If you’ve ever wondered how to make birria that tastes like it came straight from a Michoacán kitchen, you’re in the right place. This flavorful, slow-cooked stew is packed with rich dried chiles, warming spices, and tender meat—and yes, it’s the heart of those famous tacos de birria. In this post, I’ll walk you through every step, from choosing the right cuts of beef to getting the consommé just right. Whether you’re new to birria or finally ready to master it, this guide is for you. Let’s start with the story behind why this recipe means so much in our kitchen.
Table of Contents
Table of Contents
Why Birria Means So Much to Me
Birria Is More Than Just a Dish
When people ask me how to make birria, I never just start with ingredients. I start with Grandma. Growing up in our multigenerational home, it wasn’t unusual to come home to the rich aroma of birria bubbling on the stove, chiles soaking, and meat simmering low and slow. My mom was usually working, but Grandma—born and raised in a tiny town in Michoacán—kept the kitchen full of flavor and stories.
One Pot, Countless Memories
I still remember the first time I helped her toast the dried guajillo and ancho chiles. I was maybe ten, barely tall enough to reach the counter, but proud to be trusted with something so sacred. She taught me to smell the cinnamon first, then crumble the oregano between my fingers. “Don’t rush,” she’d say, stirring the pot like she had all the time in the world. That’s the essence of birria—slow, deliberate, full of soul.
Now, I make birria for my own little family. My husband can never get enough, our six-year-old dips her tacos with both hands, and even my mom—who’s usually too busy to sit—stays at the table longer when birria’s served. Grandma still joins us, and always tells us if the consommé is “just right.”
This recipe is our way of staying connected. It’s not fast, and it’s definitely not trendy—it’s timeless. Whether you’re making tacos de birria, birria ramen, or even birria pizza, the heart of it all is this: deep flavor built on tradition.
So let’s get to it—the exact ingredients, method, and tips to make birria that tastes like home.
Birria Ingredients – What You Really Need
The Essential Dried Chiles
These are non-negotiable when learning how to make birria. You’ll find them at most Latin markets.
- 4 dried guajillo chiles – mild, slightly sweet
- 2 dried ancho chiles – rich, earthy depth
- 2 dried chiles de árbol – bring the heat
- Kitchen tip: Use shears to trim the stems and shake out seeds unless you like it extra spicy.
Spices & Herbs for Real Flavor
Birria gets its complex profile from spices that simmer for hours.
- 1 tsp Mexican oregano – more floral than Italian oregano
- 1 small stick of Mexican cinnamon – easily breakable, use Ceylon if needed
- 1 tsp whole cumin seeds
- 4 cloves
- 1 bay leaf
- 6 garlic cloves
- ½ onion
The Right Meat Combo
For depth and richness, combine cuts. Here’s what I use:
- 2 pounds chuck roast or stew meat (cut into 3-inch chunks)
- 1 pound beef short ribs
- Optional: 1 pound oxtail – great flavor, but less meat
If you’re short on time, you can skip the short ribs and oxtail, but don’t trim too much fat—it adds that velvety body to the consommé.
Extra Building Blocks
- 1 tablespoon apple cider vinegar
- 4 cups beef broth
- Salt to taste
Optional but delicious: A spoonful of café de olla syrup adds depth to your consommé!
How to Make Birria – Step-by-Step Guide
Toast, Soak, Blend the Chiles
Step 1: Toast your guajillo, ancho, and arbol chiles in a dry pan over medium heat. Just 30 seconds per side. Don’t burn them.
Step 2: Place toasted chiles in hot water to soak for 15 minutes until softened.
Step 3: Blend soaked chiles with 1 cup of the soaking liquid, garlic, onion, cumin, oregano, cloves, vinegar, and cinnamon (if not using the stick). Blend until completely smooth.
Sear the Meat and Build the Flavor
Step 4: In a large Dutch oven, heat oil and sear the beef pieces on all sides until browned. Remove and set aside.
Step 5: Pour the chile sauce into the same pot and simmer for 5 minutes.
Step 6: Add the beef back in, cover with beef broth, add bay leaf and cinnamon stick (if not blended), then bring to a boil.
Simmer Low and Slow
Step 7: Reduce heat to low, cover, and simmer for 3 to 3.5 hours, until meat is fork-tender. Skim any excess fat if needed, but keep some for flavor.
Step 8: Remove the meat, shred it gently with forks, and serve it back in the broth or use it for tacos, quesabirria, or bowls.
Serving, Storing & Variations
How to Serve Birria
Traditional birria is served as a brothy stew, but these days it’s most popular as:
- Tacos de birria: Dip tortillas in the top layer of fat, fry with cheese and meat, and serve with a side of consommé.
- Birria bowls: A comforting option with rice, cilantro, onion, and broth.
- Birria ramen: Trendy, but absolutely delicious.
Don’t forget fresh lime, chopped onion, and cilantro.
Pair it with a dessert like Mexican flan for a beautiful finish.
Storage and Make-Ahead Tips
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze the consommé and meat separately for up to 3 months.
- Reheat: Simmer over low heat or microwave in short bursts, adding broth as needed.
Bonus: The flavor improves overnight, making it perfect for meal prep or family parties.
FAQ Section
What is a birria taco made of?
A birria taco is made with shredded slow-cooked birria meat (usually beef or goat), crispy fried tortillas dipped in the birria fat, melted cheese (like Oaxaca), and topped with onion and cilantro. It’s always served with a side of consommé for dipping.
What are common mistakes to avoid when making birria?
One mistake is not toasting or soaking the chiles properly—it leads to a bitter or bland sauce. Another is trimming too much fat from the meat. The fat is what gives the consommé richness. Finally, rushing the cooking process will result in tough meat.
What is so special about birria tacos?
Birria tacos are special because they combine everything we love: rich meat, spicy broth, crispy tortillas, and cheese—all dipped in a deeply flavorful consommé. They’re the perfect comfort food, rooted in tradition but easily adaptable for modern cravings.
How to Make Birria: Traditional Mexican Flavor at Home
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Simmer
- Cuisine: Mexican
Description
Authentic birria made with dried Mexican chiles, tender beef, and warm spices. This rich stew is perfect for tacos, bowls, or dipping—just like Grandma used to make.
Ingredients
4 dried guajillo chiles
2 dried ancho chiles
2 dried chiles de árbol
1 tsp Mexican oregano
1 small stick Mexican cinnamon
1 tsp whole cumin seeds
4 whole cloves
1 bay leaf
6 garlic cloves
½ white onion
2 lbs chuck roast, cut into 3-inch chunks
1 lb beef short ribs
(optional) 1 lb oxtail
1 tbsp apple cider vinegar
4 cups beef broth
Salt to taste
Instructions
1. Toast the guajillo, ancho, and arbol chiles in a dry skillet over medium heat until fragrant (30 seconds per side).
2. Soak toasted chiles in hot water for 15 minutes until softened.
3. Blend soaked chiles with 1 cup soaking water, garlic, onion, oregano, cinnamon (if not using stick), cumin, cloves, and vinegar until smooth.
4. Sear beef chunks in a large Dutch oven until browned on all sides, then set aside.
5. Pour chile sauce into the same pot and simmer for 5 minutes.
6. Return beef to the pot. Add broth, bay leaf, and cinnamon stick (if using whole), bring to a boil.
7. Cover, reduce heat to low, and simmer for 3 to 3.5 hours until meat is tender.
8. Remove meat, shred with forks, and return to consommé or use for tacos.
Notes
Leave some fat on the meat for better flavor and texture in the broth.
Store leftovers in airtight containers up to 4 days in the fridge or 3 months in the freezer.
This birria is perfect for tacos, birria bowls, quesabirria, or even birria pizza.
Nutrition
- Serving Size: 1 bowl or 2 tacos
- Calories: 480
- Sugar: 1g
- Sodium: 630mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 85mg