Ground Beef Birria is hands down one of my new favorite dishes! It’s a super tasty spin on the classic, with ground beef simmering in a rich, spiced sauce that brings all the right flavors together.
Whether you stuff it in tacos, load it on nachos, or pile it on a grilled cheese, it’s always a crowd-pleaser. You’ll love how comforting and satisfying it is!
I decided to make Ground Beef Birria after getting inspired by my classic Birria Stew and Birria Tacos, where I usually use chuck roast. I love those dishes for their rich, tender beef and flavorful sauce, but I wanted to try something a little quicker and just as delicious. Ground beef was the perfect choice, it’s quick to cook and still absorbs all the amazing spices that make birria so comforting. It’s a fun twist on the traditional, and it definitely didn’t disappoint!
What is Birria
Birria is a traditional Mexican dish, typically made with beef, goat, or lamb, cooked in a rich, flavorful broth made with dried chilis, herbs, and spices. It’s slow-cooked until the meat is tender and infused with all those bold flavors. Birria is often served in tacos, with the meat and broth, or even as a stew.
Ingredients Needed
You will find exact measurements in the recipe card at the end of this post. Here are the things you will need:
Birria Sauce:
- Dried chiles (ancho, guajillo, and chiles de árbol) – These are the heart of the sauce. The ancho chiles offer a mild, earthy heat, while the guajillo chiles bring a slightly smoky, sweet flavor. The chiles de árbol give it that extra spicy kick, balancing out the heat perfectly.
- Onion – I sauté it to bring out its natural sweetness and depth, making a flavorful base for the sauce.
- Tomatoes – Roughly chopped, they add a fresh, slightly tangy flavor that balances the rich spices.
- Garlic – I always use fresh garlic.
- Ginger – For more aromatic flavors..
- Apple cider vinegar – A touch of acidity that cuts through the richness and gives the sauce a nice tang.
- Tomato paste – Thickens the sauce and deepens the tomato flavor.
- Ground spices (cumin, cinnamon, oregano, thyme, coriander, ground cloves) – This spice blend gives birria its signature complexity.
- Salt and pepper – To enhance all the flavors and bring everything into balance.
- Water – To help blend all the ingredients into a smooth sauce.
Ground Beef Birria:
- Ground beef – The star of this quick version! It absorbs all those bold, spiced flavors and becomes tender. I recommend 80/20 or 85/15 for a balance that’s not too lean, not too fatty.
- Fresh cilantro – A sprinkle on top to finish things off.
Ground Beef Birria Recipe
1. Prepare the chilis: Cut the stems off the ancho, guajillo, and chilis de árbol. Make a slit along the side of each to remove the seeds. Dry toast them in a hot pan for 1-2 minutes, until fragrant, but be careful not to burn them. Once toasted, place them in a bowl and pour in a cup of hot water. Let them soak for about 20 minutes to rehydrate.
2. Sauté the veggies: Heat oil in a pan and sauté the diced onion, garlic, and chopped tomatoes until softened and fragrant. This forms the base of your sauce. Once done, transfer the mixture to a blender.
3. Blend the sauce: In the blender, add the sautéed veggies, along with the rehydrated chilis, spices (cumin, cinnamon, oregano, thyme, coriander, ground cloves), apple cider vinegar, ginger, tomato paste, salt, and pepper. Add a bit of water and blend until everything is smooth and well combined.
4. Cook the ground beef: In a large pan, heat oil over medium heat. Add the ground beef and cook, breaking it up with a spatula, until it’s fully browned and crumbly.
5. Add the birria sauce: Pour the prepared birria sauce into the pan with the browned ground beef. Stir to coat the meat well with the sauce.
6. Simmer the meat: Reduce the heat to low and let the ground beef simmer in the sauce for 20-30 minutes, stirring occasionally. If needed, add a splash of water to keep the mixture thick and taco-meat-like, but not too watery. Once the beef is tender and the flavors have melded together, remove the pan from heat. Garnish with freshly chopped cilantro.
Ways to Serve Ground Beef Birria
- Birria Tacos: The traditional way to enjoy birria! Serve the tender, flavorful ground beef birria in soft corn or flour tortillas. Top with diced onions, cilantro, and a squeeze of lime.
- Nachos: For a fun twist, layer crispy tortilla chips with ground beef birria, melted cheese, jalapeños, onions, and cilantro. Drizzle with crema and a squeeze of lime for a tasty, shareable dish perfect for game nights or gatherings.
- Birria Spaghetti: Switch up your pasta game by adding this ground beef to spaghetti. Think of it as Mexican Bolognese!
- Grilled Cheese: Take your classic grilled cheese sandwich up a notch by adding birria ground beef inside. The melted cheese and spicy birria make for an irresistible, gooey, and flavorful sandwich.
- Ramen: I love conventional Birria Ramen but it becomes so much quicker with ground beef!
- Quesadillas: Fill a tortilla with this meat and plenty of melty cheese, then grill until golden and crispy for a delicious, cheesy snack.
- Burritos: Wrap ground beef birria with rice, beans, and your favorite toppings like guacamole or sour cream in a large flour tortilla. It’s a full meal packed with flavor.
- Loaded Fries: Top a plate of crispy fries with Ground Beef Birria, melted cheese, diced onions, cilantro, and crema. It’s a wonderful twist on classic loaded fries.
- Birria Breakfast Tacos: Start your morning with Ground Beef Birria in a taco, scrambled eggs, and your favorite toppings like cheese and salsa.
- Rice Bowl: Serve Ground Beef Birria over a bowl of rice, topped with avocado, cilantro, and lime. It’s a simple and hearty meal.
- Birria Mac and Cheese: Stir Ground Beef Birria into creamy mac and cheese for a rich, comforting dish with a spicy twist.
Leftovers
To store and reheat your leftover ground beef birria, start by placing it in an airtight container and refrigerating it, where it will stay good for up to 3 days. If you want to keep it longer, you can freeze the birria after it has cooled completely. Just transfer it to a freezer-safe container or bag, and it will last up to 3 months in the freezer.
The stovetop is the best way to reheat it. Simply place it in a pan over medium heat, adding a splash of water or broth if it’s too thick. Stir occasionally and heat until it’s warmed through. If you’re short on time, you can microwave it in a microwave-safe container, covering it with a lid or microwave-safe wrap to prevent splattering.
Give this unique twist on classic birria a try! Ground Beef Birria is a flavorful, quick, and easy take on the traditional dish that’s sure to impress. The rich, spiced sauce and tender beef are perfect in tacos, nachos, spaghetti, or even grilled cheese. It’s a comforting and delicious way to enjoy birria, and I guarantee once you try it, you’ll be hooked just like me.
More Tasty Ground Beef Recipes
Ground Beef Bulgogi
Savoury Mince
Picadillo
Carne Molida
Johnny Marzetti
Rissoles
Loco Moco
Ground Beef Birria
My Ground Beef Birria is a quicker version of the popular Mexican stew. Use it in tacos, sandwiches, pastas and more!
Ingredients
Birria Sauce
- 2 dried ancho chilis
- 3 dried guajillo chilis
- 2-3 Chiles de árbol (see note)
- 1 tablespoon oil
- ½ onion, peeled and diced
- 2 large tomatoes, roughly chopped
- 4 garlic cloves, roughly chopped
- 1 tablespoon tomato paste
- 1 inch ginger, peeled and roughly chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon dried oregano
- 1 teaspoon thyme
- 2 teaspoons coriander powder
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 cloves, ground into powder
- ¼ cup water
Ground Beef Birria
- 2 tablespoons cooking oil
- 2 pounds ground beef
- chopped cilantro, for garnish
Instructions
- Dry toast and rehydrate the chilis: Cut the stems off and make a slit along the side to open the chilis and discard the seeds. Dry toast them in an ungreased hot pan for 1-2 minutes, until fragrant (don’t burn them, as they can turn bitter). Put them in a bowl, pour in a cup of hot water, and let it sit for 20 minutes.
- Sauté the veggies: Heat oil and sauté the onion, garlic and tomato until softened. Then transfer the veggies to a blender.
- Make Birria Sauce: In the blender, blend above veggie mixture along with rehydrated chilis, spices and herbs (oregano, cumin, cinnamon, coriander powder, ground clove, thyme, salt and pepper), apple cider vinegar, ginger, tomato paste, and ¼ cup water. Blend till the mixture in completely smooth.
- Heat oil in a large pan and add in ground beef. Brown the meat and break it with the help of a spatula.
- Once ground beef is brown, add in prepared birria sauce and mix it well.
- Simmer the ground beef for 20-30 minutes on low heat, stirring it a few times making sure nothing is sticking to the bottom. You can add a dash of water if needed, though it should be thick like taco meat.
- Garnish with chopped cilantro. You can can serve it in birria tacos, birria nachos, birria spaghetti, birria grilled cheese sandwiches, or get creative with your own ideas.
Notes
- Chiles de árbol can be pretty spicy and hot. Use according to your spice tolerance. Start with just 1 if you prefer a milder dish. Alternately, if you prefer spicy, add 3 or more árbol chilis.
Nutrition Information
Yield 8 Serving Size 1Amount Per Serving Calories 607Total Fat 38gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 20gCholesterol 139mgSodium 1118mgCarbohydrates 19gFiber 3gSugar 5gProtein 46g
Nutrition information is automatically calculated, so should only be used as an approximation.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
Get griddling! Try these Blackstone Recipes!
Never miss a recipe!
Join the GypsyPlate mailing list and get easy dinner recipes right in your mailbox. From homestyle comfort food to exotic dishes from around the world.
