Some dishes ask you to slow down, and birria is one of them. A pot of beef simmering in red chiles for the better part of an afternoon, filling the whole house with that deep, warm smell that tells everyone dinner is going to be worth the wait.
Birria comes from Jalisco, and while it started as a goat dish for weddings and celebrations, beef birria is what most of us grew up seeing at family tables and taquerias. These days everyone knows it as birria tacos: tortillas dipped in the red fat from the pot, filled with shredded beef and melty cheese, crisped on the comal, and dunked in consomé. My family will gather around this pot any day of the year, the same way we do for my pozole rojo or a big pot of caldo de res.
Why This Birria Works
The beef braises until it falls apart on its own, the consomé is rich enough to drink by the cup, and none of the steps are hard. It is mostly waiting, and the waiting is the good part. It also makes a big batch, so you feed a crowd or stock the freezer.
Ingredient Notes
The chiles do the heavy lifting. Guajillos bring the deep red color, anchos bring sweetness, and chiles de árbol bring heat. Skip the árbol if you are feeding little ones. Chuck roast plus short ribs gives you shreddable meat and a rich consomé; shank works too. A spoonful of beef bouillon rounds out the broth, the same trick I use in my chicken tinga. And a splash of apple cider vinegar brightens the sauce without changing the flavor you know.
How to Make Birria Tacos
Toast and soften the dried chiles, blend them into a smooth red sauce, and strain it over seared beef. Let everything braise low and slow until the meat shreds with a look. Then comes the fun part: dip the tortillas in the red fat that rises to the top, fill them with beef and cheese, and crisp them on a hot griddle. Serve with a bowl of consomé for dipping.
Frequently Asked Questions
Can I make birria in the slow cooker?
Yes. Sear the beef and make the sauce as written, then cook everything on low for 8 hours. The Instant Pot works too, about 50 minutes on high pressure with a natural release.
What cut of beef is best for birria?
Chuck roast is the workhorse. Adding short ribs or shank gives the consomé extra body from the bones, but all chuck works just fine.
Is birria spicy?
As written, it is warm rather than hot. All the heat lives in the chiles de árbol, so leave them out for a mild pot or double them if your family likes it spicy.
Storage
Store the meat and consomé together in the fridge for up to 4 days, or freeze for 3 months. The flavor gets even better the next day, which makes this a perfect make-ahead meal for a weekend gathering.
Beef Birria Tacos
Ingredients
For the birria
- 3 lb beef chuck roast cut into large chunks
- 1 lb beef short ribs or beef shank, for a richer consomé
- 4 dried guajillo chiles stemmed and seeded
- 2 dried ancho chiles stemmed and seeded
- 2 dried chiles de árbol optional, for heat
- 3 roma tomatoes
- ½ white onion
- 5 garlic cloves
- 1 tablespoon Mexican oregano
- 1 teaspoon ground cumin
- ¼ teaspoon ground cloves
- 1 cinnamon stick
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 tablespoon beef bouillon
- salt and pepper to taste
- 4 cups water or beef broth
For the tacos
- 16 corn tortillas
- 2 cups Oaxaca cheese shredded, or mozzarella
- ½ white onion finely diced
- fresh cilantro chopped
- lime wedges
Instructions
- Toast the chiles. Heat a dry skillet over medium and toast the guajillo, ancho, and árbol chiles for 30 to 60 seconds per side, just until fragrant. Do not let them blacken or the sauce will taste bitter.
- Soften. Add the toasted chiles, tomatoes, onion, and garlic to a pot of water and simmer for 10 minutes, until everything is soft.
- Blend the sauce. Transfer the softened chiles and vegetables to a blender with the oregano, cumin, cloves, vinegar, bouillon, and about 1 ½ cups of the soaking liquid. Blend until completely smooth, then strain.
- Sear the beef. Season the beef generously with salt and pepper. In a large pot or Dutch oven, sear it in batches over high heat until browned on all sides.
- Braise. Pour the strained sauce over the beef. Add the cinnamon stick, bay leaves, and enough water or broth to just cover. Bring to a boil, then cover and simmer on low for 3 to 3 ½ hours, until the beef shreds easily. A slow cooker on low for 8 hours works beautifully too.
- Shred. Remove the beef and shred it with two forks. Skim the red fat from the top of the consomé and set it aside. Keep the meat and consomé warm.
- Make the tacos. Dip a tortilla in the reserved red fat and lay it on a hot griddle. Top with Oaxaca cheese and shredded birria, fold, and crisp for about 2 minutes per side.
- Serve. Ladle the consomé into small bowls, top with diced onion and cilantro, and serve alongside the tacos with lime wedges for dipping.
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