Authentic Birria Recipe

Ingredients You’ll Need

• Beef for birria: well marbled chuck roast cut into large chunks for braising, or use stew meat, rump roast, short ribs, flank steak, or brisket for the same tender, shreddable result.
• Oil and salt: a neutral oil to sear the beef until deeply browned and sea salt to season it well from the start.
• Dried chiles: a mix of dried ancho, arbol, and guajillo chiles that give Beef Birria its signature deep red color, smoky flavor, and customizable heat level.
• Onion and garlic: white onion and plenty of garlic cloves that caramelize in the pot and add a sweet, savory base to the sauce.
• Tomatoes: fresh Roma tomatoes for a slightly thicker, velvety sauce, or canned fire roasted or San Marzano tomatoes for convenience and extra depth.
• Beef broth or stock: used to deglaze the pot and braise the meat so the sauce is rich, savory, and perfect for dipping tacos.
• Cider vinegar: adds a gentle tang that balances the richness of the beef and the earthiness of the chiles.
• Spices and seasonings: garlic, cumin, oregano, cinnamon, paprika, sea salt, and black pepper to create a warm, layered Birria flavor that tastes like it simmered all day.
• Optional extra spices: thyme, bay leaves, cloves, chili powder, or a whole cinnamon stick if you want to play with the flavor profile.
• Garnishes and serving items: fresh cilantro, lime wedges, chopped onion, sliced radishes, warm tortillas, cooked rice, beans, or any favorite toppings for serving as stew or filling.

Ingredient Additions and Substitutions

• Different meats: For a more traditional take, you can swap some or all of the beef for goat or lamb. You can also use bone in short ribs or beef shank for extra richness.
• Chiles and spice level: Use more guajillo and ancho and fewer arbol chiles for a milder sauce. Add extra arbol chiles or a pinch of chili powder if you like things spicy.
• Tomatoes or no tomatoes: Keep the tomatoes for a slightly thicker, stew like sauce. Leave them out if you prefer a thinner, consommé style broth.
• Broth options: Beef broth gives the best flavor, but you can use chicken broth in a pinch. Add more broth to thin the sauce or less for a thicker, spoon coating consistency.
• Vinegar swap: Apple cider vinegar adds a nice tang, but white vinegar or red wine vinegar will also work.
• Serving style changes: Use corn tortillas for gluten free tacos. Add cheese when using the meat as a filling for quesabirria, quesadillas, or burritos.

How To Make Authentic Birria

1. Toast and soak the dried chiles. Remove the stems and seeds from the dried chiles, lightly toast them in a saucepan over medium heat until fragrant, then cover with hot water and let them soak until softened.

2. Season and sear the beef. Pat the chuck roast dry, cut into large chunks, season well with salt, then sear in hot oil in a Dutch oven until browned on all sides and set aside.

3. Cook the aromatics and build flavor. In the same pot, cook the onion, tomatoes, and garlic over medium heat until the onion is golden and the tomatoes are soft, scraping up any browned bits.

4. Add the chiles and deglaze. Add the softened chiles to the pot, cook briefly, then pour in some beef broth while scraping the bottom so everything loosens into the sauce.

5. Season and blend the sauce. Stir in the remaining broth, vinegar, and spices, simmer a few minutes, then carefully blend everything until the sauce is completely smooth.

6. Braise the beef until tender. Place the seared beef back in the Dutch oven, pour the sauce over the top, add more broth if needed, cover, and bake at 350 degrees F until the meat is fall apart tender, then serve as stew or shred for tacos and other fillings.

Crockpot and Instant Pot Versions

You can absolutely make Beef Birria on a busy day with your Instant Pot or Slow Cooker.

Instant Pot Birria

• Prepare the dried chiles by toasting and soaking them.
• Turn the Instant Pot to Sauté, add oil, and sear the beef on all sides in batches.
• Add broth to the Instant Pot, then add water to the bowl with the softened chiles.
• In that same bowl, add onion, tomatoes, garlic, vinegar, cumin, oregano, cinnamon, and salt and pepper. Stir and pour this mixture over the beef in the Instant Pot.
• Seal the lid and cook on high pressure for about 45 minutes, or until the beef shreds easily.
• Remove the beef from the pot. Carefully blend the remaining liquid and solids until smooth, then return the shredded or whole beef to the pot and pour the sauce over the top. Add extra broth to thin if needed and keep warm for serving.

Slow Cooker or Crock Pot Birria

• Follow the Instant Pot directions for soaking the chiles and prepping the sauce mixture.
• Searing the beef is optional but highly recommended. You can sear it in a skillet on the stove, then transfer it to the Crock Pot.
• Add the broth and sauce mixture to the slow cooker along with the beef.
• Cook on high for 4 to 5 hours or on low for 6 to 8 hours, until the meat is fall apart tender.
• Remove the beef, blend the cooking liquid into a smooth sauce, then return the beef to the slow cooker, shredding it if using as a filling.

Ways To Serve

One of the best parts about Beef Birria is how many meals you can get from one pot. Here are some of our favorite ways to serve it. For more ideas, check out more of our easy Mexican-inspired recipes.

1. Birria Tacos: Serve the tender, shredded beef in warm corn tortillas. Top with chopped onions, fresh cilantro, and a squeeze of lime. The consommé can be used as a dipping sauce or drizzled over the tacos for extra flavor.
2. Birria Quesadillas (Quesabirria): Use the flavorful meat as a filling along with oaxaca cheese for gooey, cheesy quesadillas. Add some sliced jalapeños for a spicy kick and serve with the consommé for dipping.
3. Birria Ramen: The combination of Japanese ramen with the savory flavors of Mexican birria makes it irresistibly delicious!
4. Burritos: Wrap the Birria meat in large flour tortillas along with rice, beans, and your favorite toppings. Fold it into a burrito and enjoy a hearty and satisfying meal.
5. Tostadas: Layer crispy tostada shells with refried beans, Birria meat, shredded lettuce, and crumbled queso fresco. Drizzle with consommé and your favorite hot sauce for an explosion of flavors.
6. Loaded Fries: Pile up crispy French fries with shredded Birria meat, melted cheese, sliced jalapeños, and a dollop of sour cream or guacamole.
7. Rice Bowls: Serve the Birria meat over a bed of Mexican rice, black beans, and sautéed bell peppers. Top with avocado slices and a sprinkle of queso fresco.
8. Tostilocos: A popular Mexican street food, tostilocos are a fun and tasty way to enjoy Birria. Crushed tortilla chips are topped with meat, cucumber, jicama, peanuts, and hot sauce for a refreshing and crunchy treat.
9. Breakfast: Create a scrumptious breakfast by using the Birria meat as a filling for omelets or breakfast burritos. Add some scrambled eggs, cheese, and salsa to start your day with a burst of flavor.
10. Enchiladas: Roll the meat in corn tortillas, place them in a baking dish, and cover with enchilada sauce and cheese. Bake until the cheese is bubbly and golden for a comforting and hearty meal.
11. Taquitos: Roll a little bit of birria meat into corn tortillas and roll into tight rolls. Deep fry to make taquitos. Serve with sour cream or guacamole for dipping.

Recipe Tips

• Do not rush the cook time: let the beef braise until it is truly fork tender and shreds easily, even if that means a little extra time.
• Watch the chiles carefully: toast them just until fragrant. If they burn, they will make the sauce bitter.
• Brown in batches: avoid overcrowding the pot when searing the beef so you get a deep brown crust instead of steaming.
• Blend the sauce completely smooth: a powerful blender makes the consommé silky and restaurant worthy.
• Adjust thickness to taste: add more broth for a thinner, soupier broth or reduce slightly for a thicker, stew like sauce.
• Skim or keep the fat: you can skim some of the fat off the top after cooking, or leave it to make extra flavorful dipping juices for tacos.
• Make extra for leftovers: this recipe reheats beautifully and is perfect for meal prep.

Frequently Asked Questions

Make Ahead and Storage

Beef Birria is a great make ahead recipe and tastes even better the next day.

• Make ahead: You can cook the full recipe a day in advance, then cool and refrigerate. The flavors deepen overnight and the fat will rise to the top, making it easy to skim if you like.
• Refrigerate: Store leftover meat and sauce in an airtight container in the fridge for up to 5 days. You can keep the meat and consommé together or store them separately.
• Freeze: Birria freezes very well. Portion the meat and sauce into freezer safe containers or bags and freeze for up to 3 months. Thaw in the fridge and reheat gently on the stove.
• Reheat: Reheat on the stovetop over low to medium heat until warmed through, adding a splash of broth or water if needed to loosen the sauce.