birria chili recipe
The Best birria chili recipe
What I love most about this recipe is how versatile it is. You can serve it as a stew, use the meat for tacos, or even strain the broth for a delicious consommé. Plus, it’s packed with protein and nutrients from the peppers, tomatoes, and spices. The slow cooking process breaks down the meat until it’s melt-in-your-mouth tender, and the leftovers taste even better the next day. It’s comfort food with a healthy twist, and that’s a win in my book. If you’re looking for a dish that’s satisfying, flavorful, and family-approved, this is it.
Authentic Birria Chili (Consomé)
A rich and flavorful Mexican stew made with tender beef, aromatic spices, and dried chiles. This birria recipe is slow-cooked to perfection and served with a savory consomé for dipping or pouring over tacos.
🥘Ingredients
- 4 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chiles de árbol (optional for heat)
- 4 cups beef broth (divided)
- 1 white onion, quartered
- 6 garlic cloves, peeled
- 2 Roma tomatoes, halved
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp ground cloves
- 1 tsp ground cinnamon
- 1 tsp black pepper
- 2 tsp salt
- 2 tbsp apple cider vinegar
- 3 lbs beef (chuck roast, short ribs, or a mix), cut into large chunks
- 2 tbsp vegetable oil
- 1 white onion, diced
- 4 garlic cloves, minced
- 1 bay leaf
- 1 cinnamon stick
- 1 tsp dried thyme
- 1 cup water or beef broth (for cooking)
- Corn tortillas
- Fresh cilantro, chopped
- White onion, diced
- Limes, cut into wedges
- Queso fresco or Oaxaca cheese
- Consomé (strained birria broth)
👨🍳Directions
-
1
Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant, being careful not to burn them. Remove from heat and soak in 2 cups of hot beef broth for 15 minutes to soften. -
2
In a blender, combine the soaked chiles, 2 cups of beef broth, onion, garlic, tomatoes, cumin, oregano, cloves, cinnamon, black pepper, salt, and vinegar. Blend until smooth, then strain through a fine-mesh strainer to remove any skins or seeds. -
3
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the beef chunks in batches until browned on all sides, about 3-4 minutes per side. Remove and set aside. -
4
In the same pot, add the diced onion and minced garlic. Sauté for 2-3 minutes until softened. Pour in the blended chile sauce and stir to combine. -
5
Return the beef to the pot and add the bay leaf, cinnamon stick, thyme, and 1 cup of water or beef broth. Stir well, bring to a simmer, then reduce heat to low. Cover and cook for 3-3.5 hours, stirring occasionally, until the beef is fork-tender. -
6
Once the beef is tender, remove it from the pot and shred using two forks. Skim excess fat from the surface of the broth if desired. Return the shredded beef to the pot and simmer for an additional 10-15 minutes to meld flavors. -
7
Taste and adjust seasoning with salt if needed. Remove the bay leaf and cinnamon stick before serving. -
8
To serve, dip corn tortillas in the consomé (strained broth) and fill with shredded birria. Top with diced onion, cilantro, and queso fresco. Serve with lime wedges and extra consomé on the side for dipping.
🔧Equipment
- Large pot or Dutch oven
- Blender or food processor
- Fine-mesh strainer
- Large skillet or frying pan
- Tongs
- Mixing bowls
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Authentic Birria Chili (Consomé) Works
❓ Frequently Asked Questions About Birria Chili (Consomé)
1. What is birria and where does it originate from?
Birria is a traditional Mexican stew or soup, typically made with goat, beef, or lamb. It originates from the state of Jalisco, Mexico, and is known for its rich, spicy, and deeply flavorful broth. Birria is often served as a consommé (broth) or used as a filling for tacos, quesabirria, or other dishes.
2. Can I make birria with chicken instead of beef or goat?
Yes, you can make birria with chicken, though it’s less traditional. The flavor will differ slightly since chicken has a milder taste compared to beef or goat. To adapt the recipe, use bone-in chicken thighs or drumsticks for richer flavor and adjust the cooking time to about 45–60 minutes until the meat is tender.
3. What are the best chilies to use for authentic birria?
The most common chilies used in birria are dried guajillo, ancho, and pasilla chilies. Guajillo chilies provide a mild heat and fruity flavor, ancho chilies add sweetness, and pasilla chilies contribute depth and a slightly smoky taste. Some recipes also include a small amount of chipotle or árbol chilies for extra heat.
4. How do I store and reheat leftover birria?
Store leftover birria in an airtight container in the refrigerator for up to 4–5 days or freeze it for up to 3 months. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If the broth has thickened, add a splash of water or beef broth to restore the consistency. For frozen birria, thaw it overnight in the fridge before reheating.
5. What’s the difference between birria and consommé?
Birria refers to the entire stew, including the meat and broth, while consommé is the strained, clarified broth served separately. When making birria tacos (quesabirria), the consommé is often used to dip the tacos or as a base for the cooking fat (manteca) that crisps the tortillas. The meat is shredded and used as the taco filling.