Chiles: Remove stems and seeds from dried ancho, guajillo, and chiles de árbol. Toast lightly in a dry skillet over medium heat until fragrant, about 1-2 minutes. Then soak them in hot water for 20 minutes until softened.
Make Adobo Sauce: In a large skillet, heat avocado oil over medium heat. Add onion and garlic, sauté until translucent and fragrant. Drain softened chiles and add to the skillet along with chopped tomatoes. Cook for 5-7 minutes, stirring occasionally.
Blend the Sauce: Transfer the chile mixture to a blender. Add 2 cups of beef stock, apple cider vinegar, cumin, oregano, ginger, cinnamon, and cloves. Blend until smooth. Add more beef stock if needed to reach desired sauce consistency.
Prepare the Beef: Season beef chunks generously with salt and pepper. Heat avocado oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown beef in batches until well-seared on all sides.
Combine and Simmer: Pour the adobo sauce over the beef in the pot. Add remaining 2 cups beef stock and bay leaves. Bring to a simmer, cover, and reduce heat to low. Cook for 2.5 to 3 hours, or until beef is tender and sauce is rich and thickened.
Serve: Remove bay leaves. Serve the stew hot with warm corn tortillas and your favorite toppings such as cilantro, onions, avocado, lime wedges, and jalapeños.

Servings and Timing

Servings: 6-8
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Variations

Heat Level: Adjust the number of chiles de árbol to control spiciness.
Vegetable Additions: Add diced potatoes or carrots during the last hour of cooking.
Slow Cooker Option: After searing beef and preparing sauce, combine in slow cooker and cook on low for 6-8 hours.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Freeze in portions for up to 3 months.
Reheating: Warm gently on the stovetop, adding a splash of beef stock if needed to loosen the sauce.

FAQs

What are ancho and guajillo chiles?

Ancho chiles are dried poblano peppers with a mild, sweet flavor. Guajillo chiles are moderately spicy with fruity undertones.

Can I skip the chiles de árbol?

Yes, but they add a spicy kick. Adjust according to your heat tolerance.

What if I can’t find beef chuck roast?

Beef brisket or stew meat are good alternatives but may vary in tenderness.

Is the sauce very spicy?

It can be adjusted by varying or omitting the chiles de árbol.

Can I make the adobo sauce ahead?

Yes, it stores well in the fridge for up to 3 days or can be frozen.

How do I thicken the sauce if it’s too thin?

Simmer uncovered to reduce or mix a small amount of cornstarch slurry and stir in.

Can this stew be made in a slow cooker?

Yes, brown the meat and prepare sauce first, then cook in slow cooker for 6-8 hours on low.

What toppings are traditional?

Cilantro, onions, avocado, lime, and jalapeños are commonly served.

Are corn tortillas necessary?

They complement the stew traditionally but flour tortillas or rice are fine alternatives.

Can I add beans to this stew?

You can, but traditionally the dish focuses on the beef and sauce flavors.

Conclusion

This Adobo Sauce and Beef Stew recipe delivers a wonderfully deep, smoky, and slightly spicy meal perfect for any occasion. Slow-cooked beef bathed in rich adobo sauce paired with fresh toppings and warm tortillas makes for a comforting and authentic Tex-Mex feast. Whether for a family dinner or entertaining guests, it’s sure to impress.