If you’re hungry for a dish that brims with warmth, comfort, and soul, this Birria Recipe is about to become your new favorite. Slow-cooked beef, simmered in a richly spiced chile broth until fall-apart tender, is just the beginning. There’s something about ladling out that deep red consommé, tucking juicy shreds of beef into tortillas, and piling on fresh garnishes that feels like a celebration every time. Whether you’re feeding a hungry crowd or spoiling yourself on a cozy weekend, birria transforms simple ingredients into a truly memorable Mexican feast you’ll want to make again and again.
Ingredients You’ll Need
Don’t let the bold flavors fool you—each ingredient in this Birria Recipe earns its spot, working together to create a stew that’s both hearty and complex. From dried chiles that add smoky depth to fresh aromatics and spices, every component matters for taste, texture, and that signature color.
- Beef chuck roast (or mix of chuck and short ribs): Opt for well-marbled cuts—the fat adds richness and the meat stays succulent after hours of braising.
- Dried guajillo chiles: These mild, slightly fruity peppers build that classic birria red and mellow heat.
- Dried ancho chiles: With a deep, almost chocolatey flavor, anchos balance the sauce’s brightness.
- Dried pasilla chiles: Earthy and slightly tangy, these round out the chile base beautifully.
- White onion (quartered): Charring it boosts the broth’s sweetness and aroma.
- Garlic cloves (peeled): Roasted garlic melts into the sauce, giving an irresistible depth of flavor.
- Medium tomatoes (quartered): They lend subtle acidity and body to the blend.
- Dried oregano (preferably Mexican oregano): An herby spark that makes the broth pop.
- Ground cumin: For a gentle warmth and savory undertone.
- Ground cinnamon: Just enough to add a whisper of sweet complexity in every bite.
- Whole cloves: These tiny buds infuse the consommé with a hint of spice that lingers.
- Bay leaf: A classic touch for stews that enhances the savory profile.
- Apple cider vinegar: A splash of acid brightens the entire dish.
- Salt (plus more to taste): The essential flavor booster—don’t be shy to taste and adjust.
- Black pepper: For pungent, peppery sharpness.
- Beef broth: The savory canvas that ties all flavors together and makes for irresistible sipping.
- Vegetable oil: Just enough to get a beautiful sear on the beef and veggies.
- Corn tortillas (for serving): The perfect, sturdy vehicle for all things birria.
- Chopped white onion and fresh cilantro (for garnish): These fresh toppings balance the richness and bring each taco to life.
- Lime wedges (for serving): A bright finish—don’t skip the squeeze!
How to Make Birria Recipe
Step 1: Toast and Soak the Chiles
Start by toasting the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for about 1–2 minutes. The goal is to wake up their flavors and release their deep, smoky aromas—just be careful not to scorch them. Once fragrant, transfer the chiles to a bowl and cover with hot water, letting them soak for 15 minutes until softened. This step is the magic behind birria’s bold color and complex taste, so it’s absolutely worth the time!
Step 2: Char the Vegetables
In the same skillet (no need to wipe it out), add the quartered onion, peeled garlic cloves, and tomatoes. Roast these until lightly charred—just a few minutes per side. This layer of caramelization is the secret behind the Birria Recipe’s slightly sweet-savory broth and adds an unmistakable homemade touch.
Step 3: Make the Chile Sauce
Once your chiles are softened, drain them and add them to a blender along with the charred vegetables, dried oregano, cumin, cinnamon, cloves, apple cider vinegar, salt, and 1 cup of beef broth. Blend until you have a luscious, smooth sauce. If you want an ultra-silky consommé, strain the sauce through a fine mesh sieve—this just takes a minute, but the results are velvety and restaurant-worthy.
Step 4: Brown the Beef
Pat your beef dry and give it a generous sprinkle of salt and black pepper. In a large Dutch oven or heavy-bottomed pot, heat the vegetable oil over medium-high heat until shimmering. Sear the beef chunks on all sides until they’re deeply golden—this step locks in juices and builds a foundation of flavor you’ll taste in every spoonful.
Step 5: Simmer or Slow Cook
Pour the blended chile sauce over the seared beef, add the remaining beef broth and bay leaf, and bring to a gentle simmer. Cover your pot and cook over low heat for about 3 hours, until the beef falls apart into luxurious shreds. For hands-off ease, a slow cooker on low for 8 hours or Instant Pot on high pressure for 1 hour works great too. Adjust salt to taste before moving on—it should already smell heavenly at this point.
Step 6: Shred and Enjoy
Lift out the tender beef, let it cool slightly, then shred with two forks before returning it to the flavorful broth. This step takes birria from a simple stew to a celebration at your dinner table. Serve the meat nestled in warm corn tortillas, let your family and friends ladle on some consommé, and pile on the toppings.
How to Serve Birria Recipe
Garnishes
For this Birria Recipe, chopped white onion, a shower of fresh cilantro, and plenty of lime wedges are non-negotiable. These bright, crisp garnishes balance the stew’s richness and give a pop of color and zip to every taco or bowl.
Side Dishes
Pair your birria with classic Mexican sides like rice and refried beans, or keep things lighter with tangy slaw and sliced cucumbers. A cup of consommé served on the side (for sipping or dunking those crispy tacos) is truly part of the full birria experience!
Creative Ways to Present
Turn Birria Recipe leftovers into quesatacos by crisping tortillas in a skillet with a bit of broth, then filling with cheese and beef. Or stuff birria into torta rolls, load up nachos, or serve with a steaming bowl of consommé as a hearty soup. However you serve it, birria is about comfort and creativity.
Make Ahead and Storage
Storing Leftovers
Birria improves with time! Cool leftovers and store the beef and broth (together or separately) in airtight containers in the fridge for up to four days. The flavors mingle and deepen while they rest, so the next meal might taste even better than the first.
Freezing
If you’ve made a big batch, birria freezes beautifully. Portion cooled beef and broth into freezer-safe containers or bags and freeze for up to three months. Thaw overnight in the refrigerator for best results and a ready-to-serve feast whenever you crave it.
Reheating
To reheat, gently warm the birria on the stove over medium heat, stirring occasionally, until heated through. The microwave works in a pinch too—just cover and heat in short bursts, stirring between each, for juicy, tender results. Add a splash of broth if things seem too thick.
FAQs
What makes this Birria Recipe different from classic stews?
It’s all about the chiles and spices! Unlike typical beef stews, birria is characterized by its fiery red broth, deep chile flavor, and a perfect balance of savory, tangy, and gently spicy notes. Plus, the consommé doubles up as a dipping sauce—an experience all its own.
Can I use a different type Main Course
Absolutely! While beef is super accessible and brings richness, birria is traditionally made with goat or lamb. Both work wonderfully; just adjust cooking times as needed based on your chosen cut.
Is Birria Recipe very spicy?
Not necessarily—the dried chiles bring more earthy depth than heat. If you prefer a fiery kick, add a dried arbol chile or two to your sauce. To keep things milder, stick to the recipe as written.
What’s the secret to crispy birria tacos?
The trick is to dip corn tortillas briefly into the birria broth, then crisp them in a hot skillet before filling with cheese and beef. This process creates those irresistible golden edges and makes for absolute taco bliss.
Do I have to strain the chile sauce?
It’s optional, but straining gives you a gorgeous, silky consommé with none of the fibrous bits. If you love a rustic texture, you can leave the sauce as is—either way, the flavor will be incredible.
Final Thoughts
There’s just something special about making a Birria Recipe at home—from the very first waft of roasted chiles to the last bite of juicy, spice-soaked beef. I truly hope you gather friends or family and give this one a try. Your kitchen will smell amazing, your table will be full of smiles, and you’ll have a new favorite tradition in no time.
Print
Birria Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop, Braising
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Learn how to make a delicious and flavorful Birria recipe using beef chuck roast, dried chiles, and aromatic spices. This Mexican stew is perfect for warming up on chilly days and is great for serving at gatherings.
Ingredients
Main Ingredients:
- 3 lbs beef chuck roast (or a mix of chuck and short ribs)
- 4 dried guajillo chiles (stems and seeds removed)
- 3 dried ancho chiles (stems and seeds removed)
- 2 dried pasilla chiles (stems and seeds removed)
Additional Ingredients:
- 1 medium white onion (quartered)
- 5 garlic cloves (peeled)
- 2 medium tomatoes (quartered)
- 2 teaspoons dried oregano (preferably Mexican oregano)
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 3 whole cloves
- 1 bay leaf
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 4 cups beef broth
- 2 tablespoons vegetable oil
- corn tortillas (for serving)
- chopped white onion and fresh cilantro (for garnish)
- lime wedges (for serving)
Instructions
- Prepare the Sauce: Toast the dried chiles and soak in hot water. Roast the onion, garlic, and tomatoes. Blend the chiles with vegetables, spices, vinegar, and broth. Strain the sauce for a smoother texture.
- Cook the Beef: Season and sear the beef. Pour the sauce over the beef, add broth, and simmer. Cook until tender, about 3 hours on the stovetop or using a slow cooker or Instant Pot.
- Finish and Serve: Shred the beef and return it to the broth. Serve with warm tortillas, garnish with onions, cilantro, and lime. Enjoy as a stew or in tacos.
Notes
- Birria is traditionally made with goat or lamb, but beef works well too.
- The consommé can be served as a soup alongside the tacos.
- Leftovers can be stored in the fridge for up to 4 days or frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup birria with 2 tortillas
- Calories: 480
- Sugar: 3g
- Sodium: 680mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
