Beef Birria Recipe – Rich, Comforting, and Full of Flavor
Birria has a way of making any meal feel special. This classic Mexican dish is all about tender beef simmered in a smoky, spicy, aromatic chile broth, then served as a stew or tucked into tacos. It’s deeply satisfying, easy to make at home, and perfect for weekends or gatherings.
The slow cooking does the hard work for you, and the result is pure comfort: soft beef, bold sauce, and fresh toppings that brighten every bite.
What Makes This Special
Beef birria balances rich flavors with a clean finish. The combination of dried chiles, warm spices, and a touch of vinegar creates a broth that’s complex but not heavy. It’s also incredibly versatile—you can serve it as a stew with rice and tortillas or crisp it up for birria tacos with melty cheese.
Plus, the leftovers taste even better the next day. Consider it your new favorite make-ahead meal that doubles as a crowd-pleaser.
Ingredients
- Beef: 3 pounds beef chuck roast (or a mix of chuck and short ribs), cut into large chunks
- Dried chiles: 5 guajillo, 3 ancho, 2 chile de árbol (optional for heat)
- 1 large white onion, quartered (half for sauce, half for broth)
- 6 cloves garlic, peeled
- 2 medium tomatoes (Roma or similar), halved
- 2 tablespoons apple cider vinegar
- 1 tablespoon brown sugar or piloncillo (optional, to balance acidity)
- 2 bay leaves
- 1 teaspoon dried oregano (preferably Mexican oregano)
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon (or a small stick of canela)
- 6 whole cloves (or 1/4 teaspoon ground cloves)
- 1 teaspoon black peppercorns (or 1/2 teaspoon ground black pepper)
- 2–3 tablespoons neutral oil (vegetable, canola, or avocado)
- 6 cups beef broth or water
- Kosher salt, to taste
- For serving: Warm corn tortillas, chopped white onion, fresh cilantro, lime wedges, and optional shredded Oaxaca or Monterey Jack cheese for tacos
Instructions
- Prep the chiles. Remove stems and seeds from guajillo and ancho chiles. If using chile de árbol, leave some seeds for heat.
Rinse to remove dust.
- Toast and soften. In a dry skillet over medium heat, toast the chiles for 30–45 seconds per side until fragrant—don’t burn them. Transfer to a bowl and cover with hot water. Soak 15–20 minutes until pliable, then drain.
- Char aromatics. In the same skillet, add the tomatoes, half the onion, and the garlic.
Cook until lightly charred and softened, about 6–8 minutes, turning occasionally.
- Blend the sauce. Add softened chiles, charred tomatoes, onion, garlic, vinegar, sugar (if using), oregano, cumin, cinnamon, cloves, peppercorns, and 1 cup broth to a blender. Blend until very smooth. If needed, strain for a silkier sauce.
- Season and sear the beef. Pat beef dry and season generously with salt.
Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, 6–8 minutes total. Don’t crowd the pot.
- Build the braise. Return all beef to the pot.
Add the remaining half onion, bay leaves, the blended sauce, and enough broth to mostly submerge the meat (about 4–5 cups).
- Simmer low and slow. Bring to a gentle simmer, then cover and cook over low heat for 2.5–3 hours, or until the beef is fall-apart tender. Skim excess fat if needed, but save some for flavor.
- Adjust seasoning. Taste the broth (consomé). Add salt as needed.
If it’s too intense, stir in a splash of water; if it needs brightness, add a squeeze of lime or a touch more vinegar.
- Shred the beef. Remove beef to a bowl and shred with forks. Discard bay leaves and any bones if you used short ribs. Return shredded beef to the pot and stir to coat with the consomé.
- Serve. For stew, ladle beef and broth into bowls and top with onion, cilantro, and lime.
For tacos, heat a skillet, dip tortillas lightly in the top layer of birria fat, fill with beef and cheese, and griddle until crisp and melty. Serve with a cup of consomé for dipping.
Storage Instructions
- Refrigerator: Store birria and broth together in an airtight container for up to 4 days. The flavors deepen over time.
- Freezer: Cool completely, then freeze in portions for up to 3 months.
Thaw overnight in the fridge.
- Reheating: Warm gently on the stove over low heat. Add a splash of water or broth if the sauce thickens too much.
- Leftover tacos: Re-crisp in a hot skillet without oil; the residual fat in the beef will do the job.
Health Benefits
- Protein-rich: Beef provides complete protein to support muscle repair and satiety.
- Iron and B12: Red meat offers heme iron and vitamin B12, which help with energy and red blood cell production.
- Fiber from sides: Pairing with beans, avocado, or a cabbage slaw adds fiber and nutrients to balance the meal.
- Customizable heat: You control the spice level, making it friendly for different dietary needs and sensitivities.
What Not to Do
- Don’t skip toasting the chiles. This step unlocks their flavor. Burnt chiles taste bitter, so keep the heat moderate.
- Don’t rush the braise. High heat will toughen the beef.
Low and slow delivers tender, juicy results.
- Don’t under-season. The consomé should be boldly seasoned. Taste and adjust at the end.
- Don’t overcrowd the pot when searing. Crowding steams the meat instead of browning it.
- Don’t toss the extra broth. It’s liquid gold for dipping tacos, freezing for later, or cooking rice.
Recipe Variations
- Instant Pot: Sear on Sauté, then pressure cook on High for 45–55 minutes with natural release. Finish as usual.
- Slow Cooker: Sear beef on the stove, then transfer to a slow cooker with sauce and broth.
Cook on Low for 8–9 hours.
- Lighter version: Use beef shank or a leaner chuck cut. Skim excess fat and serve as a stew with plenty of lime and herbs.
- Cheese birria tacos (quesabirria): Add shredded Oaxaca or Monterey Jack to tortillas before filling with beef, then crisp in a skillet.
- Extra smoky: Add a small chipotle in adobo to the blender or a pinch of smoked paprika.
- Bone-in richness: Use short ribs or oxtail for extra collagen and body in the broth.
FAQ
Can I use a different cut of beef?
Yes. Chuck roast is the most reliable, but short ribs, beef shank, or a mix of chuck and oxtail add great texture.
Avoid very lean cuts, which can dry out during the long cook.
How spicy is this birria?
It’s medium by default. Guajillo and ancho chiles are mild and earthy. Add chile de árbol for heat, or leave it out if you prefer a gentler, kid-friendly version.
Do I have to strain the sauce?
No, but straining gives a silky broth.
If your blender is strong and you blend until completely smooth, you can skip straining for a more rustic texture.
What if I can’t find dried chiles?
Look in Latin markets or the international aisle. If unavailable, you can substitute 2–3 tablespoons ancho chile powder plus 1 tablespoon guajillo powder. The flavor won’t be identical, but it works in a pinch.
Can I make it ahead?
Absolutely.
Birria tastes even better the next day. Chill, remove solidified fat if you like, and reheat gently. It’s perfect for meal prep and parties.
How do I keep tacos from getting soggy?
Lightly dip tortillas in the top layer of broth fat, not the liquid below.
Cook over medium-high heat until crisp, and don’t overfill. Serve immediately for the best crunch.
Is vinegar necessary?
Yes, a little acid brightens the sauce and balances the richness. You can use apple cider vinegar, white vinegar, or even a splash of lime at the end.
What sides go well with birria?
Try Mexican rice, refried or whole pinto beans, pickled red onions, radishes, avocado, and a simple cabbage slaw.
Fresh lime and cilantro are musts.
Final Thoughts
This beef birria recipe delivers deep, comforting flavor with simple techniques and pantry-friendly ingredients. The slow simmer rewards you with tender beef and a vibrant consomé that’s just as good for sipping as it is for dipping tacos. Make a big batch, invite friends, and let the pot do the talking.
Once you try it, you’ll keep it in your rotation all year long.
Ingredients
Method
- Prep the chiles. Remove stems and seeds from guajillo and ancho chiles. If using chile de árbol, leave some seeds for heat. Rinse to remove dust.
- Toast and soften. In a dry skillet over medium heat, toast the chiles for 30–45 seconds per side until fragrant—don’t burn them. Transfer to a bowl and cover with hot water. Soak 15–20 minutes until pliable, then drain.
- Char aromatics. In the same skillet, add the tomatoes, half the onion, and the garlic. Cook until lightly charred and softened, about 6–8 minutes, turning occasionally.
- Blend the sauce. Add softened chiles, charred tomatoes, onion, garlic, vinegar, sugar (if using), oregano, cumin, cinnamon, cloves, peppercorns, and 1 cup broth to a blender. Blend until very smooth. If needed, strain for a silkier sauce.
- Season and sear the beef. Pat beef dry and season generously with salt. Heat oil in a large Dutch oven over medium-high heat. Sear beef in batches until browned on all sides, 6–8 minutes total. Don’t crowd the pot.
- Build the braise. Return all beef to the pot. Add the remaining half onion, bay leaves, the blended sauce, and enough broth to mostly submerge the meat (about 4–5 cups).
- Simmer low and slow. Bring to a gentle simmer, then cover and cook over low heat for 2.5–3 hours, or until the beef is fall-apart tender. Skim excess fat if needed, but save some for flavor.
- Adjust seasoning. Taste the broth (consomé). Add salt as needed. If it’s too intense, stir in a splash of water; if it needs brightness, add a squeeze of lime or a touch more vinegar.
- Shred the beef. Remove beef to a bowl and shred with forks. Discard bay leaves and any bones if you used short ribs. Return shredded beef to the pot and stir to coat with the consomé.
- Serve. For stew, ladle beef and broth into bowls and top with onion, cilantro, and lime. For tacos, heat a skillet, dip tortillas lightly in the top layer of birria fat, fill with beef and cheese, and griddle until crisp and melty. Serve with a cup of consomé for dipping.
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Sumayya is a home cook and recipe creator who shares simple, flavorful recipes made for everyday cooking. She believes good food should be easy, comforting, and enjoyed by everyone.
