Mexican Birria: Tender Braised Beef in Red Chile Broth Recipe
Mexican Birria is a traditional savory dish featuring tender braised beef cooked in a flavorful red chile broth made from a blend of dried Mexican chiles and spices. This rich and aromatic stew is slow-braised until the beef is falling apart tender, perfect for serving as tacos, stew, or with your favorite sides.
- Prep Time: 45 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 15 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Dish
- Method: Braising
- Cuisine: Mexican
Ingredients
Scale
Beef and Seasoning
- 2 lbs boneless beef chuck roast, cut into 3” chunks
- 2 lbs bone-in beef short ribs, English cut
- Kosher salt, to season
- 2–3 tablespoons olive oil, as needed
Chiles and 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 and Spices
- 4 ½ cups beef stock or broth, divided
- 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
To Serve (Optional)
- Fresh chopped cilantro
- Chopped white onion
- Lime wedges for squeezing
Instructions
- Season & Rest the Beef: Generously season the beef chunks on all sides with kosher salt. Allow the beef to rest at room temperature for at least 30 minutes to help tenderize and improve flavor penetration.
- Prep the Chiles & Boil Aromatics: Remove stems and seeds from all dried Mexican chiles. In a large Dutch oven or pot, combine the dried chiles, halved onion, cinnamon stick, black peppercorns, and garlic cloves. Cover with enough water to submerge and bring to a boil over medium-high heat. Boil for about 30 minutes until the onions are tender and chiles are soft. Reserve 1 cup of this cooking liquid and set aside.
- Blend & Develop the Red Chile Broth: Transfer the softened onion, chiles, and garlic to a high-powered blender. Discard the remaining boiling liquid. Add chipotle peppers in adobo, fire-roasted tomatoes, the reserved 1 cup of chile cooking liquid, and 3 cups of beef stock to the blender. Blend until very smooth and silky. Set aside.
- Preheat the Oven: Preheat your oven to 300°F (150°C) preparing for slow braising.
- Brown the Beef: Heat 2 tablespoons of olive oil in a large oven-safe heavy-bottomed pot or Dutch oven over medium-high heat. Add the beef in batches, not overcrowding, and sear each piece until a deep brown crust forms on all sides, about 2-3 minutes per side. Transfer browned beef to a clean plate. Add additional oil if needed between batches.
- Assemble the Birria Braise: Return all browned beef along with any residual juices to the pot. Pour in the blended red chile broth. Add the remaining 1 ½ cups beef stock, red wine vinegar, oregano, garlic powder, ground cumin, marjoram, ground cloves, coriander seeds, and bay leaves. Stir gently to combine all ingredients evenly.
- Braise the Birria: Cover the pot with a lid and place it into the preheated oven. Braise for 3 to 3 ½ hours until the beef is meltingly tender and easily pulls apart with a fork.
- Shred the Beef & Combine: Remove the beef from the pot using a slotted utensil and transfer to a rimmed baking sheet. Shred the meat with two forks, discarding any fatty pieces and bones. Return shredded beef to the braising liquid and stir well to blend flavors. Remove and discard bay leaves.
- Serve Birria: Enjoy the birria traditionally as tacos with warm tortillas or serve it as a stew garnished with fresh chopped cilantro, white onion, and lime wedges. It also pairs well in quesadillas, ramen, or bowl-style with rice, beans, and lettuce for added variety.
Notes
- Soaking and boiling the dried chiles soften them and mellow their flavors, making the broth smooth and rich.
- Browning the beef before braising seals in juices and adds depth of flavor to the birria.
- Low and slow braising in the oven ensures the meat becomes fall-apart tender.
- The braising liquid doubles as a flavorful consommé for dipping tacos or serving as stew broth.
- Short ribs add extra richness and marrow flavor but can be substituted with chuck roast for a leaner option.
- Adjust the number of chiles or type according to your preferred spice level.
- This recipe pairs wonderfully with freshly made corn tortillas, chopped onions, cilantro, and lime wedges.
Keywords: Birria, Mexican Beef Stew, Braised Beef, Red Chile Broth, Traditional Mexican Recipe, Beef Short Ribs, Chuck Roast
