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Mexican Birria

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Mexican birria with tender beef, red chile consommé, onion, cilantro, and lime.
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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.

A birria taco being dipped into rich red consommé with 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 with tender beef, red chile consommé, onion, cilantro, and lime.

Mexican Birria

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Tender beef braised in a smoky chile sauce and served with rich consommé, warm tortillas, onion, cilantro, and lime.
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Prep Time 35 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 5 minutes
Servings: 6 servings
Course: Main Course
Cuisine: Mexican
Calories: 690
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Large Dutch oven
  • Blender
  • Fine-mesh strainer
  • Large skillet

Method
 

Make the Chile Sauce:
  1. Toast the guajillo and ancho chiles briefly in a dry skillet until fragrant. Cover them with hot water and soak for 15 minutes.
  2. 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:
  1. Place the beef in a Dutch oven and pour over the chile sauce. Add the bay leaves and remaining stock.
  2. Bring to a gentle simmer, cover, and cook at 325°F (165°C) for about 3 1/2 hours, until the beef shreds easily.
  3. Remove the beef, shred it, and skim the consommé. Taste and adjust the seasoning.
Serve:
  1. Warm the tortillas. For tacos, dip them lightly in the reserved fat, crisp them in a skillet, add cheese and beef, and fold.
  2. Serve the tacos or stew with consommé, onion, cilantro, and lime.

Nutrition

Calories: 690kcalCarbohydrates: 42gProtein: 52gFat: 36gSaturated Fat: 14gCholesterol: 175mgSodium: 1180mgFiber: 6gSugar: 7g

Notes

  • Straining the sauce gives the consommé a smooth texture.
  • The beef should pull apart easily with a fork before serving.

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