I’m sharing my Mexican Birria Recipe from Jalisco, an iconic meat stew of lamb, goat, or beef simmered in a deep, seasoned chili sauce that shines whether ladled into a bowl or wrapped in tortillas as birria tacos.

Jump to Recipe

I’ve been dreaming about birria non stop and finally nailed what I call The Best Ever Mexican Birria. In my kitchen I layer deep, smoky flavor from dried guajillo chiles with the slow braise of beef chuck roast until the meat almost falls apart.

This isn’t just another Beef Birria Recipe rehash, it’s richer, a little messy, and totally worth the wait. If you’ve ever paused on a Birria Recipe Mexican Video wondering if the hype’s real, this one proves it.

Serve it in bowls or let it become tacos, you’ll be licking your fingers and wondering why you waited so long.

Ingredients

Print Recipe (No Advertisments)

Beef chuck roast: High in protein and iron, fatty and rich, gives savory melting texture.
Dried chiles: Provide smoky heat, vitamin C and complex fruity notes, low calories, kinda warm.
Garlic: Adds pungent, slightly sweet bite, has allicin, linked to immune benefits and flavor boost.
Roma tomatoes: Bring mild sweetness and acidity, ripe tomatoes give body, vitamin C and umami.
Apple cider vinegar: Sharp tang that brightens rich meat, helps tenderize, low calories, adds sourness.
Corn tortillas: Mostly complex carbs and fiber, gluten free, soak up consommé for perfect tacos.
Oaxaca or Monterey Jack cheese: Melty creamy, adds fat and calcium, optional, makes quesabirria gooey.
Cilantro and lime: Fresh herbal citrus, vitamin C, cuts richness and adds bright, zippy freshness.

Ingredient Quantities

3 1/2 lb beef chuck roast cut into large chunks bone-in ok

6 dried guajillo chiles stems and seeds removed

3 dried ancho chiles stems and seeds removed

2 dried pasilla chiles stems and seeds removed

3 tablespoons vegetable oil

1 large white onion quartered

6 garlic cloves

2 medium Roma tomatoes halved

1/4 cup apple cider vinegar

6 cups beef broth

2 bay leaves

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

1/2 teaspoon ground cinnamon

4 whole cloves

1 teaspoon whole black peppercorns

2 teaspoons kosher salt

12 to 16 corn tortillas for tacos

2 cups shredded Oaxaca or Monterey Jack cheese optional for quesabirria

1/4 cup chopped fresh cilantro

1/2 cup finely chopped white onion for topping

3 limes cut into wedges for serving

How to Make this

Print Recipe (No Advertisments)

1. Reserve 1/2 cup finely chopped white onion for topping, then quarter the rest of the large white onion; remove stems and seeds from the chiles if you havent already. Lightly toast the dried guajillo (6), ancho (3) and pasilla (2) chiles in a dry skillet 15 to 30 seconds each until fragrant, then cover with very hot water and soak 20 minutes to soften.

2. In the same dry skillet, toast 4 whole cloves and 1 teaspoon whole black peppercorns about 1 minute until they smell toasty. If you want extra char, char the 2 roma tomato halves and the quartered onion on the skillet or broiler for a minute or two.

3. Blend the soaked chiles (drain, reserve a bit of the soaking liquid), toasted whole spices, 3 tablespoons vegetable oil, 6 garlic cloves, the charred or raw quartered onion, the roma tomatoes, 1/4 cup apple cider vinegar, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1/2 teaspoon ground cinnamon, and 2 teaspoons kosher salt with a splash of the chile soaking liquid or some beef broth until very smooth. Taste and add a little more salt or vinegar if it needs brightness.

4. Heat 3 tablespoons vegetable oil in a large heavy pot or Dutch oven over medium-high. Pat dry the 3 1/2 lb beef chuck roast chunks (bone-in is fine) and brown them in batches on all sides until deeply caramelized, then remove and set aside.

5. Add the blended chile sauce to the hot pot and cook 2 to 3 minutes to deepen the flavor, scraping up browned bits. Return the seared beef to the pot, pour in 6 cups beef broth, add 2 bay leaves, and bring to a gentle simmer.

6. Cover and braise low and slow on the stovetop for
2.5 to 3 hours, or transfer to a 300 F oven for the same time, or cook on low in a slow cooker 6 to 8 hours, until the meat falls apart. Skim excessive fat off the surface if you like.

7. Remove the meat, shred it with forks, discard bay leaves and any large bone pieces. Strain or skim the braising liquid into a saucepan and simmer to reduce and concentrate if it seems thin. Adjust seasoning with salt or a splash more vinegar. Reserve plenty of warm consome for dipping.

8. For tacos: heat a skillet with a little oil, dip each corn tortilla (12 to 16) briefly into the hot consome, fry in the skillet until pliable, then add 2 cups shredded Oaxaca or Monterey Jack cheese to one side, top with shredded beef, fold and fry until cheese melts and edges get crisp. Repeat and keep warm in foil.

9. Serve birria tacos or bowls topped with the reserved 1/2 cup finely chopped white onion, 1/4 cup chopped fresh cilantro, and lime wedges. Always bring a bowl of the hot consome for dipping the tacos or spooning over the stew.

10. Tips: bone-in meat gives extra flavor, use the reserved consome for reheating leftovers, this freezes great, and if your sauce is too bitter try a teaspoon sugar or more vinegar to balance.

Equipment Needed

1. Large heavy pot or Dutch oven for browning and braising
2. High-speed blender for the chile sauce
3. Dry skillet or cast-iron pan to toast chiles, spices and char tomatoes/onion
4. Chef’s knife and cutting board for chopping and trimming
5. Measuring cups and spoons
6. Mixing bowls for soaking chiles and holding reserved onion
7. Tongs and a sturdy spatula for searing and flipping
8. Fine-mesh strainer or sieve plus a ladle to skim and serve the consome
9. Forks for shredding the meat and a slotted spoon to remove fat

FAQ

Can I make this birria in a slow cooker or Instant Pot? A: Yes. Slow cooker: brown the meat first, then cook on low 6 to 8 hours until fall apart tender. Instant Pot: brown on sauté, add liquids and cook high pressure 60 to 75 minutes with natural release. Times vary by meat size so check for shredding doneness.

How do I handle the dried chiles so they arent bitter? A: Toast chiles briefly in a hot dry pan 10 to 20 seconds each, then soak in hot water 15 to 20 minutes until soft. Remove stems and seeds before toasting to cut bitterness, strain the soaking liquid into your sauce for extra flavor.

Is this super spicy and can I make it milder? A: It has warm heat from guajillo and a smoky bite from ancho and pasilla, but it isnt eye-wateringly hot. To make it milder remove one guajillo or cut back on seeds, or add an extra tomato and a splash more broth to dilute the heat.

Can I use another cut of beef or even lamb? A: Yep. Chuck is best for shredding but beef short ribs, brisket, or lamb shoulder work great too. Cooking times will change a bit, but aim for meat that easily pulls apart with a fork.

How do I make quesabirria tacos so they dont fall apart? A: Dip the tortilla in the strained consommé, place on a hot griddle, add shredded birria and cheese, fold and press until cheese melts and tortilla is crisp. The consommé helps seal it so it holds but dont soak too long or it gets soggy.

How long will leftovers last and best way to reheat? A: Refrigerate up to 4 days, freeze up to 3 months. Reheat gently in a pot with some reserved broth over low heat, or warm in the oven covered at 325 F until heated through. Reheating slowly keeps the meat moist.

The Best Ever Mexican Birria Recipe Substitutions and Variations

Beef chuck roast: swap with beef short ribs or brisket. Short ribs give extra gelatin and richness, brisket works great too but may need a bit longer braise time, both shred up just like chuck.
Dried chiles (guajillo, ancho, pasilla): if you can’t find one, use mulato or New Mexico chiles in its place, or for a smokier kick use 2 small chipotles in adobo (start with 1 if you’re unsure) and skip any extra smoky spices.
Apple cider vinegar: replace with red wine vinegar or a squeeze of lime plus 1 tsp sugar for balanced tang if you dont have ACV on hand.
Oaxaca or Monterey Jack cheese: substitute with Chihuahua, young mozzarella, or regular Monterey Jack for melty quesabirria — all melt similarly and taste great.

Pro Tips

1. Toast and save the chile soak water, its gold for adjusting flavor and texture. If the sauce tastes bitter, add a splash more vinegar or a pinch of sugar, taste as you go. Dont dump all the soak liquid though, just a little at a time till you hit the balance you like.

2. Dry and brown the beef in batches so you get deep caramelization, dont crowd the pan or youll steam instead of sear. Bones are fine, they add flavor, but pull them when shredding so you dont surprise anyone with a gnarly piece.

3. Let the braise cool a bit in the fridge and youll be able to skim off excess fat easily, but save a little fat for richness in the consome. If the consome seems thin, reduce it on the stove to concentrate flavor before serving or dipping.

4. For tacos and quesabirria, dip tortillas briefly into warm consome then fry till pliable before adding filling, that keeps them juicy but not soggy. Make extra consome and freeze it separately from the meat, they reheat way better that way and youll have instant birria nights later.