Beef Birria

Beef Birria

Prep Time 15 minutes
Cook Time 3 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4


  • 1 tablespoon sunflower oil such as Century Sun
  • Kosher salt and pepper
  • 3 pounds local Slo Farmers Co-op Pastured Organic Chuck Roast
  • 2 16 ounce jars Mister Burns/Rooted In Mild Rojo Salsa
  • 1 teaspoon kosher salt
  • 1 tablespoon chili powder
  • 2 teaspoons garlic powder
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin


  • Heat oil in a large Dutch oven over medium high heat. Season both sides of the chuck roast with salt and pepper. Add beef to pan; cook until nicely browned on all sides.
  • Add enough water to come halfway to three-quarters of the way up the sides of the beef. Bring to a boil, reduce heat, cover and simmer until beef is tender, about 3 hours.
  • Remove beef from pan to a cutting board to cool (leave water in pan). When cool enough to handle, shred beef and return to the pan with the water.
  • Stir in salsa, salt, chili powder, garlic powder, oregano and cumin. Bring to a gentle simmer and cook for 20 minutes. May need to add more water to keep beef moist.
  • Use on nachos, tacos, enchilada soup, or stir into Mexican rice.


Local Sources
Century Sun Oil- sunflower oil
Slo Farmers Co-op- chuck roast
Mister Burns/Rooted In Inc.-Mild Rojo Salsa
Sold by Rooted In Inc.   Contact selena.darrow@rootedininc.org
Penzeys- spices
Keyword beef, birria

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