Authentic Beef Birria: A Rich Mexican Stew with Guajillo Chiles

Beef Birria: Slow-Cooked Mexican Stew

This beef birria is an unforgettable taste of Mexico—tender, slow-cooked beef drenched in a rich, spiced red chile broth.

Prep Time: 30 minutes | Cook Time: 10 hours 10 minutes | Total Time: 10 hours 40 minutes | Servings: 10

Ingredients for Authentic Beef Birria

• 2½ pounds beef chuck, cut into 3–4-inch pieces
• 2½ pounds beef short ribs, split through the bone
• 6 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 1 large onion, quartered
• 8 garlic cloves, peeled
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon ground cinnamon
• 6 whole cloves
• 3 cups beef broth
• 2 bay leaves
• 2 tablespoons vegetable oil
• Salt & freshly ground black pepper, to taste

Step-by-Step Instructions to Make Birria

1. Cut beef chuck in half; cut each half into 3–4-inch pieces. Cut each beef short rib through the middle, all the way down to the bone.
2. In a dry skillet over medium heat, toast guajillo and ancho chiles for 30 seconds per side until fragrant (avoid burning).
3. Place toasted chiles in a bowl and cover with hot water; let soak 15 minutes until softened.
4. Drain chiles and transfer to a blender. Add onion, garlic cloves, cumin, oregano, cinnamon, cloves, and 1 cup of beef broth. Blend until smooth.
5. Season beef pieces generously with salt and pepper, then coat evenly with the chile-spice puree.
6. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear the beef and ribs in batches until browned on all sides, about 3–4 minutes per side.
7. Pour remaining beef broth into the pot, add bay leaves, and bring to a gentle simmer.
8. Cover and transfer to a 250°F oven or lower stovetop heat. Cook for 4–6 hours, or until meat is fork-tender and falling off the bone.
9. Remove meat and bones; shred beef with two forks, discarding bones. Skim excess fat from the surface of the broth.
10. Return shredded beef to the pot, stir, and serve hot. Garnish with cilantro, diced onion, and lime wedges for tacos or serve as a hearty stew.

Tips & Variations for Next-Level Birria

• Make ahead: Birria tastes even better the next day—flavors deepen overnight.
• Spice level: Add a dried chipotle chile for smoky heat.
• Tacos birria style: Dip warm tortillas in the consommé before frying for crispy, flavor-packed tacos.
• Slow cooker option: After searing, transfer everything to a slow cooker on low for 8–10 hours.

Nutrition per serving:
375 kcal,
8 g carbs,
21 g protein,
28 g fat,
1287 mg sodium.

From the rich consommé to the tender meat, every spoonful is pure comfort food—enjoy your homemade birria.

Recipe credit: Allrecipes Chef John’s Beef Birria