Tender beef • Flavorful broth • Perfect for tacos or dipping
Traditional birria is slow-cooked meat in a chili-spiced broth. It looks fancy, but it’s actually really easy when broken into simple steps. You can cook it in a pot, slow cooker, or pressure cooker — whatever you have.
Let’s make the magic happen!
🥣 Ingredients
For the Birria Meat
2–3 lbs beef chuck roast or beef short ribs
1 teaspoon salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder
For the Chili Sauce
3 dried guajillo peppers
2 dried ancho peppers
2–3 dried chiles de árbol (optional for spice)
1 small onion (cut in half)
3 cloves garlic
1 teaspoon oregano
1 teaspoon cumin
1 teaspoon smoked paprika
1–2 tablespoons tomato paste (or 1 small tomato)
2 bay leaves
4 cups beef broth
For Serving
Corn tortillas (warmed)
Chopped cilantro
Diced onions
Lime wedges
Shredded cheese (optional)
🔥 Instructions
1. Prep the Dried Chiles
Don’t worry — this part is easy!
Remove stems and seeds.
Rinse chiles under water.
Boil them in a small pot with onion + garlic for 10 minutes, until soft.
Turn off heat and let them cool a bit.
2. Blend the Chili Sauce
Add the softened chiles, onion, garlic, tomato paste, oregano, cumin, paprika, and 1 cup of the beef broth to a blender.
Blend until smooth.
If it looks thick, add a little more broth until it becomes a smooth sauce.
3. Season and Sear the Meat
Sprinkle your beef with:
Salt
Pepper
Garlic powder
Onion powder
Heat a pot on medium-high.
Add a little oil and sear the meat on all sides until browned.
This adds a ton of flavor — don’t skip it!
4. Add Sauce + Broth
Pour the chili sauce over the meat.
Add:
Remaining beef broth
Bay leaves
Stir gently.
5. Cook Until Tender
Choose your method:
🍳 Stovetop:
Simmer covered on low for 2.5–3 hours.
🫕 Slow cooker:
Cook on LOW for 6–8 hours.
⚡ Pressure cooker (like Instant Pot):
Cook on HIGH for 45–50 minutes, then natural release.
The meat is done when it is fall-apart tender.
6. Shred the Meat
Remove the beef from the pot and shred it with two forks.
Put some of the shredded meat back into the broth to keep it juicy.
This broth is called consomé — the delicious dipping sauce!
🌮 How to Make Birria Tacos (The Best Part!)
Heat a pan on medium.
Dip a tortilla into the birria broth to coat it.
Place it on the hot pan.
Add shredded birria meat + cheese (optional).
Fold and cook both sides until crispy.
Serve with a cup of warm consomé for dipping.
Ridiculously good!
⭐ Tips for the Best Birria
Don’t skip searing — it brings deep flavor.
Guajillo + ancho give flavor, árbol adds heat (use fewer if you want mild).
Use beef broth, not water, for the best taste.
Leftovers taste even better the next day.
Use corn tortillas for classic birria tacos.
🍽️ Ways to Eat Your Birria
✔ Birria tacos (the classic!)
✔ Birria quesadillas
✔ Birria ramen noodles
✔ Birria bowls with rice
✔ Birria over mashed potatoes
✔ Birria grilled cheese
Yes — it works with EVERYTHING.
🔍 Troubleshooting
Sauce too thick?
Add more broth.
Too spicy?
Use fewer chiles de árbol.
Not spicy enough?
Add one more chile de árbol or a pinch of chili powder.
Meat not shredding?
Cook longer — it needs to be super tender.
🎉 Delicious Birria Recipe (Mexican) You’ll Love — Final Thoughts
This birria recipe is full of flavor, tender, cozy, and perfect for beginners. Whether you’re making it for tacos, dipping, or just a warm dinner, it’s a recipe you’ll want to make again and again.