Recipe

Beef Birria

Fall-apart beef simmered in a smoky chile broth (often called birria consommé), perfect for tacos, bowls, and dunking.

By Matt Campbell

•

4.8

A wooden table set with a bowl of deep red birria broth, a plate of crispy quesabirria tacos, chopped onions and cilantro, and lime wedges in warm kitchen lighting

Beef birria is one of those dishes that makes your kitchen smell like you have your life together, even if you are cooking in sweatpants and using a spoon you found in the dishwasher mid-cycle. It is rich, chile-forward, gently smoky, and somehow both cozy and bright once the lime and onions hit.

This version is built for real life. Ingredients are grocery-store friendly, the steps are clear, and the payoff is huge: tender shredded beef plus that glossy, brick-red broth people love to call consomé (the rich braising liquid, not a formally clarified consommé) that you can sip like soup or use as the ultimate dunking sauce for tacos. If you want crispy quesabirria, we are doing that too.

Dried guajillo and ancho chiles on a cutting board with garlic, onion, and warm spices on a kitchen counter

Why It Works

Deep flavor without drama: Toasted dried chiles plus a quick blend creates a broth that tastes like it simmered all day.
Fork-tender beef: A steady braise melts collagen so the meat shreds easily and stays juicy.
Two meals in one: Serve as stew or tacos the first night, then crisp quesabirria with leftovers.
Make-ahead friendly: Birria is even better the next day after the fat rises and flavors settle.

Pairs Well With

Storage Tips

Refrigerate: Store beef and broth in separate containers if you can, 4 days max. The fat will rise and solidify on top of the broth. That is a good thing. Scoop some for frying tacos.

Freeze: Freeze shredded beef with a little broth (so it stays moist) up to 3 months. Freeze extra broth separately in pint containers or silicone cubes for quick weeknight wins.

Reheat: Warm broth gently on the stove. Reheat beef in a splash of broth, covered, so it does not dry out.

Yield note: This makes about 8 servings, which is usually enough for roughly 16 to 20 tacos (depending on how generous you are) or several big bowls with broth. Consider it dinner now, tacos later.

A glass meal prep container filled with red birria broth with a layer of solidified fat on top, sitting on a kitchen counter

Common Questions

What cut of beef is best for birria?

Chuck roast is the sweet spot: affordable, flavorful, and it shreds like a dream. Short ribs add richness. Beef shank adds body because of the bone and connective tissue. You can do a mix if you want to feel fancy.

Is birria supposed to be spicy?

It can be, but it does not have to be. Guajillo and ancho bring more flavor than heat. The heat usually comes from árbol chiles. Start with 1 to 2, or skip them entirely if you are cooking for sensitive palates.

What is the difference between birria and barbacoa?

They are cousins, not twins. Birria is known for its chile-based broth (often called consomé) and often uses vinegar and warm spices. Barbacoa is typically more about slow-cooked meat (often steamed or pit-cooked traditionally) and can be less chile-brothy depending on the style.

My broth tastes a little bitter. How do I fix it?

Bitter usually means the chiles got too toasted or you blended in too many seeds. First, simmer the broth 10 more minutes to mellow it out. If it still tastes sharp, add 1 teaspoon brown sugar or honey (optional, and start small) plus a splash more broth. Finish with lime at the table. Also, straining the sauce next time can help for a smoother, sweeter finish.

Can I make birria in a slow cooker or Instant Pot?

Yes. For a slow cooker, add the seared beef and blended sauce and cook on low 8 to 9 hours. For an Instant Pot, pressure cook 55 to 65 minutes for 3-inch chunks with natural release. If your pieces are larger or still not shredding, add 5 to 10 more minutes. You will still want to toast and blend the chiles first for best flavor.

Is this a traditional birria recipe?

Traditional birria is often made with goat or lamb, and the spice mix can vary by region and family. This is a streamlined, grocery-store friendly beef version that keeps the spirit (deep chile flavor, shreddy meat, dunkable broth) without turning your kitchen into a weekend-long project.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or heavy pot with lid
Blender (or high-powered immersion blender)
Fine-mesh strainer (optional but recommended)
Tongs and a sturdy spoon
Sheet pan or plate for the seared beef
Skillet or griddle for quesabirria tacos

The first time I made birria at home, I treated it like a science project and a vibe at the same time. I toasted chiles a little too confidently, smoked out my kitchen just enough to feel alive, and then watched the whole thing turn into this glossy red broth that tasted like a weekend in a bowl. Now it is my go-to when I want dinner to feel special without requiring me to be perfect. Also, I love a meal that gives you built-in leftovers that crisp into tacos the next day. That is just good planning disguised as indulgence.

Beef Birria

(4.8 Reviews)

Prep Time 25 minutes

Cook Time 3 hours 15 minutes

Total Time 3 hours 40 minutes

Servings 8

Ingredients

For the beef

3 to 3 1/2 pounds beef chuck roast, cut into large 3-inch chunks
1 1/2 teaspoons kosher salt, plus more to taste
1 teaspoon black pepper
1 to 2 tablespoons neutral oil (avocado, canola)

For the chile sauce and broth

6 dried guajillo chiles, stems removed and seeded
2 dried ancho chiles, stems removed and seeded
0 to 2 dried árbol chiles (optional, for heat)
1 medium white onion, quartered
6 garlic cloves, peeled
1 (14.5-ounce) can fire-roasted diced tomatoes
4 cups low-sodium beef broth, plus more as needed
2 tablespoons apple cider vinegar
1 tablespoon tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon dried oregano (Mexican oregano if you have it)
1/2 teaspoon ground cinnamon
4 whole cloves
2 bay leaves

For serving

Chopped white onion
Chopped cilantro
Lime wedges
Warm corn tortillas

Optional for quesabirria tacos

Oaxaca cheese or low-moisture mozzarella, shredded
Extra tortillas

All birria ingredients arranged on a kitchen counter including dried chiles, beef chunks, onions, garlic, spices, tortillas, and cheese

Instructions

Toast the chiles. Heat a dry skillet over medium. Toast guajillo and ancho chiles (and árbol chiles if using) just until fragrant and slightly more pliable, about 10 to 20 seconds per side depending on your pan. Do not let them go dark or they can turn bitter.
Soften the chiles. Add the toasted chiles to a bowl and cover with hot water. Soak 15 minutes, then drain.
Sear the beef. Pat beef dry, then season with salt and pepper. Heat oil in a Dutch oven over medium-high. Sear beef in batches until browned on multiple sides, 2 to 3 minutes per side. Transfer to a plate.
Blend the birria sauce. In a blender, combine softened chiles, onion, garlic, fire-roasted tomatoes, beef broth, vinegar, tomato paste, cumin, oregano, cinnamon, and cloves. Blend until very smooth.
Blender safety note: If anything is warm, do not fill the blender to the top. Vent the lid, cover with a towel, and start on low so you do not redecorate your kitchen with hot chile sauce.
If you want a super silky broth, strain the blended sauce through a fine-mesh strainer into a bowl.
Braise. Pour the sauce into the Dutch oven. Add bay leaves and bring to a gentle simmer. Return the beef and any juices to the pot. Cover and cook on low heat for 3 to 3 1/2 hours, until the beef shreds easily. If the liquid reduces too much, add a splash of broth or water.
As it cooks, the sauce and beef juices turn into that rich braising broth many people call birria consomé or consommé in the quesabirria world (even though it is not clarified in the classic French sense). Call it what you want. Just do not skip dunking.
Shred and season. Transfer beef to a tray and shred with two forks. Skim fat off the top of the broth and save it for frying tacos. Aim for about 1/4 to 1/2 cup for quesabirria, and leave the rest for flavor.
Taste the broth and adjust with salt. With low-sodium broth, most people will want an extra 1/2 to 1 1/2 teaspoons salt added gradually, but trust your tongue and do it in stages.
Add shredded beef back to the pot if serving as stew, or keep separate if making tacos.
Serve. Ladle broth into bowls and top with onion and cilantro. Serve beef with warm tortillas, lime wedges, and more onion and cilantro for build-your-own tacos.
Optional: Make quesabirria tacos. Heat a skillet over medium. Dip a tortilla lightly into the skimmed birria fat, then lay it in the skillet. Add cheese and a layer of shredded beef. Fold and cook until the tortilla is crisp and the cheese melts, 2 to 3 minutes per side. Serve with a cup of hot broth for dunking.