Deep red consommé built from layers of smoky chiles and slow-braised beef—that's the soul of birria. Four hours of patient simmering transforms tough cuts into tender, flavorful meat swimming in liquid gold that's as good for dipping tortillas as it is for sipping from a bowl.
Ingredients
For the Chile Broth:
🌶️ 6 guajillo chiles, stems and seeds removed
🌶️ 4 ancho chiles, stems and seeds removed
🌶️ 2 chipotle chiles, stems and seeds removed
🌶️ 1 pasilla chile, stem and seeds removed
🍅 2 Roma tomatoes
🧅 1/2 white onion, quartered
🧄 6 garlic cloves
🥄 1 tsp Mexican oregano
🥄 1/2 tsp cumin
🥄 1/4 tsp black peppercorns
🥄 2 bay leaves
🧂 Salt to taste
For the Meat:
🥩 3 lbs beef chuck roast, cut in large chunks
🥩 2 lbs beef short ribs
🥩 1 lb oxtail (optional but recommended)
🧅 1 large white onion, quartered
🧄 1 head of garlic, halved
🧂 Salt and pepper
For Serving:
🌽 Corn tortillas
🧀 Oaxaca cheese or mozzarella, shredded
🧅 White onion, finely diced
🌿 Fresh cilantro, chopped
🍋 Lime wedges
🌶️ Salsa Verde or Fermented Salsa
Instructions
Toast the chiles: Heat a dry comal or heavy skillet over medium heat. Toast each chile for 30 seconds per side until fragrant but not burned – burned chiles will make your broth bitter. You'll smell the difference when they're ready.
Hydrate the chiles: Place toasted chiles in a bowl and cover with hot water. Let them soak for 20 minutes until softened. Reserve the soaking liquid – it's liquid gold.
Char the aromatics: On the same comal, char the tomatoes, onion quarters, and garlic until blackened in spots. This takes about 15 minutes total. The char adds depth that can't be replicated any other way.
Make the chile paste: Drain chiles (save that liquid!) and blend with charred vegetables, oregano, cumin, peppercorns, and 2 cups of the chile soaking liquid. Blend until completely smooth – strain if needed. This is your flavor foundation.
Brown the meat: Season meat generously with salt and pepper. In a large Dutch oven or heavy pot, brown the meat in batches over high heat. Don't skip this step – the browning creates layers of flavor that will carry through the entire dish.
Build the broth: Return all meat to the pot. Add the chile paste, remaining onion, garlic head, bay leaves, and enough water to cover by 2 inches. Bring to a boil, then reduce to a gentle simmer.
The long simmer: Cover and cook for 3-4 hours, checking occasionally and adding water as needed. The meat is ready when it shreds easily with a fork. Taste and adjust salt throughout cooking.
Strain and skim: Remove meat and strain the broth through a fine-mesh sieve. Skim fat from the surface (save some for dipping tortillas). Shred the meat, discarding bones and gristle.
For quesabirria: Heat a tortilla on a griddle, add cheese and shredded meat, fold in half. Dip the outside in the red fat from the consommé and cook until crispy and golden. Serve with small bowls of consommé for dipping.
For traditional service: Serve the shredded meat in bowls, ladle the hot consommé over top. Garnish with diced onion, cilantro, and lime. Accompany with warm tortillas.
Notes & Variations
The key to great birria is time and good chiles. Don't rush the simmering – low and slow develops the complex flavors that make this dish special. If you can't find all the chiles, guajillo and ancho are the most important.
Some cooks add a splash of apple cider vinegar or a piece of piloncillo for subtle sweetness. Others swear by adding beef bones for extra richness. Trust your taste and adjust as you go.
The consommé should be deeply red and richly flavored – if it tastes flat, add more salt and maybe a squeeze of lime. This broth is the soul of the dish, so make it sing.
Leftover birria keeps beautifully and actually improves overnight as the flavors meld. Reheat gently and thin with water if needed. The best breakfast is yesterday's birria with a fried egg on top.
For a plant-based version of this iconic dish, try my Mushroom Birria Tacos—same technique, different protein, equally addictive results.
