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Mexican Birria

A deeply flavored, comforting stew featuring tender, shreddable beef in a rich, chile-forward consommé, perfect for tacos or dipping.
Print Recipe
Prep Time 30 minutes
Cook Time 8 hours
Total Time 8 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Meat
  • 3 lb beef chuck roast or short ribs Use cuts with good marbling for tenderness.
Chiles and Sauces
  • 5 whole dried guajillo chiles, stemmed and seeded For a smoky flavor.
  • 3 whole dried ancho chiles, stemmed and seeded Adds depth to the sauce.
  • 3 medium roma tomatoes To blend into the sauce.
  • 1 large white onion, quartered For the sauce.
  • 6 cloves garlic Enhances flavor.
  • 1 inch fresh ginger For additional flavor.
  • 2 tbsp apple cider vinegar Adds acidity to balance richness.
Spices
  • 1.5 tsp ground cumin
  • 1 tsp Mexican oregano
  • 0.5 tsp ground cinnamon
  • 0.25 tsp ground cloves
  • 1 tsp black peppercorns
  • to taste salt and black pepper For seasoning the beef.
Liquid
  • 3 cups beef broth
  • 2 whole bay leaves

Method
 

Preparation
  1. Toast guajillo and ancho chiles in a dry skillet for 30 seconds until fragrant. Transfer to a bowl and cover with hot water. Soak for 15 minutes.
  2. Season beef generously with salt and pepper. Cut into large 3-inch chunks.
  3. Blend soaked chiles, tomatoes, onion, garlic, ginger, cumin, oregano, cinnamon, cloves, vinegar, and 1 cup of broth until completely smooth.
Cooking
  1. Place beef in the slow cooker. Pour chile sauce over meat. Add remaining broth, bay leaves, and peppercorns.
  2. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until beef shreds easily.
  3. Remove beef and shred with forks. Strain consommé through a fine-mesh sieve and skim excess fat if desired.
  4. Return shredded beef to consommé. Serve as tacos, quesabirria, or in bowls with broth for dipping.

Notes

Use fresh corn tortillas for traditional tacos and quesabirria. Store cooled birria in airtight containers for up to 4 days, or freeze for up to 3 months.