This recipe delivers melt-in-your-mouth beef infused with smoky, earthy, and slightly spicy flavors. The slow cooking process allows the spices and chilies to fully develop, creating a deeply aromatic broth. It’s versatile—you can enjoy it as a stew or transform it into crispy, cheesy birria tacos. Perfect for special occasions or when you want something hearty and memorable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) beef chuck roast or short ribs dried guajillo chiles dried ancho chiles chipotle peppers in adobo onion garlic tomatoes beef broth apple cider vinegar bay leaves cumin oregano cloves cinnamon salt black pepper oil
Directions
Remove stems and seeds from the dried chiles. Toast them lightly in a dry pan until fragrant, then soak them in hot water for about 15–20 minutes until softened.
In a blender, combine the softened chiles, chipotle peppers, tomatoes, garlic, onion, vinegar, and spices. Blend until smooth to create the sauce.
Cut the beef into large chunks and season with salt and pepper.
Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
Pour the blended sauce over the beef and add beef broth and bay leaves. Stir to combine.
Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours, or until the beef is tender and easily shredded. Alternatively, cook in a slow cooker on low for 6–8 hours.
Remove the beef, shred it with forks, and return it to the pot. Adjust seasoning as needed.
Serve hot as a stew or use the meat to make birria tacos, dipping tortillas in the broth before frying and filling them with the shredded beef.
Servings and timing
Servings: 6 Prep time: 25 minutes Cook time: 3 hours Total time: about 3 hours 25 minutes
Variations
You can substitute goat meat for a more traditional version. Add dried pasilla chiles for extra depth. For a milder dish, reduce the number of chipotle peppers. Some versions include a splash of orange juice for a subtle sweetness. You can also make birria tacos with melted cheese for a popular variation known as quesabirria.
Storage/Reheating
Store leftover birria in an airtight container in the refrigerator for up to 4 days. The flavors often deepen over time. To reheat, warm gently on the stovetop over medium heat until heated through. Add a bit of broth or water if it thickens too much. Birria also freezes well for up to 3 months; thaw in the refrigerator before reheating.
FAQs
What cut of beef is best for birria?
Chuck roast or short ribs work best because they become tender during slow cooking.
Is birria spicy?
It has a mild to moderate heat level, which you can adjust by reducing or increasing chiles.
Can I make birria in an Instant Pot?
Yes, pressure cook for about 45–60 minutes until the beef is tender.
What is birria traditionally made with?
Traditionally, it’s made with goat meat, though beef is now very common.
What are birria tacos?
They are tacos filled with shredded birria meat, often dipped in broth and fried until crispy.
Can I make it ahead of time?
Yes, it tastes even better the next day as the flavors develop.
What should I serve with birria?
Serve with tortillas, chopped onions, cilantro, and lime wedges.
Can I make it less spicy?
Yes, reduce the number of chiles or remove seeds for a milder flavor.
Why is my birria bitter?
Over-toasting the chiles or blending them with too much soaking liquid can cause bitterness.
Can I use ground beef instead?
It’s not traditional, but you can adapt the recipe for a quicker version.
Conclusion
Beef birria is a deeply flavorful dish that rewards patience with tender meat and a rich, aromatic broth. Whether served as a comforting stew or turned into irresistible tacos, it’s a recipe that brings bold, authentic flavors to your kitchen and is sure to impress.
Beef Birria is a rich and authentic Mexican dish made with slow-cooked beef simmered in a deeply spiced chili broth. This homemade beef birria recipe delivers tender, flavorful meat perfect for birria tacos or a comforting stew, packed with smoky, savory, and slightly spicy flavors.
Ingredients
For the Birria: 2 lbs (900 g) beef chuck roast or short ribs, cut into chunks 4 dried guajillo chiles, stemmed and seeded 2 dried ancho chiles, stemmed and seeded 2 chipotle peppers in adobo 1 medium onion, chopped 4 cloves garlic 3 medium tomatoes 2 cups beef broth 2 tablespoons apple cider vinegar 2 bay leaves 1 teaspoon cumin 1 teaspoon dried oregano 2 cloves 1 small piece cinnamon stick Salt and black pepper, to taste 2 tablespoons oil
Instructions
Remove stems and seeds from the dried chiles. Lightly toast them in a dry pan over medium heat until fragrant, then soak in hot water for 15–20 minutes until softened.
In a blender, combine the softened chiles, chipotle peppers, tomatoes, garlic, onion, vinegar, cumin, oregano, cloves, and cinnamon. Blend until smooth.
Season the beef with salt and black pepper.
Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned.
Pour the blended sauce over the beef and add beef broth and bay leaves. Stir well.
Bring to a simmer, then cover and cook on low heat for 2.5 to 3 hours, or until the beef is tender and easily shredded. Alternatively, cook in a slow cooker on low for 6–8 hours.
Remove the beef, shred it using two forks, then return it to the pot. Taste and adjust seasoning if needed.
Serve hot as a stew or use the shredded meat for birria tacos by dipping tortillas in the broth and frying before filling
Notes
Avoid over-toasting the chiles, as this can make the sauce bitter.For a more traditional version, substitute beef with goat meat.Add pasilla chiles for extra depth or a splash of orange juice for subtle sweetness.For quesabirria, add cheese when making tacos and fry until crispy.Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop, adding broth if needed.
