Mexican Birria: Tender Braised Beef in Red Chile Broth Recipe

Introduction

Mexican Birria is a rich and flavorful braised beef dish simmered in a vibrant red chile broth. Tender chunks of beef chuck and short ribs are slow-cooked to perfection, resulting in melt-in-your-mouth meat infused with smoky, spicy, and aromatic flavors. This traditional recipe is perfect for tacos, stews, or even quesadillas.

Ingredients

• 2 lbs boneless beef chuck roast, cut into 3″ chunks
• 2 lbs bone-in beef short ribs, English cut
• Kosher salt, to season
• 3 dried Guajillo chiles, stems cut & deseeded
• 3 dried Ancho chiles, stems cut & deseeded
• 2 dried Pasilla chiles, stems cut & deseeded
• 4 dried Árbol chiles, stems cut & deseeded
• 1 large white onion, cut in half
• 1 Mexican cinnamon stick (canela)
• 2 teaspoons black peppercorns
• 6 cloves of garlic
• 3 chipotle peppers in adobo sauce
• 1 (14.5 ounce) can diced fire-roasted tomatoes
• 4 ½ cups beef stock or broth, divided
• 2-3 tablespoons olive oil, as needed
• 2 tablespoons red wine vinegar
• 1 tablespoon dried Mexican oregano (or regular oregano)
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• ½ teaspoon ground cloves
• ½ teaspoon coriander seeds
• 4 bay leaves
• Fresh chopped cilantro, chopped white onion & lime wedges for serving

Instructions

1. Step 1: On a large plate or baking sheet, generously season the beef chunks with kosher salt. Set aside to rest and come to room temperature for at least 30 minutes.
2. Step 2: Prepare the chiles by cutting off their stems and removing as many seeds as possible. Discard the stems and seeds.
3. Step 3: In a large pot or Dutch oven, combine the dried chiles, halved onion, cinnamon stick, black peppercorns, and garlic cloves. Add enough water to cover and bring to a boil over medium-high heat. Let simmer for about 30 minutes until the onion is tender and the chiles are soft. Remove 1 cup of the boiling liquid and set aside.
4. Step 4: Transfer the softened onion, chiles, and garlic to a high-powered blender using a slotted spoon. Discard the remaining water in the pot. Add the chipotle peppers, fire-roasted tomatoes, reserved 1 cup of liquid, and 3 cups of beef stock or broth to the blender. Blend until completely smooth and silky. Set aside.
5. Step 5: Preheat your oven to 300°F (150°C).
6. Step 6: Heat 2 tablespoons of olive oil in a large, oven-safe heavy-bottomed pot or Dutch oven over medium-high heat. Working in batches, sear the beef chunks on all sides until a deep brown crust forms, about 2-3 minutes per side. Add the remaining tablespoon of oil if needed between batches. Transfer browned beef to a separate plate.
7. Step 7: Add the browned beef back into the pot along with the blended chile broth. Pour in the remaining 1 ½ cups of beef stock or broth, red wine vinegar, oregano, garlic powder, cumin, marjoram, ground cloves, coriander seeds, and bay leaves. Stir gently to combine.
8. Step 8: Cover the pot with a lid and place it in the preheated oven. Braise the beef for 3 to 3 ½ hours, until the meat is tender and falling apart.
9. Step 9: Remove the pot from the oven. Using a slotted spoon, transfer the beef to a rimmed baking sheet. Shred the meat with two forks, discarding any fatty pieces and bones. Return the shredded beef to the pot and stir it into the braising liquid. Remove and discard the bay leaves.
10. Step 10: Serve your birria as tacos with warm tortillas, fresh cilantro, chopped onions, and lime wedges. Alternatively, enjoy it as a stew or use it to make quesadillas, ramen, or bowls with rice and beans.

Tips & Variations

• For a milder birria, reduce or omit the Árbol chiles as they add significant heat.
• Use a high-powered blender for a smooth, rich broth texture.
• Leftover birria makes excellent tacos—dip tortillas in the broth before frying for extra flavor and crispiness.
• Substitute beef chuck with other slow-cooking cuts like brisket if preferred.

Storage

Store birria in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of broth if needed to loosen the sauce. For longer storage, freeze the birria for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria without short ribs?

Yes, you can use only beef chuck or other well-marbled cuts if you prefer. Short ribs add extra richness and flavor, but the recipe works well with chuck alone.

What can I serve with birria?

Birria is delicious served as tacos with fresh cilantro, chopped onion, and lime wedges. It also pairs well with rice, beans, or even in soups and quesadillas.

Mexican Birria: Tender Braised Beef in Red Chile Broth Recipe

Print Recipe

★★★★★

5 from 82 reviews

Mexican Birria is a traditional slow-braised beef dish cooked in a rich, smoky red chile broth. Featuring tender chunks of beef chuck roast and short ribs cooked with a blend of dried Mexican chiles and aromatic spices, this recipe delivers deep, complex flavors perfect for tacos, stews, or bowls.

• Author: Bella
• Prep Time: 45 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef

• 2 lbs boneless beef chuck roast, cut into 3″ chunks
• 2 lbs bone-in beef short ribs, English cut
• Kosher salt, to season

Chiles & Aromatics

• 3 dried Guajillo chiles, stems cut & deseeded
• 3 dried Ancho chiles, stems cut & deseeded
• 2 dried Pasilla chiles, stems cut & deseeded
• 4 dried Árbol chiles, stems cut & deseeded
• 1 large white onion, cut in half
• 1 Mexican cinnamon stick (canela)
• 2 teaspoons black peppercorns
• 6 cloves of garlic
• 3 chipotle peppers in adobo sauce
• 1 (14.5 ounce) can diced fire-roasted tomatoes

Liquids & Oils

• 4 ½ cups beef stock or broth, divided
• 2–3 tablespoons olive oil, as needed
• 2 tablespoons red wine vinegar

Spices & Herbs

• 1 tablespoon dried Mexican oregano (or regular oregano)
• 2 teaspoons garlic powder
• 1 teaspoon ground cumin
• 1 teaspoon dried marjoram
• ½ teaspoon ground cloves
• ½ teaspoon coriander seeds
• 4 bay leaves

To Serve

• Fresh chopped cilantro
• Chopped white onion
• Lime wedges for squeezing

Instructions

1. Season & Rest the Beef: Generously season the beef chuck roast and short ribs with kosher salt on all sides. Let the beef rest at room temperature for at least 30 minutes while you prepare the other ingredients.
2. Prep the Chiles & Boil Aromatics: Remove the stems and seeds from all dried chiles. In a large dutch oven or pot, combine the dried chiles, halved white onion, cinnamon stick, black peppercorns, and garlic cloves. Add enough water to cover and bring to a boil over medium-high heat. Boil for about 30 minutes until the onion is tender and chiles are soft. Reserve 1 cup of the boiling liquid and set aside; discard the rest.
3. Blend the Red Chile Broth: Using a slotted spoon, transfer the softened chiles, onion, and garlic to a high-powered blender. Add chipotle peppers, fire-roasted tomatoes, the reserved 1 cup of chile water, and 3 cups of beef stock. Blend until smooth and silky. Set aside.
4. Preheat the Oven: Preheat your oven to 300°F (150°C) to prepare for braising.
5. Brown the Beef: Heat 2 tablespoons of olive oil in a large oven-safe heavy-bottomed pot or dutch oven over medium-high heat. Working in batches, sear the beef pieces on all sides until a deep brown crust forms, about 2-3 minutes per side. Add additional oil if needed. Transfer browned beef to a clean dish.
6. Assemble the Birria Braise: Return all browned beef and any residual juices to the pot. Pour in the red chile broth from the blender, the remaining 1 ½ cups of beef stock, red wine vinegar, oregano, garlic powder, cumin, marjoram, ground cloves, coriander seeds, and bay leaves. Stir gently to combine all ingredients.
7. Braise the Birria: Cover the pot with a lid and place it in the preheated oven. Allow the beef to braise gently for 3 to 3 ½ hours until the meat is meltingly tender and falls apart easily.
8. Shred the Beef & Combine: Remove the pot from the oven. Use a slotted spoon to transfer the meat to a baking sheet. Shred the beef using two forks, discarding any bones and excess fat. Return the shredded meat to the pot with the braising liquid and stir well to combine. Remove bay leaves.
9. Serve Birria: Enjoy the birria in various ways such as in tacos with chopped cilantro, white onion, and lime wedges. Alternatively, serve as a stew or in bowls with rice, beans, and fresh toppings. Quesadillas and ramen are also delicious options.

Notes

• Deseeding chiles reduces bitterness and heat for a balanced broth.
• Brown the beef in batches without overcrowding to ensure good caramelization.
• Use a heavy-bottomed, oven-safe pot like a dutch oven for even heat distribution during braising.
• Leftover birria makes excellent tacos; dip tortillas in the braising liquid before frying for extra flavor.
• Adjust the number of chiles to modulate spiciness according to your preference.

Keywords: Birria, Mexican beef stew, braised beef, red chile broth, beef chuck, short ribs, traditional Mexican recipe, birria tacos, slow braised beef