Beef birria is rich, flavorful, and incredibly tender. My recipe features beef short ribs slowly simmered in a red chile broth known as consommé made with roasted tomatoes, onion, garlic, dried chilies, and warm spices until it easily shreds apart.
The consommè is perfect for serving along with the shredded meat or using to make quesatacos which are pretty much just delicious quesadillas made from the shredded meat.
You may be thinking that traditional birria is made with goat and while that’s true beef birria has become an increasingly popular variation thats much easier to make at home and it’s just as delicious!
If you’re looking for a comforting Mexican meal that’s worthy of a special occasion but simple enough for a weekend dinner, this birria recipe is for you.
Why You’ll Love This Recipe
- Rich, deeply flavored consommé
- Tender shredded beef that melts in your mouth
- Made with easy-to-find ingredients
- Perfect for tacos, quesatacos, burritos, and more
- Makes plenty of leftovers
- Freezer friendly
What is Birria?
Birria is a Mexican stew that originated in the state of Jalisco. It is typically made by slowly cooking meat in a flavorful broth seasoned with dried chilies, herbs, and spices.
The meat becomes incredibly tender while the broth develops a rich, savory flavor. Birria is often served as a stew with tortillas on the side, but it’s also commonly used to make quesatacos, where tortillas are dipped in the consommé before being filled with meat and cheese.
Ingredients
Beef Short Ribs
I use beef chuck short ribs because they become incredibly tender after simmering for several hours. They also create a rich, flavorful consommé.
Dried Chilies
Guajillo and pasilla chilies give the birria its signature red color and rich flavor. Guajillo chilies add a mild smoky flavor while pasilla chilies contribute depth and earthiness.
Roma Tomatoes, Onion, and Garlic
These vegetables are roasted before blending, which creates a deeper, richer flavor in the consommé. The tomatoes add sweetness while the onion and garlic add savory depth.
Mexican Oregano and Thyme
These herbs add warmth and complexity and help give the birria its traditional flavor.
Ground Cumin
Ground cumin contributes an earthy flavor that pairs perfectly with the dried chilies and beef.
Cloves, Mexican Cinnamon, and Black Peppercorns
These spices add subtle warmth and complexity to the consommé without making it taste sweet.
Vinegar
The vinegar brightens the flavors and helps balance the richness of the beef.
Chicken Bouillon and Bay Leaves
These ingredients help create a rich, deeply savory broth while the birria slowly simmers.
Salt and Oil
Salt seasons the meat and consommé while the oil is used for browning the beef, an important step that develops extra flavor.
How to Make Beef Birria
Soak the Chilies
Remove the stems from the guajillo and pasilla chilies.
Place them in a pot and cover with water. Bring to a boil, then remove from heat and cover the pot. Let the chilies soak for 30 minutes.
Roast the Vegetables
Heat a skillet or comal over medium heat.
Add the tomatoes, onion, and unpeeled garlic cloves.
Cook until everything is nicely roasted with blackened spots, turning occasionally for even cooking.
The garlic will finish roasting first and can be removed after about 5 minutes.
Make the Sauce
Transfer the roasted tomatoes and onion to a blender.
Peel the garlic cloves and add them to the blender.
Add the softened chilies, vinegar, oregano, thyme, cumin, cloves, cinnamon, peppercorns, chicken bouillon, and 2 cups of fresh water.
Blend until completely smooth.
Brown the Beef
Season the short ribs with salt.
Heat the oil in a large pot over medium heat.
Working in batches, brown the meat on all sides until a golden crust forms.
This step adds tremendous flavor, so don’t skip it.
Cook the Birria
Reduce the heat to medium-low.
Strain the blended sauce into the pot.
Stir well and scrape up any browned bits from the bottom of the pot.
Cook the sauce for about 1 minute.
Return the browned meat to the pot.
Add the 9 cups of water and bay leaves.
Bring to a boil, then reduce the heat to low and cover.
Cook for about 3 hours or until the meat is extremely tender.
Shred the Meat
Transfer the meat to a large bowl.
Shred it using two forks and discard any large pieces of fat.
Return half of the shredded meat to the consommé.
Reserve the remaining meat for quesatacos or tacos.
How to Make Quesatacos
Quesatacos are one of the most popular ways to enjoy birria.
Heat a skillet over medium heat.
Dip a corn tortilla into the consommé and place it in the skillet.
Add shredded Oaxaca cheese or mozzarella cheese along with some reserved birria meat.
Fold the tortilla in half and cook until crispy and the cheese has melted.
Serve immediately with a bowl of hot consommé for dipping.
Serving Suggestions
Serve beef birria topped with:
- Diced onion
- Chopped cilantro
- Fresh lime juice
It pairs perfectly with:
- Warm corn tortillas
- Mexican rice
- Refried beans
- Quesatacos
- Birria ramen
Storage
Store leftover birria in an airtight container in the refrigerator for up to 4 days.
The flavor becomes even better the next day.
To freeze, allow the birria to cool completely and store it in freezer-safe containers for up to 3 months.
Frequently Asked Questions
Is birria spicy?
Not really. Guajillo and pasilla chilies provide flavor more than heat. The consommé is rich and flavorful with only a mild level of spice.
Can I make birria ahead of time?
Yes. In fact, many people think birria tastes even better the next day after the flavors have had time to develop.
What cheese is best for quesatacos?
Oaxaca cheese is traditional, but mozzarella works great and is easier to find.
Can I use a different cut of beef?
Yes. Chuck roast, beef shank, and short ribs all work well for birria.
Tips for the Best Beef Birria
- Brown the meat well before simmering.
- Roast the vegetables until they develop dark spots.
- Strain the sauce for a smoother consommé.
- Cook low and slow until the meat easily shreds.
- Save some meat specifically for quesatacos.
More Mexican Recipes You’ll Love
Beef birria
Birria birria is a delicious and flavorful Mexican dish that is sure to impress all your friends and family!
Ingredients
- 3 1/2 lbs beef chuck short ribs
- 3 tsp salt
- 2 tbs vegetable oil
- 2 bay leaves
- 5 guajillo chilies
- 3 pasilla chilies
- 5 roma tomatoes
- 1/2 white onion
- 8 cloves garlic not peeled
- 1/4 cup vinegar
- 1 1/2 tsp Mexican oregano
- 3/4 tsp dried thyme
- 1 tsp ground cumin
- 3 whole cloves
- piece of mexican cinnamon 1 inch
- 1 tsp black peppercorns
- 3 tsp chicken bouillon
- 11 cups water
Instructions
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Put the guajillo and ancho chilies in a pot and cover with water. Bring to a boil then remove the pot from heat and cover. Let chilies soak for 30 min.
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Heat up a pan over medium heat. Add the onion, garlic and tomatoes. Cook until roasted with blackened spots. The garlic should be done after 5 min or so. The tomatoes and onion will take longer. Make sure to turn for even cooking.
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Transfer the onion and tomatoes to the blender along with the peeled garlic cloves.
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Then add the soaked chilies to the blender but not the soaking water. Also add the vinegar, oregano, thyme, cumin, cloves, cinnamon, peppercorns, chicken bouillon and 2 cups of fresh water to the blender. Blend until smooth and set aside.
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Season the meat with salt. Heat up a large pot over medium heat. In batches brown the meat on all sides until a golden crust forms.
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Turn the heat to medium low. Strain the blended sauce into the pot. Stir the bottom of the pot well to scrape up any browned bits. Cook for 1 min.
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Return the meat to the pot. Add the remaining 9 cups of water and bay leaves. Stir. Bring to a boil. Reduce heat to low and cover. Cook for 3 hours or until the meat is tender.
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Transfer the meat to a large bowl and shred with a fork. Discard any pieces of fat. Return half of the shredded meat to the pot. Use the other half to make quesatacos if desired!
Marianne
Sunday 24th of December 2023
I don't like spicey at all. Would this taste ok without all the chilis? It sounds delicious.
Carissa
Thursday 4th of January 2024
The guajillo and pasilla chilies aren’t spicy but the arbol chilies are. You can completely leave those out if you prefer. It will still taste delicious.