Beef Birria Recipe: A Traditional Mexican Dish

If you’ve ever tasted birria, you know it’s more than just a meal—it’s an experience. Originating from the Mexican state of Jalisco, this dish is a celebration of slow-cooked meat simmered in a deeply flavorful broth made with dried chiles, aromatic spices, and herbs. While birria can be made with goat or lamb in its traditional form, beef birria has gained immense popularity for its tenderness, accessibility, and rich taste.

Served as a stew with fresh tortillas or as the famous birria tacos, this dish has taken the culinary world by storm. From street vendors in Mexico to trendy restaurants worldwide, birria has become a must-try for food lovers seeking bold and comforting flavors.

What is Birria?

Birria is a traditional Mexican dish that dates back centuries. The word birria roughly translates to “exquisite savory dish” and embodies the essence of comfort food in Mexican cuisine. Traditionally, it was made with goat, but beef has become the star protein in many modern kitchens due to its juicy tenderness when slow-cooked.

The dish is known for two things:

The Stew (Consomé): A rich broth infused with smoky dried chiles, spices, and beef juices.
The Meat: Slow-cooked until it’s fall-apart tender, then shredded and served inside tacos, bowls, or on its own.

Birria is often enjoyed at family gatherings, holidays, and special celebrations, symbolizing togetherness and tradition.

Ingredients You’ll Need

To create authentic beef birria, you’ll need a mix of dried chiles, spices, and slow-cooked beef. Here’s what goes into it:

For the Birria Stew

3 lbs beef chuck roast (you can mix with short ribs for extra flavor)
1 white onion, quartered
6 garlic cloves
3 bay leaves
1 cinnamon stick (Mexican cinnamon if available)
6 cups beef broth or water
Salt and black pepper, to taste

For the Chili Sauce

4 dried guajillo chiles (mild, smoky flavor)
3 dried ancho chiles (sweet, slightly fruity)
2 chipotle peppers in adobo sauce (optional, for heat and smokiness)
1 medium tomato, roasted or boiled
½ teaspoon cumin seeds (or ground cumin)
1 teaspoon oregano (preferably Mexican oregano)
1 teaspoon smoked paprika
3 dried pasilla chiles (deep earthy flavor)
1 tablespoon apple cider vinegar (for brightness)

For Serving

Fresh corn tortillas
Chopped white onion
Fresh cilantro
Lime wedges
Shredded cheese (for tacos, optional)

Step-by-Step Instructions

Step 1: Prepare the Chiles

Remove stems and seeds from dried chiles. Toast them lightly in a dry skillet for 30–60 seconds until fragrant (be careful not to burn). Place them in a bowl and cover with hot water to soften for 15–20 minutes.

Step 2: Blend the Sauce

Drain the softened chiles and place them in a blender. Add roasted tomato, garlic, cumin, oregano, smoked paprika, chipotle peppers, vinegar, and 1 cup of soaking water. Blend until smooth and velvety. Strain the sauce through a fine sieve for a silky texture.

Step 3: Marinate the Beef

Cut beef into large chunks. Season with salt and pepper, then coat with the chile sauce. Let it marinate for at least 1 hour (overnight in the fridge for maximum flavor).

Step 4: Slow-Cook the Beef

In a large pot or Dutch oven, heat a little oil. Add the marinated beef and sear on all sides until browned. Pour in the remaining chile sauce, beef broth, onion, bay leaves, and cinnamon stick. Bring to a boil, then reduce heat, cover, and simmer on low for 3–4 hours (or until beef is fork-tender).

(Shortcut: Use an Instant Pot—cook on high pressure for about 60 minutes with natural release.)

Step 5: Shred the Beef

Remove the beef from the pot, shred it with two forks, and return it to the broth. Taste and adjust seasoning with more salt if needed.

Step 6: Serve and Enjoy

There are two classic ways to enjoy beef birria:

As a Stew: Serve the tender beef in bowls with plenty of consomé, topped with onions, cilantro, and lime juice.
As Birria Tacos: Dip corn tortillas in the top layer of the broth, pan-fry them until slightly crispy, fill with shredded beef, cheese (optional), onion, and cilantro. Serve with a cup of broth for dipping—pure bliss!

Tips for the Best Birria

Use a Mix of Chiles – Each chile brings unique flavor; guajillo for smokiness, ancho for sweetness, and pasilla for earthiness.
Low and Slow is Key – The longer it cooks, the richer and more tender it becomes.
Make Ahead – Birria tastes even better the next day as the flavors deepen.
Don’t Skip the Lime – The brightness cuts through the richness of the broth beautifully.
Cheese or No Cheese – Traditional birria tacos don’t always include cheese, but adding some makes them irresistible.

Serving Suggestions

Classic Bowl: Birria with consomé, warm tortillas on the side.
Street-Style Tacos: Crispy tacos dipped in broth, filled with beef and toppings.
Birria Quesadillas: Use the beef and cheese in a folded tortilla, pan-fried to golden perfection.
Birria Ramen: A modern twist—add shredded beef and broth to ramen noodles for a fusion dish.
Party Platter: Serve shredded birria with chips, salsa, and guacamole for a crowd-pleasing spread.

Storage and Reheating

Refrigerate: Store leftovers in an airtight container for up to 4 days.
Freeze: Birria freezes beautifully—store in freezer bags or containers for up to 3 months.
Reheat: Warm gently on the stove. If using frozen birria, thaw in the fridge overnight before reheating.

Nutritional Information (Approx. Per Serving)

Calories: 450
Protein: 36g
Fat: 28g
Carbohydrates: 8g
Fiber: 3g
Sodium: 680mg

(Values may vary depending on portion sizes and ingredients used.)

The Cultural Significance of Birria

Birria isn’t just about flavor—it’s a dish tied to tradition, family, and celebration. In Mexico, it’s often served at weddings, baptisms, and large gatherings, symbolizing hospitality and joy. With its growing popularity worldwide, birria has evolved into trendy variations like tacos, quesabirria, and even birria pizza, but its roots remain deeply connected to Mexican culture and heritage.

Final Thoughts

This Beef Birria Recipe is a flavorful journey into traditional Mexican cooking. With its rich chile-based broth, melt-in-your-mouth beef, and endless serving possibilities, birria is the kind of dish that brings people together around the table. Whether you’re savoring it as a warm stew or dipping crispy tacos into the consomé, every bite delivers layers of flavor and comfort.

If you’ve never tried making birria at home, this recipe is the perfect place to start. It’s approachable, authentic, and guaranteed to impress anyone lucky enough to share it with you.