Beef Birria served in a bowl, garnished with cilantro and onion, and served with corn tortillas. This popular Mexican Beef Birria recipe includes tender beef that’s braised in a make beef consomme of chile peppers, tomatoes, onion, garlic, and seasonings, then shredded and served as a stew. We also use the meat and consomé to make Birria tacos. Try my Mole Poblano, Chilaquiles, Pozole, or Pico de Gallo!

I might embarrass myself with how excited I get to share certain recipes, but it’s usually because so many hours of testing and love went into creating them, and I’m just so dang proud of the end result! It’s just as good as I’ve had at restaurants and food trucks in Arizona and California. Serve it as a stew, or use it to make Birria Tacos! Take advantage of the time and effort that it took to make, and be sure to freeze the leftovers for a meal, or tacos, another night.

How to make Beef Birria: Prepare Meat: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, then add vinegar and water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.

Tomatoes and onions in a large pot, then spices and dried chiles added to make birria consomé. Chile sauce blended to smooth in a blender, then strained back into a pot. Beef roast and short ribs added to a chile sauce, then braised until meat is tender. Shredded beef on a plate, ready to make Beef Birria.

Shredded meat in a bowl with a ladle pouring birria consomé broth on top. Serve with warm corn tortillas on the side, for dipping. Or, use this recipe to make our Birria Tacos or Quesabirra. Birria originates from Jalisco, Mexico and is a saucier version that is submerged in a sauce for the cooking duration. This recipe is a shorter version that still yields a delicious result that is more accessible for an at home cook. Make Ahead and Freezing Instructions: To Make Ahead: This is a great recipe to make ahead and reheat another day. I like to make birria beef at least a day in advance and use the leftovers to make tacos or quesabirria.