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

Scale

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)

Cook Mode Prevent your screen from going dark

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!