Birria
Beef chuck, guajillo chilies and ancho chilies come together in this Mexican beef — 70 minutes, 6 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 6 steps.
You'll mainly reach for oven and pan. At medium difficulty across 6 steps, it's manageable with a little attention.
What you'll need
Shopping list (6)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page — how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- Stem and seed the dried chilies, toast them in a dry pan for about 30 seconds a side until fragrant but not burnt, then cover with hot water and soak for 15 minutes until soft and pliable.
- Season the beef chunks well with salt and sear them in a heavy pot over high heat until browned on all sides, then set aside.
- Blend the drained chilies with the tomatoes, half the onion, the garlic, cumin, oregano, vinegar and a ladle of water into a smooth paste, then strain the adobo through a sieve for a silky sauce.
- Return the beef to the pot, pour over the chili sauce, add the bay leaves, cinnamon stick and enough water to nearly cover, then bring to a boil.
- Cover and braise gently on the stove or in a 160C oven for 3 to 3.5 hours until the beef is fork-tender and shreds easily, skimming the spiced fat from the surface and reserving it for dipping.
- Shred the meat, taste the consomme and adjust the salt, then dip the tortillas in the reserved fat, crisp them on a griddle, fill with beef and finely chopped onion, and serve with bowls of the hot consomme for dunking.
You'll use: Oven · Pan · Large pot · Saucepan · Blender
What to serve with Birria
- Chicken Enchilada Casserole Chicken
- Cajun spiced fish tacos Seafood
- Crock Pot Chicken Baked Tacos Chicken
- Chickpea Fajitas Vegetarian
Tips & common questions
How long does Birria take to make?
About 70 minutes from start to finish — an estimate based on the 6 steps and 14 ingredients. Times vary with your kitchen and how much prep you do ahead.
Can I scale this recipe up or down?
Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Original recipe — developed in-house by Consomee. How we source, test & correct recipes.
Birria is an original Mexican recipe developed in-house by Consomee. Photo: Birria de Mexico.jpg by Janeefun, CC BY-SA 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top — how we source recipes.