Description
This traditional Mexican birria recipe delivers deep, authentic flavor with a blend of chiles, spices, and slow-cooked meat. Enjoy it as a comforting stew or in crispy birria tacos dipped in rich consommé.
Ingredients
Scale
- 3 lbs beef chuck roast, cut into large chunks (or use a mix of beef shank, short rib, or goat)
- 1.5 lbs beef oxtail or bone-in short ribs
- 5 dried guajillo chiles, stems and seeds removed
- 4 dried ancho chiles, stems and seeds removed
- 2 dried pasilla chiles, stems and seeds removed
- 4 cups beef broth or water, divided
- 4 medium Roma tomatoes, quartered
- 6 cloves garlic, peeled
- 1 medium white onion, peeled and quartered
- 2 tbsp apple cider vinegar
- 2 tsp dried Mexican oregano
- 2 tsp ground cumin
- 1 tsp ground cinnamon (or a small stick)
- 2 whole cloves
- 1 tsp black peppercorns
- 2 bay leaves
- Salt to taste (start with 2 tbsp, adjust as needed)
- 8–12 corn tortillas (for birria tacos)
- 1 cup shredded Oaxaca or mozzarella cheese (optional, for tacos)
- Chopped white onion (for serving, optional)
- Fresh cilantro (for serving, optional)
- Lime wedges (for serving, optional)
- Radishes (for serving, optional)
- Extra consommé (strained birria broth) for dipping
Instructions
- Wipe dried guajillo, ancho, and pasilla chiles clean, remove stems and seeds. Toast in a dry skillet over medium heat for 30-60 seconds per side until fragrant.
- Place toasted chiles in a bowl and cover with hot water. Soak for 10 minutes until softened. Meanwhile, roast quartered tomatoes, onion, and garlic in the same skillet until lightly charred (about 5 minutes).
- Combine softened chiles, roasted veggies, apple cider vinegar, oregano, cumin, cinnamon, cloves, peppercorns, and 2 cups beef broth in a blender. Blend until completely smooth (at least 2 minutes). Strain sauce through a fine-mesh sieve into a bowl.
- Season beef chuck and oxtail pieces liberally with salt. Heat oil in a Dutch oven over medium-high. Sear meat in batches until browned on all sides (2-3 minutes per side). Remove and set aside.
- Return browned meat to the pot. Pour over strained chile sauce and remaining 2 cups beef broth. Add bay leaves. Bring to a gentle simmer, cover, and cook on low for 2.5-3 hours until meat is falling-apart tender. Add more water or stock if broth reduces too much.
- Remove meat with tongs and shred with two forks, discarding bones and large pieces of fat. Skim excess fat from the broth if desired.
- Serve as a stew in bowls with chopped onion, cilantro, and lime, or pile meat into corn tortillas, sprinkle with cheese, and crisp on a hot skillet. For birria tacos, dip each tortilla in consommé before filling and frying.
- Ladle strained birria broth into bowls for dipping tacos or sipping alongside the meal.
Notes
Always toast the chiles for smoky depth and blend the sauce until silky smooth, then strain. Simmer the meat low and slow for melt-in-your-mouth texture. Birria tastes even better the next day as flavors meld. For tacos, dip tortillas in consommé before frying for a crispy shell. Leftovers freeze well for up to 3 months.
- Prep Time: 35 minutes
- Cook Time: 3 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: About 1 cup stew with 2 tortillas
- Calories: 430
- Sugar: 4
- Sodium: 900
- Fat: 21
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 4
- Protein: 35
Keywords: birria, Mexican birria, birria tacos, authentic birria, beef birria, traditional birria, Mexican stew, birria recipe, birria consommé, birria tacos recipe