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Birria Bros: The Ultimate Birria Recipe That’ll Rock Your Table

Birria taco dipped in consommé
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Smoky, spicy, juicy, and cheesy, this birria is the ultimate fiesta on your plate—whether for tacos, quesabirria, or dipping greatness.

Ingredients

Scale
  • 3 lbs beef chuck roast (cut into chunks)
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 2 dried pasilla chiles
  • 1 onion (quartered)
  • 5 cloves garlic
  • 1 tbsp cumin
  • 1 tbsp dried oregano
  • 1 tsp ground cinnamon
  • 2 bay leaves
  • 2 tbsp apple cider vinegar
  • 3 cups beef broth
  • Salt and pepper to taste
  • Vegetable oil for searing
  • Corn tortillas (for serving)
  • Shredded cheese (like Oaxaca or mozzarella)
  • Chopped cilantro and diced onion (for garnish)

Instructions

  1. Remove stems and seeds from the dried chiles. Toast them lightly in a dry pan until fragrant.
  2. Place chiles in hot water for 15 minutes to soften.
  3. Blend soaked chiles with onion, garlic, cumin, oregano, cinnamon, vinegar, and a splash of beef broth until smooth.
  4. Season beef chunks with salt and pepper, then sear in a hot pan with oil until browned.
  5. Transfer beef to a large pot or slow cooker. Add the blended chile sauce, remaining broth, and bay leaves.
  6. Simmer on low heat for 3–4 hours (or in a slow cooker on low for 6–8 hours) until beef is tender and shreddable.
  7. Remove bay leaves, shred the beef, and return it to the consommé.
  8. To make quesabirria tacos: dip tortillas in the top layer of consommé, fry on a skillet, add cheese and shredded beef, fold and cook until crispy.
  9. Serve hot with a cup of consommé for dipping, topped with onion and cilantro.

Notes

For deeper flavor, prepare birria a day ahead and let it sit overnight. Don’t skip the cheese if making quesabirria—it’s a game changer.

Nutrition

Keywords: birria, tacos, beef, Mexican stew, quesabirria

Find it online: https://adrianrecipes.com/birria-bros-recipe/