This beef birria recipe is made with flavorful beef braised in Mexican chiles and spices until tender then served as a stew with diced onion, cilantro and lime or make birria tacos!

Beef birria shredded in a white bowl with diced onions and cilantro.

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Simple Beef Birria Recipe

This beef birria recipe is a Mexican food recipe have to try! I love to make a big pot on the weekend and then use the meat and consumé to make birria tacos.

The birria meat is rich, tender and super flavorful from braising in a sauce made from dried chilies. It makes a huge batch, so serve it as stew tonight then use birria de res leftovers to make shredded beef tacos, beef enchiladas and beef taquitos.

Ingredient Notes

Beef birria ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Chuck Roast: Look for one that is about 2 pounds and cut it into 4 pieces.
  • Bone-in short ribs or bone-in back ribs: These are important ingredients to give the broth a rich and deep flavor. If you can’t find bone-in short ribs, use bone-in back ribs or beef bones. 
  • Dried Guajillo peppers: These are mild peppers typically sold dried in the Mexican section of your grocery store. You can adjust the heat level of your beef birria by starting with the guajillo and adding chili powder as the broth simmers. 
  • Chicken bouillon: This is really just another name for broth. You can use granules, cubes or liquid.
  • Optional toppings: Diced onion, chopped fresh cilantro, and a squeeze of lime juice or lime slices.
  • Herbs and spices: I use dried oregano (if you can find Mexican Oregano that’s a bonus!), ground cumin and chili powder to add bold flavors to the birria meat.

What is Birria

Beef birria (Birria de Res) is a classic Mexican dish, (like a beef stew), that is usually made with beef, lamb, or goat meat braised in a rich broth packed with spices, herbs, and amazing chili flavor. It’s the same similar method to my favorite red wine braised beef short ribs.

Because of the slow cooking braising process, the meat becomes incredibly tender and is easily chopped or shredded. Making homemade beef birria does take some time and effort, but the wait is so worth it! If you’re a fan of bold, hearty, and flavorful dishes, then you’re going to love it!

How to Make Beef Birria

Add beef chuck roast, beef ribs, onion, garlic, carrots, bay leaves, and dried peppers to a Dutch oven with bouillon and seasoning, cover with water, bring to a boil then simmer for 30 minutes.

Transfer softened peppers to a blender with broth as needed and blend until smooth. Strain the mixture before adding the pepper puree back into the stew.

Beef chuck roast, ribs, onion, garlic, carrots, bay leaves, and dried peppers in a Dutch oven with water.
Softened peppers being blended in a blender.

Add the chili powder, cover the pot and simmer for 3 hours until the beef is tender and shreds easily. Skim grease off top of broth and discard the onion, garlic and bay leaves.

Showing birria in a pot with pureed peppers and chili powder.
Beef birria in a white pot.

Transfer beef to a cutting board and cut into large chunks. Place pieces of beef in a bowl and cover with the broth. Top with onions and cilantro or make into quesabirria tacos!

Shredding birria beef on a cutting board.
Beef birria tacos made with birria beef.

    Recipe Tips

    • Use a cut of beef that is suitable for slow cooking. You want something with enough fat to keep the meat moist and tender as the beef birria cooks. 
    • Remember to stir the stew every 40 minutes or so to make sure it doesn’t stick to the bottom of the pot.
    • If the beef isn’t fall-apart tender at the end of the cooking time, simmer it for another 30 minutes or so. 
    • If you want a thicker broth, remove the meat and simmer the broth a bit longer until it reduces.
    • Make this in the slow cooker by cooking on low for 8 – 10 hours, or on high for 4 – 6 hours. You may also like this slow cooker beef barbacoa!

    Variations

    • Meat: Beef is one of the most traditional meats used to make a beef birria recipe. Goat or Oxtails is also a popular choice. You can also try pork or chicken depending on your own tastes although the flavor will be quite different.
    • Spices: The spices in this dish are key to its bold flavors. Feel free to swap in your favorite spices like cinnamon, black pepper, even ginger, or garlic cloves for added flavor. You can also substitute with some premade taco seasoning or chili seasoning for a quick shortcut.
    • Bouillon: I use chicken bouillon in this recipe, but you can use beef stock or even vegetable if that’s what you have on hand. 
    • Dried chiles: If you can’t find guajillo peppers, you can try using ancho chiles which have a similar flavor.
    Beef birria in a white bowl with onions and cilantro.

    Storing and Freezing

    • Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. If the fat solidifies at the top of the dish give it a good stir while reheating.
    • Freeze: Freeze the leftover meat in an airtight container in the freezer for up to 3 months. Let the birria meat thaw overnight in the fridge before reheating.
    • Reheat: To reheat your leftover beef birria, place it into a microwave-safe dish and heat for one minute and then for 15-second intervals until warmed through.
    Beef birria in a white bowl.

    In the mood for more beef recipes? Try these flank steak tacos, carnitas tacos, or grilled skirt steak tacos, too!

    More Mexican Recipes

    Beef birria in a white bowl.

    Beef Birria

    5 from 5 votes
    Recipe by: Jamielyn Nye
    Prep Time: 20 minutes
    Cook Time: 3 hours 30 minutes
    Total Time: 4 hours 10 minutes
    Servings: 6
    This beef birria recipe is made with flavorful beef braised in Mexican chiles and spices until tender then served as a stew with diced onion, cilantro and lime or make birria tacos!
    Print Pin This! Rate

    Video

    Ingredients 

    • 2 pounds chuck roast , cut into 4 pieces
    • 1 pound bone-in short ribs or bone-in back ribs
    • ½ large white onion , peeled and halved
    • 1 whole garlic bulb , unpeeled and top cut off
    • 3 bay leaves
    • 4 dried guajillo chiles , stems and seeds removed
    • 5-6 cups hot water
    • 2 Tablsepoons chicken bouillon
    • ½ teaspoon dried oregano
    • ½ teaspoon ground cumin
    • 1 teaspoon Kosher salt , or to taste
    • 1-2 teaspoons chili powder , or to taste

    Optional toppings: Diced onion, Chopped cilantro, Lime slices

    Instructions

    • In large Dutch oven or stockpot, add 2 pounds chuck roast, 1 pound ribs, 1/2 large white onion, 1 garlic bulb, 3 bay leaves and 4 dried peppers. Cover with water. Stir in 2 Tablespoons chicken bouillon, 1/2 teaspoon oregano, 1/2 teaspoon cumin, and 1 teaspoon salt. Bring to a boil over medium-high heat. Reduce heat to medium low and simmer 30 minutes. Skim any impurities from the bone from the top of the broth.
    • When the peppers are softened, transfer to a blender. Blend until smooth, adding up to 1/4 cup broth if needed. Strain the pepper mixture if any peel remains.
    • Stir the pepper puree and 1-2 teaspoons chili powder into the stew. Cover and simmer, stirring every 40 minutes or so, 3 hours, or until the beef is tender and shreds easily. Taste and adjust seasoning as needed.
    • Skim any grease from the top of the broth. Discard the onion, garlic, and bay leaves. Transfer the beef to a cutting a board and cut into large chunks, discarding any bones.
    • Places several pieces of beef in a bowl and cover with broth. Top with onions and cilantro, if desired. Serve with a slice of lime.

    Last step: Please leave a comment and rating after you make the recipe.

    Notes

    Guajillo peppers: These are a mild pepper typically sold dried in the Mexican section of your grocery store. You can adjust the heat level by starting with the guajillo and adding chili powder as the broth simmers. 
    Beef bones: These are an important ingredient to give the broth a rich and deep flavor. If you can’t find bone-in short ribs, use bone-in back ribs or beef bones. 
    Birria tacos: One of my favorites ways to use this recipe is in birria tacos. 
    Storage: Store in an airtight container in the refrigerator up to 5 days.
    Freeze: You can freeze the leftover meat in an airtight container in the freezer up to 3 months.

    Nutrition

    Calories: 573kcal, Carbohydrates: 5g, Protein: 60g, Fat: 35g, Saturated Fat: 15g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 17g, Trans Fat: 2g, Cholesterol: 205mg, Sodium: 547mg, Potassium: 1153mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1040IU, Vitamin C: 3mg, Calcium: 62mg, Iron: 7mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.