I perfected the Best Beef Birria Recipe, showing how authentic Mexican birria can be served as a rich stew or folded into quesabirria tacos alongside a red chile consomme.

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I still get chills the first time the pot fills with that deep red aroma, and yeah I mess up the timing sometimes but it always ends up ridiculous. My Mexican birria shot to internet fame after I braised a big beef chuck roast with toasted dried guajillo chiles into a spicy, silky consommé.

People bug me about Birria Peppers and I keep getting DMs asking How To Make Birria Consome, so I finally wrote this version down. Eat it as a stew or dunk your tacos, the flavor is bold and weirdly addictive, you wont stop tasting it.

Ingredients

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Beef chuck roast: rich in protein and iron, adds deep savory, higher in fat though.
Dried chiles (guajillo/ancho/pasilla): give smoky fruity heat, vitamins A and C, anti inflammatory.
Garlic: pungent adds depth may boost immunity, little caloric impact but strong flavor.
Onion and tomatoes: give sweetness and acidity, add fiber and vitamin C, brighten the stew.
Corn tortillas: starchy carbs that soak up consommé, simple energy, not much fiber.
Oaxaca cheese: melty, gives protein and calcium, but higher in saturated fat so use modestly.
Lime: bright acidic punch, low calories, helps cut the stew’s richness.

Ingredient Quantities

3 to 4 lb beef chuck roast or short ribs (or about 3 lb goat meat if you want a more traditional birria)

6 dried guajillo chiles

3 dried ancho chiles

2 dried pasilla chiles (optional)

2 to 3 dried chile de árbol for extra heat (optional)

2 medium Roma tomatoes

1 large white onion

8 garlic cloves

1 small cinnamon stick

3 whole cloves

2 bay leaves

1 tsp ground cumin

1 to 2 tsp dried Mexican oregano

1 tsp ground black pepper

2 tsp kosher salt (adjust to taste)

1/4 cup white vinegar

4 cups beef broth or water

2 tbsp vegetable oil or lard

12 to 16 small corn tortillas

2 cups shredded Oaxaca cheese or Monterey Jack

2 tbsp vegetable oil or melted butter for frying tortillas

1/4 cup chopped white onion for garnish

1/4 cup chopped fresh cilantro for garnish

2 limes

1 to 2 cups reserved birria consommé or extra beef broth for dipping

How to Make this

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1. Trim 3 to 4 lb beef chuck roast (or about 3 lb goat if you want the traditional thing) into large chunks and pat dry. Remove stems and seeds from 6 guajillo, 3 ancho, 2 pasilla (optional) and 2 to 3 chile de árbol (optional for heat). Toast the chiles quickly in a dry skillet, just until they puff slightly and smell fragrant, dont let them burn. Soak them in hot water for 20 to 30 minutes, reserve the soaking liquid.

2. Roast 2 Roma tomatoes, 1 large white onion (halved) and 8 garlic cloves on a hot skillet or under the broiler until charred and soft. Toast a small cinnamon stick and 3 whole cloves in the pan briefly to wake up the oils, careful not to burn.

3. In a blender combine the rehydrated chiles, roasted tomatoes, onion, garlic, the toasted cinnamon and cloves, 1 tsp ground cumin, 1 to 2 tsp dried Mexican oregano, 1 tsp ground black pepper, 2 tsp kosher salt, and 1/4 cup white vinegar. Add about 1 to 2 cups of the reserved chile soaking liquid or beef broth to help blend. Puree until very smooth.

4. Strain the blended sauce through a fine mesh sieve into a bowl, pressing with the back of a spoon to extract as much flavor as possible. This strained liquid will become your red birria sauce and consommé, set aside.

5. Heat 2 tbsp vegetable oil or lard in a heavy Dutch oven over medium high. Brown the meat chunks on all sides in batches, dont overcrowd, then set meat aside on a plate.

6. Pour the strained sauce into the pot, add the browned meat back in, pour in 4 cups beef broth or water (or enough to mostly cover the meat), add 2 bay leaves, bring to a simmer. Cover and braise low and slow: stovetop simmer
2.5 to 3 hours until fork tender, or pressure cook 45 to 60 minutes for beef (30 to 40 for goat), or slow cook 6 to 8 hours. Taste and adjust salt.

7. Remove meat, shred with two forks. Meanwhile skim fat from the top of the cooking liquid or chill and remove hardened fat if you want. If you like a stronger consommé, simmer the liquid uncovered until reduced and concentrated. Reserve 1 to 2 cups of that consommé for dipping.

8. Mix shredded meat back into some of the reduced sauce so it stays juicy and flavorful. Taste, add a little more vinegar or salt if it needs brightness.

9. To make quesabirria tacos: warm a griddle or skillet, brush each of 12 to 16 small corn tortillas lightly with 2 tbsp vegetable oil or melted butter and briefly dip one side into the reserved consommé. Place the dipped side down on the griddle, add shredded meat and 2 cups shredded Oaxaca or Monterey Jack cheese, fold the tortilla and press with a spatula, fry until crisp and cheese is melted and golden. Repeat.

10. Serve tacos with chopped white onion, chopped cilantro, lime wedges and small bowls of consommé for dunking. Tips: dont over-toast chiles or you’ll get bitterness, leftovers get better overnight, skim fat for a clearer consommé, and you can use the meat and broth as a stew instead of tacos if you prefer.

Equipment Needed

1. Large cutting board and a sharp chef’s knife for trimming and chopping meat and veggies
2. Dry skillet or cast iron pan for toasting chiles and charring tomatoes, onion and garlic
3. Blender or high speed food processor to puree the sauce until silky
4. Fine mesh sieve and a medium bowl for straining the sauce, press with the back of a spoon to get every bit
5. Heavy Dutch oven or large braiser for browning and slow braising the meat
6. Tongs and two forks for handling hot meat and shredding it once tender
7. Baking sheet or broiler pan if you roast the veggies under the broiler
8. Griddle or large skillet plus a sturdy spatula for frying the quesabirria tacos and getting them crisp

FAQ

Can I use beef instead of goat, and does cooking change if I do?

Yes, beef chuck or short ribs work great and are way easier to find. Goat is more traditional and a bit leaner so it can dry out if you overcook it. With beef sear it first for flavor, then braise until fork tender about 3 to 4 hours in the oven at low heat or 6 to 8 hours on low in a slow cooker. If using an Instant Pot set high pressure for 45 to 60 minutes with a 10 to 15 minute natural release, youll be fine.

How do I prepare the dried chiles so the sauce is smooth and not bitter?

Cut stems off and shake out the seeds, lightly toast the skins in a dry pan 20 to 30 seconds just to wake up the oils, then soak in hot water 15 to 20 minutes until soft. Blend with garlic, tomatoes, spices and a splash of the soaking liquid. If it tastes bitter, simmer the sauce a few minutes or add a little vinegar and salt to balance it out.

How spicy is this and how do I make it milder or hotter?

Pretty adjustable. Leaving out the chile de árbol makes it mild to medium. Keep seeds out to tame heat, or add 1 or 2 for a real kick. To cool it down after blending add more broth or a squeeze of lime, or stir in a spoon of sour cream when serving. To turn it up just add extra arbol or a pinch of cayenne.

How do I make the tacos crispy and not soggy when dipping in consommé?

Warm tortillas, dip briefly in the consommé to coat, then fry in a little oil or melted butter in a hot skillet until edges get crisp and cheese melts. Flip once so both sides are golden. Don't soak the tortilla too long or it'll fall apart, a quick dunk is enough.

Can I make birria ahead and how do I store it?

Yes, it actually tastes better the next day. Cool the meat and consommé, store in separate airtight containers in the fridge for up to 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stove, add a splash of broth if it got thick, shred the meat and crisp the tacos right before serving.

Any shortcuts that still give great flavor if I'm short on time?

Use store bought beef broth instead of making consommé from scratch, and skip toasting the chiles if youre rushed, just soak them in very hot water a bit longer. Searing the meat first and simmering with whole spices in the sauce will still give lots of depth, even if you cant slow braise all day.

Mexican Birria Recipe Substitutions and Variations

Beef chuck roast or short ribs: pork shoulder (similar fat, a bit sweeter), lamb shoulder (more gamey, rich flavor), or boneless chicken thighs (cooks faster, less beefy but still juicy).
Dried guajillo/ancho/pasilla chiles: New Mexico or California chiles (very close in flavor), a mix of smoked paprika + a touch of chipotle powder (if you need a quick pantry hack), or ancho/chile powder blends from the store (convenient when dried chiles aren’t available).
Oaxaca cheese or Monterey Jack: Queso Asadero or Chihuahua cheese (melts similarly), shredded mozzarella (mild and gooey in a pinch), or a blend of Monterey Jack + a little cheddar (for extra sharpness).
White vinegar: lime juice (brighter, more authentic tang), apple cider vinegar (milder, fruity), or red wine vinegar (a tad more robust) — use a little less if it’s stronger.

Pro Tips

1. Toast the chiles just till they puff and smell amazing, dont let them blacken or youll get bitter notes that ruin the sauce. Save the soaking liquid and add it little by little when blending so you control the thickness and flavor.

2. Strain the blended sauce through a fine sieve but dont throw away the paste that stays behind, scrape it back into the pot or briefly fry it in the pot after searing the meat to deepen the flavor.

3. Brown the meat in batches so it gets a deep crust, dont overcrowd the pan. After each batch, scrape the fond into the sauce or deglaze with a splash of broth, those browned bits are basically flavor gold.

4. For the quesabirria, dip the tortillas in the hot consommé then fry with cheese till crisp and melty, press with a spatula to seal and get even browning. Make extra consommé and reduce it uncovered for a stronger dunking broth, and leftovers actually taste better the next day.