Birria Recipe (One Pot + Tacos & Quesabirria)

Ingredients

• 1.5 oz Ancho Dried Chili Peppers (stemmed and seeded)
• 1.5 oz Guajillo Dried Chili Peppers (stemmed and seeded)
• 0.5 oz Chile Arbol Dried Chili Peppers (adds extra heat)
• 2 cup Water (hot for soaking chilies)
• 1 medium White Onion (peeled and diced)
• 3 medium Tomatoes (chopped)
• 5 clove Garlic (roughly chopped)
• 1 tbsp Vegetable Oil (for sautéing vegetables)
• 1 tbsp Mexican Oregano
• 1 tbsp Salt (or to taste)
• 1 tsp Ground Cinnamon
• 1 tsp Ground Ginger
• 1 tsp Black Pepper (freshly ground)
• 0.5 cup Apple Cider Vinegar
• 2 lb Beef Short Ribs (bone‑in, trimmed)
• 2 lb Beef Shank (cut into 2‑inch pieces)
• 4 cup Beef Broth (low‑sodium)
• 2 tbsp Olive Oil (for searing meat in tacos)
• 12 Corn Tortillas (6‑inch, warmed)
• 1 cup Shredded Mexican‑style Cheese (optional topping)

Instructions

1. Stem and Seed the Dried Chilies

   Using kitchen scissors, cut off the stems of the ancho, guajillo, and chile arbol peppers and shake out or scrape out the seeds. Discard stems and most seeds.

   Time: PT5M

2. Toast the Chilies

   Heat a dry skillet over medium‑high heat. Add the cleaned chilies and toast each side for about 30‑45 seconds until they become fragrant but not burnt.

   Time: PT5M

3. Soak the Chilies

   Place the toasted chilies in a heat‑proof bowl, pour hot water over them to cover, cover the bowl and let sit for 20‑30 minutes until softened.

   Time: PT30M

4. Sauté Onion and Tomatoes

   In a skillet, heat 1 tbsp vegetable oil over medium heat. Add diced onion and cook 3‑4 minutes, then add chopped tomatoes and continue cooking 5 minutes until softened.

   Time: PT5M

5. Add Garlic

   Add the roughly chopped garlic to the pan and sauté 1‑2 minutes until fragrant.

   Time: PT2M

6. Blend the Chili Paste

   Transfer the onion‑tomato‑garlic mixture to the food processor. Drain the softened chilies (reserve liquid), add them to the processor, then add Mexican oregano, salt, cinnamon, ground ginger, black pepper, and apple cider vinegar. Blend until a smooth paste forms, adding a little reserved soaking liquid if needed.

   Time: PT5M

7. Marinate the Beef

   Cut the short ribs and shank into bite‑size pieces if needed. Place meat in a large bowl, pour the chili paste over it, and rub thoroughly to coat. Cover and refrigerate for at least 2 hours, preferably overnight.

   Time: PT2H

8. Slow‑Cook the Birria

   Transfer the marinated meat and any remaining paste to a large pot. Add 4 cups beef broth, stir, bring to a gentle simmer over low heat, then cover and cook for 3 hours until the meat is fall‑apart tender.

   Time: PT3H

9. Shred the Meat and Skim Fat

   Remove the pot from heat. Using forks, pull the meat apart into shreds. Skim the solidified fat from the surface of the cooking liquid and set aside for later use or discard.

   Time: PT15M

10. Prepare Taco Fillings

    Heat a skillet over medium heat, add 2 tbsp olive oil, then add a handful of shredded meat and sear 2‑3 minutes for a light char. Warm each corn tortilla in the same pan for about 20‑30 seconds per side until pliable.

    Time: PT10M

11. Assemble and Serve

    Place charred meat onto a warm tortilla, sprinkle with shredded cheese if desired, and drizzle with a spoonful of the consommé (broth). Serve with lime wedges and fresh cilantro if you like.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

15 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ancho Dried Chili Peppers: Pasilla chilies
• Instead of Guajillo Dried Chili Peppers: New Mexico chile
• Instead of Chile Arbol Dried Chili Peppers: Chipotle peppers
• Instead of White Onion: yellow onion
• Instead of Tomatoes: canned diced tomatoes
• Instead of Vegetable Oil: canola oil
• Instead of Mexican Oregano: regular oregano
• Instead of Apple Cider Vinegar: white vinegar, lime juice
• Instead of Beef Short Ribs: beef chuck roast
• Instead of Beef Shank: beef stew meat
• Instead of Beef Broth: water + bouillon
• Instead of Olive Oil: vegetable oil
• Instead of Corn Tortillas: flour tortillas
• Instead of Shredded Mexican‑style Cheese: cheddar, omit for dairy‑free

Equipment Needed

• Large Pot
• Skillet/Frying Pan
• Food Processor
• Cutting Board
• Chef's Knife
• Measuring Cups
• Measuring Spoons
• Mixing Bowl
• Tongs (optional)
• Forks
• Wooden Spoon
• Spatula (optional)

Critical Steps — Do Not Skip

• Removing stems and seeds from dried chilies to avoid bitterness.
• Toasting chilies just until fragrant, not burnt.
• Soaking chilies long enough to become fully soft.
• Blending a completely smooth chili paste.
• Marinating the beef for at least 2 hours.
• Maintaining a low simmer for 3 hours for tender meat.

Chef Tips from the Video

• Toast the chilies in a dry pan; the aroma signals they are ready.
• For extra depth, add a small piece of cinnamon stick during the simmer.
• Use a heavy‑bottomed pot to prevent scorching during the long cook.

Troubleshooting

Storage

Refrigerator: Store shredded meat and broth in separate airtight containers for up to 4 days.

Freezer: Freeze meat and broth in freezer‑safe bags for up to 3 months.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the beef overnight for deeper flavor.
• Cool the broth, skim the solidified fat, and store the broth separately for later use.
• Reheat shredded meat gently in broth to keep it moist.

Frequently Asked Questions