Birria is the dish that took over the internet for good reason. Originating in Jalisco, Mexico, it’s a slow-braised beef stew made with dried chiles, spices, and a consommé that’s pure gold . The meat shreds effortlessly. The broth is deep, smoky, and just spiced enough. You can eat it as a stew or fry it into crispy, cheesy quesabirria tacos. Either way, you’ll be dipping every bite into that consommé. Clear your afternoon. It’s worth it.
Serves 6-8.
Step-by-Step Instructions
Toast & Soak the Chiles
Toast the dried chiles in a dry skillet over medium heat for 20-30 seconds per side until fragrant, being careful not to burn them [citation:9]. Place in a bowl, cover with hot water, and soak for 20 minutes until softened. Reserve the soaking liquid.
Char the Vegetables
In the same skillet, char the onion, tomatoes, and garlic until blistered and blackened, about 8-10 minutes . Peel the garlic.
Blend the Sauce
Add the soaked chiles, charred vegetables, cumin, oregano, cinnamon stick, vinegar, and 1 cup of the chile soaking liquid to a blender. Blend until smooth . Strain the sauce through a fine mesh sieve to ensure a velvety consommé . Season with salt.
Season & Sear the Beef
Season the beef generously with salt and pepper. Heat oil in a Dutch oven over high heat and sear the beef in batches until deeply browned on all sides . This step is non-negotiable for flavor.
Braise
Pour the chile sauce over the beef, add the bay leaves, and pour in enough beef broth to just cover the meat . Bring to a boil, then reduce to a simmer and cover. Cook for 3-4 hours on the stovetop, or in a 300°F oven, until the meat is shreddably tender .
Shred & Finish
Remove the beef and shred it with two forks. Strain the consommé and skim the red fat from the top—this is essential for frying the tacos.
Make the Quesabirria Tacos
Heat a skillet over medium heat. Dip a corn tortilla in the layer of red fat from the consommé, then place it in the skillet. Add shredded birria meat and a generous amount of cheese to one half. Fold the tortilla over and fry until crispy on both sides. Serve immediately with a cup of consommé for dipping and garnishes of onion, cilantro, and lime.
Summary
Prep Time: 30 min | Cook Time: 3-4 hours | Total: 4 hours
Yield: 6-8 servings | Difficulty: Medium (requires patience)
Storage Notes
Fridge: Store meat and consommé together for up to 4 days. It tastes even better the next day. Freezer: Freeze for up to 3 months. Reheat gently on the stovetop. The fat will rise to the top and can be used for frying tacos.
