Beef braised in dried chile sauce until shreddable, served with dipping broth (consommé). Makes great tacos.
Traditional birria uses goat. Beef chuck is the common adaptation. Guajillo gives color and mild heat. Ancho gives depth and sweetness.
Consommé should be deeply red and intensely flavored. Serve as a stew, in tacos, or as quesabirria (cheese tacos dipped in consommé).
Ingredients
Scale
Measurement units
- beef chuck roast
- dried guajillo chiles, stemmed and seeded
- dried ancho chiles, stemmed and seeded
- Roma tomatoes
- white onion, quartered
- garlic cloves
- apple cider vinegar
- ground cumin
- dried Mexican oregano
- whole cloves
- black peppercorns
- salt
- beef broth
Ingredients
Scale
Measurement units
- beef chuck roast
- dried guajillo chiles, stemmed and seeded
- dried ancho chiles, stemmed and seeded
- Roma tomatoes
- white onion, quartered
- garlic cloves
- apple cider vinegar
- ground cumin
- dried Mexican oregano
- whole cloves
- black peppercorns
- salt
- beef broth
Instructions
Char the chiles
Char the chiles
Make the chile sauce
Make the chile sauce
Braise the beef
Braise the beef
Shred and finish
Shred and finish
Ladle and serve
Ladle and serve
Tomorrow's Meal
Crispy Birria Tinga Tostadas
Shredded birria meat crisped in its own fat, layered on tostadas with pickled onions, crema, and queso fresco
You'll need to pick up:
Corn tortillasCrema or sour creamQueso frescoFresh cilantroLime wedgesPickled onions (optional)
Quick overview:
- 1.Shred any remaining birria meat, discarding large fat chunks but keeping flavorful bits
- 2.Heat 2 tablespoons of the reserved birria fat in a skillet over medium-high heat
- 3.Add shredded meat and fry 4-5 minutes, stirring occasionally, until edges crisp and char slightly
- 4.Char corn tortillas directly over flame or in dry skillet until crispy and charred
- 5.Layer each tostada with crispy birria, crema drizzle, queso fresco, cilantro, and pickled onions
- 6.Serve immediately with lime wedges and extra birria consomé for dipping
Before you cook
Cook notes
- • Traditional birria uses goat. Beef chuck is the common adaptation.
- • Guajillo gives color and mild heat. Ancho gives depth and sweetness.
- • Consommé should be deeply red and intensely flavored.
- • Serve as a stew, in tacos, or as quesabirria (cheese tacos dipped in consommé).
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