Authentic Beef Birria Recipe with Rich Consome

Make authentic Beef Birria with juicy, tender, slow-cooked beef and a rich, flavorful broth made from dried chiles, tomatoes and vinegar. This traditional Mexican recipe can be served as a soup or stew, or used for quesabirria tacos, quesadillas, chilaquiles or ramen. It’s hearty, spicy and packed with layered flavor.

This was amazing! The braising liquid, I could just drink it! I had some left over, so poured it as a topping on other dishes. I followed the recipe as is and used a cast iron dutch oven. Will definitely make many more times!!

– Jim

In 2016 my husband and I visited Guadalajara in the state of Jalisco, Mexico. He was determined to try authentic birria de chivo (goat birria). I had never heard of birria before then, but after tasting the tender, braised meat in a tiny, highly recommended local restaurant, I was inspired to recreate the flavors at home.

Birria is a traditional Mexican dish made by marinating and slow-braising goat, lamb or beef in a rich sauce of dried chiles, tomatoes, spices and vinegar. While goat is traditional, beef (birria de res) is easier to find and works beautifully — it yields fall-apart tender meat and a deeply flavored consomé (broth).

I adapted and perfected this beef birria recipe after multiple tests so it would have authentic Jalisco-style flavor while remaining approachable for home cooks. The result is a versatile dish you can enjoy as a stew or use to make tacos, quesadillas, ramen, and more.

Ingredients

Notes and tips for the key ingredients are included below. For exact measurements, see the ingredient list in the recipe section.

• Dried guajillo chiles – mild-to-medium heat, fruity and slightly sweet. Usually available in the Hispanic section of major grocery stores.
• Dried arbol chiles – small and quite spicy; use 5–6 for medium heat or 8–10 for a spicier birria. Omit for a milder version.
• Vegetable oil – or another neutral oil like canola or avocado.
• Onion – diced yellow onion, cooked briefly before blending for the marinade.
• Garlic – fresh minced cloves for best flavor.
• Chipotle peppers in adobo sauce – canned peppers add smokiness and depth. If you’re sensitive to heat, keep these and omit arbol chiles.
• Crushed tomatoes – provide body and brightness to the sauce.
• White distilled or apple cider vinegar – vinegar brightens the sauce; choose distilled for a more acidic note or apple cider for a fruitier tang.
• Salt and black pepper – for seasoning.
• Mexican oregano – more pungent than Mediterranean oregano, but either works if you don’t have Mexican oregano.
• Smoked paprika – adds a complementary smoky note.
• Ground cloves and ground cumin – add warmth and complexity.
• Beef chuck roast – a braising cut with great flavor; cut into large chunks. Short ribs can be used in combination if desired.
• Beef stock – use a good-quality beef stock for a rich, deep consomé.
• Cinnamon stick and bay leaves – simmered in the broth to add subtle aromatic layers.

Instructions

The following steps summarize the full process; photos illustrate key steps in the original post. Make sure you reserve a cup of the chile soaking liquid when rehydrating the dried chiles.

1. Rehydrate the chiles: Bring a large pot of water to a boil, remove from heat, add the dried guajillo and arbol chiles so they’re submerged, cover and soak 15 minutes. Reserve 1 cup of the soaking water.
2. Prepare chiles: Remove stems and seeds from the soaked chiles before blending.
3. Cook onions and garlic: Heat the oil in a skillet over medium-high. Cook diced onion 4–5 minutes, add garlic and cook 1 more minute until fragrant.
4. Blend the marinade: In a blender, combine the cooked onions and garlic, soaked chiles, reserved soaking water, an entire can of chipotle peppers in adobo, crushed tomatoes, vinegar, salt, black pepper, Mexican oregano, smoked paprika, ground cloves and ground cumin. Blend until smooth.
5. Marinate the beef: Place beef chuck chunks in a deep casserole dish and pour the blended sauce over the meat. Cover and refrigerate overnight or at least 6–8 hours.
6. Sear the beef: Preheat oven to 350°F. Remove beef pieces from the marinade (reserve the marinade), heat a large dutch oven or heavy pot over high heat and sear the beef on all sides 1–2 minutes per side. Work in batches if needed.
7. Braise: Pour the reserved marinade over the seared beef in the pot. Add beef stock and bring to a boil on the stove. Add a cinnamon stick and bay leaves, cover tightly and transfer to the preheated oven. Braise for 2 hours at 350°F.
8. Finish and shred: After 2 hours the meat should be fork-tender. Remove cinnamon and bay leaves, lift the beef onto a cutting board and shred with two forks or meat claws. Return shredded beef to the broth if you plan to serve it as a stew, or keep meat separate if using for tacos or quesadillas.

Recipe tips

These practical tips help ensure great results:

• If the beef won’t all fit in your pan for searing, brown it in two batches to avoid crowding.
• If you don’t have a dutch oven, a heavy pot at least 12 inches wide and 6 inches deep will work; cast iron is ideal for even heat retention.
• You can simmer the braise on the stovetop over medium-low heat for 2 hours instead of using the oven.
• To hold the finished birria for a few hours, keep it covered in a warm oven setting for up to 4 hours.

Storage and reheating

Store leftovers in an airtight container in the refrigerator up to 5 days.

To reheat in the braising liquid: warm gently in a pot over medium heat until bubbling, about 15–20 minutes. To reheat the shredded beef without liquid: wrap in foil and warm in a 350°F oven 10–15 minutes to prevent drying.

Ways to serve it

Birria is traditionally served as a bowl of stew topped with fresh cilantro and diced onion and accompanied by lime wedges. The braising liquid (consomé) is excellent for sipping and for dipping tortillas.

Other delicious uses:

• Quesabirria tacos: Dip corn tortillas in the consomé, pan-fry, fill with shredded birria and cheese, and crisp until golden.
• Birria ramen: Use the consomé as broth for ramen noodles, add shredded birria, jalapeños, cilantro and lime.
• Chilaquiles: Simmer tortilla chips briefly in warm consomé, stir in shredded birria and top with cream, cotija, cilantro and onion.
• Quesadillas and tacos: Fill tortillas with shredded birria and cheese; serve with warm consomé for dipping.
• Burritos, bowls, nachos or fries: Use shredded birria for hearty burritos, rice bowls, loaded nachos or topped fries — the rich flavor works well across formats.

Make a big batch on Sunday and enjoy several different meals throughout the week.