This birria recipe is hands-down one of the most flavorful, comforting meals you can make at home.
Tender chunks of beef slow-cooked in a rich, smoky chile sauce come out fall-apart tender every time.
Whether you serve it as a hearty stew or pile it into tacos with melted cheese, onions, and cilantro, it’s the kind of dish that will have everyone asking for seconds.
For the Birria Meat
- Chuck Roast – Use 4 to 5 pounds cut into large 4-inch chunks. This is the star of the dish and becomes tender and flavorful as it simmers.
- Kosher Salt – ½ tablespoon, to season the meat evenly.
- Black Pepper – ½ tablespoon, adds depth and a mild kick.
- Olive Oil – 1 ½ tablespoon, for searing the meat to lock in flavor.
For the Chile Sauce
- Guajillo Chiles – 12 chiles, rinsed, stemmed, and seeded (about 2.5 oz). Provides mild heat and smoky flavor.
- Ancho Chiles – 5 chiles, rinsed, stemmed, and seeded (about 2 oz). Adds deep, earthy notes.
- Arbol Chiles – 5 chiles, rinsed and stemmed (about 0.1 oz). Brings a medium heat level.
- Roma Tomatoes – 2 large, for a natural sweetness and body in the sauce.
- Yellow Onion – ½ medium, adds aroma and subtle sweetness.
- Mexican Cinnamon Stick – 1 stick, 4-inch, for warm, slightly sweet undertones.
- Bay Leaves – 3 leaves, for aromatic complexity.
- Whole Black Peppercorns – ½ teaspoon, enhances the spice profile.
- Water – As needed, to soften chiles and blend the sauce.
- Beef Broth – 2 cups, adds richness and depth.
- Distilled White Vinegar – ¼ cup, brightens and balances flavors.
- Garlic – 5 cloves, for savory aroma.
- Ground Cumin – 1 teaspoon, earthy and warm flavor.
- Dried Mexican Oregano – 1 teaspoon, traditional Mexican herb flavor.
- Ground Cloves – ½ teaspoon, adds a subtle warm spice note.
How To Make The Best Authentic Birria
This traditional Mexican birria features slow-simmered beef cooked in a deeply flavored chile sauce until irresistibly tender. Serve it as a rich stew with fresh toppings or use the meat and broth to make classic birria tacos.
Print
Pin
Servings: 8
-
Save
Ingredients
- 4 to 5 pounds chuck roast, cut into large 4-inch chunks
- ½ tablespoon kosher salt
- ½ tablespoon black pepper
- 1 ½ tablespoon olive oil
- 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
- 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
- 5 árbol chiles, rinsed and stemmed (about 0.1 oz)
- 2 large Roma tomatoes
- ½ medium yellow onion
- 1 4-inch Mexican cinnamon stick
- 3 bay leaves
- ½ teaspoon whole black peppercorns
- Water, as needed
- 2 cups beef broth
- ¼ cup distilled white vinegar
- 5 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- ½ teaspoon ground cloves
Instructions
- Season the chuck roast generously on all sides with the kosher salt and black pepper. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Working in two batches, sear the meat until browned on all sides. Once browned, remove the pot from the heat, return all the meat to the pot, and set aside.
- While the meat is browning, place the guajillo chiles, ancho chiles, árbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns into a medium pot. Add enough water to fully cover the ingredients. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 10 minutes.
- Using a slotted spoon, transfer the softened chiles and the rest of the cooked ingredients to a large blender. Add 1 cup of the chile cooking liquid, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high until the sauce is completely smooth. If needed, blend in batches.
- Strain the blended sauce through a fine mesh strainer directly into the pot with the seared meat, discarding any solids left in the strainer.
- Stir to combine the meat and sauce. Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 3 to 3½ hours, until the beef is very tender and easily shreds.
- Transfer the meat to a large bowl and shred using two forks. Return the shredded meat to the pot with the consommé. Serve as a stew topped with diced onion and chopped cilantro, or use the meat and broth to make tacos in corn tortillas with shredded Oaxaca cheese, cilantro, and diced onion.
- Mexican cinnamon: Also called Ceylon cinnamon. It is soft and brittle and blends easily into the sauce. If unavailable, use a regular cinnamon stick and remove it before blending, or substitute with 2 teaspoons ground cinnamon.
- Mexican oregano: Regular oregano can be used if Mexican oregano is not available.
- Spice level: This recipe is medium to hot. For medium heat, use only 3 chiles de árbol. For mild heat, omit them entirely.
- Instant Pot method: Sear the meat using the sauté function, add the blended chile sauce, seal the lid, and pressure cook on high for 60 minutes. Allow a 10-minute natural pressure release before venting.
- Slow cooker method: Sear the meat separately, then transfer it with the blended sauce to a slow cooker. Cook on low for 7–8 hours or on high for 5 hours.
- Can I use a different cut of beef?
Yes! Chuck roast is ideal because it stays tender and flavorful when slow-cooked. You can also use brisket, short ribs, or beef shank. Just keep in mind that cooking times may vary slightly depending on the cut. - How can I make the birria less spicy?
If you want a milder version, simply leave out the arbol chiles. For medium heat, use 3 arbol chiles instead of 5. The guajillo and ancho chiles still give a rich flavor without adding too much heat. - Can I make this ahead of time?
Absolutely! Birria actually tastes even better the next day. You can cook the meat and consommé a day in advance, refrigerate, and gently reheat before serving. - Do I have to blend and strain the chiles?
Blending creates the silky, rich sauce that makes birria so special. Straining removes any seeds or tough bits, giving you a smooth consommé. You can skip straining if you don’t mind a slightly chunkier texture. - What’s the best way to serve birria?
Birria is super versatile! Serve it as a stew with chopped onions, cilantro, and a squeeze of lime. Or make tacos — dip the tortillas in the consommé, then crisp them on a skillet for the most authentic flavor.
