beef birria

Slow Cooker Beef Birria Tacos with Consomé

chuck

hot water

mozzarella cheese

onion

garlic

black pepper

salt

oregano

chicken bullion

bay leaves

guajillo peppers

New Mexico peppers

White corn tortillas

How to Make Birria- a traditional Mexican Stew (with Beef, Lamb, or Goat) in an Instant Pot,  Dutch Oven (Baked or Stovetop), or in a slow cooker. Serve in a bowl as a hearty stew, or use inside tacos. Great for meal prep and freezes well. Serve with Cilantro Lime Rice and Mexican Pinto Beans

 Birria Recipe 

lbs stew meat (beef, lamb

pepper

——

broth

4 dried guajillo chile (see notes)

Pasilla chilies (optional)

——-

olive oil

onion,

garlic cloves, roughly chopped

tomatoes

vinegar (white

tablespoon dried Oregano(or thyme)

allspice

orange zest

optional: (not traditional) 1-2 canned chipotle peppers

honey, or sugar

small cinnamon stick (or see notes)

(or see notes)

coriander seeds

cumin seeds

8-10 peppercorns

Read all the way through before starting. 🙂

Season meat with salt and pepper and set aside.

Break dry chilies apart, remove stems and most seeds, and toast them in a dry large skillet over medium-low heat until fragrant and slightly darkened (do not burn- or they get bitter!). Place toasted chiles in a small pot with the chicken broth, bring to a simmer, cover, and let stand 20 minutes covered, turning the heat off, until softened.

In the same warm skillet, toast any whole spices you are using-cinnamon stick, cloves, cumin, coriander, peppercorns&#8211; until it smells amazing- 1-2 minutes, turn the heat off, set aside.

Heat oil in Instant pot on SAUTE setting, (or large Dutch oven over medium heat) and add onion and garlic, stirring and sauteing until fragrant, tender and golden. Add tomatoes and their juices,, simmer 2-3 minutes until tomatoes are breaking down, then add vinegar, oregano, the toasted cinnamon stick, (or ground cinnamon) bay leaves and allspice. Stir and scrape up any browned bits (important, to prevent burn error) using a wood spoon. Turn heat off.

Place the softened chilies and broth to the blender along with the toasted spices plus roughly one cup of the tomato mixture from the Instant Pot (leave the rest of the tomatoes in the instant pot).  Place a towel over the blender lid, and hold it firmly down (to prevent a blender explosion!), starting on low, and increasing to high, blending until smooth. Turn blender off.  (At this point you could add the canned chipotle peppers if using. 1-3 peppers will suffice, or for milder, just use the adobo sauce out of the can.) Blend again till very smooth.

Pour this flavorful sauce back into the instant pot  or Dutch oven and stir. Add the salted meat and stir to coat well. Feel free to add a piece of orange zest if you like.

INSTANT POT

Set instant pot to 45 minutes on high pressure. Let it naturally release. Shred the meat using two forks. You can skim the fat if you like, or use it for dipping tortillas, before frying them (traditional).

Dutch Oven: If using a dutch oven,  cover tightly, and either simmer on the stove over medium-low heat, 3 hours or bake in a 350F oven, 3 hours.  Check at hour 2, for dryness, adding a little more broth if you think necessary.

SLOW COOKER

You could also place this in a slow cooker for 6-8 hours.

Season

After the meat is shredded and mixed back into the cooking liquid, stir in the honey. Taste, adjusting the salt, honey or vinegar to your liking. Sometimes I&#8217;ll add a little more ground cinnamon or cumin to taste.

Serving Options:  BOWL OF STEW: 

you could serve this as a hearty stew (feel free to thin this out with a little more broth if you prefer) in a bowl, topped with cilantro, radish, cucumber, chopped onion or pickled onion, cotija cheese or sour cream and lime. (Fresh chopped things add good texture.)

TACOS

You can use Birria as a taco filling. Often you&#8217;ll see (Food truck versions) the tortillas dipped into the rich broth, before being fried in a skillet, covered in melty cheese (Oaxacan string cheese) then filled with the Birria and all the fixings&#8217;.  Decadent, but amazing!

I have been craving Birria tacos since I first had them from a truck in Jackson Heights, Queens this February. These are killer! Definitely do the multiple kinds of chiles. I needed a some extra water to add to my dutch oven to make it more like a broth, added the stems from my cilantro (tied in twine for easy removal), and seared an oxtail in my dutch oven to add to the rest of the beef for extra collagen. An excellent recipe though, my wife and I both loved it.

Fabulous recipe! I have now made it 3 times in 2 weeks and it is such a hit. The family keeps asking for it again.

I'm not sure what we did wrong here, but the meat was extremely tough (as if it had seized up), it was quite greasy and grossly lacking in flavor. We followed the recipe exactly as written. This is the first and only recipe we have made of yours that we were unhappy with.

Made this last night, didn't have the right chillies so used what  I had and added bit of smoked paprika.  It was delicious.

This is my first time making this I forgot to put sugar in it I'm cooking it in my instant pot hope everything come out good

I’ve been craving this for a while as I see posts of Birria tacos on social media.    Finally  made it with beef today.   Excellent recipe, so delicious.
As the recipe says, read instructions thoroughly first.

Been craving birria for a while.  Finally made it today and it was delicious!   As the recipe says, read through the instructions first.

i made this recipe about a month ago and it was delicious! initially, i didn't think 3lbs of protein was much, but it was plenty for 4 people and enough for my husband and i for the next couple of days. easy recipe to follow; it was my first time making tacos without a package mix! the only change i would make for my own taste preference is less cinnamon. next time, i'll use half a stick. for those making this recipe for the first time, add the cinnamon stick directly into the instant pot and remove after cooking.
there is a taco truck near me that makes fantastic birria tacos (cars lined down the street waiting to order) and my husband said, this recipe has more flavor/spices. thanks for a great recipe!

Read through and memorize this recipe because you will need no other! Going on a scavenger hunt to find the right chiles was so worth it. The aromatics, the spices, the dry roasted chiles all play their part in this rich, deep, flavorful sauce. Tried my first birria taco at a food truck and now I can have it whenever I want! Thank you, Sylvia, for bringing these birria tacos into my home!

This was fabulous!  Can't believe my husband I had never heard of birria before this - Used venison stew meat and some sort of sweet pepper that we smoked ourselves instead of the pasilla chile; otherwise followed recipe precisely and served over the lime cilantro rice.  WOW!  New fall/winter recipe to add to our repertoire - thank you!

I should wait to rate this, but I can tell it's going to be incredible. I first had Birria at a Mexican Restaurant in San Antonio. Unfortunately now closed. But I would order the Lamb Birria EVERY time I went. Rather than tacos, they served it over rice with chopped raw onion and cilantro. I will give you an update after I make it, but thanks for posting this!

I have a huge family so 3lbs will probably feed like 3 of us haha but wanted to see if I tripled it, should I add less of certain things or just triple all the ingredients like you would in baking. 

Looking forward to making this for tomorrow! :)

At what point do you add the orange zest?

Great recipe, full of flavour. I will add additional chilli’s next time as I do like lots of spice. But this is was perfect for the whole family.

Amazing and easy! This is my go to recipe. I make it almost weekly. I have used different cuts of meat and comes out perfect every time! Thanks for the awesome recipe.

https://content.jwplatform.com/videos/QeAc562f.mp4

A video on how to make Birria, an authentic flavorful Mexican Stew made with beef, lamb or goat, that can be cooked in an Instant Pot, Dutch Oven or Slow Cooker. Serve as a stew- in a big bowl or make Birria Tacos – the best! 

how to make Birria Video

Birria is usually made with goat’s meat or even with lamb or a combination of several types of meat. Cooking time using the Instant Pot or Pressure cooker. The use of a combination of meats is common in restaurants or local Birria eateries known as “Birrierias”. Beef Birria is more like a homemade version since beef is more accessible everywhere.

Beef Birria Recipe

lbs. Beef Oxtail from RUMBA MEATS

lbs. Beef Cheek*

Salt and pepper

Ancho Peppers

Guajillo Peppers

Whole cloves

½ Teaspoon cumin seeds

Teaspoon black peppercorns

Garlic Cloves

Teaspoon Mexican oregano

½ Teaspoon Marjoram

½ Medium-size white onion (sliced)

1- in of stick of Mexican cinnamon

½ Cup white vinegar

Salt

Cilantro oregano

Cup chopped white onion

Lime wedges

Season the meat with salt and pepper, then place in a large baking dish.

Clean and devein the peppers. Slightly toast them over a medium heat, making sure you do not burn them (burned peppers make the dish taste bitter). Soak peppers in a cup of hot water for 20 minutes.  Roast the onion and garlic and place in your blender.

Toast the whole cloves, cumin seeds, and black peppercorns (this is a quick step that only takes a few seconds). Place them in your blender along with the roasted tomatoes, herbs, onion, cinnamon and the vinegar.

Once peppers are soft, drain, add to the blender and puree until you have a smooth sauce. Add a few tablespoons of water only if your blender is having a hard time processing it. Season the sauce with salt.

Pour the sauce over the meat, making sure it is covered all over with this sauce of dried peppers and spices.  Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow all the meat to absorb the flavors. SEE NOTES about adding more water.

Preheat the oven to 350º F. Bake the meat in the baking dish covered with the aluminum foil for about 4 hours or until it is fork-tender.

Birria de Res for Birria Tacos is easily made using your pressure cooker or Instant Pot! Perfect for the warmer months, this instant pot birria recipe makes the most flavorful, tender beef for birria tacos in no time without heating up your kitchen! Use the shredded beef to make juicy, drippy, pan-fried birria quesatacos dipped in that savory birria broth.

The Best Instant Pot Birria

neutral, high smoke point oil (grapeseed, vegetable, canola, etc)

lbs boneless chuck roast,

lbs short ribs, English cut

water broth

white onion,

garlic,

guajillo chile peppers,

ancho chile peppers

black peppercorns

ceylon cinnamon

Mexican oregano, fresh or dried

½ teaspoon smoked paprika

chipotle peppers

apple cider vinegar

beef broth

Bring the meat to room temperature for about...

Bring the meat to room temperature for about 30 minutes and then sprinkle liberally on all sides with kosher salt.

Turn the Instant Pot or electric pressure cooker...

Turn the Instant Pot or electric pressure cooker onto Saute and once it says 'HOT', add your high heat oil. When the oil is shimmering hot, add the chuck roast, making sure not to crowd the pot, and sear on all sides until browned. Repeat with the short rib until every piece of meat is well browned. Set meat aside on a plate or in a large bowl for later.

Destem and deseed the dried chilies by gently...

Destem and deseed the dried chilies by gently rolling the pods to loosen up the seeds inside. Cut the stems off and shake the seeds out of the pods.

In a medium fry pan or skillet, dry...

In a medium fry pan or skillet, dry toast the whole spices and chiles: the cumin seeds, coriander seeds, black peppercorns, and cinnamon stick over medium heat. Place all the spices in an even layer across the pan, then give the pan a nice, gentle shake to ensure the spices get evenly toasted. They're done once they smell super fragrant, about a minute or two.

In the Instant Pot on Saute on the...

In the Instant Pot on Saute on the highest power and when it says 'HOT' add the toasted spices and dried chiles, the large white onion quarters, garlic cloves, and oregano then pour enough cold water in to cover everything. Let it simmer for about 15 minutes. This can also be done on the stove top in a large pot over medium heat.

Pour through a mesh strainer and discard the...

Pour through a mesh strainer and discard the most of the liquid (save 1 cup of it!) and discard the cinnamon stick, then transfer all the solids, the smoked paprika, the chopotle peppers with the adobo, the pureed tomatoes, and the reserved cup of liquids to a high powered blender. Blend until nice and smooth.

Add the meat, the blended sauce, the bay...

Add the meat, the blended sauce, the bay leaves, apple cider vinegar, and the beef broth back into the Instant Pot. Lock the lid on for pressure cooking, set the Instant Pot to 'MANUAL' for 60 minutes and let the birria pressure cook.

When time is up, let the Instant Pot...

When time is up, let the Instant Pot naturally release the pressure for 10 minutes, then carefully turn the venting knob for a quick release of the rest of the pressure.

Remove the meat from the consomme, shredding all...

Remove the meat from the consomme, shredding all of it with forks and removing the bones and bay leaves.

Use a large spoon to skim some of...

Use a large spoon to skim some of the fat off the top of the consomme and into a shallow dish. This fat is what you'll dip the tortillas into to fry them with.

Pour some of the consomme into a small...

Pour some of the consomme into a small serving bowl and add the chopped cilantro.

Heat a nonstick pan to medium heat. Use...

Heat a nonstick pan to medium heat. Use tongs (or clean fingers) to dip both sides of a tortilla into the fat in your shallow dish. Place it flat into the hot nonstick pan and add a little birria meat and Oaxaca cheese to one side, fold the tortilla, and let cook for about 30 seconds to a minute, then flip and cook for another 30 seconds so the other folded side gets crispy as well.

Move the cooked birria quesataco to a serving...

Move the cooked birria quesataco to a serving plate and repeat until you have enough tacos for serving immediately with consomme, diced onions, limes, and cilantro.

Reserve the rest of the birria meat and...

Reserve the rest of the birria meat and the consomme in airtight containers in the fridge for up to five days, with the fat. This can also be done as a make ahead meal. Simply do Step 4 and Step 5, melting some of the cooled fat in the nonstick pan and cooking the tortillas and meat as written.

A robust marinade made with rehydrated El Guapo&reg; Guajillo Whole Chili Pods and McCormick&reg; Street Taco Carne Asada Seasoning Mix takes the flavor of Taco-Tuesday-ready beef birria to the next level. Once meat is cooked (and tender enough to fork shred), tuck it into tortillas with cheese and cilantro. Pan fry birria tacos until crisp and dunk into extra consom&eacute; for a flavor explosion in every bite.

Beef Birria Tacos

El Guapo Guajillo Whole Chili Pods stemmed and seeded

water

Carne Asada Street Taco

(14.5 oz) diced tomatoes undrained

white vinegar

beef chuck roast

cinnamon

corn tortillas

Monterey Jack cheese

fresh cilantro

lime

step 1

Wipe outside of chilis with damp paper towel to remove any dust. Place chilis in large heat-safe bowl. Add boiling water, cover and let stand 15 minutes until softened. Transfer chilis and soaking liquid to blender container. Add remaining Sauce ingredients. Cover. Blend until smooth. 

step 2

Place beef in large Dutch oven or oven-safe saucepan. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight. 

step 3

Preheat oven to 350°F. Remove Dutch oven from refrigerator. Add cinnamon stick. Transfer to oven. 

step 4

Braise, covered, 2 1/2 to 3 hours, or until meat is very tender. Discard cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef chunks to large bowl and coarsely shred using two forks. Add 1 cup of sauce from Dutch oven to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving. (If you prefer a thinner consistency sauce for dipping, stir in hot water or beef stock, to taste.)

step 5

To assemble tacos, heat large non-stick skillet on medium heat. Dip one side of each tortilla into pie plate with reserved fat to coat lightly. Place fat-side down in skillet. Sprinkle tortilla with 1/4 cup cheese and layer with about 1/4 cup of the shredded beef. Cook just until cheese is melted. Sprinkle with cilantro, drizzle lightly with lime juice and fold tortilla in half to enclose filling. Cook just until browned on both sides. Repeat with remaining tortillas and filling. Serve with additional lime wedges and remaining Sauce for dipping.

step 6

Test Kitchen Tip:Make quick and easy pickled onions to serve with Birria Tacos. Mix 1 cup fresh lime juice (from about 12 limes), 1 tablespoon kosher salt and 1 tablespoon sugar in tall jar or plastic storage container. Add 1 large red onion, thinly sliced, making sure to completely submerged in brine. Cover. Let stand at room temperature at least 30 minutes or until ready to serve. Refrigerate any leftovers in an airtight container.

step 7

To make Birria in the Instant Pot®, prep all ingredients as listed and prepare Sauce in Step 1.PLACE beef in large bowl. Add Sauce, stirring to coat beef. Cover and refrigerate at least 2 hours or overnight.TRANSFER beef and sauce to Instant Pot. Add cinnamon stick. Close lid. Set valve to SEAL.SET to cook on HIGH PRESSURE 45 minutes. When done, quick release the pressure. Open lid once pressure inside pot is completely released. (Check manufacturer’s manual for safe operating instructions.)DISCARD cinnamon stick. Skim fat from cooking liquid; transfer to shallow dish or pie plate and set aside. Transfer beef to large bowl and coarsely shred. Add 1 cup of the sauce from Instant Pot to bowl with beef, stirring to coat well. Transfer remaining sauce to bowl for serving.CONTINUE as directed in Step 5. 

Learn how to make birria tacos at home with this cheesy beef taco recipe. Dip it in the birria consumé for a juicy bite.


How To Make Birria Tacos & Consumé

Popular Mexican Beef Birria includes tender braised beef in a rich consomé broth, served as a stew, or used to make tacos.

Beef Birria

lb beef chuck roast*

bone-in beef short ribs*

guajillo chile peppers*

pasilla chile peppers

arbol chile peppers*

roma tomatoes (, quartered (about 1.5lb))

white onion (, roughly chopped)

garlic ((10-12 cloves))

Tablespoon whole cumin seed ((or 1 1/2 teaspoon ground cumin))

thyme

ginger root

Mexican cinnamon stick* (or 1/8 teaspoon ground cinnamon)

apple cider vinegar (,

white onion (, finely chopped)

cilantro (, chopped)

limes (, sliced)

Corn tortillas

Prepare meat: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt.

Prepare dried chiles: Wearing gloves if desired, rinse the chiles, then use scissors to remove the stem and make a slit along the side to open them and remove the seeds. (The arbol chiles are hottest, so for less heat, remove the seeds, or omit these chiles completely. If you like extra spice, leave them whole).

Make chile sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.

Blend sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.

Add meat and simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.

Shred meat: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

Serve: Taste broth (careful, it’s hot!) and add additional seasonings or salt, if needed. Add some shredded meat to bowls and pour broth on top. Garnish with fresh chopped white onion and cilantro, and a squeeze of fresh lime juice. Serve with warm corn tortillas on the side, for dipping. Or, use the sauce and meat to make Birria Tacos!

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