Birria is one of the most extraordinary dishes in Mexican cuisine — a slow braise of beef in a deeply complex sauce built from multiple types of dried chillies, aromatics charred to blackness, and warm spices that creates a broth of almost magical depth and complexity. Originally from the state of Jalisco where it was traditionally made with goat (birria de chivo), the beef version has become the most widely made and the one that launched a thousand viral videos when birria tacos conquered social media in the early 2020s.

The dried chillies are the soul of birria. Ancho chillies bring sweetness and mild heat; guajillo provides fruity acidity and brilliant red colour; pasilla contributes earthiness and depth; chipotle adds smoke. Together, toasted in a dry pan until fragrant and then rehydrated and blended, they create a sauce of extraordinary complexity that no single ingredient could achieve alone.

Charring the aromatics is the technique that separates authentic birria from simplified versions. Onion, garlic, and tomatoes placed under a grill or directly over a flame until blackened add a smokiness and bitterness that transforms the broth. This is not burning — it is intentional caramelisation and char that contributes a flavour dimension impossible to achieve any other way.

Nutrition (per serving)

Calories: 580 kcal   |   Protein: 46g   |   Carbs: 18g   |   Fat: 32g   |   Fiber: 4g

Beef Birria

Recipe by By butter u0026 berriesCourse: Mexican

Servings

6

servings

Prep time

30

minutes

Cooking time

5

hours 

Calories

580

kcal

Ingredients

• •t1.5kg beef short rib or chuck, bone in

• •t3 dried ancho chillies, stems and seeds removed

• •t4 dried guajillo chillies, stems and seeds removed

• •t2 dried pasilla chillies, stems and seeds removed

• •t2 dried chipotle chillies

• •t1 white onion, halved and charred

• •t8 garlic cloves, unpeeled and charred

• •t3 tomatoes, halved and charred

• •t1 tsp cumin seeds

• •t1 tsp dried Mexican oregano

• •t1/2 tsp cinnamon

• •t3 cloves

• •t1 tsp black pepper

• •t2 bay leaves

• •t1 litre beef stock

• •tSalt to taste

• •tFor serving: corn tortillas, diced white onion, fresh coriander, lime wedges, dried chilli flakes

Directions

• Toast all dried chillies in a dry pan for 30 seconds per side until fragrant — do not burn. Soak in hot water for 20 minutes until softened. Drain.
• Char the onion, garlic, and tomatoes under a grill or directly over a gas flame until deeply blackened on the outside. Peel the garlic from its charred skin.
• Blend soaked chillies, charred vegetables, cumin, oregano, cinnamon, cloves, and black pepper with 300ml beef stock until completely smooth. Pass through a fine sieve for a smoother sauce if desired.
• Season beef generously with salt. Sear in batches in a heavy pot over high heat until deeply browned on all sides. Set aside.
• Return all beef to the pot. Add the blended chile sauce and remaining stock. The liquid should just cover the meat. Add bay leaves.
• Bring to a simmer then reduce heat to very low. Cover and cook for 2.5-3 hours until beef falls apart when prodded with a fork. Skim fat from surface and reserve separately.
• Remove beef and shred roughly. Return to the broth. Taste and season generously.
• Serve the birria in deep bowls with the broth. Garnish with diced onion, coriander, and lime. Serve corn tortillas alongside for dipping.

Notes

• Charring the aromatics is not optional — this step provides a smokiness and depth that fundamentally defines authentic birria.
  Reserve the fat that rises to the surface of the broth — it is the essential ingredient for making birria tacos (dip the tortilla in the fat before griddling).
  The birria dramatically improves overnight. Make it the day before for the best possible flavour.
  A combination of three or more types of dried chillies is key to the complexity of the sauce. Using just one type produces a flat, one-dimensional result.
  Bone-in cuts add gelatin to the broth that makes it richer and more unctuous than boneless cuts.

Storage

Birria stores exceptionally in the fridge for up to 5 days and freezes perfectly for up to 3 months. The flavour deepens considerably with time. Reheat gently over low heat. The broth can be skimmed of fat before storing for a lighter result.

Serving Tips

Serve in deep bowls with the broth alongside. Warm corn tortillas, diced white onion, fresh coriander, lime wedges, and dried chilli flakes are the classic accompaniments. A cold Modelo Especial, a margarita on the rocks, or aguas frescas de jamaica (hibiscus water) are the ideal drinks pairings.

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