Description
Birria is a slow-braised Mexican dish made with beef, goat, or lamb, cooked in a smoky, spicy chili broth until fall-apart tender. Traditionally from Jalisco, Mexico, birria can be served as a stew (consomé) or stuffed into tacos, often dipped in the flavorful broth for extra richness!
Ingredients
For the Meat:
- 3 lbs beef chuck roast or short ribs (or goat/lamb for traditional birria)
- 1 tbsp salt
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 2 tbsp oil (for searing)
For the Birria Sauce (Adobo):
- 4 dried guajillo chilies, stemmed & seeded
- 2 dried ancho chilies, stemmed & seeded
- 2 dried pasilla chilies (optional, for depth)
- 2 chipotle chilies in adobo sauce
- 4 garlic cloves
- 1/2 onion, chopped
- 1 tsp oregano
- 1 tsp cumin
- 1/2 tsp ground cinnamon
- 1 tbsp apple cider vinegar
- 2 cups beef broth
- 1 cup tomato puree
For the Stew (Consomé):
- 4 cups beef broth (or water)
- 2 bay leaves
- 1 cinnamon stick (optional)
- 1/2 tsp cloves (optional)
- Salt & pepper, to taste
For Serving:
- Corn tortillas
- Chopped white onion
- Fresh cilantro
- Lime wedges
- Queso Oaxaca or mozzarella (for quesabirria tacos)
Instructions
Step 1: Prepare the Chili Sauce (Adobo)
In a dry skillet, toast the guajillo, ancho, and pasilla chilies for 30 seconds per side until fragrant.
Place the chilies in hot water and soak for 10 minutes until soft.
In a blender, add the softened chilies, chipotle chilies, garlic, onion, oregano, cumin, cinnamon, vinegar, tomato puree, and beef broth. Blend until smooth.
Step 2: Brown the Meat
Season the beef or goat with salt, pepper, and garlic powder.
In a large pot or Dutch oven, heat oil over medium-high heat. Sear the meat for 3-4 minutes per side until browned.
Step 3: Slow Cook the Birria
Pour the adobo sauce over the meat, then add beef broth, bay leaves, and cinnamon stick.
Bring to a simmer, then cover and cook on low for 3-4 hours (or 6-8 hours in a slow cooker) until the meat is tender and shreds easily.
Step 4: Shred the Meat & Strain the Consomé
Remove the meat and shred with forks.
Strain the broth (consomé) to remove any solids, leaving a rich, smooth broth.
Notes
Meat Choices: Beef chuck roast or short ribs work best, but goat or lamb is traditional.
Spice Level: Adjust by adding more or fewer chipotle chilies.
Make Ahead: Birria tastes even better the next day!