This Mexican Birria is a rich and flavorful stew made with tender beef braised in a deeply aromatic red chile broth. The broth, made with authentic Mexican dried chiles and spices, infuses the meat with incredible flavor. Whether served as a stew or used in tacos, this dish is a crowd-pleaser and perfect for any occasion. With its melt-in-your-mouth beef and deliciously spiced broth, it’s sure to become a staple in your recipe repertoire!

Mexican Birria (Tender Braised Beef In Red Chile Broth)

Why You’ll Love This Recipe

Birria is a standout dish, packed with flavor and texture. The combination of beef chuck roast and short ribs ensures a juicy, tender result that falls apart easily with each bite. The rich red chile broth adds a deep, smoky flavor, while the spices give it a balanced heat that is perfectly complemented by the acidity of the vinegar. Whether you enjoy it as a hearty stew or in Birria tacos, this dish is sure to become a family favorite.

Ingredients (Makes 8 servings)

For the Braise:

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 oz) can diced fire-roasted tomatoes
4 ½ cups beef stock or broth, divided
2–3 tablespoons olive oil
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

For Serving:

Fresh chopped cilantro, chopped white onion, and lime wedges for squeezing
Birria Tacos (click for the recipe)

Instructions

1. Season & Rest the Beef:

On a large plate or medium-rimmed baking sheet, season the beef with kosher salt on all sides. Let the beef rest and come to room temperature for at least 30 minutes.

2. Prep the Chiles & Boil Aromatics:

Remove the stems and seeds from the dried chiles. In a large Dutch oven or pot, add the chiles, onion, cinnamon stick, black peppercorns, and garlic. Fill the pot with enough water to cover the ingredients.
Bring the mixture to a boil over medium-high heat, then simmer for about 30 minutes until the onion is tender and the chiles are soft. Afterward, reserve 1 cup of the boiling liquid and set it aside.

3. Blend & Develop the Red Chile Broth:

Transfer the cooked chiles, onions, garlic, and spices into a blender. Add the chipotle peppers, fire-roasted tomatoes, the reserved 1 cup of boiling liquid, and 3 cups of beef stock. Blend until smooth and set aside.

4. Brown the Beef:

Preheat the oven to 300°F (150°C).
Heat olive oil in a large, heavy-bottomed, oven-safe pot over medium-high heat. Working in batches, sear the beef on all sides until it develops a deep brown crust. Once browned, set the beef aside.

5. Assemble the Birria Braise:

Add the browned beef back into the pot along with the red chile broth. Add the remaining 1 ½ cups of beef stock, vinegar, oregano, garlic powder, cumin, marjoram, cloves, coriander seeds, and bay leaves. Stir everything to combine.

6. Braise the Birria:

Cover the pot with a lid and transfer it to the oven. Braise the beef for 3 to 3 ½ hours, until the beef is tender and easily shreds with a fork.

7. Shred the Beef & Combine:

Remove the beef from the pot and shred it using two forks. Discard any fatty pieces or bones (if using short ribs). Add the shredded beef back into the braising liquid and stir well to combine. Discard the bay leaves.

8. Serve the Birria:

Serve the Birria as a stew or use it to make delicious Birria tacos. Garnish with fresh chopped cilantro, chopped white onion, and lime wedges. Enjoy!

Notes

Beef Choice: This recipe uses a combination of beef chuck roast and beef short ribs for flavor and texture. You can also use just beef chuck roast (about 4 lbs) if preferred.
Serving Ideas: In addition to serving as a stew or tacos, Birria also works great in quesadillas, ramen, or as a bowl with rice, lettuce, beans, and other toppings.

Storage Tips

Refrigeration: Store leftover Birria in an airtight container in the refrigerator for up to 4 days.
Freezing: This dish freezes well. Allow the Birria to cool completely, then transfer it to an airtight container or freezer bag. Freeze for up to 3 months.
Reheating: Reheat the Birria in a pot over low heat, adding a bit of water or broth to loosen the sauce if needed.

Conclusion

This Mexican Birria recipe offers a flavorful and hearty meal that is perfect for any occasion. With tender beef, rich spices, and a delicious red chile broth, this dish brings authentic Mexican flavors straight to your table. Whether you serve it as a stew or in tacos, it’s guaranteed to impress your guests and become a new favorite in your recipe collection. Enjoy!

Mexican Birria (Tender Braised Beef In Red Chile Broth)

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Author: Chef Sophia
Total Time: 3 hours 55 minutes
Yield: 8 servings

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Description

Mexican Birria is a rich and hearty stew made with tender beef braised in a deeply aromatic red chile broth. This dish is perfect for family gatherings, celebrations, or as a flavorful weekday meal. Braised beef, tender short ribs, and smoky red chiles create a melt-in-your-mouth meal that’s sure to impress.

Instructions

1. Season & Rest the Beef:
Season the beef chunks with kosher salt on all sides. Let it rest for at least 30 minutes to come to room temperature. This will ensure even cooking and flavor absorption.
2. Prep the Chiles & Boil Aromatics:
Remove the stems and seeds from the dried chiles.
In a large Dutch oven or pot, add the chiles, onion, cinnamon stick, black peppercorns, and garlic.
Cover with water and bring to a boil over medium-high heat. Once boiling, reduce heat and simmer for 30 minutes, until the onion is tender and the chiles are soft.
Reserve 1 cup of the boiling liquid and set it aside.
3. Blend & Develop the Red Chile Broth:
Transfer the cooked chiles, onions, garlic, and spices into a blender.
Add the chipotle peppers, fire-roasted tomatoes, reserved boiling liquid, and 3 cups of beef stock.
Blend until smooth. Set the red chile broth aside.
4. Brown the Beef:
Preheat the oven to 300°F (150°C).
Heat olive oil in a large, heavy-bottomed, oven-safe pot over medium-high heat.
Working in batches, sear the beef on all sides until a deep brown crust forms.
Set the browned beef aside.
5. Assemble the Birria Braise:
Add the browned beef back into the pot.
Pour the red chile broth over the beef and add the remaining 1 ½ cups of beef stock, vinegar, oregano, garlic powder, cumin, marjoram, cloves, coriander seeds, and bay leaves.
Stir everything to combine.
6. Braise the Birria:
Cover the pot with a lid and transfer it to the preheated oven.
Braise the beef for 3 to 3 ½ hours, until the beef is tender and easily shreds with a fork.
Remove the beef from the pot and shred it using two forks. Discard any fatty pieces or bones (if using short ribs).
Add the shredded beef back into the braising liquid and stir well. Discard the bay leaves.
7. Serve the Birria:
Serve the Birria as a stew or use it for Birria tacos.
Garnish with fresh chopped cilantro, chopped white onion, and lime wedges.
Enjoy with tortillas, rice, or your favorite side dishes!

Notes

Beef Choice:
A combination of beef chuck roast and beef short ribs creates a rich, tender result.
If preferred, use just 4 lbs beef chuck roast for a simpler version.
Serving Ideas:
Birria can be served as a hearty stew or used in tacos, quesadillas, or ramen.
For a comforting bowl, add toppings like rice, lettuce, or beans.

Prep Time: 25 minutes
Cook Time: 3 hours 30 minutes
Category: beef
Method: Baking
Cuisine: American