Traditional Beef Birria

Why You’ll Love This Recipe

I absolutely love this recipe because of how deeply flavorful it is. The combination of dried chiles, garlic, and spices creates a fragrant, rich broth that elevates the beef to a whole new level of tenderness. The slow simmering process allows the beef to soak up all those wonderful flavors, resulting in meat that’s so tender it practically falls apart. Whether I serve it in a bowl with broth or stuff it into tacos, it’s always a hit. Plus, the garnish of fresh cilantro and onion gives it a refreshing contrast that balances the richness of the dish perfectly.

Ingredients

• 3 lbs beef chuck roast (or short ribs), cut into large chunks

• 1 tablespoon salt

• 1 teaspoon black pepper

• 1 tablespoon oil

• 4 dried guajillo chiles, stems and seeds removed

• 2 dried ancho chiles, stems and seeds removed

• 2 dried chiles de árbol (optional, for heat)

• 5 cloves garlic

• 1 white onion, quartered

• 1 tablespoon apple cider vinegar

• 1 teaspoon ground cumin

• 1/2 teaspoon ground cinnamon

• 1/4 teaspoon ground cloves

• 2 bay leaves

• 4 cups beef broth

• 1 cup water

• Fresh chopped cilantro and diced white onion, for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. First, I season the beef chunks with salt and pepper.

2. In a large pot or Dutch oven, I heat the oil over medium-high heat and sear the beef in batches until it’s browned on all sides. Once browned, I set the beef aside.

3. In a separate saucepan, I add the guajillo, ancho, and árbol chiles, covering them with enough water. I bring them to a simmer and cook for about 10 minutes until they soften, then drain them.

4. I blend the softened chiles, garlic, onion, apple cider vinegar, cumin, cinnamon, cloves, and 1 cup of beef broth until smooth.

5. I strain the sauce into the pot with the seared beef, add the bay leaves, and pour in the remaining beef broth and water. I bring it all to a boil, then reduce the heat to low.

6. I cover the pot and let it simmer for 3 hours, stirring occasionally, until the beef becomes fall-apart tender.

7. Once the beef is ready, I remove it from the pot and shred it with forks before returning it to the broth. I stir it all together and let it simmer for a few more minutes.

8. I serve the Birria hot in bowls or as taco filling, garnished with freshly chopped cilantro and diced onion.

Servings and Timing

• Prep Time: 25 minutes

• Cooking Time: 3 hours

• Total Time: 3 hours 25 minutes

• Servings: 6 servings

Variations

• Add More Heat: For an extra spicy kick, I can increase the amount of árbol chiles or add a few fresh jalapeños to the broth.

• Different Meat: I can also use lamb or goat, which are traditional alternatives to beef in Birria recipes.

• Vegetarian Option: For a vegetarian twist, I can substitute the beef with hearty vegetables like mushrooms or jackfruit, and still use the same flavorful chile broth for richness.

• Birria Consommé: I can serve the beef and broth as a consommé (a clear, flavorful soup), perfect for dipping tacos.

Storage/Reheating

Birria stores well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen after a day or two. When reheating, I simply warm it over low heat on the stove, adding a bit of extra broth if necessary to loosen the sauce. I also love using the leftovers to make tacos or serve with rice.

FAQs

Can I use a slow cooker for this recipe?

Yes! You can brown the beef in a pan, then transfer it to a slow cooker with the blended chile sauce and broth. Cook it on low for 6–8 hours, until the beef is tender and easily shredded.

What can I serve with Birria?

Birria is great on its own, but I love to serve it with warm tortillas, rice, or beans. A side of lime wedges and extra chopped onions and cilantro adds a fresh, zesty touch.

Can I make Birria ahead of time?

Definitely! Birria is a perfect make-ahead dish. It stores beautifully and the flavors intensify after a day or two. It’s even better the next day!

What if I don’t have all the dried chiles?

If I can’t find all the dried chiles, I can use a combination of chili powder, paprika, and cayenne pepper as a substitute, though it will have a slightly different flavor profile.

Can I freeze Birria?

Yes, I can freeze the Birria for up to 3 months. I store it in an airtight container or freezer bag and thaw it in the refrigerator overnight before reheating.

Conclusion

Traditional Beef Birria is one of those soul-satisfying dishes that always brings people together. The tender beef, rich chile broth, and aromatic spices create an unforgettable meal that’s perfect for family gatherings or special occasions. Whether served as a hearty stew or stuffed into tacos, this dish is sure to impress with its depth of flavor and comforting warmth.