As cool weather hits, I start to crave warm, hearty dishes that wrap around me like a comforting hug. Beef birria tacos are the perfect combination of tender, savory meat and satisfyingly crunchy tortilla. Read on for an incredibly easy recipe and wine pairing with beef birria tacos.

The Dish

Beef birria is basically beef stew, but with Mexican flavors. Two cuts of meat star in this dish: beef chuck and beef short rib. Beef chuck adds smoky, meaty flavors, while beef short rib’s high fat content adds richness to the stew. The meat simmers in a broth of onion, guajillo peppers, and spice. While birria can be served as a stew, I personally think it is at its best in a crisp taco, dunked into the flavorful broth.

Wine Pairing with Birria Tacos

Food and wine pairing has an interesting phenomena where your palate can actually change as a meal progresses. You can experience this with birria tacos. In the first few bites, your palate is clean. You taste the tortilla, the cheese, and some of the meat. But by the time you make it halfway through the taco, your palate is coated in fat from the beef. You find yourself wanting something to cleanse the palate. This is where a fruit-forward, medium- to full-bodied red wine perfectly fits the bill.

For a mild beef birria: pair it with a Syrah, Australian Shiraz, or Zinfandel. Pictured above is an Australian Shiraz from De Negoce, which offers a mix of juicy dark fruit and oaky, leathery notes that nicely complements the beef. Syrah and Shiraz’s bold, juicy acidity and meaty tannins help cut through the fat. Zinfandel also offers plenty of ripe, dark fruit flavors and tannic power.

While a medium-bodied red wine might come out punching in the first few bites, by the time the short rib coats your palate, it will feel like the perfect wash of fruit to cleanse and cut through the fat.

For a spicy beef birria: opt for a lighter-bodied red like Grenache. It has the fruit flavors to balance out the spice, enough body to stand up to the meat, and won’t aggravate your already scorching palate.

A Note About Chilis

Guajillo chilis are considered mild- to medium-spicy. They add a beautiful, rich color and flavor to any dish. They can, however, be difficult to find if you do not live near a Mexican grocery store. I bought my chilis dried, online, via Amazon.

If you want a mild birria, you can consider swapping guajillo for ancho chili. Ancho chili will not have the same flavor, imparting earthiness and a darker color to your stew, but it will be very mild. You can also consider a mix of both peppers. Chilis are what makes birria unique, and I do not recommend skipping them.

Easy Birria Recipe and Wine Pairing

Ingredients

2 lb beef chuck roast, cut into large (2”) chunks
1 lb beef short rib, bone in
5 guajillo chiles, seeds removed
1 white onion
3 roma tomatoes
1 quart chicken broth
2 cups water (approximately)
5 bay leaves
5 cloves garlic
2 tsp Mexican oregano
1 tsp cumin
1 tsp black pepper
1 tsp chili powder
1 tsp salt (or salt to taste if you are using low-sodium chicken broth)
Taco-sized tortillas for serving (corn is authentic, although I also love flour tortillas here)

Instructions

Add beef, onion, tomatoes, chicken broth, guajillo chili, and enough water to cover the beef (approximately 2 cups) to a large pot. Bring to a low boil for 20 minutes, then skim the foam/impurities from the top.Remove the chili, onion, and tomatoes. Place in a blender, along with 1 cup of the broth, and blend until smooth.
Return mixture to the pot with the beef. Add in bay leaf, garlic, all the spices, and salt. Simmer 3-3.5 hours, until the beef is tender and shreds easily with a fork.
Remove beef and shred into smaller pieces. Return to pot. You can serve this as a stew or in tacos, along with some shredded cheese. I particularly like to sear the tacos on a skillet using a little bit of the grease from the stew. Enjoy with a medium-bodied red wine, such as Grenache or Syrah.