I perfected the Best Beef Birria Recipe and reveal the surprising ingredient and step that create the chile, tomato, and spice consomé and make the beef easy to shred for tacos or stew.

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I found a version I swear is the Best Beef Birria Recipe. Tender beef chuck roast bathed in a deep consomé flecked with roasted tomatoes and dried guajillo chiles, the kind of thing that makes you pause mid-bite.

It’s bold, messy, and tastes like Authentic Mexican Birria while still feeling like something I messed with at home. I know it sounds dramatic but every spoonful insists you pay attention, whether you eat it as stew or fold it into tacos.

Curious yet? Click for the full recipe and bring this old world flavor to your table.

Ingredients

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Beef chuck roast: Rich in protein and iron, becomes tender, gives deep savory beef flavor.
Guajillo and ancho chiles: Smoky, fruity heat add vitamin A, complex flavor beyond simple spice.
Chile de árbol (optional): Tiny and fierce, mainly adds heat, use sparingly.
Garlic: Adds savory punch contains allicin may help immunity a bit.
Roma tomatoes or crushed: Bring sweetness and acidity, balance chiles, provide vitamin C.
Corn tortillas: Provide carbs, soak up consommé, make tacos handheld and delicious.
Cilantro and lime: Bright herb and citrus, cut richness, add fresh lift and aroma.

Ingredient Quantities

3 to 4 lb beef chuck roast (about 1.5 to 2 kg)

6 dried guajillo chiles

2 dried ancho chiles

2 dried chile de árbol (optional, for heat)

3 Roma tomatoes or 1 14 oz can crushed tomatoes

1 large white onion

6 garlic cloves

4 to 6 cups beef broth

2 tablespoons apple cider vinegar

1 tablespoon tomato paste (optional)

1 tablespoon ground cumin

1 teaspoon dried oregano (preferably Mexican oregano)

1/2 teaspoon ground cinnamon or 1 small cinnamon stick

3 whole cloves

2 bay leaves

2 teaspoons kosher salt

1/2 teaspoon black pepper

2 tablespoons vegetable oil

12 corn tortillas

8 oz Oaxaca or mozzarella cheese, shredded (optional)

1/2 cup chopped fresh cilantro

1 small white onion, chopped (for serving)

2 limes

How to Make this

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1. Remove stems and seeds from the guajillo, ancho and chile de árbol (if using); toast them briefly in a dry skillet until fragrant but not burnt, then soak in hot water 20 to 30 minutes and reserve some soaking liquid.

2. Char the Roma tomatoes under the broiler or in a hot skillet along with the large white onion halves and whole garlic cloves until black spots appear and they soften; if using canned crushed tomatoes skip the roasting and just use the can.

3. In a blender combine the drained softened chiles, roasted tomatoes (or canned), roasted onion, garlic, 2 tablespoons apple cider vinegar, 1 tablespoon tomato paste if using, 1 tablespoon ground cumin, 1 teaspoon dried oregano, either 1/2 teaspoon ground cinnamon or the small cinnamon stick, 3 whole cloves, 2 teaspoons kosher salt, 1/2 teaspoon black pepper and about 1/2 to 1 cup of the chile soaking liquid or some beef broth; blend until very smooth. Strain the sauce through a fine mesh to remove skins and grit, its worth it.

4. Heat 2 tablespoons vegetable oil in a heavy Dutch oven or large pot; season the 3 to 4 lb beef chuck roast with a little extra salt and pepper and sear on all sides in batches until deeply browned, about 3 to 4 minutes per side. Set the meat aside.

5. Pour the strained sauce into the pot and cook 3 to 5 minutes to deepen the flavor, scrape up any browned bits, then return the beef to the pot and add 4 to 6 cups beef broth to nearly cover the roast, plus the bay leaves and the reserved cinnamon stick if you used one.

6. Bring to a simmer, cover and braise low and slow until fork tender: about 3 to 4 hours on the stovetop over low heat or in a 325 F oven for
2.5 to
3.5 hours; or pressure cook for 60 to 75 minutes. Check once or twice and add more broth if it looks like it’s drying out.

7. Remove the beef and let it rest slightly, shred with two forks, discard any large fat pieces; skim excess fat from the top of the braising liquid, then return shredded beef to the pot and simmer a few minutes so it soaks up the consomé. Taste and adjust salt, and add a squeeze of lime if you want more brightness.

8. For tacos: warm a skillet and dip each corn tortilla into the hot consomé, then fry lightly in a bit of oil until pliable; pile on shredded beef and a sprinkle of the 8 oz Oaxaca or mozzarella cheese (if using), fold and crisp both sides until cheese melts and edges are golden. Use all 12 tortillas for about 6 folded tacos or more small ones.

9. Serve the tacos (or the stew) with chopped fresh cilantro, the small chopped white onion, lime wedges and a bowl of hot consomé for dipping. These are messy but so worth it.

10. Leftovers: cool and refrigerate consomé separately from the meat if you can, it tastes even better next day. To concentrate flavor reheat and reduce the broth, and to re-crisp tacos simply heat them again in a hot skillet.

Equipment Needed

1. Heavy Dutch oven or large pot, for searing and braising the chuck roast
2. Dry skillet or cast iron pan, to toast chiles and char the tomatoes, onion and garlic
3. Blender (high speed if you got one), to puree the chiles and tomatoes until smooth
4. Fine mesh strainer, to strain the sauce and remove skins/grit
5. Sharp chef’s knife and a cutting board, for trimming meat and chopping onions/cilantro
6. Tongs and two forks, tongs for handling the roast and forks to shred the meat
7. Ladle, to scoop consomé for dipping and for adding broth while braising
8. Small skillet or griddle, to dip and crisp the corn tortillas with consomé and cheese
9. Wooden spoon or spatula and measuring spoons/cups, for scraping up browned bits and measuring seasonings

FAQ

Q: What cut of beef should I use for the best flavor and texture?

A: Use a 3 to 4 lb beef chuck roast, it's got the right fat and connective tissue so it becomes tender and shreddable. Brisket or short ribs work too if you prefer, just dont trim off all the fat or it'll be dry.

Q: How do I prep the dried chiles so the sauce isn't bitter or grainy?

A: Toast chiles very briefly in a dry pan till fragrant but not burnt, remove stems and seeds, then soak in hot water 20 to 30 minutes until soft. Blend with roasted tomatoes, onion and garlic, then strain the puree to remove skins for a smooth sauce.

Q: Can I make this in an Instant Pot or slow cooker, and what are the times?

A: Yes. Instant Pot: sear meat, add sauce and broth, cook on high pressure about 60 to 75 minutes with a 15 minute natural release. Slow cooker: 8 to 9 hours on low or 5 to 6 hours on high. Oven: 3 to 4 hours at 325 F covered. Times may vary by roast size.

Q: How spicy will it be and how can I control the heat?

A: With guajillo and ancho it's mild to medium. The chile de árbol adds heat so leave it out or reduce seeds if you want milder. You can always spice it up at the table with hot sauce.

Q: Can I make birria ahead or freeze leftovers?

A: Absolutely. Cool and store meat and consomé separately, keeps in the fridge 3 to 4 days or frozen up to 3 months. Thaw in fridge overnight and reheat gently on the stove so it doesnt dry out.

Q: What's the easiest trick to make crispy, cheesy birria tacos?

A: Dip corn tortillas in the consomé, fill with shredded beef and shredded Oaxaca or mozzarella, fold and fry in a little oil or a dry skillet until golden and cheese is melted. Serve with chopped onion, cilantro and lime, plus extra consomé for dipping.

Best Ever Mexican Beef Birria Recipe Substitutions and Variations

Beef chuck roast: swap with beef short ribs, brisket, or lamb shoulder. Short ribs give extra richness, brisket shreds great but may need longer cook, lamb adds a gamey note.
Dried guajillo / ancho chiles: use chipotles in adobo for smokiness, New Mexico chiles, or pasilla chiles if you cant find them. Reduce chipotle quantity for less heat.
Beef broth: use chicken broth for a lighter consome, vegetable broth for a veggie-friendly version, or water plus concentrated beef bouillon if you’re short on stock.
Corn tortillas & Oaxaca cheese: swap corn tortillas for flour tortillas or bolillo rolls for birria-style tortas, and use Monterey Jack, mozzarella, or a quesadilla blend if Oaxaca isnt available; omit cheese for a leaner, traditional consome style.

Pro Tips

1. Toast the dried chiles only until they smell nice and toasty, dont let them blacken or they go bitter. Save and taste the soaking liquid before adding it to the blender, start small and add more if you need body or heat. Wear gloves or wash hands real good afterwards, chile oils will sting your eyes.

2. Char the tomatoes, onion and garlic until theyre soft and have good black spots, then really strain the blended sauce through a fine mesh. That extra straining step makes the consomé silky instead of gritty, its worth the extra 3 minutes.

3. Get a deep brown crust on the roast before you braise it, dont skip this part, the browned bits are flavor gold. After shredding, skim the floating fat but let the meat sit in the consomé a few minutes so it soaks up the juice; a quick squeeze of lime at the end brightens everything.

4. For tacos, dunk each tortilla in the hot consomé then fry in a hot pan so they soak flavor but still crisp up; youll thank me later. Store the consomé separate from the meat if you can, it keeps longer and reheats better, and to re-crisp leftovers just flash them in a hot skillet.