The Absolute Best Cut Of Beef For Birria, According To A Pro

Few things are as flavorful as an authentic, well-made birria. A slow-cooked Mexican stew flavored with chili, birria is often served in cheesy seared tacos alongside its braising liquid or in a bowl straight-up. In Jalisco, where the dish originated, birria is typically made with goat meat. Here in the U.S., however, we're more used to beef birria. If you want to make your own slow cooker birria recipe, you can use a variety of beef cuts, but we spoke to Mexican-born chef and James Beard Award finalist Jorge Guzmán, to get an expert view.

The Minneapolis-based Chilango Mex-Tex restaurant owner told Tasting Table, "I love using a really well marbled piece of chuck roast for this recipe." The marbling is to ensure the meat for his birria stays juicy and tender during the long cooking process. "With Birria you can use both fatty and leaner cuts of beef," said Guzmán, adding, "I prefer fattier cuts because it tends to not dry the dish out."

Chuck roasts have a lot of collagen, which breaks down into a rich liquid during cooking. This tenderizes the meat and creates a delicious broth, but the process takes time. The key is to gently simmer it for hours, which is especially important for birria. The ideal cooking method is "low and slow in its own adobo," advises Jorge Guzmán.

As for the best seasonings to use to give birria its distinct flavor, the answer depends on who you ask. "This definitely varies from family to family," says Guzmán. "For my recipe I use lots of ancho, guajillo, garlic, onions, vinegar and oregano."

When crafting birria for his Chilango restaurant, chef Guzmán and his team carry out a two-day process that involves curing the meat before adding the marinade, or adobo. "One thing we like to do with our birria at Chilango is to cure the meat overnight and then give it a light smoke over mesquite before we coat it in our adobo and braise it," he said. There are plenty of other top tips for making birria at home, but the number one thing to remember? Take it low and slow.