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Birria (Chilean Red Chile Steak)


Red chile steak

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Birria (Chilean Red Chile Steak) 1 Picture


  • 1-2 lbs chuck steak
  • 1 bag of dried red chiles
  • 1 head of garlic, peeled
  • 1/2 tsp. cumin and oregano
  • 12 peppercorns
  • Salt to taste


Adapted from


Step 1

Clean chiles and remove seeds and stem. Boil red chiles in water until soft (about 20 minutes. Cool. May leave skin on or remove it (I prefer to remove the skin and use latex gloves as it helps not burn your hands)
Fill blender with red chile water (about 3 cups--start with 1 cup and add as needed. You want a semi-thick paste--not too runny and not too thick)
Add cooked chile, garlic, peppercorns, oregano, cumin, and salt. Blend well.
Spread over steak completely. Put in the fridge over night or for at least 8 hours to marinate.
Remove from fridge and place in a slow cooker on low heat. Cook approximately 6-8 hours.
Remove from slow cooker and shred.
Beef can be made into tacos, burritos, enchiladas, or by itself. Sauce is a good red chile sauce for red enchiladas.

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