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Authentic Mexican Birria

Authentic Mexican birria is a slow-simmered beef stew with a rich mahogany-colored consomé and tender shredded beef. Dried chiles are toasted, softened, blended into a smooth sauce, then simmered until the meat practically falls apart for a rustic, ladle-worthy broth.
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Prep Time 30 minutes
Cook Time 3 hours
rest 30 minutes
Total Time 4 hours
Servings: 8 servings
Course: Main
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

Beef chuck roast
  • 3 lb beef chuck roast cubed
  • 1 salt and pepper to taste
  • 8 cup beef broth for the consomé
Dried chiles and aromatics
  • 6 dried guajillo chiles
  • 4 dried ancho chiles
  • 3 dried chipotle chiles
  • 1 onion quartered
  • 6 garlic cloves
  • 4 tomatoes halved
Seasonings
  • 1 tbsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp oregano
  • 4 bay leaves
  • 1 corn tortillas for serving
  • 1 onion diced for serving
  • 1 cilantro fresh, for serving

Equipment

  • 1 Dutch oven

Method
 

Toast and soften the chiles
  1. Toast dried guajillo chiles, dried ancho chiles, and dried chipotle chiles in a dry skillet for 1 minute per side, until fragrant and slightly darker. Keep them moving so they don’t burn, then transfer to a bowl.
  2. Soak the toasted chiles in hot water for 15 minutes until soft. Drain well so the blended sauce isn’t overly watery.
Blend the chile sauce
  1. Blend the soaked chiles with onion, garlic, tomatoes, apple cider vinegar, cumin, and oregano into a smooth sauce. Blend until no large chile pieces remain.
Sear the beef and simmer birria
  1. Heat oil in a large Dutch oven and sear the beef cubes until browned on all sides. Use high heat so the exterior caramelizes, then stop when deeply golden.
  2. Add the blended chile sauce and beef broth to the pot, stirring to combine. Add bay leaves on top, then bring the mixture to a simmer.
  3. Cook covered at a simmer for 2.5-3 hours, until the meat is very tender. You should see steady bubbling and the liquid turn a rich mahogany color.
Shred, season, and rest
  1. Shred the beef in the pot once tender, then adjust seasoning with salt and pepper to taste. Stir so the shredded meat is evenly coated in the consomé.
  2. Let the birria rest for 30 minutes before serving. This helps the broth thicken slightly and the flavors meld.
Serve
  1. Serve the birria in warm corn tortillas topped with diced onion and fresh cilantro. Offer the flavorful consomé in a rustic serving bowl on the side for dipping.

Notes

Pro tip: Keep the heat at a gentle simmer during the covered cook—too vigorous can make the broth taste harsh. Refrigerate leftovers in a sealed container for up to 4 days; freeze up to 3 months (freeze meat and consomé together). For a lighter option, use leaner beef chuck or trim excess fat before searing.