beef · Mexican Food · Spicy Food ·Feb 10, 2025

Slow-Braised Birria Beef & Vibrant Mexican Rice – A Match Made in Flavour Heaven

Birria is a rich, deeply flavoured Mexican dish that has taken the culinary world by storm. Traditionally made with goat or lamb, this version uses TJB’s grass-fed chuck steak, slow-cooked until irresistibly tender in a smoky, spiced broth. Served with warm tortillas and a fragrant rice dish, this is the ultimate comfort food with a fiery, indulgent twist.

The Beef: TJB's Grass-Fed Chuck Steak

Chuck steak is an underrated powerhouse when it comes to slow cooking. With its marbling and deep flavour, it transforms beautifully in a rich birria sauce, absorbing every layer of spice and smokiness while maintaining a luscious, melt-in-the-mouth texture.

Birria Beef Ingredients

1.5kg TJB grass-fed chuck steak, cut into large chunks
2 dried guajillo chillies
2 dried ancho chillies
1 dried chipotle chilli (for a smoky kick)
3 large tomatoes, roasted
1 white onion, roughly chopped
5 garlic cloves, minced
2 tbsp apple cider vinegar
2 tsp cumin
1 tbsp smoked paprika
1 tsp ground cinnamon
2 tsp dried oregano
1 tbsp sea salt
1 tsp black pepper
1 tbsp tomato paste
500ml beef stock
250ml water
2 tbsp olive oil

For Serving

Warm corn tortillas
Chopped coriander
Diced white onion
Lime wedges
Oaxaca or mozzarella cheese (optional for quesabirria-style tacos)

Method: Slow-Cooked Birria Beef

Step 1: Prepare the Chillies

Remove the stems and seeds from the dried chillies.
Heat a dry pan over medium heat and toast the chillies for 30 seconds on each side until fragrant.
Transfer to a bowl and cover with hot water. Let them soak for 15 minutes until softened.

Step 2: Make the Birria Sauce

In a blender, combine the softened chillies, roasted tomatoes, onion, garlic, vinegar, cumin, paprika, cinnamon, oregano, salt, black pepper, and tomato paste.
Add a splash of the chilli soaking water and blend until smooth. Set aside.

Step 3: Sear the Beef

Heat the oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Sear the chuck steak chunks on all sides until browned. This locks in flavour.
Pour in the blended birria sauce, ensuring all the beef is well coated.

Step 4: Slow Cook to Perfection

Add the beef stock and water, stirring to combine.
Bring to a simmer, then reduce heat to low. Cover and cook for 3.5 to 4 hours, stirring occasionally.
The beef should be fall-apart tender. Shred it with two forks and let it soak in the rich broth.

Fragrant Mexican Rice

A bold dish like birria deserves a side that complements its smoky depth. This fragrant Mexican-style rice is infused with garlic, tomatoes, and aromatic spices, balancing the richness of the beef beautifully.

Fragrant Mexican Rice Ingredients

1½ cups long-grain rice (such as basmati or jasmine)
2 tbsp olive oil
1 small white onion, finely chopped
2 garlic cloves, minced
2 fresh tomatoes, finely chopped
1 tsp ground cumin
½ tsp smoked paprika
½ tsp ground coriander
Salt and black pepper, to taste
3 cups chicken stock (or vegetable stock)
1 bay leaf
Juice of ½ lime
Chopped fresh coriander, for garnish

Method: Fluffy, Flavour-Packed Rice

Step 1: Toast the Rice

Heat oil in a saucepan over medium heat.
Add the rice and stir continuously for 2–3 minutes until it turns golden brown.

Step 2: Sauté the Aromatics

Stir in the chopped onion and garlic, cooking until fragrant.
Add the chopped tomatoes, cumin, paprika, coriander, salt, and black pepper.
Cook for another 3–4 minutes until the tomatoes break down.

Step 3: Simmer and Fluff

Pour in the stock, add the bay leaf, and bring to a boil.
Reduce heat, cover, and simmer for 15 minutes.
Remove from heat and let it rest for 5 minutes, then fluff with a fork.
Stir in the lime juice and garnish with chopped coriander.

Bringing It All Together

Now that you have your slow-cooked birria beef and fragrant rice, it's time to serve up a feast.

How to Serve

Tacos – Load warm tortillas with shredded birria beef, fresh coriander, diced onion, and a squeeze of lime. For quesabirria tacos, dip the tortilla in the rich broth before frying with cheese until crispy.
Rice Bowls – Serve the birria beef over fragrant rice with a spoonful of broth and a side of warm tortillas.
Dipping Consommé – Strain some of the broth into a small bowl for dipping your tacos—it's pure flavour-packed goodness.