Birria is a deeply flavored, slow-braised Mexican stew scented with chiles and served in a rich consommé. Traditionally made with goat, this version uses a chuck roast for an accessible and delicious beef birria. The consommé features a trio of dried chiles — Guajillo, Ancho and Arbol — delivering layered flavor without excessive heat. Serve it as a hearty stew or shred the tender, chile-braised beef for birria tacos.
What is birria and how do you pronounce it?
Birria comes from Jalisco and is a slow-cooked stew made with tougher cuts of meat braised until meltingly tender in a seasoned consommé. While goat is the traditional choice, beef, lamb or mutton are also common.
The meat is seasoned with a blend of chiles and spices, then simmered in water or broth until fork-tender. Birria is often eaten as a soup-like stew topped with chopped white onion, cilantro and a squeeze of lime, with warm corn tortillas on the side. It’s also famously used as the filling for quesabirria or red tacos, where the meat is dunked in the consommé for extra flavor.
This beef birria recipe keeps the steps simple: rehydrate and blend the chiles into a smooth consommé, brown the beef, then braise slowly until tender. The result is rich, savory and deeply satisfying.
Ingredients for beef birria
- Dried Ancho Chiles – Mild to medium heat; add deep, smoky flavor without overpowering.
- Dried Guajillo Chiles – Common, fruity and mildly spicy; excellent for body and color.
- Dried Chiles D’Arbol – Small and spicy; adjust quantity to control heat.
- Onion – White onion is traditional.
- Garlic – Use whole cloves, not pre-minced.
- Cumin – Ground works fine; toasting whole seeds and grinding yields extra aroma.
- Mexican Oregano – Substitute marjoram if needed.
- Cinnamon
- Black Pepper – Freshly ground preferred.
- Beef Broth/Consommé & Water
- Kosher Salt – Adjust if using different brands.
- Beef Chuck Roast – Bone-in recommended for extra flavor; trim excess fat and cut into chunks.
- Fire-Roasted Tomatoes – Canned adds smoky sweetness.
- Apple Cider Vinegar – Red or white wine vinegar can substitute.
- Lime – Fresh for serving.
- Cilantro – For garnish.
When buying dried chiles, choose pliable pods with glossy skins and a mild dried fruit aroma.
About the ingredients
Most ingredients are commonly available; dried chiles may require a Latin grocery or well-stocked supermarket. Local specialty markets often offer the best selection and prices.
How to make beef birria
- Deseed and rehydrate the dried chiles in hot water.
- While they soak, sauté chopped onion and garlic in olive oil until lightly browned.
- Add cumin, oregano, cinnamon, black pepper and salt; cook briefly until fragrant.
- Blend the drained chiles with the onion mixture and beef broth (or consommé and water) until smooth to form the consommé.
- Cut the beef into 2–3″ chunks and season lightly with kosher salt.
- Brown the beef in batches in a hot Dutch oven with olive oil; set aside.
- Return the beef to the pot, pour in the chile consommé, add fire-roasted tomatoes and apple cider vinegar; stir and cover tightly.
- Braise at 300°F (150°C) for about 3 hours, until the meat is very tender.
- Skim excess fat from the surface if serving as a stew; reserve fat if making tacos for frying the tortillas.
- Serve ladled into bowls with chopped onion, cilantro, lime wedges and warm corn tortillas.
Working with dried chiles
Dried chiles bring concentrated flavor and color. Rehydrating and toasting them enhances their aroma and deepens the consommé.
How to prep dried chiles for beef birria
- Cut away stems and slit the chiles open, then scrape out and discard the seeds (wear gloves for spicy varieties).
- Toast the pods briefly in a hot skillet, turning so they become fragrant but not burnt.
- Cover the toasted chiles with boiling water and let them steep until softened, about 15 minutes.
Origin of birria
Birria evolved after the Spanish arrival in Mexico, when goats and other livestock were introduced. Indigenous cooks adapted available meats with local ingredients and techniques, creating early versions of birria that transformed tough cuts into tender, flavorful dishes.
What does birria mean?
The name birria originally carried a dismissive connotation — roughly “worthless” — because goat meat was initially considered inferior by some. That perception changed as methods of seasoning and slow-cooking produced a delicious, prized stew.
Pro tips
- For a cleaner surface fat removal when serving as a stew, refrigerate overnight so the fat solidifies and can be lifted off easily.
- For an ultra-smooth consommé, strain the blended sauce through a fine mesh sieve; the rustic version is perfectly fine unstrained.
Birria variations
- Use traditional goat leg, or try lamb, mutton or pork shoulder for different flavor profiles.
- Add extra stock for a brothier consommé.
- Serve with hot sauce to increase heat, or top the stew with diced avocado, red onion and crumbled queso fresco (finish with lime).
Other methods to cook beef birria
You can use a slow cooker or Instant Pot with excellent results.
Slow cooker:
- Prepare the consommé as described.
- Brown the beef in a skillet, then transfer to the slow cooker with the consommé and other ingredients.
- Cook on low 6–8 hours until tender.
Instant Pot:
- Make the consommé.
- Using the Sauté function, brown the beef in batches.
- Add the consommé, broth and vinegar, seal and pressure cook for 45 minutes, then allow 15 minutes natural release.
What to serve with this Mexican stew
- Fresh lime wedges for acidity.
- Diced white or sweet onion.
- Fresh cilantro leaves to brighten the dish.
- Warm or lightly charred corn tortillas for dipping.
How does birria taste?
Beef birria is rich, meaty and well-rounded with layered savory and slightly smoky notes. The chile trio gives a steady warmth rather than sharp heat, resulting in a complex yet balanced flavor.
This recipe yields ample portions—perfect for feeding a group or for leftovers that taste even better the next day.
Taster notes
“Wow! What a treat! Really outstanding.” – Carlton
“The meat is so tender, not soft but juicy and flavorful.” – Scott
“I was expecting it to be very spicy, but it’s not. The seasoning is perfect.” – Chris
More Mexican recipes you’ll love:
- Mexican Shredded Beef
- Tinga-Style Pork Shoulder Tacos
- Charred Tomatillo Poblano Salsa
- Authentic Mexican Chalupa
- Tangy Garlic Lime Shrimp Tacos
- Creamy Avocado Salsa
- Shredded Beef Enchiladas
- Authentic Spicy Salsa Verde
- Tacos Carne Asada
- Chicken Street Tacos
Beef Birria
SPECIAL EQUIPMENT:
-
Dutch Oven
-
Blender
INGREDIENTS:
FOR TOASTING AND REHYDRATING THE CHILES:
- 3 whole dried Ancho chiles
- 3 whole dried Guajillo chiles
- 3 whole Chiles D’Arbol
- 2 cups boiling water
FOR THE BRAISING LIQUID:
- 1 medium onion
- 4 large cloves garlic gently smashed and peels removed
- 1 teaspoon cumin
- 1 teaspoon oregano preferably Mexican
- ½ teaspoon cinnamon
- ½ teaspoon black pepper
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton’s Kosher salt
- 3 cups beef broth 1 can of beef consommé mixed with enough water to measure 3 cups.
- 3 tablespoons apple cider vinegar
FOR THE BIRRIA
- 2 teaspoons olive oil
- 3 pounds beef chuck roast (preferably with the bone trimmed of fat and sinew and cut into 3″ pieces
- braising liquid
- 15 ounce can diced fire roasted tomatoes
- 1 teaspoon Diamond Crystal kosher salt or 1/2 teaspoon Morton’s Kosher salt
- 2 tablespoons apple cider vinegar
DIRECTIONS:
-
Preheat the oven to 300° F
FOR THE CHILES:
-
Remove stems and slice open the chiles. Scrape out and discard the seeds. Toast the chiles in a dry skillet for 3–4 minutes, turning so they become fragrant but don’t burn. Transfer to a bowl and cover with boiling water; let steep 15 minutes.
FOR THE BRAISING LIQUID:
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Heat 1 teaspoon olive oil and cook onion and garlic until lightly browned. Add remaining oil and the spices; cook 1–2 minutes until fragrant.
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Drain the chiles and blend them with the onion-spice mixture and beef broth until smooth. Set aside the consommé.
FOR THE BEEF BIRRIA:
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Pat the beef dry and season with kosher salt. Brown in a Dutch oven in batches, 5–8 minutes per batch, then transfer to a sheet.
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Return all beef to the pot with the consommé, canned fire-roasted tomatoes, salt and apple cider vinegar. Cover and braise in the preheated oven 3 hours, until very tender.
REMOVE EXCESS FAT:
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Chill overnight and remove solidified fat for a cleaner stew, or skim liquified fat with a spoon or baster if serving immediately.
TO SERVE:
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Ladle into bowls and top with diced onion, cilantro and lime wedges. Dip warm corn tortillas into the consommé and enjoy.
NUTRITION:
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