This Beef Birria Recipe Is Perfect For Your Quesabirria Tacos and Birria Ramen

Ingredients

• 4.5 quarts Water (filtered or tap)
• 1 whole Onion (yellow, peeled and quartered)
• 1 head Garlic (peeled, cloves separated)
• 8 pieces Bay Leaves (dried)
• 3 tablespoons Salt (kosher or table salt)
• 2 lb Chuck Tender Roast (trimmed, cut into 2‑inch chunks)
• 3 lb Chuck Pot Roast (cut into 2‑inch chunks)
• 2 lb Short Ribs (bone‑in, cut into individual ribs)
• 2 whole Roma Tomatoes (quartered)
• 2 pieces Ancho Chili Peppers (dried, cleaned with damp towel)
• 2 pieces New Mexico Waco Chilies (dried, cleaned with damp towel)
• 2 pieces Chile de Árbol (dried, toasted)
• 4 pieces Garlic Cloves (sauce) (peeled, toasted)
• 1 piece Cinnamon Stick (whole)
• 3 teaspoons Spice Blend (mix of cumin, dried oregano, and ground cloves (1 tsp each))
• 1 teaspoon Sesame Seeds (toasted)
• 0.25 cup Apple Cider Vinegar (unfiltered)
• 1 inch Fresh Ginger (peeled and minced)
• 1 teaspoon Whole Peppercorns (lightly crushed)
• 1 tablespoon Lime Juice (freshly squeezed, for finishing)
• 0.25 cup Fresh Onion (garnish) (finely chopped)
• 0.25 cup Cilantro (chopped, for garnish)

Instructions

1. Create the Aromatic Broth Base

   Place the stockpot over high heat and add 4½ quarts of water, the whole onion (quartered), the whole head of garlic (halved), 8 bay leaves, and 3 tbsp salt. Bring to a rolling boil.

   Time: PT10M

   Temperature: high

2. Add the Meats and Skim

   Add the 2 lb chuck tender roast, 3 lb chuck pot roast, and 2 lb bone‑in short ribs to the boiling broth. Bring back to a second boil, then immediately skim off any foam or impurities that rise to the surface.

   Time: PT5M

   Temperature: high

3. Simmer with Tomatoes

   Add the two quartered Roma tomatoes, cover the pot, and reduce heat to medium‑low. Let simmer for 1 hour, stirring once halfway through.

   Time: PT1H

   Temperature: medium-low

4. Toast Dried Chilies

   While the meat simmers, wipe the ancho, New Mexico Waco, and chile de árbol chilies with a damp paper towel. Heat a dry skillet over medium‑high and toast each chili for 5‑10 seconds per side until fragrant, being careful not to burn them.

   Time: PT10M

   Temperature: medium-high

5. Toast Garlic for the Sauce

   In the same skillet, add the 4 garlic cloves for the sauce and toast lightly until golden, about 2‑3 minutes.

   Time: PT5M

   Temperature: medium

6. Soak Toasted Chilies

   Transfer the toasted chilies to a bowl and pour in enough hot broth from the pot to cover them. Let sit for 10 minutes to soften.

   Time: PT10M

7. Toast Spices and Sesame Seeds

   In a small pan, add the cinnamon stick, the spice blend (cumin, oregano, cloves), and 1 tsp sesame seeds. Toast over medium heat for about 1 minute until aromatic.

   Time: PT2M

   Temperature: medium

8. Blend the Birria Sauce

   In a blender, combine the softened chilies (with their soaking broth), toasted garlic cloves, toasted spice mixture, ¼ cup apple cider vinegar, minced ginger, the remaining garlic cloves, and 1 tsp whole peppercorns. Blend until completely smooth.

   Time: PT5M

9. Strain the Sauce (Optional)

   Pass the blended sauce through a fine mesh strainer back into the pot to remove any remaining solids.

   Time: PT2M

10. Combine Meat and Sauce, Final Simmer

    Remove the whole onion and garlic head from the pot (or crush the garlic and leave it if desired). Pour the birria sauce into the pot, add extra broth if needed to keep the meat partially submerged, and taste for salt. Cover and simmer on medium‑low for 1½ hours, or until the meat is fall‑apart tender.

    Time: PT1H30M

    Temperature: medium-low

11. Finish and Shred

    Once the meat is tender, remove the pot from heat. Skim off any excess fat that rises to the surface. Shred the meat with two forks or leave in larger pieces, depending on serving style.

    Time: PT10M

12. Serve

    Spoon the birria into bowls or tacos. Finish with a squeeze of fresh lime juice, a sprinkle of chopped onion, and chopped cilantro. Serve with warm corn tortillas, rice, beans, or use as broth for ramen.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

30 g

Carbohydrates

15 g

Fat

20 g

Fiber

3 g

Ingredient Substitutions

• Instead of Onion: white onion
• Instead of Salt: sea salt
• Instead of Chuck Tender Roast: beef stew meat
• Instead of Chuck Pot Roast: beef chuck roast
• Instead of Short Ribs: beef shank with bone
• Instead of Roma Tomatoes: plum tomatoes
• Instead of Ancho Chili Peppers: guajillo chilies
• Instead of New Mexico Waco Chilies: pasilla chilies
• Instead of Chile de Árbol: chipotle
• Instead of Cinnamon Stick: ground cinnamon (1/2 tsp)
• Instead of Sesame Seeds: pumpkin seeds
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Fresh Ginger: ground ginger (1/4 tsp)
• Instead of Whole Peppercorns: ground black pepper (1/2 tsp)
• Instead of Lime Juice: vinegar splash
• Instead of Cilantro: parsley

Equipment Needed

• Large Stockpot
• Knife
• Cutting Board
• Skillet
• Blender
• Fine Mesh Strainer
• Ladle
• Measuring Cups and Spoons

Critical Steps — Do Not Skip

• Skim the broth to keep it clear and free of impurities.
• Toast dried chilies quickly to avoid bitterness.
• Soak toasted chilies in hot broth to soften before blending.
• Blend sauce until completely smooth for proper texture.
• Final simmer until meat is fall‑apart tender.
• Remove excess fat before serving for a cleaner dish.

Chef Tips from the Video

• Using both lean chuck and fatty short ribs creates a rich, balanced broth.
• A splash of orange juice added to the sauce brightens the flavor profile.
• For extra depth, add a small piece of dried Mexican chocolate during the final simmer.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for 3‑4 days.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months.

Room temperature: Do not store at room temperature; refrigerate promptly.

Make-Ahead Tips

• Prepare the broth and strain it the day before; keep refrigerated.
• Blend the birria sauce ahead and store separately; reheat gently before adding to meat.
• The dish tastes even better the next day after flavors meld.

Frequently Asked Questions