My homemade Beef Birria Recipe is mouthwateringly delicious! Beef chuck is slow-cooked along with chiles, lots of spices, and tomatoes until it becomes unbelievably tender, then shredded and served with the flavor-packed consommé. I first had Birria Tacos at a local restaurant, and then was desperate to learn to make the recipe myself. This base recipe is an absolute favorite, and use this birria meat for tacos, burritos, and tons of Mexican-inspired dishes.
Making Beef Birria is easier than I thought and absolutely worth the effort. I slow-cooked beef seasoned with warm, spicy chiles and served with a divine dipping sauce–one of the most delicious recipes on this site!
Variations and Types of Meat for Birria
Authentic Mexican birria is made with goat and sometimes made with lamb or beef. We’re opting to use beef chuck for a more accessible option. Beef chuck comes from the shoulder area and has great marbling for tender, flavorful birria. Believe it or not, you can make birria with just about any meat. For chicken birria, swap the beef for boneless, skinless chicken thighs. For pork birria, use pork shoulder. If you prefer a vegetarian version, try jackfruit with vegetable broth.
Notes from the Test Kitchen
- Save the braising liquid to use as a dipping sauce (AKA: the best birria consommé)!
- Toast your dried chiles before blending them to release their oils, and sear the beef before braising to build deeper flavor.
- Control heat by adjusting the types of dried chiles you use. Guajillo chiles add mild, smoky depth, while chile de árbol brings the heat—add sparingly if you prefer a milder dish.
- Dried peppers can usually be found in the spice or condiment aisles. Some stores may have them in the international sections.
- Oregano is slightly sweet and peppery, while Mexican oregano has a more citrus and licorice flavor. If you can’t find Mexican oregano, I prefer to use marjoram in its place.
- Birria needs low and slow cooking to break down tough connective tissue. Simmer the beef for at least 3-4 hours until it’s fork-tender.
Beef Birria Recipe
Equipment
- High Powered Blender
- Dutch Oven
Ingredients
- 4 dried Guajillo chiles stemmed and deseeded
- 3 dried Ancho chiles stemmed and deseeded
- 2-3 dried chiles de Arbol stemmed and deseeded
- 2 tablespoon vegetable oil divided
- 1 white onion rough chopped, plus more for garnish
- 1 pound tomatoes roughly chopped
- 5 cloves garlic chopped
- 1 tablespoon Mexican oregano
- 1 tablespoon kosher salt or to taste
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- ½ teaspoon ground cinnamon
- 4 tablespoons apple cider vinegar
- 2 pounds boneless beef chuck cut into 3-inch pieces. You can also use oxtail or short ribs in place of half of the chuck.
- 3 cups beef stock
- Chopped fresh cilantro optional, for garnish
Instructions
- Heat a large cast iron skillet over medium-high heat. Add the chiles and toast, stirring often, until fragrant.4 dried Guajillo chiles, 3 dried Ancho chiles, 2-3 dried chiles de Arbol
- Place the chiles in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate.
- To the same skillet, add 1 tablespoon oil. Once hot, add the onion and tomatoes. Cook until softened, 5-7 minutes. Add in the garlic and cook until fragrant, about 60 seconds.2 tablespoon vegetable oil, 1 white onion, 1 pound tomatoes, 5 cloves garlic
- Transfer the mixture to a blender. Add the chilis and their soaking liquid, oregano, salt, cumin, pepper, cinnamon, and apple cider vinegar. Blend until smooth.1 tablespoon Mexican oregano, 1 tablespoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon ground black pepper, ½ teaspoon ground cinnamon, 4 tablespoons apple cider vinegar
- Heat a Dutch oven over medium-high heat. Add in the remaining oil. Once hot, brown the beef in batches.2 pounds boneless beef chuck
- Add all the beef back into the dutch oven. Pour in the sauce and beef stock and stir to combine. Bring the mixture to a simmer, cover and cook for 3 hours or until the beef is tender.3 cups beef stock
- Place the meat in a bowl and use two forks to shred it into bite sized pieces. Pour over some consommé, or sauce, from the beef.
- Garnish with chopped onion and cilantro if desired.Chopped fresh cilantro
Becky’s Tips
- Use more or less arbol chilis for spice.
- If you can’t find any dried chiles, try a blend of smoked paprika, cayenne, and a little tomato paste for richness. It won’t be exactly the same, but it will still give your birria a bold, flavorful kick.
- Don’t forget to save the braising liquid for dipping!
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beef Birria Step by Step
Toast the Chiles: Heat a large cast iron skillet over medium-high heat. Add 4 dried Guajillo chiles, 3 dried Ancho chiles, and 2-3 dried chiles de Arbol and toast, stirring often, until fragrant.
Soak the Chiles: Place the chiles in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate.
Sauté the Onion and Tomatoes: To the same skillet, add 1 tablespoon of vegetable oil. Once hot, add 1 roughly chopped white onion and 1 pound of roughly chopped tomatoes. Cook until softened, 5-7 minutes. Add in 5 chopped cloves of garlic and cook until fragrant, about 60 seconds.
Blend the Sauce: Transfer the mixture to a blender. Add the chilis and their soaking liquid, 1 tablespoon of Mexican oregano, 1 tablespoon of kosher salt, 1 teaspoon of ground cumin, 1 teaspoon of ground black pepper, ½ teaspoon of ground cinnamon, and 4 tablespoons apple cider vinegar. Blend until smooth.
Cook the Beef: Heat a Dutch oven over medium-high heat. Add in the remaining 1 tablespoon of vegetable oil. Once hot, brown 2 pounds of boneless beef chuck in batches. Add all the beef back into the Dutch oven. Pour in the sauce and 3 cups of beef stock and stir to combine. Bring the mixture to a simmer, cover, and cook for 3 hours or until the beef is tender.
Shred the Beef: Place the meat in a bowl and use two forks to shred it into bite-sized pieces.
Garnish and Serve: Pour over some consommé, or sauce, from the beef. Garnish with chopped onion and cilantro if desired. Enjoy!
How to Store and Reheat
Store leftover shredded birria meat in an airtight container in the refrigerator for up to 3 days. Keep separate from the braising liquid until ready to assemble. Reheat in the microwave or in a pot set over medium-low heat until warmed through.
How to Freeze
Freeze birria beef separately from the liquid in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
For an authentic experience, serve birria as a stew in deep bowls, generously ladled with its rich, deeply flavored consommé. A squeeze of fresh lime juice enhances the broth’s depth, while chopped onions and cilantro add a fresh, aromatic contrast. The consommé is the heart of birria—bold, savory, and infused with layers of slow-cooked spices that make every bite irresistible. This juicy beef also makes perfect birria tacos or quesabirria tacos. For heartier options, use it for burritos or burrito bowls. For a simpler meal, serve this shredded beef over rice with a side of Mexican Corn on the Cob.
