This authentic Mexican birria recipe turns beef into a slow-braised, flavorful dish with a rich consomé that ties it all together. Enjoy it as a stew or make crispy tacos with the tender, shredded meat.
If you’re looking for more Mexican-inspired dishes, try my Chicken Tinga and Tinga Tostadas next.
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I didn’t grow up making birria, but living in Los Angeles, I’ve had my fair share of birria beef and birria tacos. What always stands out is the consomé. It’s the heart of the dish, whether you’re eating it as a stew or dipping tacos into it.
That’s where I put my focus with this recipe. It’s made on the stovetop and built around a slow simmer that develops flavor over time. The chili-based sauce is blended until smooth, then cooked down with the beef until everything comes together in a rich, well-seasoned broth.
Why This Birria Recipe Works
- Simple process – Each step builds on the last, from browning the beef to blending the chili mixture, so nothing feels unnecessary or overdone.
- Layered seasoning – Spices are added in stages, including a final addition at the end, which keeps the broth from tasting flat after a long cook.
- Flexible serving – The finished birria beef can be enjoyed on its own or used for tacos, giving you options without needing a separate recipe.
What is Birria?
Birria is a traditional Mexican stew from Jalisco made with goat or beef that is slow-cooked until tender. The meat is simmered in a rich chile-based broth, often served as a consommé for dipping or sipping. Originally made with goat, beef birria is now more common and widely used in recipes like tacos, and this beef birria recipe.
Tools You’ll Need
- 4 quart dutch oven
- Blender
- Medium Pot
Birria Ingredients
Here is a breakdown of what you will need to make this recipe. For actual measurements, see the recipe card at the end of this post.
- Beef (short ribs and chuck) – I like using a mix here because short ribs bring richness while chuck gives you that tender, shreddable texture after a long cook. Together, they create a fuller, more balanced result than using just one cut.
- Dried chiles (guajillo, ancho, arbol) – This blend builds the base of the sauce. Guajillo adds depth, ancho brings a mild sweetness, and arbol gives a bit of heat to round everything out.
- Onion and garlic – These get softened with the chiles and blended into the sauce, adding a savory backbone that carries through the entire dish.
- Roma tomatoes – I use these to add body and a slight acidity to the sauce, which helps balance the richness of the beef.
- Chicken stock – This keeps the broth flavorful without overpowering the chile base, while still giving the consomé enough depth.
- Avocado oil – A neutral oil that’s great for browning the beef without competing with the other flavors.
- Distilled white vinegar – Just a small amount brightens the sauce and cuts through the richness, so everything doesn’t feel too heavy.
- Whole spices (cinnamon stick, black peppercorn, bay leaves) – These infuse into the broth as it cooks, adding warmth and subtle complexity without taking over.
- Ground spices (Mexican oregano, cumin, coriander, clove) – I add these in stages so the flavor stays layered and doesn’t fall flat after simmering.
- Ginger – It’s a small addition, but it adds a gentle warmth that works really well with the spices and chiles.
- Fish sauce – This might not be traditional, but it adds a deeper savory note.
- Kosher salt – Seasoning throughout is key here, especially with a long cook, so I adjust as needed at different stages.
- For serving (onion, cilantro, corn tortillas, lime) – These bring freshness and texture at the end, balancing the richness and tying everything together whether you’re serving it as a stew or with tacos.
How To Make Birria
Below is a summary of how to make beef birria. For a complete and detailed list of steps, see the recipe card at the end of this post.
Bring the Beef to Room Temperature
I take the beef out of the refrigerator about 45 minutes before cooking so it can come to room temperature. This helps it cook more evenly and gives me a better sear once it hits the pot. While it rests, I start getting everything else ready so the process moves smoothly.
Sear the Beef
I heat a Dutch oven over medium heat, then season the beef generously with kosher salt. Once the oil is hot, I add the beef and brown it on all sides, working in batches so the pot doesn’t get crowded. This step builds flavor right from the start and sets the foundation for the birria beef.
Soften the Chiles and Aromatics
While the beef sears, I add the onion, garlic, and dried chiles to a separate pot with enough water to cover. I bring it to a boil and let everything cook for about 10 minutes until softened. This makes it easier to blend into a smooth birria sauce without any bitterness.
Blend the Birria Sauce
I transfer the softened chiles, onion, and garlic to a blender along with some of the cooking liquid. Then I add the tomatoes, spices, ginger, and cinnamon stick.
Everything gets blended until completely smooth, creating a rich birria sauce that will coat the beef as it cooks.
Build the Stew
Once the beef is browned, I return everything to the pot if needed and pour in the blended sauce. I add the chicken stock, vinegar, fish sauce, bay leaves, and peppercorns, then stir to combine. The pot comes up to a boil before I lower the heat to a steady simmer.
Simmer Until Tender
I cover the pot and let the birria beef cook for about 2½ hours, stirring occasionally. Over time, the meat becomes tender and the sauce deepens in flavor. This slow simmer is what brings everything together.
Finish with Remaining Spices
About 15 minutes before it’s done, I stir in the remaining spices. Long cook times can mute spices, so this step keeps the broth vibrant and well balanced. I taste and adjust the salt as needed before moving on.
Shred and Serve
I transfer the beef to a bowl and shred it using two forks, then return it to the pot. The meat soaks back into the sauce, making every bite rich and flavorful. I serve the birria beef with consomé, onions, cilantro, warm tortillas, and fresh lime.
Tips and Tricks
- Brown in batches. Giving the beef space in the pot helps it develop a proper sear, which builds a deeper flavor base for the birria beef.
- Fully soften the chiles. Cooking the chiles, onion, and garlic until tender ensures the birria sauce blends smooth and prevents any bitterness in the broth.
- Keep a steady simmer. A gentle simmer allows the beef to become tender without toughening or reducing the liquid too quickly.
- Add spices at the end. Long cook times can mute spices, so finishing with a second round keeps the broth vibrant and well balanced.
- Shred while warm. The beef pulls apart more easily when hot and absorbs more of the sauce when returned to the pot.
- Skim the fat if preferred. After resting, you can skim excess fat from the top of the consomé for a cleaner broth. Some of that fat is great for frying tacos, so don’t discard it all.
My Favorite Ways to Serve Birria
- Stew – I serve the birria beef straight from the pot with plenty of broth. A squeeze of lime, chopped onion, and cilantro on top brings everything together.
- Birria Tacos – I dip the tortillas into the top layer of the broth, then fill them with birria beef and cook them in a pan until crisp. A little cheese, chopped onion, and cilantro go in before folding, and I always serve them with consomé on the side for dipping.
- Birria Ramen – I use the consomé as the base for the broth and add cooked noodles, then top with birria beef, a soft-boiled egg, and fresh herbs. It’s a simple way to turn leftovers into something that feels completely different.
Frequently Asked Questions
What meat is birria?
Birria is traditionally made with goat, but lamb and beef are also commonly used. Beef birria has become especially popular in the United States because it’s easier to find and still gives you a rich, flavorful result.
Is birria spicy?
Birria can have a mild to moderate heat depending on the chiles used, but it’s not always very spicy. Many recipes focus more on depth of flavor than heat, with the spice level easily adjusted to taste.
Why is my sauce bitter?
Bitterness usually comes from chiles that were burned or not fully softened before blending. Make sure to simmer them gently and avoid overheating.
Can I make this in a slow cooker instead?
You can transfer everything to a slow cooker after searing the beef and blending the sauce. Cook on low until the meat is tender and fully cooked through.
Looking for More Mexican Recipes?
- Mexican Rice Recipe
- Habanero Salsa
- Hojicha Tres Leches
- DIY Chipotle Chicken Bowl
- Steak Tacos
- DIY Chipotle Steak Bowl
- Carne Asada Tacos
- How to Make Guacamole
- Cilantro Lime Rice
Loving this Birria Recipe?
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Beef Birria Recipe
Equipment
- 4 quart dutch oven
- Blender,
- Medium Pot
Ingredients
- 1½ pounds boneless short rib, cut into 3-inch blocks
- ¾ pound boneless chuck, cut into 3-inch blocks
- ¾ medium white onion
- 4 cups chicken stock, unsalted
- 4 guajillo pepper seeded and veined
- 2 ancho pepper seeded and veined
- 3 arbol chiles seeded and veined
- 2 medium bay leaf
- 2 medium roma tomatoes
- 5 large cloves garlic
- 2 tablespoons avocado oil
- 1½ tablespoons distilled white vinegar
- ½ stick ceylon cinnamon, 2-inch piece
- ¾ teaspoon black peppercorn
- 1½ teaspoons Mexican oregano, divided
- 1½ teaspoons ground cumin, divided
- 1 teaspoon fish sauce
- ¼ teaspoon ground coriander, divided
- ⅛ teaspoon ground clove
- ¼ inch piece ginger
- kosher salt, to taste, Diamond Crystal,
Instructions
- Remove meat from refrigerator 45 minutes before cooking.
- Heat dutch oven over medium heat. While pot heat up, generously season short ribs all over with kosher salt. Add avocado oil to the pot then the meat (do not crowd) and brown on all sides. You may need to do this in batches.
- Meanwhile, in a different pot, add onion, garlic, guajillo, ancho, and arbol peppers, and enough water to cover the peppers. Bring to a boil and cook for 10 minutes.
- Transfer the peppers, onions, garlic, and 1 cup of the cooking water to a blender. Add tomatoes, 1 teaspoon cumin, 1 teaspoon Mexican oregano, ⅛ teaspoon clove, ginger, cinnamon stick. Blend on high until mixture is smooth.
- Once meat is browned on all sides, return to the pot (if browning in batches) then pour in the blended chile mixture. Add chicken stock, vinegar, fish sauce, bay leaves, black peppercorn. Stir to mix then bring to a boil over high heat. Once mixture comes to a boil, lower heat to medium then cover. Cover for 2½ hours, until meat is nearly tender, and stirring occasionally.
- 15 minutes before the birria is ready, Stir in remaining ½ teaspoon cumin, ½ teaspoon, Mexican oregano, and ¼ teaspoon coriander. The addition of these spices at the ends adds a delicious boost of flavor. Adjust seasoning with more salt, if needed.
- Transfer the meat to a bowl and shred using two forks. Return the meat to the dutch oven. Serve with consomé and enjoy with onions, cilantro, warm corn tortillas, and a squeeze of fresh lime.
