Name: Mexican Birria Recipe
Prep time: 45 min
Cook time: 3 h 30 min
Total time: 4 h 15 min
Cuisine: Mexican
Ingredients: 2 lbs boneless beef chuck roast, cut into 3” chunks; 2 lbs bone-in beef short ribs, English cut; Kosher salt, to season; 3 dried Guajillo chiles, stems cut & deseeded; 3 dried Ancho chiles, stems cut & deseeded; 2 dried Pasilla chiles, stems cut & deseeded; 4 dried Árbol chiles, stems cut & deseeded; 1 large white onion, cut in half; 1 Mexican cinnamon stick (canela); 2 teaspoons black peppercorns; 6 cloves garlic; 3 chipotle peppers in adobo sauce; 1 (14.5 ounce) can diced fire-roasted tomatoes; 4 ½ cups beef stock or broth, divided; 2-3 tablespoons olive oil, as needed; 2 tablespoons red wine vinegar; 1 tablespoon dried Mexican oregano (or regular oregano); 2 teaspoons garlic powder; 1 teaspoon ground cumin; 1 teaspoon dried marjoram; ½ teaspoon ground cloves; ½ teaspoon coriander seeds; 4 bay leaves; Fresh chopped cilantro, chopped white onion & lime wedges for serving

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Introduction

Mexican Birria is a rich, flavorful beef stew that melts in your mouth with every bite. Perfect for cozy dinners, this traditional dish offers a deep red chile broth and tender, braised meat that’s incredibly versatile for tacos, bowls, or quesadillas.

A deep white bowl filled with dark reddish-brown stewed meat covered in a thick sauce, topped with small pieces of white chopped onion and green cilantro leaves. A bright green lime wedge rests on the left side inside the bowl. Around the bowl, on a white marbled surface, there is a clear glass bowl with fresh green cilantro, a stack of light yellow corn tortillas on a metal rack, dried red and dark brown chili peppers, and a white plate holding thinly sliced radishes and extra lime wedges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lbs boneless beef chuck roast, cut into 3″ chunks
2 lbs bone-in beef short ribs, English cut
Kosher salt, to season
3 dried Guajillo chiles, stems cut & deseeded
3 dried Ancho chiles, stems cut & deseeded
2 dried Pasilla chiles, stems cut & deseeded
4 dried Árbol chiles, stems cut & deseeded
1 large white onion, cut in half
1 Mexican cinnamon stick (canela)
2 teaspoons black peppercorns
6 cloves of garlic
3 chipotle peppers in adobo sauce
1 (14.5 ounce) can diced fire-roasted tomatoes
4 ½ cups beef stock or broth, divided
2-3 tablespoons olive oil, as needed
2 tablespoons red wine vinegar
1 tablespoon dried Mexican oregano (or regular oregano)
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon dried marjoram
½ teaspoon ground cloves
½ teaspoon coriander seeds
4 bay leaves
Fresh chopped cilantro, chopped white onion & lime wedges for serving

Instructions

Step 1: On a large plate or rimmed baking sheet, generously season the beef chunks and short ribs with kosher salt on all sides. Set aside and allow to come to room temperature for at least 30 minutes while preparing the chiles and aromatics.
Step 2: Remove stems and seeds from all dried chiles. In a large dutch oven or pot, combine the dried chiles, halved onion, cinnamon stick, black peppercorns, and garlic cloves. Add enough water to cover all ingredients and bring to a boil over medium-high heat. Simmer for about 30 minutes until the onion is tender and chiles are soft. Remove 1 cup of this broth and set aside.
Step 3: Using a slotted spoon, transfer the softened chiles, onions, and garlic to a high-powered blender. Discard the remaining broth and solids from the pot. Add chipotle peppers, diced fire-roasted tomatoes, the reserved 1 cup of broth, and 3 cups of beef stock to the blender. Blend until completely smooth and silky. Set aside.
Step 4: Preheat your oven to 300°F (150°C).
Step 5: Heat 2 tablespoons of olive oil in a large oven-safe heavy-bottomed pot over medium-high heat. Once hot, sear the beef in batches, being careful not to overcrowd the pot. Brown all sides of each piece until a deep crust forms, about 2-3 minutes per side. Transfer browned beef to a plate and add an additional tablespoon of oil if needed for later batches.
Step 6: Return all the browned beef and any accumulated juices to the pot. Pour in the blended red chile broth. Add the remaining 1 ½ cups beef stock, red wine vinegar, oregano, garlic powder, cumin, marjoram, ground cloves, coriander seeds, and bay leaves. Stir everything gently to combine.
Step 7: Cover the pot with a lid and place it in the oven. Braise the beef for 3 to 3 ½ hours, until the meat is tender and easily shredded.
Step 8: Remove the pot from the oven. Using a slotted spoon, transfer the meat to a rimmed baking sheet. Shred the beef with two forks, discarding any fatty pieces and bones. Return the shredded beef to the pot with the braising liquid, discard bay leaves, and stir to combine.
Step 9: Serve the birria as desired. It’s fantastic in crispy Birria Tacos with chopped cilantro, onions, and lime wedges. You can also enjoy it as a stew or in bowls topped with your favorite sides like rice, beans, or lettuce.

Tips & Variations

For a milder birria, reduce the number of Árbol chiles or omit them entirely.
Use beef stock for deeper flavor, or substitute with homemade broth if available.
Leftover birria is perfect for quesadillas or adding to ramen for a spicy twist.
Make Birria Tacos by dipping tortillas in the braising liquid before pan-frying with the shredded meat inside for extra crispness.

Storage

Store leftover birria in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce has thickened. Birria also freezes well—freeze portions in sealed bags or containers for up to 3 months.

How to Serve

A close-up view of a rich, dark reddish-brown stew with shredded pieces of meat mixed in a thick sauce inside a round, white clay dish. On top, there are small chopped white onion pieces scattered mainly on the left side and green cilantro leaves spread out in the middle and right. A shiny golden spoon is seen dipping into the stew on the right side resting inside the dish. The dish is placed on a white marbled surface with part of a beige textured cloth visible in the top left and a bit of a rack in the top right corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria without short ribs?

Yes, you can use only chuck roast or a combination of beef cuts. Short ribs add extra richness, but chuck alone works well for tender, flavorful birria.

How spicy is birria?

Birria can be spicy, mainly from the dried chiles and chipotles. You can adjust the heat by using fewer or milder chiles, or removing the seeds to reduce spice level.