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This homemade beef Birria recipe is mouthwateringly delicious! Beef chuck is slow-cooked along with chiles, lots of spices, and tomatoes until it becomes unbelievably tender, then shredded and served with the flavor-packed consome. Use this birria meat for tacos, burritos, and tons of Mexican-inspired dishes.
What’s in this Birria Recipe?
Slow-cooked beef seasoned with warm, spicy chiles and served with a divine dipping sauce–what more could you want?
- Chiles: Stemmed and seeded dried Guajillo chile, dried Ancho chiles, and dried chiles de Arbol give this birria meat its characteristic deep red color and rich, complex flavor.
- Vegetable Oil: Helps the vegetables and beef cook without burning.
- White Onion: Adds an earthy and slightly sweet flavor.
- Tomatoes: Help form the base of the braising liquid, and add acidity and rich tomato flavor.
- Garlic: Adds an earthy flavor and a pungent aroma.
- Spices: Mexican oregano, kosher salt, ground cumin, ground black pepper, and ground cinnamon are classic Mexican seasonings.
- Apple Cider Vinegar: Adds acidity to the braising liquid.
- Beef Chuck: Gets tender the longer it cooks. If you have it available, you can also use oxtail or short ribs in place of half of the chuck.
- Beef Stock: Forms the base of the braising liquid.
Pro Tip: Save the braising liquid to use as a dipping sauce (aka the best birria consome)!
Variations on Beef Birria
Believe it or not, you can make birria with just about any meat. For chicken birria, swap the beef for boneless, skinless chicken thighs. For pork birria, use pork shoulder. For vegetarian birria, try using jackfruit and vegetable broth.
Birria is traditionally a deliciously rich beef stew that mixes sweet, savory, and slightly spicy flavors.
Birria is traditionally made with goat, but we’re opting to use beef chuck for a more accessible option. Beef chuck comes from the shoulder area.
Typically they are found in the spice or condiment aisles.
Yes, they are actually completely different plants. Oregano is slightly sweet and peppery, while Mexican oregano has a more citrus and licorice flavor. If you can’t find Mexican oregano, I prefer to use marjoram in its place.
Birria tacos are unique in that they are dipped in a delicious beef consommé and fried to get a perfectly juicy bite.
How to Store and Reheat
Store leftover shredded birria meat in an airtight container in the refrigerator for up to 3 days. Keep separate from the braising liquid until ready to assemble. Reheat in the microwave or in a pot set over medium-low heat until warmed through.
How to Freeze
Freeze birria beef separately from the liquid in an airtight container for up to 2 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
This juicy beef makes perfect birria tacos or quesabirria tacos. You could also turn it into burritos or burrito bowls. For a simpler meal, serve this shredded beef over cilantro lime rice with a side of Mexican Corn on the Cob, esquites, or Tomatillo Avocado Salsa.
Recipe
Birria Recipe
Prep: 30 minutes
Cook: 3 hours 30 minutes
Total: 4 hours
This birria recipe leads to the best beef for tacos, burritos, and more. The mix of spices, chiles, and more is unbelievably tasty!
Instructions
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Heat a large cast iron skillet over medium-high heat. Add the chiles and toast, stirring often, until fragrant.
4 dried Guajillo chiles, 3 dried Ancho chiles, 2-3 dried chiles de Arbol
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Place the chiles in a bowl and cover with 3 cups of boiling water. Set aside for 20 minutes to rehydrate.
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To the same skillet, add 1 tablespoon oil. Once hot, add the onion and tomatoes. Cook until softened, 5-7 minutes. Add in the garlic and cook until fragrant, about 60 seconds.
2 tablespoon vegetable oil, 1 white onion, 1 pound tomatoes, 5 cloves garlic
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Transfer the mixture to a blender. Add the chilis and their soaking liquid, oregano, salt, cumin, pepper, cinnamon, and apple cider vinegar. Blend until smooth.
1 tablespoon Mexican oregano, 1 tablespoon kosher salt, 1 teaspoon ground cumin, 1 teaspoon ground black pepper, ½ teaspoon ground cinnamon, 4 tablespoons apple cider vinegar
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Heat a Dutch oven over medium-high heat. Add in the remaining oil. Once hot, brown the beef in batches.
2 pounds boneless beef chuck
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Add all the beef back into the dutch oven. Pour in the sauce and beef stock and stir to combine. Bring the mixture to a simmer, cover and cook for 3 hours or until the beef is tender.
3 cups beef stock
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Place the meat in a bowl and use two forks to shred it into bite sized pieces. Pour over some consommé, or sauce, from the beef.
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Garnish with chopped onion and cilantro if desired.
Chopped fresh cilantro
Becky’s tips
- Use more or less arbol chilis for spice.
- Don’t forget to save the braising liquid for dipping!
Storage: Store birria in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition Information
Calories: 320kcal (16%) Carbohydrates: 17g (6%) Protein: 26g (52%) Fat: 18g (28%) Saturated Fat: 6g (38%) Polyunsaturated Fat: 4g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 78mg (26%) Sodium: 1161mg (50%) Potassium: 1015mg (29%) Fiber: 6g (25%) Sugar: 9g (10%) Vitamin A: 4476IU (90%) Vitamin C: 14mg (17%) Calcium: 62mg (6%) Iron: 4mg (22%)
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