1. Choice of Meat: While traditional birria is made with goat meat, beef is a popular and more accessible alternative. You can use a combination of short ribs and chuck for a rich and beefy flavor. Lamb is also a suitable substitute due to its similar flavor profile
2. Chili Preparation: The chilies are a crucial component of birria, providing depth and complexity to the dish. Use a combination of dried chilies like ancho, guajillo, and chiles de árbol for a balance of sweetness and heat. Remember to seed, toast, and soak the chilies as part of the preparation proces.
3. Seasoning: A proper balance of spices is key to achieving the authentic flavor of birria. Common spices include cinnamon, oregano, cumin, and ginger. Adjust the level of each spice to suit your taste preferences, but don't skip them as they contribute significantly to the dish's signature flavor
4. Cooking Method: Birria benefits from a low-and-slow cooking approach. This allows the meat to become tender and the flavors to meld together. Expect to simmer the meat for 3 to 4 hours until it is fall-apart tender. Skim off any excess fat during the cooking process, which can be reserved for future use, such as making birria queso tacos
5. Serving and Storage: Serve birria with a sprinkle of white onion and cilantro, and a squeeze of lime juice over the top. If you have leftovers, they can be repurposed into various other dishes, as mentioned in the initial query. Store any leftover birria in an airtight container in the refrigerator and consume within a few days for the best quality
    

Tips Before Making Beef Birria

1. Salt Proportion: Use about 1 teaspoon of kosher salt per pound of meat to ensure the birria is well-seasoned without being overly salty
2. Browning the Meat: Take the time to brown the beef well before simmering. This step adds a layer of flavor that can't be achieved through simmering alone. Do it in batches if necessary to avoid overcrowding the pan
3. Straining the Sauce: If you prefer a thicker sauce, reduce the cooking liquids after straining the pureed chili mixture. For a more traditional, brothy consistency, adjust the amount of liquid accordingly
4. Fat Skimming: After the birria is cooked, skim the fat off the top of the broth. This fat is flavorful and can be used to fry tortillas for tacos or other dishes, adding an extra layer of birria flavor
5. Make Ahead: The flavors of birria develop and deepen over time, making it an excellent dish to prepare ahead of time. You can make the stew a day in advance and reheat it before serving, which can also make it easier to skim off any solidified fat