Birria is a richly seasoned Mexican braise traditionally made with goat or beef, then served with its deeply flavored consommé for dipping and spooning.
A blended sauce of dried chiles, aromatics, vinegar, and warm spices gives the beef its brick-red color and layered flavor while a low simmer makes it fall-apart tender.
Skim excess fat from the finished consommé and reserve it for crisping the tortillas; it adds the signature savory edge to birria tacos.
Serving Suggestions
Serve birria as a stew with tortillas, or crisp the tortillas in the reserved fat and fill them with beef, Oaxaca cheese, onion, cilantro, and lime.
Recipe Notes
Birria tastes even better the next day. Refrigerate for up to 4 days, or freeze the beef and consommé separately for up to 3 months.
Mexican Birria
Tender beef braised in a smoky chile sauce and served with rich consommé, warm tortillas, onion, cilantro, and lime.
Equipment
- Large Dutch oven
- Blender
- Fine-mesh strainer
- Large skillet
Ingredients
Birria and Consommé
- 3 lb beef chuck roast cut into large pieces
- 1 lb beef short ribs
- 5 chiles dried guajillo chiles stemmed and seeded
- 3 chiles dried ancho chiles stemmed and seeded
- 2 tbsp apple cider vinegar
- 1 large white onion quartered
- 6 cloves garlic
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 2 leaves bay leaves
- 4 cups beef stock
- 1 tbsp salt plus more to taste
Tacos and Garnishes
- 12 tortillas corn tortillas
- 1 cup Oaxaca cheese shredded
- 1/2 cup white onion finely diced
- 1/2 cup fresh cilantro chopped
- 2 medium limes cut into wedges
Instructions
Make the Chile Sauce:
- Toast the guajillo and ancho chiles briefly in a dry skillet until fragrant. Cover them with hot water and soak for 15 minutes.
- Blend the softened chiles with vinegar, onion, garlic, tomato paste, cumin, oregano, cinnamon, salt, and a little stock until smooth. Strain the sauce.
Braise the Beef:
- Place the beef in a Dutch oven and pour over the chile sauce. Add the bay leaves and remaining stock.
- Bring to a gentle simmer, cover, and cook at 325°F (165°C) for about 3 1/2 hours, until the beef shreds easily.
- Remove the beef, shred it, and skim the consommé. Taste and adjust the seasoning.
Serve:
- Warm the tortillas. For tacos, dip them lightly in the reserved fat, crisp them in a skillet, add cheese and beef, and fold.
- Serve the tacos or stew with consommé, onion, cilantro, and lime.
Notes
- Straining the sauce gives the consommé a smooth texture.
- The beef should pull apart easily with a fork before serving.
Nutrition
Calories: 690kcalCarbohydrates: 42gProtein: 52gFat: 36gSaturated Fat: 14gCholesterol: 175mgSodium: 1180mgFiber: 6gSugar: 7g