Beef Birria has taken the world by storm for a reason: it’s the perfect combination of tender, slow-cooked meat, melted cheese, and a deeply flavorful consommé for dipping. This recipe focuses on a rich, authentic chili base and a low-and-slow braising method.
1. Ingredients
For the Beef & Braise
Beef: 3 lbs chuck roast (cut into large chunks) and 1 lb beef short ribs (for bone-in flavor).
Dried Chilies: 5 Guajillo chilies, 3 Ancho chilies, and 2-3 Chilies de Arbol (for heat).
Aromatics: 1 large white onion (halved), 6 cloves of garlic, 2-inch piece of ginger.
Spices: 1 tbsp Mexican oregano, 1 tsp ground cumin, 1 tsp coriander, ½ tsp ground cloves, 1 cinnamon stick.
Liquids: 4 cups beef broth, 2 tbsp apple cider vinegar, salt and pepper to taste.
For the Tacos (Quesabirria Style)
Tortillas: Corn tortillas (essential for the right texture).
Cheese: Oaxaca cheese (preferred) or Monterey Jack.
Toppings: Fresh cilantro, diced white onion, and lime wedges.
2. Instructions
Phase 1: The Chili Paste
Prep Chilies: Remove stems and seeds from the dried chilies.
Toast & Rehydrate: Lightly toast chilies in a dry pan for 30 seconds per side until fragrant. Submerge them in boiling water for 15 minutes until soft.
Blend: Put the soaked chilies into a blender with the garlic, ginger, vinegar, oregano, cumin, coriander, cloves, and a splash of the chili soaking water. Blend until completely smooth.
Phase 2: The Braise
Sear the Meat: Season beef chunks with salt and pepper. In a large heavy pot (Dutch oven), sear the meat in oil until browned on all sides. Remove meat.
Sauté Aromatics: Add the halved onion to the pot, charring the flat sides.
Combine: Return the meat to the pot. Pour the blended chili paste over the meat. Add the beef broth and the cinnamon stick.
Cook: * Stovetop: Simmer on low, covered, for 3–4 hours.
Oven: 300°F (150°C) for 3.5 hours.
Instant Pot: High pressure for 45 minutes with a natural release.
Shred: Once the meat is falling apart, remove it and shred with two forks. Discard the cinnamon stick and the onion halves. Do not discard the liquid (this is your Consommé!).
Phase 3: The Assembly (The Magic Part)
The Dip: Skim the reddish fat off the top of the consommé into a small bowl. Ladle the clear soup into small dipping bowls, topped with fresh cilantro and onion.
The Fry: Heat a non-stick skillet or griddle over medium heat.
Dip & Flip: Dip a corn tortilla into the fat skimmed from the soup so it’s lightly coated. Place it on the griddle.
Fill: Add a layer of cheese. Once it starts to melt, add a generous portion of the shredded beef.
Fold: Fold the tortilla over to create a taco. Cook until the outside is crispy and stained deep red/orange, then flip and crisp the other side.
3. Serving
Serve the crispy tacos immediately while the cheese is gooey. Provide the bowl of hot consommé on the side. Dip the taco into the soup before every bite, and squeeze fresh lime over everything to cut through the richness.
Pro Tips
Strain the Sauce: If you want a restaurant-quality dipping soup, strain the consommé through a fine-mesh sieve after the meat is done.
Bone-In Matters: Using at least some meat with bone (like short ribs) adds collagen, which gives the consommé a silky, lip-smacking texture.
The Fat is Key: If you don't have enough fat on the surface of your soup to dip the tortillas, add a little vegetable oil to the soup so you can "stain" the tortillas properly.
Reviewed by EL KATIBI MARIA
on
January 21, 2026
Rating:
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