A rich, tender and flavorful Mexican-style beef birria made with dried chiles, warm spices, tomatoes, garlic and slow-cooked beef. Serve it as a comforting birria stew or turn it into crispy, cheesy birria tacos with consommé for dipping.
🛒 Ingredients
For the Birria
- 3 ¼ pounds beef chuck roast, cut into large chunks
- 1 ½ pounds beef shank or beef short ribs
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 3 medium Roma tomatoes
- ½ white onion
- 6 garlic cloves
- ¼ cup apple cider vinegar or white vinegar
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground cumin
- ½ teaspoon black pepper
- 3 whole cloves
- 1 small cinnamon stick, about 1¼ inches
- 2 bay leaves
- 2 teaspoons kosher salt, plus more to taste
- 5 cups beef broth or water
For the Birria Tacos
- Corn tortillas
- Shredded Oaxaca, mozzarella, or Monterey Jack cheese
- Finely diced white onion
- Fresh cilantro, chopped
- Fresh lime wedges
- Salsa, for serving
- A little cooking oil or reserved birria fat
👩🍳 Step 1: Prepare the Chiles
Remove the stems and seeds from the guajillo and ancho chiles.
Place the chiles in a saucepan with enough water to cover them. Bring the water to a gentle simmer and cook for about 8–10 minutes, until the chiles become soft.
Drain them and set them aside.
🍅 Step 2: Make the Birria Sauce
In a blender, combine the softened guajillo and ancho chiles, tomatoes, onion, garlic, vinegar, Mexican oregano, cumin, black pepper and cloves.
Add about 1 cup of beef broth and blend until completely smooth.
For an extra-smooth consommé, strain the sauce through a fine-mesh sieve.
🥩 Step 3: Season the Beef
Place the beef chuck, beef shank or short ribs into a large Dutch oven.
Season the meat generously with salt.
Pour the red chile sauce over the beef and add the remaining beef broth.
Add the cinnamon stick and bay leaves.
Give everything a gentle stir so the beef is well coated in the sauce.
🔥 Step 4: Slow Cook
Cover the Dutch oven with a tight-fitting lid.
Place it in a preheated oven at 325°F (165°C).
Cook for approximately 3½ to 4½ hours, or until the beef is extremely tender and easily pulls apart with a fork.
The exact cooking time can vary depending on the size and cut of the beef.
🍲 Step 5: Shred the Beef
Carefully remove the cooked beef from the pot.
Use two forks to shred the meat into large, juicy pieces.
Remove the cinnamon stick and bay leaves.
Taste the consommé and adjust the salt if necessary.
Skim some of the flavorful fat from the surface and reserve it for making the tacos.
🌮 Step 6: Make Crispy Birria Tacos
Heat a large skillet or griddle over medium heat.
Dip each corn tortilla lightly into the reddish fat floating on top of the birria consommé.
Place the tortilla on the hot skillet.
Add a generous amount of shredded beef and a little shredded cheese.
Fold the tortilla in half and cook for 2–3 minutes per side, until golden brown, crispy around the edges, and the cheese has melted.
Repeat with the remaining tortillas.
🧅 Step 7: Serve
Transfer the crispy birria tacos to a serving plate.
Top with freshly chopped white onion and cilantro.
Serve immediately with small bowls of hot consommé on the side.
Squeeze fresh lime over the tacos just before eating.
Dip the crispy taco directly into the rich consommé and enjoy.
❤️ Serving Tip
For a classic family-style presentation, place a large bowl of birria in the center of the table surrounded by crispy tacos, lime wedges, chopped onion, fresh cilantro and your favorite salsa.
The best part is dipping the crispy, cheesy taco into the hot consommé while the beef is still juicy and tender.
🇺🇸 American Kitchen Shortcut
If you want an easier weeknight version, you can prepare the birria in a slow cooker. Cook on LOW for about 7–8 hours, or until the beef is fork-tender. Then shred the beef and use the consommé to make crispy tacos in a skillet.