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This Mexican Beef Birria recipe has fall-apart tender chuck roast and short ribs slow-braised in a rich chile consomé made with dried chiles, tomatoes, garlic, and warm spices. Serve it as a hearty stew or use the meat and broth to make crispy, Birria Tacos.
Restaurant-Style Beef Birria, Made From Scratch at Home
I genuinely cannot contain my excitement about this Beef Birria recipe, it's one of those dishes that makes you feel like a total rockstar in the kitchen. After testing this recipe more times than I can count, I finally nailed a homemade birria de res that rivals the best birria I've had at food trucks and restaurants in Arizona and California. The magic is in that deep red chile consomé. It's smoky, rich, and layered with flavor in a way that just stops you in your tracks. Whether you're making it as a cozy stew or loading it into crispy Birria Tacos, this is a recipe you will want to make again and again.
Try all of my Mexican recipes, like Tostadas, Pork Carnitas, Smothered Burritos, Pozole Verde, Tacos Al Pastor, Chilaquiles, or Tamale Pie!
How to make Beef Birria:
Prep Meat: Cut off any large pieces of fat from the chuck roast then cut it into a few large pieces and season with salt.
Prepare Dried Chiles: Rinse the chiles (wear gloves), then use scissors to remove the stem and make a slit along the side to open them and remove the seeds.
Make Chile Sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, then add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.
Blend Sauce: Pour mixture into a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot.
Add Meat and Simmer: Add 1 cup water and 1 tablespoon kosher salt then bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for about 2 ½ hours or until pull apart tender.
Shred Meat: Check meat to make sure it’s tender then remove meat to a plate and chop or shred into pieces. Discard bones, cinnamon stick and bay leaves. Taste broth (careful, it’s hot!) and add additional seasonings or salt, if needed. If you want the broth thinner, add a little beef broth or water. Add some meat to bowls and pour broth on top. Garnish with fresh chopped white onion and cilantro, and a squeeze of fresh lime juice. Serve with warm corn tortillas on the side, for dipping. Or, use this recipe to make our Birria Tacos or Quesabirra. If you love this recipe, try my Birria Ramen or Birria Tacos!
Beef Birria
Ingredients
- 3 lb beef chuck roast*
- 4 bone-in beef short ribs*
- 8 dried guajillo chile peppers*
- 3 dried pasilla chile peppers
- 2-3 dried arbol chile peppers*
- 5 roma tomatoes, , quartered (about 1.5lb)
- 1 white onion, , roughly chopped
- 1 head garlic , (10-12 cloves)
- 1 Tablespoon whole black peppercorns
- 1 Tablespoon whole cumin seed , (or 1 ½ teaspoon ground cumin)
- 1 Tablespoon Dried oregano
- 1 Tablespoon dried thyme
- ½ teaspoon whole coriander seeds , (or ¼ tsp ground coriander)
- 4 or 5 whole cloves
- 1 teaspoon fresh minced ginger root
- 1 inch piece Mexican cinnamon stick* (or ⅛ teaspoon ground cinnamon)
- 2 tablespoons apple cider vinegar, , or white
- 5 cups water, , divided
- 2 bay leaves
- 1 Tablespoon kosher salt
For serving:
- 1 white onion, , finely chopped
- 1 bunch of cilantro, , chopped
- 2 limes, , sliced
- Corn tortillas
Instructions
- Prepare meat: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt.3 lb beef chuck roast*
- Prepare dried chiles: Wearing gloves if desired, rinse the chiles, then use scissors to remove the stem and make a slit along the side to open them and remove the seeds. (The arbol chiles are hottest, so for less heat, remove the seeds, or omit these chiles completely. If you like extra spice, leave them whole).8 dried guajillo chile peppers*, 3 dried pasilla chile peppers, 2-3 dried arbol chile peppers*
- Make chile sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.5 roma tomatoes, 1 white onion, 1 head garlic , 1 Tablespoon whole black peppercorns, 1 Tablespoon whole cumin seed , 1 Tablespoon Dried oregano, 1 Tablespoon dried thyme, ½ teaspoon whole coriander seeds , 1 teaspoon fresh minced ginger root, 1 inch piece Mexican cinnamon stick* (or ⅛ teaspoon ground cinnamon), 2 tablespoons apple cider vinegar, 4 or 5 whole cloves
- Blend sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot.
- Add meat and simmer: Add 1 cup of water and 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 2 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours or until meat is fall-off-the-bone tender.2 bay leaves, 1 Tablespoon kosher salt, 4 bone-in beef short ribs*
- Shred meat: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.
- Serve: Taste broth (careful, it’s hot!) and add additional seasonings or salt, if needed. If you want the broth thinner, add additional water or some beef broth. Add some shredded meat to bowls and pour broth on top. Garnish with fresh chopped white onion and cilantro, and a squeeze of fresh lime juice. Serve with warm corn tortillas on the side, for dipping. Or, use the sauce and meat to make Birria Tacos!1 white onion, 1 bunch of cilantro, 2 limes, Corn tortillas
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I originally shared this recipe May 2022. Updated April 2026.
I made this using ancho chilies instead for a milder flavor, and made enchiladas with the birria meat. They turned out delicious! Will definitely make this again!
This recipe was a big hit in our house and for anyone who has tried it. It is so flavorful and not overly salty, in fact it might could use a little more salt. I peel the tomato skins off after letting them simmer a little. I find with a good blend I don’t have to strain the sauce. It’s labor intensive so I usually make double batches and freeze the extra sauce. It’s worth the effort!
I tried this recipe before and loved it. I tried doubling the recipe with the button given. The measurement was wrong for the cloves. I didn’t catch it until I’ve already blended everything. It tasted awful. Single recipe has 4-5 cloves. Double had 18. Had to throw it away and start over.
It’s a big process but you get big flavour as a result. I used the meat for birria tacos , and they were amazing. The only thing I would change is to use some beef broth in addition to the water. I had to add some extra salt and beef OXO to it as it a bit too watery tasting.
If I 3x the recipe do I 3x the water as well?
I made this for family meal yesterday! Big hit! So good. Served with lime, onion, tortillas and queso fresco. Did I mention it was a big hit😁
I’m so happy you liked it! Thanks Ashley! Hope you get to use any leftovers to make our birria tacos or birria ramen!
Beef birria is a huge hit where I live in Iowa. Finding that perfect recipe has been a challenge, until now! This is IT!
I think adding the ginger could be the secret ingredient.
We had this recipe, along with beans and Spanish rice and the meal was a huge hit!
Thank you Lauren!
Had Quesabirrias recently at a Mexican restaurant and both my wife and I agreed that this was the best Mexican food we had ever eaten. Then was wondering if there was a recipe online and tried this one. WOW…it tasted identical to the restaurant meal we had! This recipe is truly one of the best…lots of ingredients, but easy to make. Give it a shot…it’s wonderful!
I made these into Birria tacos and they were a HUGE hit! SO flavorful!
Just finished making this for dinner and the flavor is incredible and the meat is very good. There are just four of us, so I will use the leftovers to make the Birria Tacos.