Birria Recipe

This birria recipe is a rich, slow-cooked Mexican stew known for its deep chili flavor and incredibly tender meat. Traditionally made with goat, this beef birria recipe uses chuck roast and short ribs to create an easy birria recipe that still tastes authentic. It can be enjoyed as a comforting stew with flavorful consomé or transformed into birria tacos, quesabirria, or ramen birria using the rich broth for dipping. This method also adapts well for a crockpot birria recipe, slow cooker birria, or Dutch oven preparation.

Ingredients

• 2½ pounds beef chuck, cut into large chunks
• 3 beef short ribs, cut through the bone
• 4 teaspoons kosher salt
• 2 teaspoons dried Mexican oregano
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ¼ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 7 dried guajillo chilies, stems and seeds removed
• 2 tablespoons olive oil
• 1 large onion, roughly chopped
• 6 garlic cloves, peeled
• 1-inch piece fresh ginger, thinly sliced
• 3 large tomatoes, chopped
• 2 cups water
• 4 cups chicken broth
• ¼ cup white vinegar
• 3 bay leaves
• 1 tablespoon honey

For Serving

• Finely diced white onion
• Fresh chopped cilantro
• Lime slices

Directions

1. Season the beef chuck and short ribs with salt, oregano, black pepper, cumin, cinnamon, and cloves. Mix thoroughly so all pieces are evenly coated. Cover and refrigerate for at least 6 hours or overnight for deeper flavor.
2. Heat olive oil in a large pan over medium heat. Lightly toast the guajillo chilies for about 30 seconds, then add the onion, garlic, and ginger. Cook until fragrant.
3. Add the chopped tomatoes and water. Bring to a boil, then reduce heat and simmer for about 30 minutes until everything is softened.
4. Blend the chili mixture until completely smooth using an immersion blender or countertop blender.
5. Strain the blended sauce into a large pot containing the marinated beef to remove skins and any remaining solids, creating a smooth consomé.
6. Add chicken broth, vinegar, bay leaves, and honey. Bring to a boil, then reduce to a gentle simmer.
7. Cook uncovered on low heat for 3 to 4 hours, stirring occasionally, until the meat is fall-apart tender and easily shredded.
8. Skim excess fat from the surface and reserve it if making birria tacos or quesabirria.
9. Serve the beef with plenty of broth, topped with diced onion, fresh cilantro, and a squeeze of fresh lime.

Preparation Details

• Prep Time: 30 minutes
• Marination Time: Minimum 6 hours
• Cook Time: 3–4 hours
• Total Time: Approximately 10 hours
• Servings: 10

Notes and Variations

• For a slow cooker birria recipe, cook on low for 8 hours after assembling all ingredients.
• For an Instant Pot birria recipe, pressure cook for about 60 minutes with a natural release.
• Use the reserved fat to crisp tortillas when making birria recipe tacos or quesabirria tacos.
• The consomé works perfectly for ramen birria or as a dipping broth for tacos.
• This recipe stores well and is ideal for meal prep, freezing, or serving at gatherings.