Beef Birria

A deeply rich and slow-simmered beef birria, infused with bold, smoky depth from Kursat’s Enchilada Paste. This comforting dish brings together tender, fall-apart beef with a gently spiced, chilli-forward broth, creating layers of warmth and intensity. The sauce develops a beautiful richness as it cooks, coating the meat in a savoury glaze while remaining perfect for dipping. Served with soft tortillas or rice, it’s a versatile and satisfying dish that delivers both comfort and character in every bite.

Ingredients

500g beef (chuck or braising cut), cut into chunks
1 tbsp oil
2 tbsp Kursat’s Enchilada Paste
500ml water
Salt to taste

To serve:
Tortillas or rice

Method

Heat the oil in a heavy-based pan/dutch oven over medium-high heat.

Add the beef and sear on all sides until well browned.

Stir in Kursat’s Enchilada Paste and cook for 1–2 minutes, allowing the spices to bloom and coat the meat evenly.

Pour in the water and add a pinch of salt. Stir well, scraping up any flavour from the base of the pan.

Bring to a gentle simmer, then cover and cook on low heat for 2–3 hours, or until the beef is tender and easily pulls apart.

Check occasionally and add a little more water if needed to maintain a rich, stew-like consistency.

Once cooked, shred the beef lightly into the sauce and adjust the seasoning with salt if required.

Serve hot with tortillas for dipping or over rice, spooning over plenty of the rich broth.