How to Make Beef Birria (Birria de Res)

Beef birria is a traditional Mexican stew of slow-braised beef simmered in a deeply flavored, smoky chile and spice sauce. The long, gentle simmer produces meltingly tender meat and a richly seasoned broth—perfect for serving as a hearty stew, stuffing tacos or quesabirrias, or sipping as consomé. This recipe focuses on classic aromatics and dried chiles to create an authentic, comforting birria that’s excellent for family meals and gatherings.

Whether you’re making birria tacos or enjoying the stew with rice and warm tortillas, the result is savory, slightly smoky, and full of layered spice. Plan for a few hours of simmering time to let the flavors develop fully.

• 1/4 cup high-heat neutral oil
• 5 lbs chuck roast (diezmillo de res), cut into large chunks
• 16–18 cups water
• 8–10 dried guajillo chiles, deveined and deseeded
• 1–2 dried ancho chiles, deveined and deseeded
• 2–4 dried chiles de árbol (optional, for heat)
• 2–3 Roma tomatoes, halved
• 1/2 tsp cumin seeds
• 2 tsp whole peppercorns
• 4 whole cloves
• 1/2 of a large cinnamon stick
• 2 tsp sesame seeds, lightly toasted
• 2 tsp dried oregano
• 4 cloves garlic
• 1 medium onion, quartered
• 1/2 inch knob fresh ginger
• 2 bay leaves
• 1/2 tsp sugar (optional, to balance acidity)
• Salt and pepper, to taste

For serving

• Chopped onion
• Chopped cilantro
• Warm corn or flour tortillas
• Lime wedges
• Steamed rice (optional)

1. Pat the beef pieces dry and season generously with salt and pepper on all sides. Heat the oil in a large heavy pot or Dutch oven over medium-high heat. Sear the beef in batches until well browned on all sides, taking care not to overcrowd the pot. Remove the seared beef and set aside.
2. Pour roughly 16 cups of water into the pot and bring to a boil. Add the dried chiles and halved tomatoes to the boiling water and allow them to soften and cook through—this will take several minutes.
3. While the chiles and tomatoes are boiling, toast the cumin seeds, peppercorns, whole cloves, cinnamon stick, sesame seeds, and dried oregano in a small dry skillet over medium heat for about a minute. Stir constantly and watch closely so the spices don’t burn. Transfer the toasted spices to a blender.
4. Lightly char the ginger, onion, and garlic in the same skillet for a few minutes to develop additional flavor. Add these to the blender as well.
5. Once the chiles and tomatoes are soft, add them to the blender along with about 1 cup of the hot cooking liquid. Blend until the mixture is completely smooth, then strain the blended chile sauce through a fine-mesh strainer into the pot with the remaining water.
6. Return the seared beef to the pot. Add the bay leaves and stir to combine. Bring the pot to a gentle boil, then reduce the heat to medium-low, cover, and simmer for 3–4 hours, or until the beef is fork-tender and easily shreds.
7. When the meat is tender, remove the lid and add up to 2 additional cups of water if you prefer a thinner broth. Taste the consomé and adjust seasoning with salt, pepper, and the optional 1/2 tsp sugar to balance acidity if needed.
8. Transfer the beef to a cutting board or large bowl and shred with two forks. Return the shredded meat to the pot and stir so it soaks up the richly seasoned broth.
9. Serve hot with chopped onion, cilantro, warm tortillas, lime wedges, and rice if desired. For tacos or quesabirrias, use a slotted spoon to fill tortillas with the shredded beef and dip or spoon a little consomé over each serving.

• If you don’t have whole spices or fresh ginger, substitute 1/2 tsp ground cumin, 2 tsp ground black pepper, 1/2 tsp ground clove, 1/2 tsp ground cinnamon, and 1/2 tsp ground ginger (or 1 tsp frozen minced ginger). Use these sparingly and taste as you go.
• Letting the birria rest 20–30 minutes after cooking improves the flavor as the spices and meat relax and meld together.
• Leftovers keep well refrigerated for several days. Birria also freezes excellently—store in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
• For a bolder, smokier flavor, use a mix of guajillo and ancho chiles and include the optional chiles de árbol to increase heat. Remove seeds for milder spice.
• Straining the blended chile sauce removes any gritty bits and delivers a smooth, velvety consomé—skip straining only if you prefer a rustic texture.
• To serve as tacos or quesabirrias: crisp tortillas in a skillet with a little fat, fill with shredded beef, fold, and dip briefly into the hot consomé for added moisture and flavor.