Born in Jalisco, birria is a chile-rich braise traditionally made with goat, now most often beef. The viral version is quesabirria — tortillas dipped in the rust-red, beefy fat, griddled with cheese and meat, then dunked into a cup of consommé. Pure comfort.
Ingredients
- 3 lb beef chuck and/or short rib
- 4 guajillo + 2 ancho + 2 chiles de árbol, soaked
- 4 cloves garlic + ½ onion + 2 roma tomatoes
- 2 tbsp vinegar
- 1 tsp cumin, 1 tsp oregano, 2 cloves, 1 bay leaf, 1 cinnamon stick
- Salt to taste
- To serve: corn tortillas, Oaxaca or mozzarella, onion, cilantro, lime
Method
- Soak the dried chiles in hot water until soft. Blend with garlic, onion, tomato, vinegar and spices into a smooth adobo.
- Season the beef with salt, coat in the adobo, and place in a pot. Add water or stock to nearly cover and tuck in the bay leaf and cinnamon.
- Cover and braise low for 2.5–3 hours (or pressure cook ~50 min) until the beef shreds easily.
- Shred the beef. The fragrant red fat that rises is your consommé — skim some for dipping and griddling.
- For quesabirria: dip a tortilla in the consommé, lay it on a hot griddle, add cheese and beef, fold, and crisp both sides. Serve with onion, cilantro, lime and a cup of consommé to dunk.
🧀 The dip is everything
Don't skip dipping the tortilla in the red fat before griddling — that's what gives quesabirria its color, crunch and flavor.
The taco that broke the internet
Birria started in Jalisco, Mexico, as slow-cooked goat in a deep, chile-rich broth called consomé — a dish for weddings and celebrations. Then quesabirria tacos went global: tortillas dipped in the red fat, griddled with melty cheese, and served with a cup of that consomé for dunking. Suddenly everyone wanted it.
Under the viral videos is real, old cooking: dried chiles, warm spices, and meat braised until it surrenders.
Ingredient notes & substitutions
- Meat — goat is traditional; beef chuck or short rib is the popular modern choice and easier to find.
- Dried chiles — guajillo and ancho for fruity depth, plus a chile de árbol if you want heat.
- Consomé — the strained braising broth; it's the soul of the dish and your dipping cup.
- Corn tortillas — dip them in the red surface fat before griddling.
- Cheese — Oaxaca or mozzarella for the melty quesabirria pull.
- Aromatics — tomato, onion, garlic, cumin, oregano, and a little cinnamon and clove.
🔥 Pro tips
Toast the dried chiles briefly, soak them soft, then blend into a smooth adobo — this is where the flavour is built. Braise low and slow for three hours or more until the meat shreds with a fork. Skim the red fat off the top for dipping tortillas, then griddle the tacos until crisp and serve with onion, cilantro, lime and a cup of consomé.
Common mistakes to avoid
- Not toasting the chiles. It costs a minute and doubles the flavour.
- Under-braising. If it doesn't shred easily, it needs more time.
- Skipping the fat-dip. That crisp, red-stained tortilla is the whole point.
- Hard boiling. Keep it at a gentle simmer so the meat stays tender.
What to serve with birria
- A cup of consomé for dipping — essential.
- Salsa roja and guacamole on the side.
- Chopped onion, cilantro and lime; Mexican rice to round it out.
Storage & reheating
Birria is a batch-cooking dream. The meat and consomé keep for up to 4 days in the fridge and freeze beautifully for up to 3 months — the flavour only deepens. Reheat the meat in its broth and griddle fresh tacos to order so they stay crisp.
Birria FAQ
What's the difference between birria and quesabirria?
Birria is the stewed meat and consomé. Quesabirria is the taco version — tortillas dipped in the fat, filled with birria and cheese, and griddled crisp.
What meat is best — goat or beef?
Goat is traditional; beef chuck or short rib is the popular, widely available modern choice and gives a rich, tender result.
What chiles do I need?
Guajillo and ancho are the base for fruity, mild depth. Add chile de árbol for more heat.
What is consomé?
It's the strained, spiced braising broth. You serve it in a cup for dipping the tacos and it carries huge flavour.
Can I make birria in a slow cooker or Instant Pot?
Yes. Build the adobo, then slow-cook 6–8 hours or pressure-cook about 45 minutes until the meat shreds.