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Birria
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Beef Birria

Slow-simmered beef birria is rich, comforting, and full of authentic flavor. Braised in a smoky chile sauce with warm spices, the meat turns tender and juicy, perfect for tacos, quesabirrias, or enjoying with consomé.
A must-try Mexican classic that’s hearty, savory, and absolutely irresistible!
Total Time4 hours 50 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Beef Birria, Birria de res
Servings: 6 servings

Equipment

Ingredients

  • 1/4 cup high-heat neutral oil
  • 5 lbs of chuck roast or diezmillo de res, cut into large chunks
  • 16-18 cups water
  • 8-10 10 dried chiles guajillo deveined and deseeded
  • 1-2 dried chile ancho deveined and deseeded
  • 2-4 dried chiles de árbol optional, for heat
  • 2-3 roma tomatoes halved
  • 1/2 tsp cumin seeds
  • 2 tsp whole peppercorns
  • 4 whole cloves
  • 1/2 of a large cinnamon stick
  • 2 tsp sesame seeds lightly toasted
  • 2 tsp dried oregano
  • 4 cloves of garlic
  • 1 medium-sized onion quartered
  • 1/2 inch knob of fresh ginger
  • 2 bay leaves
  • 1/2 tsp sugar optional, for balancing the flavors/acidity
  • Salt and pepper to taste

For serving:

  • Chopped onion
  • Chopped cilantro
  • Warm tortillas
  • Lime wedges

Instructions

  • Season the beef generously with salt and pepper on both sides, then heat the oil in a large pot and sear the beef in batches, so as to not overcrowd the pot. Once seared, set the beef aside.
  • Add the 16 cups of water to the pot and bring to a boil, then add the dried chiles and tomato, and allow this to come to a boil.
  • While this boils, lightly toast the cumin seeds, peppercorns, cloves, cinnamon stick, sesame seeds and dried oregano in a small pan over medium heat for about 1 minute, stirring constantly so that the ingredients don’t burn and become bitter. Once toasted, add them to a blender.
  • Next, lightly char the ginger, onion and garlic in the same pan for a few minutes, then add them to the blender as well.
  • Once the dried chilies and tomatoes are soft and cooked through, add them to the blender, along with 1 cup of the cooking liquid, and blend until completely smooth.
  • Add the seared beef back to the pot of water, then strain the chili mixture into the pot and stir. Add the bay leaves, then allow this to come to a boil. Once it reaches a boil, lower the heat to medium-low and simmer for 3–4 hours covered, or until the meat is fork tender.
  • Once tender, remove the lid from the pot and add the remaining 2 cups of water if needed to thin out the broth. Taste for seasoning and adjust accordingly, using the 1/2 tsp of sugar if needed to balance out the acidity and flavors.
  • Transfer the beef to a cutting board or big bowl, shred it with a fork, then return it back to the pot.
  • Serve the birria with chopped onion, cilantro, rice, warm tortillas and lime wedges. Enjoy!

Notes

  • If you don’t have whole spices or fresh ginger on hand, that’s okay! You can use 1/2 tsp ground cumin, 2 tsp ground black pepper, 1/2 tsp ground clove, 1/2 tsp ground cinnamon, 1/2 tsp ground ginger or 1 tsp frozen minced ginger in a pinch.
  • For deeper flavor, let the stew rest 20–30 minutes before serving.
  • Birria freezes well—store leftovers in an airtight container for up to 3 months.