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Mexican Birria Recipe

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★★★★★

4.9 from 73 reviews

This Mexican Birria recipe features tender, slow-braised beef chuck roast and short ribs cooked in a rich, smoky red chile broth made from a blend of dried Guajillo, Ancho, Pasilla, and Árbol chiles. The beef is seasoned, seared, and braised in the oven until meltingly tender, then shredded and served traditionally as birria tacos or as a flavorful stew with typical Mexican garnishes.

Ingredients

Scale

Meat

  • 2 lbs boneless beef chuck roast, cut into 3” chunks
  • 2 lbs bone-in beef short ribs, English cut
  • Kosher salt, to season

Dried Chiles & Aromatics

  • 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

Other Ingredients

  • 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

  1. Season & Rest the Beef: Generously season the beef chunks and short ribs on all sides with kosher salt. Let the beef rest at room temperature for at least 30 minutes to enhance flavor and even cooking.
  2. Prep the Chiles & Boil Aromatics: Remove stems and seeds from all dried chiles. In a large Dutch oven or pot, add the chiles, onion halves, cinnamon stick, peppercorns, and garlic cloves. Cover with enough water to submerge everything. Bring to a boil over medium-high heat and simmer for about 30 minutes until the onion softens and chiles become pliable. Reserve 1 cup of this boiling liquid and set aside.
  3. Blend & Develop the Red Chile Broth: Transfer the softened onion, chiles, and garlic to a high-powered blender using a slotted utensil. Discard the remaining liquid. Add chipotle peppers, fire-roasted tomatoes, reserved 1 cup boiling liquid, and 3 cups beef stock. Blend until silky smooth and set aside.
  4. Preheat the Oven: Preheat your oven to 300°F (150°C) to prepare for braising the beef.
  5. Brown the Beef: In a large, oven-safe, heavy-bottomed pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Sear beef chunks in batches without overcrowding until deeply browned on all sides, about 2-3 minutes per side. Add more oil if needed. Transfer browned beef to a clean plate.
  6. Assemble the Birria Braise: Return all browned beef and any juices to the pot. Pour in the blended red chile broth and the remaining 1 ½ cups of beef stock. Add red wine vinegar, oregano, garlic powder, ground cumin, marjoram, ground cloves, coriander seeds, and bay leaves. Stir gently to combine all ingredients.
  7. Braise the Birria: Cover the pot with its lid and place in the preheated oven. Braise the beef for 3 to 3 ½ hours until it becomes tender enough to shred easily and is falling apart.
  8. Shred the Beef & Combine: Remove the beef from the pot using a slotted spoon and place on a rimmed baking sheet. Shred the meat using two forks, discarding any bones and excess fat. Return shredded beef to the pot with the braising liquid, discard bay leaves, and stir to combine.
  9. Serve Birria: Serve the birria as desired—traditional birria tacos with tortillas, garnished with chopped cilantro, white onion, and lime wedges are a favorite. Alternatively, enjoy as a stew or use in quesadillas, ramen bowls, or with rice and beans for a hearty meal.

Notes

  • Removing stems and seeds from the dried chiles ensures the sauce isn’t overly bitter or spicy.
  • Browning the beef before braising adds a deeper flavor and richer color to the dish.
  • The braising liquid can be reserved and served as consommé alongside birria tacos for dipping.
  • Adjust the number of chipotle peppers to control smokiness and spice level.
  • If short ribs are unavailable, additional chuck roast can be used but bone-in ribs add extra richness.
  • Braising in an oven-safe Dutch oven ensures even heat cooking and tender results.
  • The birria meat can be refrigerated for up to 4 days or frozen for up to 3 months.

Keywords: Mexican birria, birria tacos, beef birria, slow braised beef, red chile sauce, Mexican stew, comfort food

Find it online: https://tastybella.com/mexican-birria-recipe/