Before you cook
Background Recipe story & origin
Birria originated in Jalisco, Mexico, traditionally made with goat (birria de chivo) for celebrations. Spanish colonizers introduced goats; indigenous cooks developed birria to slow-cook the tough meat until tender. The dish braises in a sauce of dried chiles (guajillo, ancho, pasilla), vinegar, and warm spices like cumin, cloves, and oregano. The braising liquid becomes consommé—a rich, red broth served alongside for dipping. Birria de res (beef) became popular as beef grew more accessible. Traditionally served at weddings, baptisms, and holidays. The dish gained international fame through Tijuana-style quesabirria—cheese tacos dipped in consommé—which went viral in the 2010s.
Before you start Equipment you'll need
- Dutch oven — Provides even heat retention for long slow braising until meat becomes meltingly tender
- blender — Blends rehydrated chiles with aromatics and spices into smooth sauce for braising
Safety Safety & allergen notes
- Dried chiles are not spicy until rehydrated. Still wash hands after handling.
- Blending hot liquid—vent the blender lid.
Non-negotiables Rules for success
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Toast chiles before soaking.
Toasting develops flavor. Raw rehydrated chiles taste flat.
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Use the braising liquid as consommé.
The consommé is half the dish—for dipping tacos or drinking.
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Skim fat from consommé.
Reserve fat for cooking quesabirria, but consommé should be clear.
Prep Get set first
About 15 min of prep
- Toast and soak dried chiles
- Cut beef into large chunks
- Quarter onion, peel garlic
- Have blender ready
Birria takes 3+ hours. The chile sauce is the soul of the dish—don't skip toasting.
Ingredients
Instructions
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Char the chiles
Toast guajillo and ancho chiles in dry skillet over medium heat (325-350°F surface), pressing flat, until fragrant and slightly darkened, about 30 seconds per side. Place in bowl, cover with hot water, soak 20 minutes until soft.
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Make the chile sauce
Drain chiles, reserving soaking liquid. Blend chiles with tomatoes, half the onion, garlic, vinegar, cumin, oregano, cloves, peppercorns, salt, and 1 cup soaking liquid until smooth.
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Braise the beef
Cut beef into large chunks (4-5 pieces). Place in Dutch oven with remaining onion. Pour chile sauce over. Add beef broth. Liquid should nearly cover meat. Bring to simmer, cover, braise on low 2.5-3 hours until beef shreds easily.
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Shred and finish
Remove beef to cutting board. Shred with forks. Skim fat from braising liquid (reserve fat for quesabirria if desired). Taste consommé and adjust salt.
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Ladle and serve
Serve shredded beef in bowls with consommé ladled over. Top with diced onion, cilantro, and lime. Or serve with tortillas for tacos, consommé on the side for dipping.
Chef's notes
Traditional birria uses goat. Beef chuck is the common adaptation.
Guajillo gives color and mild heat. Ancho gives depth and sweetness.
Consommé should be deeply red and intensely flavored.
Serve as a stew, in tacos, or as quesabirria (cheese tacos dipped in consommé).