Name: Beef Birria
Prep time: 25 min
Cook time: 2 h 45 min
Total time: 3 h 10 min
Cuisine: Mexican
Ingredients: 4 dried guajillo chiles, stems and seeds removed; 2 dried ancho chiles, stems and seeds removed; 4 cups hot water; 1 large white onion, quartered and divided; 1 large tomato, quartered; 6 cloves garlic, smashed; 1 teaspoon dried thyme; 1 teaspoon dried Mexican oregano; 1 teaspoon ground cumin; 1 teaspoon ground ginger; 2 tablespoons olive oil; 3 pound boneless beef chuck roast, cut into 4 pieces; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 2 bay leaves; 2 cups low sodium beef broth; Chopped white onion, for garnish; Chopped fresh cilantro, for garnish

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Beef Birria is a rich, deeply flavorful Mexican stew made with tender, slow-cooked beef simmered in a bold chile-based sauce. It’s hearty, aromatic, and the perfect base for tacos, burritos, quesadillas, or even served simply over rice. With guajillo and ancho chiles, this dish brings warmth and spice that’s satisfying in every bite.

Why You’ll Love This Recipe

This Beef Birria is everything you want in a comforting dish—it’s fall-apart tender, bursting with smoky, earthy flavors from the dried chiles, and versatile enough to enjoy in countless ways. Though it simmers low and slow, it’s easy to prepare and makes enough to feed a crowd or provide delicious leftovers for days.

Beef Birria

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Dried guajillo chiles
Dried ancho chiles
Hot water
White onion
Tomato
Garlic
Dried thyme
Mexican oregano
Ground cumin
Ground ginger
Olive oil
Boneless beef chuck roast
Salt
Black pepper
Bay leaves
Low sodium beef broth
Chopped white onion (for garnish)
Chopped fresh cilantro (for garnish)

Directions

Soften the chiles: Place the guajillo and ancho chiles in a large bowl or pot. Pour in the hot water and let sit for 20 minutes until softened.
Make the sauce: In a blender, combine the softened chiles with their soaking water, two quarters of the onion, tomato, garlic, thyme, oregano, cumin, and ginger. Blend until smooth.
Brown the beef: In a Dutch oven over medium heat, warm the olive oil. Season beef with salt and pepper. Brown each piece for about 3–4 minutes per side.
Simmer: Add the remaining onion quarters, bay leaves, blended chile sauce, and beef broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 1½ to 2 hours until the beef is fork-tender.
Remove beef and reduce sauce: Transfer the beef to a cutting board and discard the onions and bay leaves. Let the sauce simmer uncovered for 20–30 minutes until reduced by half.
Shred the beef: Use two forks to shred the beef, then return it to the pot and stir to coat in the reduced sauce.
Garnish and serve: Transfer to a platter or bowl, garnish with chopped onion and cilantro, and serve warm.

Servings and timing

Servings: 8
Prep Time: 25 minutes
Cook Time: 2 hours 45 minutes
Total Time: 3 hours 10 minutes

Variations

Make it spicy: Add dried arbol chiles or a pinch of cayenne to the sauce for extra heat.
Use lamb or goat: For a more traditional birria, substitute beef with lamb or goat.
Try it in consommé: Serve with a side of the rich cooking broth for dipping tacos.
Add cinnamon or cloves: For deeper warmth and traditional birria flavor.
Make it in the slow cooker: After blending the sauce and browning the meat, combine everything in a slow cooker and cook on low for 8 hours.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To freeze, cool the birria completely and transfer to freezer-safe containers for up to 2 months.
Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed to loosen the sauce.

FAQs

What are guajillo and ancho chiles?

Guajillo chiles are mildly spicy and tangy, while ancho chiles are sweet and smoky. Together, they give birria its signature depth and richness.

Can I make this dish ahead of time?

Yes, birria tastes even better the next day as the flavors develop. Make it a day in advance and reheat before serving.

Is beef chuck roast the best cut for birria?

Yes, beef chuck roast becomes incredibly tender after long simmering and has enough marbling for flavor. Brisket or short ribs are also good options.

Do I have to use a blender for the sauce?

Yes, blending the sauce ensures a smooth, rich consistency. For best results, strain it after blending if you prefer a silky texture.

Can I make this in a pressure cooker?

Yes. Brown the beef and blend the sauce as usual, then cook everything on high pressure for about 50 minutes, followed by a natural release.

What do I serve birria with?

Warm corn tortillas, rice, beans, or as a filling for tacos, burritos, or quesadillas. Don’t forget chopped onions, cilantro, and lime!

Can I make it less spicy?

Yes, remove all seeds from the chiles and avoid adding extra spicy varieties like chile de arbol.

Do I need to strain the sauce?

Straining is optional but recommended if you want a smoother consommé for dipping.

How can I use leftovers?

Leftover birria is perfect in tacos, burritos, nachos, enchiladas, or served over scrambled eggs.

What’s the difference between birria and barbacoa?

Birria typically includes a chile-based sauce and is more stew-like, while barbacoa focuses more on slow-roasted or steamed meat with different seasoning.

Conclusion

Beef Birria is a soulful, richly flavored dish that transforms simple ingredients into something extraordinary. Whether ladled over rice, folded into tacos, or served with a side of consommé, it’s a guaranteed crowd-pleaser. Make it once, and it’ll become a staple in your kitchen.