Birria is a classic dish from the State of Jalisco, and as a matter of fact, two of the most popular dishes on the blog are also from Jalisco: Pozole and Menudo. Birria is usually made with goat’s meat or even with lamb or a combination of several types of meat. 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.
This is a partnership with RUMBA MEATS, Recipe and opinions are 100% mine.
Beef Birria
I like to make this with a combination of oxtail and beef shank from RUMBA MEATS; the bone-in meat renders a very flavorful Birria broth. You can also use Beef cheek and oxtail (the cheek has a lot of meat). You can make your own combination, too, just make sure you add a cut of meat with some bone in it.
There are so many different recipes for birria, but all of them use a combination of dried peppers and herbs. Some cooks will add beer or Pulque instead of vinegar. Some also add a little piece of ginger. The way this dish is usually served is in a bowl (similar to a soup) and garnished with chopped onion and cilantro or oregano. The meat is also served with tacos.
Whichever way you make it, I’m sure you’ll enjoy it.
How to make Beef Birria Recipe
Notes:
- Some cooks also like to add a ¼ of and an inch of ginger root.
- You can also cook this dish in a slow cooker if you do not want to make the oven version.
- You can even make it in an Instant Pot or pressure cooker (cooking times will vary depending on the cooking method).
DIRECTIONS:
- 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. Soak peppers in a cup of hot water. Roast the onion and garlic and place in your blender.
- Toast the whole cloves, cumin seeds, and black peppercorns. 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. Season the sauce with salt.
- Pour the sauce over the meat, making sure it is covered all over with the salsa. Cover the baking dish with aluminum foil and refrigerate overnight.
- Preheat the oven to 350º F. Bake the meat for about 4 hours.
Serve the warm meat with its broth in bowls and garnish with chopped onion and cilantro.
Beef Birria Recipe
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.
Ingredients
- 2 lbs. Beef Oxtail from RUMBA MEATS
- 2 lbs. Beef Cheek*
- Salt and pepper to taste
- 3 Ancho Peppers
- 6 Guajillo Peppers
- 2 Large roasted tomatoes
- 4 Whole cloves
- ½ Teaspoon cumin seeds
- ½ Teaspoon black peppercorns
- 4 Garlic Cloves
- 1 Teaspoon Mexican oregano
- ½ Teaspoon Marjoram
- ½ Medium-size white onion sliced
- 1- in of stick of Mexican cinnamon
- ½ Cup white vinegar
- Salt to taste
GARNISH
- ⅔ Cup chopped Cilantro or ¼ Cup of dried oregano
- ⅔ Cup chopped white onion
- Lime wedges
Instructions
- 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.
Serve the warm meat with its broth in bowls and garnish with chopped onion and cilantro. Serve with warm tortillas and a a hot salsa. Any leftover Birria will be great the next day to make Birria Quesadilals.
Notes
- Some cooks also like to add a ¼ of an inch of ginger root.
- You can also cook this dish in a slow cooker if you do not want to make the oven version. It will take 6-8 hours in the slow cooker.
- To make it with a brothy consommé, add 6 cups of water, extra. If you only want it for tacos, it is not necessary. The meat and sauce you already have will suffice. First, you add 4 cups, and if it is too thick for your taste, add the other two.
- • COOKING TIMES: Baking time 4 hours. You can even make it in an Instant Pot or stovetop pressure cooker. For the Instant Pot, cook for 45 minutes, and add the sauce to the meat. Cook for 5 more minutes in the manual setting. Check meat tenderness, if it is easy to shred then you are set to go. But, if the meat is still a little hard to shred, extend the cooking time to 10-15 minutes more. If using a Slow Cooker, cook for 6 hours in the low setting. The one hour time given above is using the instant pot or pressure cooker.
Nutrition
Serving: 1bowlCalories: 474kcalCarbohydrates: 14gProtein: 57gFat: 20gSaturated Fat: 7gCholesterol: 265mgSodium: 930mgPotassium: 715mgFiber: 5gSugar: 7gVitamin A: 4520IUVitamin C: 12.8mgCalcium: 48mgIron: 10.7mg
Tried this recipe?Let us know how it was!
I hope you make this dish and take advantage of the coupon RUMBA MEATS is offering to buy your meats, so you can enjoy a nice warm bowl of Beef Birria. Get your coupon HERE to go buy your meat at Kroger. I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.
I hope you prepare this delicious dish and come back to let me know your experience with it.
Buen Provecho!
Mely Martinez,
Recipe in spanish Birria de Res.
Velva
Extraordinarily hearty and definitely delicious! Thanks for sharing.
Velva
mmartinez
Hello Velva,
Thank you! I hope you try this recipe!
Happy cooking!
Rich
Okay but should have been a little more spicy. Should have added Japanese chile 2 at least.
Mely Martínez
Hello Rich, Traditional Birria is NOT spicy. To make it spicy is your personal choice and you can add the hot peppers of your preference.
liam furmedge
I really want to make this but my family doesn't handle spice at all is there a alternative to use instead of the peppers?
Mely Martínez
Hello Liam,
These peppers are not spicy, they add flavor. I hope you make the birria following the recipe and comeback to let me know.
Saber
I made this and it is absolutely wonderful. I am wondering though, can you freeze the meat and the consume? Do they freeze well?
Mely Martínez
Hello,
Yes, you can freeze it.
Al
Hello, just wanted to ask, when cooking it in the pressure cooker do you cook the meat first for 45 min and then add the sauce? Or do you mix sauce and meat and cook all together for 45min?
Mely Martínez
Hello Al,
You can do either way, but my choice will be to first cook the meat for some time until it is cook, then add the sauce and keep cooking until the meat is really tender.
Diane
You do such a nice job with your photos and instructions....and authentic ingredients. Thank you for sharing! My family loved this recipe. a Keeper!
mmartinez
Hello Diane,
Thank you for your kind words about the photos and recipes.
Happy Cooking!
Kyla
Is this dish spicy? I get Order birria all the time & it’s never been spicy. I would love to start making it for my family but a concerned it’s going to be spicy for my little ones with the peppers.
Mely Martínez
Hello Kyla,
This dish is not spicy.
Jericho
Why doesn’t mine have the broth yours has?! I followed step by step.
Mely Martínez
Hello Jericho,
There is a note at the bottom that indicates that you need to add more water if you want it with more broth.
Miyiosha Tate
Hi this my first time making it I’m cooking it in a crock pot I’m Using beef chuck roast but how Do you make the shells is it a certain way I’ll let you no tomorrow how it came out
Mely Martínez
Hello Miyiosha,
DO you mean the tortillas? Here is the link to make them at home CORN TORTILLAS
Jessica
Hi! I made this dish yesterday! Flavors were excellent, but my only question is there wasn't much broth. I followed recipe exactly as was, what did I do wrong?
Mely Martínez
Hello Jessica,
I added a note at the bottom where I mention that if you want it brothy to add more water. Not sure if it was clear. Please let me know if you understand. Thank you for trying the recipe.
Fran @ Gday Souffle
Looks delicious Mely. I think I would make this with lamb, since that is my favorite meat. I have seen goat meat sold at my local farmer's market (they even sell crocodile meat there!).
mmartinez
Hello Fran,
Crocodile! That is a new one to me! have fun cooking!
Lorena Valencia
Hola Mely
Looks soooo yummy! Would you recommend other meats with the recipe?
Thank you
A big fan! ��
mmartinez
Hello Lorena,
Yes, you can buy beef ribs, chuck and beef shank.
Happy cooking! Provecho!
Anonymous
I made this in a slow cooker and it came out delicious. Thank you!
mmartinez
Great! The slow cooker or the Instant Pot render the same delicious results.
Thank you for stopping by and letting us know. I'm sure other readers will find it helpful.
Provecho!
Fernando
Hello could I use on Dutch oven pan in the oven or on the stove??
mmartinez
Hello Fernando,
Most Dutch oven can be used over on the stove or in the oven. That will depend on the type use.
Ariana
Delicious recipe! This was my first time making Birria, followed the instructions... and came out perfect!
Excited to try more of your amazing simple recipes!
mmartinez
Hello, Ariana,
Thank you for trying the recipe, I hope you check the other recipes on the blog.
Happy cooking and provecho!
Alvaro aquino
this recipe of birria of beef it's delicious!
mmartinez
Hello Alvaro,
Thank you fro trying the recipe! Provecho!
Brenda
Making this today as we are celebrating Thanksgiving on Saturday with the family.
My daughter is excited. I will let you know what they think.
mmartinez
Hello Brenda,
I hope they like it! Happy cooking!
Cyndikay
Oh my gosh girlfriend , this turned out wonderful ! With the left overs, the next morning we strained the meat and served an egg over easy, on top of the beef, then drizzled some of the sauce over it ..served with warm corn tortillas..it was awesome ..my husband loved it, and then volunteered to do kitchen dishes after breakfast !
mmartinez
That is great Cyndikay!
And having a husband doing the dishes is even better! Happy cooking!
Thank you for stopping by!
Desi
Hi I'm kinda pushed for time do I need to allow it to refrigerate for 4 hrs or can I skip that step
mmartinez
Hello Desi,
You can skip it, the flavors will still be there in that stew. Not as strong but still a very rich flavor.
Chris
I really want to make this , but where can I find those peppers? My supermarket doesn’t sell them. Please help. C Wight
mmartinez
I know there are now several places in Uk that sell them online.
Bella
I just ordered your book and I'm so excited!!!!
Can this be used to make those famous birria tacos you see everywhere?
Mely Martínez
Hello Bella,
Yes, this recipe can be usedd to make those "famous" birria quesadillas.
Chris
I live in England.
mmartinez
Hello Chris,
Amazon Uk sells them.
Jose v
Hi instead of using the oven how long would it take to make over the stove?
mmartinez
Hello Jose,
If you cook it over the stove, it will take between 2 - 3 hours.
Harneel
How to cook this recipe in an instant pot?
mmartinez
Hello Harneel, Cook the meat first, and then add the salsa to cook for a little longer.
Harneel
How long does it have to stay in the instant pot though
mmartinez
If you are going to use the exact cut of meat on this recipe, 40 minutes.
Rodrigo Olvera Young
Wow. This recipe is amazing. I made it in my Fagor pressure cooker. I added a can of beer for added liquid just to make sure it didn’t boil down too much. I can’t recommend this enough. My kids loved it too. I must get your cookbook. Your recipes are among the best I have ever used and I have A LOT of Mexican cookbooks! Thank you. Feliz Navidad y que gozes un próspero año nuevo.
Mely Martínez
Hello Rodrigo,
Thank you for trying the recipe, I hope you can share with us what cuts of meat you used and how long it took to cook in your pressure cooker.
Harneel
Thank you for your reply.
Teresa V,
What is the total cook time? Directions say 4 hrs in the oven but in the recipe card it says total time 1 hour?
Also, if I were to do this in the crock pot what cooking setting and time do you recommend?
mmartinez
Hello, Check the notes section, please. If using the oven for 4 hours, if using the instant pot for 1 hour, using a pressure cooker for 1 hour. A slow cooker 6 hours on low setting. Enjoy!
Miriam
I just have a quick question...why do some people strain the mixture of salsa before adding it to the meat? Is this necessary?? Thank you. Looks delicious and I would love to try making this for my family.
mmartinez
Hello Miriam,
If dried peppers are not well blended, or the blender that is used to make the sauce is not powerful enough, the pepper skins are not pulverized, and that is why some cooks use a strainer to pour the sauce. That also depends on how old are the peppers and the type of peppers. Some had thicker and though skins.
Rhonda
I am really excited to try this recipe! I am in love with the pics that show the peppers and onions being roasted on a metal pan. What is this tool called and where can I find it! So want this! Thank you for all of your hard work!
mmartinez
Hello Rhonda,
Thank you for visiting. That one is a small Carbon steel comal (griddle). You can buy it on Amazon. Here the link: https://amzn.to/2PcDsda
It is very thin and needs to be cared for as a cast iron pan. Very popular in Mexico, great to make tortillas. Saludos!
Nicole
I have this in the oven right now. The smell is incredible. My mouth is watering! We are having a holiday party today. My husband requested I make birria, we can't wait to try it!.
mmartinez
Hello Nicole,
I hope you come back to let me know how it turn out!
James
Amazing recipe! I used beef shank and a slow cooker, and it turned out great. Beautiful red broth and tender meat, and the bones provided so much flavor! We took it to a Christmas party, and it was such a hit. As soon as I mentioned birria people started lining up, and they were not disappointed. In fact the broth was so wonderful that next time I might add some more beef broth just to stretch it out. I think the vinegar is a crucial detail that I haven't seen in some other recipes. That plus having fresh limes at serving time really helps to cut through the extreme "beefiness" of beef shank. I'm in love with this recipe, and I'll be making this again and again. Thank you, Mely!
dennisthefoodie
This recipe worked out great for me in the Instant Pot (DUO60). I used a combination of beef shank steaks and thick-cut shortrib. 45 minutes, high pressure, on the "stew" setting, plus 15 minutes NR (natural release). The thickness of the marinade might've caused my Instant Pot to take a bit longer to come to pressure and seal. It already started counting down from 45 mins and eventually sealed at 31 minutes, so I compensated by tacking on another 10 minutes after it was done. The meat came out fork-tender! Perfect for putting in tacos. I was concerned that the liquid in the marinade was mostly vinegar but the end product didn't taste vinegary at all! Just lightly tangy. I'll season with salt more aggressively next time (to suit my own personal taste) but this is a great recipe! I've posted a photo of the result here: https://www.instagram.com/p/BriSMg3B3Gg/
Christine
We made this for Nochebuena in the instant pot with goat at my brother-in-law's request. Some of us at as stew, others as tacos with a few special salsas. All thought it was delicious! Will make again.
mmartinez
Hello Christine,
So glad to know you all enjoy the Birria. Thank you for coming back and leave a comment.
Imelda
I really love it ., I just add bay leaf. My first time cooking birria. My husband is from Guadalajara Jalisco and he love it . Thank you !
Kerry
Hi! I’m here and using your recipe to fix what I’m missing in mine! (Thanks!)
You’re missing a word, I’m trying to figure out what. Its the first bullet point in the section titled Notes. “Some people add 1/4...”
That’s the word I’m missing.
😊
Thanks again. I did fix my Birria!
mmartinez
Hello Kerry,
Some people like to add a little piece of ginger root. About 1/4 inch of ginger.
Daniel
Made this for he first time last week, made 4 pounds of it and it didn’t even last two days this time I’m making 5 pounds and hopefully have some leftovers for the rest of this hurricane season. Delicious and much appreciated
mmartinez
Hello Daniel,
I hope you make extra and freeze some. It takes great when reheating it.
s3105
I see that this recipes asks for roasted tomatoes.
Are these store bought or is there any specific way to follow to roast tomatoes?
mmartinez
Hello s3105,
You are right some cooks like to add roasted tomatoes. Usually, the tomatoes are roasted in a hot griddle. You place the tomatoes in the hot griddle and rotate them from time to time to make sure they have an even roasting.
Alexandra
When you put the dish in the oven, do you leave the aluminum on it? Or do you bake it uncovered?
mmartinez
Hello Alexandra,
Yes, you cover the baking pan with aluminum foil.
Maria
This is awesome! Just like my families recipe! Thank you!! 🙂
mmartinez
Hello Maria,
Thank you for visiting!
Happy cooking and provecho!
Don Campbell
Hi, I am excited to try this recipe. I don't have a proper Mexican butcher near me. What other beef cuts can you recommend? Thank you in advance! Don
mmartinez
Hello Don,
You can use cut a mix of beef cuts like beef shank, beef chuck, ribs, flank steak, and even brisket. Just make sure to add some cuts with bone in to add flavor.
Diane
Made this recipe today. I was expecting a broth at the end of the cooking time (did the oven version) but ended up with none. I followed the english version of the recipe and after seeing that my end result wasn't what I expected, I reviewed the spanish version to see where I went wrong. In the spanish version, it states to add 6 cups of water separately. It would be helpful to have that note in the english version. Overall, the flavor was great and the meat was great for tacos. I will attempt again! Thank you for sharing this delicious recipe.
Mely Martínez
Hello Diane,
Thank you for trying the recipe. I'll make sure to add that note to this version too. Thank you for pointing that out.
Richard McBride
I just couldn't understand where the broth liquid came into play..So,is it adding 6 cups of water or beef broth? All the Birria I've has is a brothy wonderful dish for tacos or a stew..
Mely Martínez
Hello Richard, You can add beef broth, but it usually is water.
Carmen
Hello Mely, I just pre prepared the birria sauce to be ready for Nochebuena. It’s just like my mother used to make RIP.
She was from Jalisco.
Q: I saw the comment regarding adding water. When do you add the water please . I’ll be cooking this next week.
Gracias and Feliz Navidad!
- Carmen
Mely Martínez
Hello Carmen,
For a brothy birria, add the water in step # 5. Happy cooking!
Veronica V.
Can this recipe be done on the stove top?
Thank you and happy holidays.
Mely Martínez
Hello Veronica,
Yes, you can make it in the stove top.
N. Amarante
I used this recipe for my family’s Christmas Eve dinner, reminded me so much of my dad’s and everyone loved it! I had planned on using the leftovers for tacos Christmas Day but, there was non left! The aromas that filled my house we’re just as amazing.
Christian
Hi, this looks great. I can’t wait to try it. One question: if I use the InstaPot, do you marinate overnight? Or do you just cook the meat for 45 and then add the sauce for another 5 ? And or when does the 6 cups of water go in? Thank you!
Mely Martínez
Hello Christian,
You will have a better flavor if you marinate the meat. But if you are short in time, it will still come out if you do not marinate. After the meat is ready, add the sauce and the water to keep cooking and all the flavors are blended.
Christian
Thank you so much! And, just to check, the marinade and the sauce are the same thing, just depending on when you add it?
Mely Martínez
Hello Christian,
Yes, is the same thing.
Happy cooking!
James Felix
I LOVE YOU ALL. FINALLY A PLACE WHERE I CAN LEARN AUTHENTIC MEXICAN CUISINE.
LINDSEY
Made this in the instant pot with soup bones and stew meat. I did not have time to marinate, but browned the meat and added everything including water up to the max line and cooked on stew setting for 45 minutes. Can't believe how delicious this turned out! Very authentic and the meat was falling apart.
Thank you for my new birria recipe!
Mely Martínez
Hello Lindsey,
Thank you for trying the recipe and for coming back to share about the process you used to cook it using the Instant Pot. I know this will be very useful for many other readers. Happy Cooking!
Doreen
I want to make the tacos that you dip in sauce .i been seeing on Instagram..so just add 6 cups of water with the marinade then cook in oven with meat??
Mely Martínez
Hello Doree,
Yes, no need to add more water. Unless you want the brothy birria version
Doreen
One more thing. Is it less traditional to strain the marinade ??????
Mely Martínez
That is up to you. Personal tasty really.
Steven Pinsky
I’m glad I looked at the comments before making this. I read that you omitted water from the English version after I had marinated the meat (beef short ribs and shank) but before cooking. This is huge. In any event it was absolutely spectacular!! I can’t wait to make it again once I can get my hands on a goat.
Jennifer Gomez
Hi Mely
When do I add the cinnamon stick?
Mely Martínez
Hello Jennifer,
It goes in step three. When you add the spices to the blender.
Ian
Fantastic! Great recipe with very helpful pictures. Very tasty. Gracias from a gringo in California!
Mely Martínez
Happy cooking! Ian!
Beth MacBarron
I seared the meat.
Liz
It came out delicious my family love it, thank you.
Linda Parmelee
Hi Mely,
If I use a crock pot, I still should toast peppers, onions, garlic, cloves and cumin seeds for texture and aroma release?
Mely Martínez
Hello Linda,
Yes, you still have to toast them. Not sure what you mean with aroma release?
Mely Martínez
Oh, ok, Yes, if you want to have more flavors you would need to toast them.
Mely Martínez
Hello Liz,
Yes, I know some people only soak the peppers until they are soft and easy to blend, you can do that. But, roasting will enhance the flavors of the sauce.
Michelle
This was so amazing! I made it with beef chuck. It is just as good as any restaurant. Thank you!
Edison.Lewis
A long way, you can finish step by step, and then you can't reach without a foot
Daniel
I wanted to get a soft sear on the meat on a charcoal grill before marinading- thoughts?
Mely Martínez
Hello Daniel,
You can actually do that, you can even cook it in a large pot on your grill. To give it the smokey flavor. Just make sure the pot resists the heat.
Daniel Garr
Followed the recipe to a T.
Came out with super tender meat, no broth- as many users realized that the English version is missing a crucial step.
Alyssa
Thank you for sharing this recipe! My whole family LOVED it. I added the ginger and some New Mexico red chili’s to the dish and it was delicious.
Veronica Arizmendi
I made this yesterday for my family, they loved it! I fried the tortillas in the sauce from cooking and made quesadillas.
Yvonne D.
Thank you for sharing this recipe. My first time making birria, and it came out AMAZING! Tomorrow, I'll be making quesadillas with birria.
Carmen
Mely, me encantan tus recetas. Gracias por publicarlas. Tu paisana,Carmen
Sungina
Looks Delicious! One question, if cooking in a crockpot do I still have to marinate 4 hours before?
Mely Martínez
Hello Sungina,
If cooking in the crockpot, I don't think you will need to marinate it. It will still taste great!
Courtney
Thank you for sharing your delicious recipes!! I just made this dish and it turned out amazing. I had Birria in my husband’s home town of Matalan. My sister in laws daughter cooked it on an open fire in a huge pot sealed with masa. Ever since I have wanted to try and make it! This was so delicious!
Mely Martínez
Hello Courtney,
Thank you for trying the Birria recipe. I'm so glad to know you like it!
Adrian
I have tried a lot of your recipes and everything is amazing. Thank you for sharing it all.
Nikole
Made it this past weekend and it came out absolutely amazing! Thank you so much!
Mely Martínez
Hello Nikole,
So nice to know you like it! Enjoy with some birria quesadillas!
Teresa
My house smelled amazing! I really liked your recipe. I too, was wondering about liquid that was lacking in the meat. I found in your Spanish version to add 4 cups of water. Please change. So, so good!
Mely Martínez
Hello Teresa,
At the bottom of the recipe box, there is a note indicating if you want it with more broth. Maybe, I didn't explain myself well. Let me know in case I need to add more explanations. Happy cooking!
Javier Dorantes
I make this recipe for the first time, and it was so good! I added more liquid to make the broth.
Pricilla
Can you add chipotle peppers? Would thay change anything? How many cand would you recommend?
Mely Martínez
Hello Priscilla,
Adding chipotle will absolutely change the whole flavor. But, it is your kitchen and you can add whatever you want. The number of peppers will be up to you. It will no taste like Birria, more like a beef Tinga.