Birria is a rich, deeply flavored Mexican beef stew built on a long-simmered broth made from chuck roast, bone-in short ribs, and a blend of dried guajillo chiles. The bones are essential here — they’re what give the broth its body and richness over the several hours it simmers. Once the meat is tender, this single pot of birria can be served two ways: as a stew on its own, ladled into a bowl with broth, onion, cilantro, and lime, or transformed into quesabirria tacos, where the meat is chopped, folded into cheese-filled tortillas, and pan-fried in the reserved broth fat until crisp.

This is a genuinely long-cook recipe — about 3 hours and 50 minutes total, most of it hands-off simmering — but the payoff is a broth so flavorful that it does double duty as both the base of the stew and the dipping sauce for the tacos. It serves 8 and makes enough for both preparations from a single pot.

Getting Everything Ready

Because this recipe runs for hours and produces components used in two different final dishes, having every ingredient measured and every piece of equipment ready before the pot goes on the stove keeps the long simmer from turning into a scramble later.

Equipment to have ready:

• A large pot (a 7-quart pot is used in the original, filled nearly to the top)
• A blender or food processor, for the chile mixture
• A fine strainer, if needed for the blended peppers
• A large skillet or griddle, for frying the tacos
• A small skillet or saucepan, for the reserved grease

Ingredients to have ready, for the birria:

• 7–8 cups hot water
• 4 lbs chuck roast, cut into 4 large chunks
• 2 lbs short ribs (bone-in) or back ribs (bone-in)
• 1 large white onion, dry skins removed, cut in half crosswise
• 1 garlic bulb, top cut off (no need to peel)
• 1 carrot, cut into 4 large pieces
• 5 dried bay leaves
• 8 guajillo chiles, stems cut off and seeds removed
• 3 tablespoons chicken bouillon
• 1–2 teaspoons chili powder
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt, adjust to taste

For quesabirria tacos:

• 14–16 white corn tortillas
• 2 cups quesadilla cheese, or any good melting cheese

The bones are not optional here — they’re specifically what builds the richness of the broth, so whatever cut of beef you use, make sure some bone-in pieces are included.

Workflow: How the Process Comes Together

This recipe moves through a long, mostly unattended simmer, followed by a much faster finishing stage depending on how you plan to serve it:

1. Combine the meat, aromatics, and water, and bring everything to a boil.
2. Skim the broth after the first 30 minutes, removing the foam that rises as the bones release impurities.
3. Blend the softened chiles into a smooth mixture and stir them back into the broth.
4. Simmer for about 3 hours, checking and stirring occasionally, until the meat is tender enough to shred on its own.
5. Reserve the fat that rises to the top — this is a key ingredient for the tacos, not something to discard.
6. Remove the aromatics and meat from the broth, straining the liquid into the finished base for serving.
7. Serve as a stew directly, or chop the meat further and fry it into quesabirria tacos using the reserved grease.

Because the reserved grease from the broth is what gives the taco tortillas their color and crispness, skimming and saving it during the simmering stage — rather than treating it as waste — is a step that matters even if you’re not sure yet whether you’ll make tacos.

Approved Variations & Swaps

Based strictly on what’s built into this recipe, here are the adjustments it already allows for:

• Cut of beef: any cut of beef can be used, as long as some bone-in pieces are included to build a rich broth — chuck roast and short ribs (or back ribs) are the specific cuts used here.
• Chile heat level: guajillo chiles are mild (2,500–5,000 SHU) and are the starting point; other chiles can be used instead, and additional chili powder can be added as the broth simmers to build more heat or a deeper red color.
• Cheese for the tacos: quesadilla cheese is the default, but Monterey Jack, mozzarella, or Oaxaca cheese are all noted as good melting alternatives.
• Serving style: the same pot of birria can be served either as a stew, or turned into quesabirria tacos — the recipe explicitly supports both from one batch.
• Aromatics after cooking: the onion, garlic, carrots, and bay leaves removed from the broth can be eaten and enjoyed, or discarded, since their job was to flavor the broth during cooking.

No other ingredient substitutions are specified in the source recipe, so changes beyond the beef cut, chile type, and cheese choice would go beyond what’s actually described here.

Step-by-Step Cooking Strategy

A handful of specific technique details are what separate a rich, properly built birria broth from a thin or muddy one.

Skim the broth after the first 30 minutes of boiling. Boiling the bones releases impurities that rise as foam; removing this early keeps the finished broth cleaner and more refined in flavor.

Blend the chiles until fully smooth. Adding up to ¼ cup of broth to the blender helps achieve a smooth consistency; straining afterward removes any remaining bits of skin, though this step can be skipped if you’re using a high-powered blender that fully purees the chiles.

Add chili powder gradually, to taste. Rather than a fixed amount, the chili powder is added as needed to build both heat and a deep red color in the broth — this is a step to adjust by eye and taste rather than following a strict measurement.

Stir and check every 40 minutes during the long simmer. Removing the lid periodically to stir keeps the cooking even; tasting the broth once the meat is fully cooked lets you make final seasoning adjustments before serving.

Confirm doneness by texture, not just time. The meat should be tender enough to shred easily on its own — about 3 hours is the guide, but the true test is how easily the meat comes apart.

Save the reserved grease deliberately. Skimming the fat off the top of the finished broth and setting it aside in a separate pan is what gives the quesabirria tacos their signature crisp, golden color when fried.

Dip tortillas in the reserved grease before frying, not after. Coating the tortilla in the flavorful fat before it hits the griddle is what builds the deep color and crispness characteristic of quesabirria, rather than frying in plain oil.

Press and flip with confidence. Folding the taco over and pressing down with a spatula helps it crisp evenly on the first side before flipping; a little leaking cheese along the way is expected and part of what makes the finished texture appealing.

Let tacos cool briefly before serving. They come off the griddle very hot, so a short rest prevents burns and lets the cheese set slightly for cleaner eating.

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Beef Birria and Birria Tacos

Description: A rich, deeply flavored Mexican beef stew made from chuck roast and bone-in short ribs, simmered for hours with guajillo chiles and aromatics. Serve as a stew topped with onion, cilantro, and lime, or turn into crispy quesabirria tacos fried in the reserved broth fat and dipped in the broth.

Duration:

• Prep Time: 20 minutes
• Cook Time: 3 hours 30 minutes
• Total Time: 3 hours 50 minutes
• Servings: 8

Ingredients

For the birria:

• 7–8 cups hot water
• 4 lbs chuck roast, cut into 4 large chunks
• 2 lbs short ribs (bone-in) or back ribs (bone-in)
• 1 large white onion, dry skins removed, cut in half crosswise
• 1 garlic bulb, top cut off (no need to peel)
• 1 carrot, cut into 4 large pieces
• 5 dried bay leaves
• 8 guajillo chiles, stems cut off and seeds removed
• 3 tablespoons chicken bouillon
• 1–2 teaspoons chili powder
• 1 teaspoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt, adjust to taste

For quesabirria tacos:

• 14–16 white corn tortillas
• 2 cups quesadilla cheese, or any good melting cheese

Instructions

1. In a large pot, combine the meat, onion, garlic, carrots, bay leaves, and dried peppers. Cover with the hot water.
2. Add the chicken bouillon, oregano, cumin, and salt. Stir and bring to a boil.
3. After 30 minutes, skim the foam from the top of the pot to remove impurities.
4. Remove the softened peppers and blend until smooth, adding up to ¼ cup broth if needed. Strain if necessary.
5. Stir the blended peppers into the broth.
6. Add chili powder as desired for color and heat.
7. Cover and simmer for about 3 hours, until the meat is tender and shreds easily. Stir every 40 minutes, and taste and adjust seasoning once the meat is cooked through.
8. Skim the grease from the top of the broth and reserve it in a small skillet or saucepan for making tacos.
9. Remove the onion, garlic, carrots, and bay leaves from the broth.
10. Remove the meat and cut into large chunks for serving, discarding any bones.

To serve as a stew: Ladle meat into a bowl and spoon broth over the top. Top with diced onion and fresh cilantro, and serve with a lime wedge.

To make quesabirria tacos: Finely chop the meat. Heat a large skillet or griddle over medium heat. Dip a corn tortilla in the reserved grease, place on the griddle, and top with chopped meat and cheese. Fold over and press with a spatula, cooking until crisp and golden on the bottom, about 2–3 minutes, then flip and cook the other side. Remove and let cool briefly before serving. Repeat for remaining tacos. Top with fresh cilantro and onion if desired, and serve with a bowl of broth topped with onion and cilantro for dipping.

Notes

• Bones are needed in this recipe to build a rich, flavorful broth — use any cut of beef, as long as some bone-in pieces are included.
• Guajillo chiles are mild (2,500–5,000 SHU); other chiles can be used, and chili powder can be added as the broth simmers to build more heat.
• Skim the broth after the first 30 minutes of boiling to remove impurities released from the bones.
• Taste and adjust seasoning toward the end, once the meat is fully cooked.
• Any good melting cheese works for the tacos — quesadilla cheese, Monterey Jack, mozzarella, or Oaxaca cheese are all good options.
• Nutrition per serving: 857 kcal, 24g carbohydrates, 77g protein, 51g fat, 25g saturated fat, 269mg cholesterol, 857mg sodium, 1232mg potassium, 4g fiber, 2g sugar, 2305IU vitamin A, 2mg vitamin C, 511mg calcium, 8mg iron.

Disclaimer: This recipe is provided for general informational purposes only and does not constitute medical or dietary advice. Nutritional values are estimates and may vary based on specific ingredients and brands used. Individuals with food allergies, dietary restrictions, or specific health conditions (including but not limited to dairy sensitivities and conditions requiring sodium or cholesterol restriction) should consult a qualified healthcare provider or registered dietitian before preparing or consuming this recipe. This recipe involves raw meat and hot oil during frying; please take appropriate food safety precautions. Neither the author nor the publisher assumes responsibility for any adverse effects resulting from the preparation or consumption of this recipe.