Braised Beef Birria is one of those recipes that rewards a little patience. It’s a slow-cooked dish built on layers of flavor, from toasted dried chilies to tender beef that practically falls apart after hours of braising.
This braised beef birria stays true to authentic flavors, using a blend of guajillo, ancho, and morita chilies to create a braising liquid that’s smoky, slightly sweet, and full of depth without overwhelming spice. After hours in the oven, the beef becomes incredibly tender, soaking up every bit of that flavorful broth. Whether you pile your birria into tacos, serve it over Mexican rice, or enjoy it with plenty of warm tortillas for dipping, this is a recipe you’ll come back to over and over again!
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What Exactly is Birria and Why is Mine So Good?
Birria is a traditional Mexican stew that originated in the state of Jalisco. While it was originally made with goat, beef is a popular variation and is what I use at home. The birria is slow-braised until fork tender in a rich broth made with dried chilies, spices, and aromatics. The braising liquid, known as consommé, is served alongside the meat for dipping or spooning over tacos. Once you make this recipe, hop over to my recipe for quesabirria tacos! You’ll use some of the meat and broth to make the most incredible tacos.
Growing up in a Hispanic family on my dad’s side, cooking with dried chilies was just part of our every day cooking, and learning how each one contributes its own flavor is something I’ve carried into my own kitchen for years. You might be wondering if birria is spicy–it has some heat, but not over the top and it’s really just packed with warm flavor.
Braising has always been one of my favorite techniques, and it’s become something I’m especially known for. I even wrote an entire cookbook dedicated to braising because I love how a few simple ingredients can transform into something deeply rich and comforting with just a bit of time.
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Key Ingredients for Making Birria
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Chuck roast. Chuck roast is my favorite cut for making birria! It’s cheap, well marbled, and has great flavor.
- Dried Mexican chilies. I use a mix of dried guajillo, ancho, and morita chilies to add lots of flavor while keeping the heat level at medium.
- Onion & garlic. Half of the onion goes into the birria, and the rest is used for serving. I prefer white onion, but any onion will work.
- Tomatoes. Roma tomatoes are my go-to, but any tomato should work as long as it’s ripe!
- Spices. Cumin, oregano, and a bit of cinnamon round out the flavors of this simple birria recipe.
- Bouillon. This is my secret weapon in a lot of recipes! The concentrated flavor in beef bouillon paste adds so much to the braising liquid.
How to Make Braised Beef Birria in a Few Easy Steps
- Sear the beef. Moisture is the enemy of browning so make sure to pat your beef pieces very dry! Then, season them liberally with salt and pepper and sear them hard in a dutch oven until browned on all sides.
- Build the braising liquid. After you’ve seared off the beef, saute the onion, garlic, and tomatoes and use it as an opportunity to scrape up browned bits from the bottom of the pot. Once the veggies are soft, add the chilies, spices, bay leaves, bouillon, and water and bring everything to a simmer for 10 minutes.
- Blend the sauce. Use a slotted spoon to get all the solids out and transfer them to a blender with some of the liquid. Blend the sauce until it’s really smooth and season with salt and pepper. Make sure you use a strong blender so that you can get the sauce really smooth!
- Braise the birria. Pour the chili sauce into the pot and nestle the beef back into it. Cover the pot and transfer it to the oven until the beef is really tender and easily shredded with a fork. After the beef is shredded, mix a bit of the braising liquid back into it for extra flavor.
Slow Cooker Instructions
The oven is my favorite cooking method, but you can make braised beef birria in a slow cooker! You’ll follow the same steps of searing the beef and making the broth with the onion, garlic, tomato, and dried chilies, but you’ll only use 5 cups of liquid. Blend the sauce until smooth.
Add the seared beef to the bowl of a slow cooker, then pour the chili broth over the top. Cover and set the slow cooker to high for 3-4 hours or low for 6-8 hours.
How to Serve Braised Beef Birria
It’s typical to serve rice on the side of braised beef birria so that it can soak up any extra sauce. I recommend making my stovetop mexican rice or arroz verde as the perfect side dish. If you’re serving a crowd, it’s never a bad idea to add my borracho beans or refried beans, too!
I like to have some fresh toppings on the side like white onion, cilantro, radishes, and lime wedges. And don’t forget the fresh salsa verde!
If you do give this recipe a try, I love hearing about it! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram.
More Mexican-Inspired Braises to Try
Pork Chile Verde
Pozole Rojo
Pork Pozole Verde
Chile Colorado
Beer Braised Carnitas
Chipotle Beef Burrito Bowls
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Braised Beef Birria
Ingredients
Birria
- 4 lbs beef chuck roast, cut into 4 or 5 large pieces
- 2 tablespoons neutral oil
- 1/2 large white onion, sliced thick
- 4 cloves garlic, peeled and lightly smashed
- 3 roma tomatoes, quartered
- 6 dried guajillo chilies, stem and seeds removed
- 4 dried ancho chilies, stem and seeds removed
- 4 dried morita chilies, stem and seeds removed
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1/2 teaspoon ground cinnamon
- 2 tablespoons cider or white vinegar
- 1 tablespoon Better than Bouillon Roasted Beef base
- 2 fresh bay leaves
- 7 cups water
- kosher salt & freshly ground black pepper
For Serving
- 1/2 white onion, diced
- 1 cup chopped cilantro
- 2 limes, cut into wedges
- 4 radishes, sliced
- flour tortillas, warmed
Instructions
- Sear the beef. Pat the beef pieces dry with a paper towel and season liberally all over with salt and pepper. Heat a 6 quart dutch oven over medium-high heat. Add the oil to the pot and once the oil is hot, arrange the beef pieces in a single layer. Sear for 4-5 minutes per side, until deeply browned. Transfer the beef to a plate.
- Preheat an oven to 325 F.
- Build the sauce. Lower the heat to medium and add the onion, garlic, and tomatoes. Cook for 3-4 minutes, until the onion is soft. Add the dried chilies, cumin, oregano, cinnamon, bay leaves, vinegar, bouillon, and water and stir well. Simmer for 10 minutes.
- Blend the sauce. Use a slotted spoon to transfer the onion, garlic, tomato, chilies, and bay leaves to a high-powered blender (all the solids, basically). Add 2 cups of the cooking liquid to the blender and blend until very smooth. Return the pureed sauce to the pot and season well with salt and pepper. Nestle the beef into the sauce and cover with a lid.
- Braise the birria. Transfer the pot to the oven and braise for 3 hours, or until the beef is very tender and shreds easily with a fork. Remove the pot from the oven and let the beef rest in the juices for 20 minutes.
- Shred the beef. Transfer the beef from the pot to a cutting board or plate. Use a large spoon to skim the fat from the top of the braising liquid (be sure to save it if you’re making quesabirria tacos!). Set aside some of the braising liquid for tacos as well. Shred the beef and stir in a cup or two of the braising liquid and serve it as a stew topped with cilantro, onion, and radish. Serve with warmed tortillas and lime wedges on the side.
Storage Instructions
- Storage: Keep in mind that birria is even better the next day! I like to make mine a day ahead of serving. The flavors only get better! Any leftover birria can be stored in an airtight container in the fridge for 5-7 days. You can also freeze it in a freezer-safe container or ziplock bag for up to 3 months. Make sure to save all the braising liquid that you don't use! It can be stored. in the fridge for 1 week or frozen for several months.
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