Hello! I’m Olivia, the memory-keeper and chef behind Crumb Recipes. There are certain dishes that aren’t just food; they’re an experience, a story in a bowl. For me, that dish is this authentic Mexican Birria. I’ll never forget the first time I tried it. I was at a bustling food truck, and I watched them dip a tortilla into a rich, steaming red broth before crisping it up on the griddle and filling it with tender, shredded beef. That first dip of the taco into the accompanying cup of broth, the consomé, was a complete game-changer.
It was so much more than a soup or a taco; it was a symphony of deep, complex flavors that I knew I had to recreate in my own kitchen. This birria de res recipe is the result of that obsession. It’s the foundational stew, the heart and soul of those famous birria tacos, and it’s a truly rewarding cooking project. In this guide, I’ll walk you through everything, from the essential chiles to the best cuts of meat, to help you master this incredible dish.
What is Birria?
So, what exactly is Birria? At its core, Birria is a traditional Mexican stew known for its tender, fall-apart meat braised in a rich, flavorful broth made from a blend of dried chiles and aromatic spices. The dish has deep roots in Jalisco, Mexico, where it was originally made with goat meat. However, as its popularity exploded across Mexico and into the United States, beef became the more common choice, leading to the beloved version we know as Birria de Res.
What truly sets this dish apart is its two-part magic. First, you have the incredibly succulent shredded meat, perfect for piling into tacos or serving on its own. Second, and arguably the star of the show, is the leftover braising liquid, the consomé. This rich, savory broth is strained and served alongside the meat for sipping or, most famously, for dipping those incredible tacos. Making this authentic birria recipe is a labor of love, but the result is a truly spectacular meal that’s worth every single minute.
The Holy Trinity of Chiles for Birria
To get that signature deep red color and complex flavor, you can’t just use chili powder. The secret to an amazing Mexican Birria lies in using dried Mexican chiles. While it might seem intimidating, it’s actually a simple process, and understanding the role of each chile is the first step. You’ll need to know what chiles to use for birria, and for that, we turn to the holy trinity.
| Chile Type | Flavor Profile | Heat Level | Role in Birria |
| Ancho Chile | Smoky, sweet, with notes of raisin and plum. | Mild | Provides the deep, dark color and the sweet, smoky foundation of the adobo sauce. |
| Guajillo Chile | Bright, tangy, with hints of green tea and berry. | Mild-Medium | Adds a vibrant red color and a tangy brightness that cuts through the richness of the beef. |
| Chile de Árbol | Clean, sharp, and fiery. | Hot | Brings the heat! Use a few for a gentle warmth or more for a truly spicy kick. |
Finding these chiles is easier than you think; they’re usually available in the international aisle of most large grocery stores or at any Latin market. The process of toasting them briefly to wake up their oils and then rehydrating them in hot water is what unlocks their incredible flavor, forming the very soul of the adobo sauce.
The Best Cuts of Beef for Birria
Just as important as the chiles is the cut of beef. For the most tender, flavorful, and succulent Mexican Birria, you want to use cuts that are rich in fat and collagen. These tougher cuts break down during the long, slow braise, becoming incredibly tender while enriching the consomé. I highly recommend using a combination of a couple of these for the best results.
- Chuck Roast: This is the workhorse of any good stew. It has fantastic marbling, which means it has a rich, beefy flavor and becomes wonderfully tender after a few hours of slow cooking.
- Beef Shank: If you see this cut, grab it! It contains a bone with marrow and is loaded with connective tissue. As it cooks, the marrow and collagen melt into the broth, creating an unbelievably rich, silky mouthfeel. This is a key secret to a truly great consomé.
- Short Ribs: For an even more decadent and luxurious Birria, you can add bone-in short ribs. They are incredibly fatty and flavorful, contributing a deep richness to the final dish that is simply unparalleled.
How to Make Authentic Mexican Birria (Step-by-Step)
Get ready to fill your home with the most incredible aromas. While there are a few steps, each one is simple and builds toward that final, amazing flavor.
Step 1: Toast and Rehydrate the Chiles
First, working in a dry skillet over medium heat, toast the dried chiles for about 30-60 seconds per side until they become fragrant and slightly pliable. Be careful not to burn them, or they will become bitter. Immediately transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for about 20-30 minutes until they are completely soft.
Step 2: Sear the Beef
While the chiles are soaking, pat your beef dry and season it generously with salt and pepper. Heat a little oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches, ensuring you get a deep, brown crust on all sides. This step is crucial for developing flavor! Once seared, remove the beef and set it aside.
Step 3: Create the Adobo Sauce
Now, drain the rehydrated chiles and add them to a blender. To the blender, also add your onion, garlic, tomatoes, and all the spices (like cumin, oregano, and cloves), along with some of the chile soaking liquid and vinegar. Blend everything until you have a completely smooth, vibrant red sauce.
Step 4: Braise the Beef
Return the seared beef to the pot. For a silky-smooth consomé, pour the adobo sauce through a fine-mesh strainer over the beef. Then, add your beef broth, bay leaves, and cinnamon stick. Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it braise for at least 3-4 hours, or until the beef is fall-apart tender.
Step 5: Shred the Meat and Finish the Consomé
Carefully remove the tender beef from the pot and shred it using two forks. Now you know how to make birria consomé! Skim any excess fat from the surface of the braising liquid (save it for frying tacos!) and season the consomé with salt to taste.
Pro Tips for the Best Birria
- Don’t Skip the Sear! I can’t stress this enough. Searing the beef before you braise it creates a deep, caramelized flavor through the Maillard reaction that you simply can’t get otherwise. It’s a foundational layer of flavor.
- Strain the Sauce. For that classic, silky-smooth consomé that’s perfect for dipping, you absolutely must strain the blended chile sauce. This removes any tough chile skins or seeds, resulting in a much more pleasant texture.
- The Secret Ingredient. A stick of Mexican cinnamon or a few whole cloves might seem like an odd addition to a beef stew, but they add a subtle, complex warmth that is truly authentic and balances the richness of the dish.
How to Serve Birria
The beauty of this Mexican Birria is its versatility. You can serve it as a hearty stew in a bowl, topped with diced onion, fresh cilantro, and a squeeze of lime, with warm corn tortillas on the side. Or, you can use the tender shredded meat to make the world-famous birria tacos or quesabirria tacos, using the consomé for dipping.
Storing, Freezing, and Reheating Instructions
Birria makes for fantastic leftovers, as the flavors continue to meld and deepen overnight. Store the shredded meat and the consomé in separate airtight containers in the refrigerator for up to 4 days. You can also freeze them separately for up to 3 months. Reheat gently on the stovetop until warmed through.
Frequently Asked Questions (FAQ)
What’s the difference between Birria and barbacoa?
While both are slow-cooked Mexican meat preparations, they are quite different. Birria is a stew defined by its adobo-style chile broth. Barbacoa, on the other hand, is traditionally slow-cooked in an underground oven and is typically steamed or smoked, resulting in a different flavor and texture.
Is Birria very spicy?
It depends entirely on the chiles you use! The base chiles, Ancho and Guajillo, are quite mild. The heat comes from the Chiles de Árbol. You can use just one or two for a gentle warmth or add more if you prefer a spicier stew.
Can I make this in a slow cooker or Instant Pot?
Absolutely! For a slow cooker, follow all the steps through searing the meat and making the sauce, then combine everything in the slow cooker and cook on LOW for 8-10 hours. For an Instant Pot, use the sauté function to sear the meat, then add the sauce and liquids and pressure cook on high for about 45-60 minutes.
What is consomé for dipping?
The consomé is the beautiful, rich, red broth that the beef was cooked in. After removing the meat, you skim the fat from the top and season the remaining broth. This liquid gold is served in a small cup alongside your birria tacos for dipping, which adds moisture and an incredible burst of flavor to every bite.
Conclusion
This authentic Mexican Birria recipe is more than just a meal; it’s a celebration of flavor and tradition. It’s a rewarding cooking project that fills your home with incredible aromas and results in a dish that is truly spectacular. I hope you’ll set aside an afternoon to try it. I promise you, that first dip of a crispy taco into the rich consomé will make it all worthwhile.
If you make this Mexican Birria recipe, I would absolutely love to hear about it! Please leave a comment and a rating below sharing in your kitchen successes is my greatest joy.
For more simple and delicious recipes just like this one, be sure to follow me on Pinterest! I’m always pinning the best easy weeknight meals, and I’d love to share them with you.
Mexican Birria
Ingredients
Method
- Toast the dried chiles in a dry skillet until fragrant. Then soak them in hot water for 15 minutes until softened.
- In a blender, combine softened chiles, garlic, onion, oregano, cumin, cloves, vinegar, and 1 cup beef broth. Blend until smooth.
- Season the beef chunks with salt and pepper. Sear them in a large pot until browned on all sides.
- Pour the chile sauce over the beef, add the remaining beef broth and bay leaves. Bring to a boil.
- Reduce heat, cover, and simmer for 2.5 to 3 hours until beef is tender and shreds easily.
- Remove bay leaves. Shred beef and serve with the broth (consommé), corn tortillas, and garnishes.
