When you are craving a deeply savory, rich, and comforting meal, few dishes rival a steaming bowl of Birria. Traditionally made with goat or lamb, this incredibly popular Mexican stew can also be made with accessible cuts of beef without sacrificing any of that signature complex flavor. Whether you plan to serve it in a bowl with a squeeze of fresh lime juice, or use the leftover meat to create those famous, viral pan-fried Queso Tacos, this recipe is guaranteed to become a household favorite.
Building the Flavor Profile
To achieve a truly restaurant-quality result without spending all day roasting marrow bones and oxtails, this recipe relies on a combination of beef chuck and bone-in short ribs. The short ribs provide that essential, rich gelatin and fat, while the chuck offers a robust beefy flavor.
The secret to the incredibly deep color and slight, smoky heat lies in the chile paste. The dried guajillo chilies are toasted briefly in hot oil before being simmered with fresh aromatics like onion, garlic, ginger, and tomatoes. Once blended and strained over the meat, the resulting broth is fragrant, deeply spiced, and completely unforgettable.
Stew vs. Consomé
As Chef John notes, classic Mexican birria is typically very brothy and soup-like. However, depending on your end goal, you can easily customize the viscosity. If you want a thicker, stew-like dinner, simply allow the liquid to reduce as it simmers. If you prefer it brothy, or if you need a large amount of consomé to dip your Queso Tacos into the next day, simply add a bit more water or broth as the meat cooks. Just remember to skim the vibrant, chili-infused beef fat off the top before serving—that fat is culinary gold and is essential for frying up your tortillas later!
Also Read : Apple Almond Rice
Classic Beef Birria
10
servings30
minutes3
hours320
kcalIngredients
The Meat & Spice Rub:
1 (2 1/2 pound) beef chuck
3 (8 ounce) beef short ribs
4 tsp kosher salt
2 tsp dried Mexican oregano
1 tsp freshly ground black pepper
1 tsp ground cumin
1/4 tsp ground cinnamon
1/4 tsp ground cloves
The Chili Paste & Broth:
7 dried guajillo chilies
2 tbsp olive oil
1 l arge onion, roughly chopped
6 cloves garlic, peeled
1 (1 inch) piece fresh ginger, thinly sliced
3 l arge tomatoes, cored and chopped
2 cups water
4 cups chicken broth
1/4 cup white vinegar
3 bay leaves
1 tbsp honey
For Serving:
2 tbsp finely diced white onion
1 tbsp chopped fresh cilantro
1 medium lime, sliced
Directions
- Prep the Meat: Cut the beef chuck in half, then cut each half into 3- to 4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone. Place the beef chuck and short ribs into a large soup pot.
- Season and Rest: Season the meat generously with the kosher salt, oregano, black pepper, cumin, cinnamon, and cloves. Toss thoroughly for 2 to 3 minutes until every piece of meat is evenly coated with the spices. Cover the pot and keep it in the refrigerator for at least 6 hours (or overnight) to allow the flavors to penetrate.
- Prep the Chilies: Prepare the dried guajillo chiles by snipping off the stems with scissors. Slice them open and carefully scrape or shake out all the seeds onto a plate to discard.
- Cook the Aromatics: Heat the olive oil in a saucepan over medium heat. Add the prepared guajillo chiles and toss in the hot oil for about 30 seconds to toast them. Add the roughly chopped onion, garlic, and sliced ginger, tossing to combine. Add the chopped tomatoes and the 2 cups of water. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 30 minutes.
- Blend the Paste: Turn off the heat. Use an immersion blender to purée the chili and tomato mixture until it is as smooth as possible. (Alternatively, carefully transfer the hot mixture to a countertop blender, working in batches if needed).
- Combine and Simmer: Remove the soup pot with the seasoned meat from the refrigerator. Using a large mesh strainer, strain the puréed chili mixture directly into the pot over the meat. Add the chicken broth, white vinegar, bay leaves, and honey to the pot.
- Slow Cook: Bring the entire pot to a rolling boil, then immediately reduce the heat to medium-low. Simmer gently, stirring occasionally, until the meat is completely fall-apart tender, about 3 to 4 hours.
- Serve: Carefully skim the vibrant red fat off the top of the stew and reserve it for future birria queso tacos. To serve as a stew, place a few chunks of beef into a deep bowl and spoon the hot cooking liquid over the top. Garnish with the diced white onion, chopped cilantro, and a squeeze of fresh lime juice.
Notes
- Chile Substitutions: If you cannot find guajillo chilies, you can successfully substitute them with dried ancho, pasilla, or California chilies.
- Meat Alternatives: To enjoy this dish traditionally, Chef John highly recommends substituting the beef for equal amounts of goat or lamb; the slight gaminess pairs beautifully with this specific spice profile.
- Broth Adjustments: If you do not have chicken broth on hand, you can use 4 cups of water mixed with chicken bouillon powder.
