Beef Birria Recipe: Beef Birria is a traditional Mexican stew bursting with deep, rich flavors. Originating from the state of Jalisco, Birria is typically made with goat meat, but beef has become the modern favorite, especially in the U.S. The dish is slow-cooked to tender perfection in a bold, smoky, slightly spicy broth made from dried chiles, spices, and aromatics. It’s commonly served as a stew or used to fill tacos (aka birria tacos or quesabirrias), dunked into a delicious side of consomé (the cooking broth).
The best part? You don’t need to be a pro chef to master it. Once you try it, you’ll want to make it again and again—whether for a weekend dinner, a taco Tuesday twist, or just to impress your family with some seriously flavorful food.
Ingredients You’ll Need
To get that authentic birria flavor, your ingredients need to be on point. Let’s break them down into sections:
For the Meat:
- 3 lbs beef chuck roast (you can also add short ribs for extra richness)
- Salt and pepper (for seasoning)
For the Marinade:
- 5 dried guajillo chiles
- 3 dried ancho chiles
- 2 dried pasilla chiles (optional for smokiness)
- 1 medium onion, quartered
- 5 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tbsp dried oregano (preferably Mexican)
- 1 tsp cumin
- 1/2 tsp ground cloves
- 1 tsp smoked paprika
- 1 cinnamon stick
- 1 bay leaf
- 1/2 cup crushed tomatoes or tomato sauce
- 2 cups beef broth
For the Birria Broth (Consomé):
- 1 more cup of beef broth (or water)
- Salt to taste
- Optional: chopped cilantro, diced onions, and lime wedges for garnish
Essential Equipment
- Large Dutch oven or Instant Pot/slow cooker
- Blender or food processor
- Fine mesh strainer (for smooth consomé)
- Cutting board and knife
- Tongs or meat fork
Getting these tools ready will make the process smooth and easy. Trust me, when you’ve got everything lined up, you’ll enjoy the cooking almost as much as eating.
Step-by-Step Cooking Instructions
Let’s dive into the actual cooking part. This is where the magic happens. Follow each step carefully to get that melt-in-your-mouth beef birria you’ve been craving.
Step 1: Prepare the Dried Chiles
Start by removing the stems and seeds from the guajillo, ancho, and pasilla chiles. Toast them lightly on a dry skillet over medium heat until they become fragrant—this should take about 30 seconds per side. Don’t skip this; it brings out their deep, smoky flavor.
Then, soak the toasted chiles in hot water for about 10-15 minutes until they’re soft and pliable. Drain them before blending.
Step 2: Make the Marinade
In a blender, combine the soaked chiles, onion, garlic, apple cider vinegar, oregano, cumin, cloves, paprika, cinnamon stick (broken in half), bay leaf, tomato sauce, and 2 cups of beef broth. Blend until smooth. If needed, add a bit more broth to help it blend well.
Strain the mixture through a mesh strainer to get a smooth, lump-free marinade. This is key for that silky consomé.
Step 3: Marinate the Beef
Season your beef generously with salt and pepper. Place the beef in a large bowl or ziplock bag, then pour the marinade over it. Make sure the meat is fully coated.
Cover and refrigerate for at least 4 hours, but overnight is best. The longer it marinates, the more flavor soaks in.
Step 4: Cook the Birria
Remove the marinated beef from the fridge and let it sit at room temperature for about 20 minutes. In a large Dutch oven or Instant Pot, sear the beef pieces on all sides until browned. This adds extra flavor.
Pour in the remaining cup of broth and the rest of the marinade. Cover and cook:
- Stovetop: Simmer on low for 3-4 hours
- Instant Pot: High pressure for 45 minutes + natural release
- Slow Cooker: Low for 8 hours or high for 5 hours
The beef should be fork-tender and practically falling apart.
Step 5: Shred the Beef and Serve
Once the beef is cooked, remove it from the pot and shred it using two forks. Return it to the pot and mix it with the flavorful broth.
Want to make birria tacos? Dip tortillas in the broth, sear them on a hot skillet, fill with shredded beef and cheese, fold, and cook until crispy. Serve with a small bowl of consomé for dipping.
Tips for the Best Birria
Creating authentic and flavorful beef birria isn’t difficult, but a few pro tips can take it from good to mind-blowingly delicious.
- Use a variety of dried chiles: Don’t just stick with one type. The blend of guajillo, ancho, and pasilla creates a rich and balanced flavor with layers of smokiness, sweetness, and subtle heat.
- Marinate overnight: While 4 hours is okay, overnight marination allows the spices to penetrate deep into the beef, delivering a much bolder taste.
- Sear the beef first: Browning the meat before simmering adds depth and a slightly roasted flavor to the final dish.
- Don’t rush the simmering: Low and slow cooking gives the meat time to become melt-in-your-mouth tender and allows the flavors in the consomé to fully develop.
- Strain the sauce: For a smooth, velvety broth, always strain your chile sauce before adding it to the meat.
- Use high-quality beef broth: Since it makes up a large part of the stew, opt for a rich, flavorful broth. Homemade is best, but store-bought can work if it’s low-sodium and high-quality.
Remember, birria is all about building layers of flavor, and these small details make a big difference.
What to Serve with Beef Birria
Beef birria is incredibly versatile and can be served in a variety of delicious ways. Whether you’re planning a family dinner or impressing guests at a party, here are some ideas:
Classic Birria Stew
Serve it as a warm stew in bowls, topped with chopped onions, cilantro, and a squeeze of fresh lime juice. Add a side of warm corn tortillas or Mexican rice for a hearty meal.
Birria Tacos (Quesabirrias)
This is probably the most popular way to enjoy birria these days. Dip corn tortillas into the consomé, fry them in a skillet, stuff them with shredded beef and melty cheese, and crisp them up. Serve them with a small bowl of broth on the side for dipping. It’s like taco meets grilled cheese—only better.
Birria Ramen
Yes, it’s a thing! Add a couple of scoops of birria and broth to a bowl of instant ramen. The result? A soul-satisfying fusion meal that’s hard to resist.
Birria Nachos or Fries
Top crispy tortilla chips or French fries with shredded birria, melted cheese, sour cream, and jalapeños for a bold and spicy snack or appetizer.
Storing and Reheating Leftovers
Got leftovers? Great! Birria gets even better the next day.
Storing:
- Let the birria cool completely.
- Store in an airtight container in the refrigerator for up to 5 days.
- You can also freeze it in freezer-safe containers for up to 3 months.
Reheating:
- On the stove: Heat gently over medium heat until hot.
- In the microwave: Place in a microwave-safe dish, cover, and heat in intervals, stirring in between.
- If frozen, thaw overnight in the fridge before reheating.
Pro tip: Always reheat the meat in its broth so it stays juicy and flavorful.
Variations You Can Try
Birria is wonderfully flexible, and once you’ve got the basics down, you can play around with different versions:
Goat or Lamb Birria
For a traditional take, use goat meat or lamb instead of beef. Both have a gamey richness that pairs beautifully with the spicy consomé.
Chicken Birria
Not a fan of red meat? Chicken thighs make a lighter, yet still flavorful, version of birria.
Vegetarian Birria
You can even go meatless by substituting mushrooms or jackfruit for beef. These soak up the marinade and become juicy and flavorful after simmering.
Spicier Birria
Love heat? Add a few arbol chiles or chipotle peppers to your marinade to kick things up a notch.
FAQs about Beef Birria Recipe
Q1: Can I make beef birria in an Instant Pot or slow cooker?
Yes! In fact, both methods are excellent. Instant Pot cuts down on cooking time, while the slow cooker is great for set-it-and-forget-it convenience.
Q2: Is birria spicy?
Not necessarily. The dried chiles used are more smoky and rich than hot. But if you want more heat, add spicier chiles like chile de arbol.
Q3: What’s the best beef cut for birria?
Chuck roast is ideal because it’s marbled and gets super tender. You can also mix in short ribs or oxtail for extra richness.
Q4: Can I freeze birria tacos?
Yes, but it’s best to freeze the shredded beef separately. Assemble and fry tacos fresh for the best texture.
Q5: Why is my consomé too thin or bland?
It might need more time to simmer and concentrate, or more seasoning. Reduce it a bit on the stove and taste as you go.
Final Thoughts
There’s something magical about beef birria. It brings together the deep traditions of Mexican cooking, the comfort of slow-cooked beef, and the bold flavors of chiles and spices in a way that’s utterly satisfying. Whether you’re cooking for your family, meal-prepping for the week, or serving up crispy birria tacos for a party, this dish delivers.
It’s not just food—it’s an experience. The smell alone is enough to draw everyone to the table, and the first bite? Pure joy. So roll up your sleeves, gather your ingredients, and get ready to wow your taste buds with homemade beef birria.
