Birria Recipe: The Real Deal, Worth Every Hour
Birria is made by simmering dried chiles into a rich sauce, then braising beef until fall-apart tender, typically 3–4 hours in the oven or stovetop. Serve it as a stew with the consommé or use the meat for quesabirria tacos dipped in the braising liquid.
A coworker grew up eating birria and when I mentioned I wanted to try making it at home, he gave me a look I can only describe as concerned but polite. He didn't say anything directly negative. He just asked if I had a full Sunday free.
I did. He texted me a chile list: guajillo, ancho, árbol. Told me to toast them in a dry skillet until fragrant, soften them in hot water, blend with garlic, spices, and vinegar, then strain the whole thing through a fine mesh sieve before it went anywhere near the beef. He used the word "completely" twice in that text. I noted that and obeyed.
At some point that Sunday the kitchen filled with the smell of toasted dried chiles in a way that made me briefly wonder if I'd triggered something. I hadn't. That's just what it smells like when you're doing it right. The consomme that came out of the pot was the deep burgundy-orange color I'd only seen in photographs. The beef had spent three hours going tender and absorbing the sauce.
The quesabirria tacos in the cast iron were the moment everything came together. The tortillas went orange at the edges from the fat. The cheese pulled. The consomme sat alongside them in a cup for dipping, like it had been there the whole time.
My coworker looked less concerned when I described it the next day. He said the word "actually" a few times in a way that suggested he'd been expecting worse. I took it as a compliment.
Ingredients
- 3 lbs beef chuck roast, cut into 3-inch chunks
- 1 lb bone-in beef short ribs (optional but worth it)
- 2 tsp kosher salt, plus more to taste
- 1 tsp black pepper
- 2 tbsp neutral oil (vegetable or avocado)
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chiles de árbol, stems removed (adjust for heat preference)
- 4 cups beef broth, divided
- 1 medium white onion, roughly chopped (divided "? half for sauce, half for serving)
- 6 garlic cloves, peeled
- 2 Roma tomatoes, halved
- 1 tsp dried Mexican oregano
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 2 bay leaves
- 2 tbsp apple cider vinegar
- Fresh cilantro, white onion, lime wedges, and corn tortillas for serving
Instructions
- 1Pat the beef dry with paper towels. Season all over with 2 tsp kosher salt and 1 tsp black pepper.
- 2Heat oil in a large Dutch oven over medium-high heat. Sear the beef in batches "? don't crowd the pot "? until deep brown on all sides, about 3–4 minutes per side. Remove seared beef to a plate and set aside. This step matters. Don't skip it.
- 3While the beef sears, toast the dried chiles in a dry skillet over medium heat, pressing them flat for about 15–20 seconds per side until fragrant and slightly darkened. Do not let them burn or the sauce will be bitter.
- 4Place toasted chiles in a saucepan with 2 cups of the beef broth. Bring to a simmer over medium heat, then cook for 8 minutes until the chiles are softened. Remove from heat and let sit for 5 minutes.
- 5In the same skillet used to toast the chiles, char the tomatoes and half the onion over medium-high heat until lightly blackened on the cut sides, about 4–5 minutes.
- 6Transfer the softened chiles and their soaking liquid to a blender. Add the charred tomatoes, charred onion, garlic, oregano, cumin, cinnamon, cloves, apple cider vinegar, and 1/2 tsp salt. Blend on high until completely smooth, about 60 seconds. Strain through a fine mesh strainer, pressing solids through with a spoon. Discard anything left in the strainer.
- 7Return the Dutch oven to medium heat. Pour in the strained chile sauce and cook, stirring, for 5 minutes until it darkens slightly and smells like it means business.
- 8Add the seared beef back to the pot along with the remaining 2 cups of beef broth and the bay leaves. The liquid should come about halfway up the meat. Bring to a simmer.
- 9Cover and braise in a 325°F (165°C) oven for 3 to 3.5 hours, until the beef is completely tender and pulls apart easily with a fork.
- 10Remove beef from the pot. Shred with two forks, discarding any large pieces of fat or bone. Skim excess fat from the surface of the consommé "? or scoop the fat off and save it for frying tortillas for tacos.
- 11Return shredded beef to the pot. Taste the consommé and adjust salt. Serve as a stew in bowls with the consommé, topped with diced white onion, cilantro, and lime. Or use the beef for quesabirria tacos: dip tortillas in consommé, cook in that reserved fat with cheese and beef, and serve with consommé for dipping.
Pro Tips
- The chile sauce must be strained. I know it feels like extra work and the blender already did something. Strain it anyway. Unstrained birria has a grainy texture that the strainer fixes in two minutes flat.
- Save the fat that rises to the top of your consommé. Frying tortillas in birria fat for quesabirria tacos is one of the better decisions you can make with your Saturday.
- If your consommé tastes flat, it usually needs salt and acid "? a squeeze of fresh lime juice directly into the pot will wake the whole thing up.
- Bone-in short ribs add gelatin to the consommé that makes it rich and slightly sticky in the best possible way. Chuck alone is fine. Chuck with ribs is a different experience entirely.
Substitutions
Storage Instructions
Store beef and consommé together in an airtight container in the refrigerator for up to 4 days. The fat will solidify on top when cold "? skim it off before reheating or stir it back in, depending on how you're using it. Freeze birria in portions for up to 3 months; thaw overnight in the refrigerator before reheating gently on the stovetop.
Make Ahead
Birria is genuinely better the next day. The flavors deepen overnight. Make it up to 2 days ahead, store covered in the refrigerator, and reheat on the stovetop over medium-low heat, adding a splash of broth if needed. This is one of the few recipes that rewards your inability to finish it the same day you started.
Frequently Asked Questions
What cut of beef is best for birria?
Beef chuck roast is the most reliable choice "? it has enough fat and connective tissue to become tender and flavorful during the long braise. Bone-in short ribs added alongside the chuck make the consommé richer and more gelatinous. Brisket also works well. Lean cuts like round roast are not recommended; they'll dry out before they get tender.
Can I make birria in a slow cooker or Instant Pot?
Yes to both. For slow cooker: sear the beef and make the chile sauce on the stovetop first, then transfer everything to the slow cooker and cook on low for 8 hours or high for 5 hours. For Instant Pot: use the sauté function to sear and make the sauce, then pressure cook on high for 60 minutes with a natural release. The oven method produces the deepest flavor, but both alternatives work well.
Why does my birria sauce taste bitter?
Bitter birria almost always comes from burned dried chiles. When toasting them, you want fragrant and pliable "? not dark brown or smoking. If any chiles smell acrid while toasting, start over. Seeds left inside chiles can also add bitterness, which is why removing them before toasting matters. Soaking the toasted chiles long enough to fully soften also prevents harshness.
Can I make birria ahead of time?
Birria is an ideal make-ahead dish. The flavors improve significantly after 24 hours in the refrigerator. Make it up to 2 days ahead and store the beef and consommé together. The fat cap that solidifies on top when cold is easy to skim before reheating. Reheat gently on the stovetop over medium-low heat to avoid drying out the meat.
How do I store and freeze leftover birria?
Refrigerate birria in an airtight container for up to 4 days, keeping the meat and consommé stored together to prevent the beef from drying out. To freeze, portion into airtight freezer bags or containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Frozen birria reheats beautifully and loses very little quality.
Is this birria recipe gluten-free?
Yes, this recipe is naturally gluten-free as written. All the main components "? dried chiles, beef, tomatoes, onion, garlic, and spices "? contain no gluten. The one area to check is your beef broth: some commercial broths contain gluten or are processed in facilities that handle wheat. Use a certified gluten-free broth to be safe. Corn tortillas for serving are also gluten-free.
How spicy is this birria, and can I adjust the heat?
This recipe is mildly to moderately spicy. Guajillo and ancho chiles provide deep flavor with minimal heat. The chiles de árbol are where most of the spice comes from "? use 1 for mild heat, 2 for medium, and up to 4 if you want it genuinely hot. You can taste the strained sauce before adding it to the pot and adjust with additional árbol if you want more heat.
Why is my consommé not that red or flavorful?
The color and depth of birria consommé comes from properly toasted guajillo chiles and charred tomatoes and onion. If your broth looks pale or tastes thin, the chiles were likely undertoasted or the charring step was skipped. Simmering the chile sauce for 5 minutes in the pot before adding the beef also deepens flavor. A good consommé should be dark brick-red and taste rich even before the beef goes back in.