This Birria is a Taste of Home

May 9, 2024

By Miguel Guerrero

If you ask anyone from Guadalajara what their favorite dish is, you'll get a range of responses: some swear by tortas ahogadas, others by carne en su jugo, but birria tends to top the list. I have fond memories of attending soccer games at the Estadio Jalisco with my brother and stepdad during my childhood. ¡Arriba las Atlas! We'd always make a point to grab birria from local food vendors outside the stadium before or after the game, sometimes both.

Birria is a slow-cooked stew with tender, melt-in-your-mouth meat, traditionally made with goat or lamb, though beef is also used. This version draws inspiration from mi mamá's signature red chile salsa, which is the base for many of her dishes like enchiladas and sopes. It's incredibly simple to make, and it's become my signature dish: my siblings and mom beg me to make it all the time. Don't forget to top it with diced onions, chopped cilantro, and a squeeze of fresh lime, and serve alongside fresh corn tortillas, either for tacos (like the famous quesabirria) or for dunking in the stew.

La Familia Masa Harina Bundle

Beef Birria

Miguel Guerrero

Servings

8

Ingredients

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5 lbs chuck roast, cut into large 3-inch chunks
2 tbsp salt
1 tbsp black pepper
2 tbsp neutral oil
8 cups water
1 head of garlic, cut crosswise
1 whole white onion, halved
6 bay leaves

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12 guajillo chiles, destemmed, deveined, and deseeded
4 ancho chiles, destemmed, deveined and deseeded
4 dried árbol chiles, destemmed (adjust amount to spice preference)
1 tbsp neutral oil
6 whole garlic cloves, peeled
2 Roma tomatoes, halved
8 whole peppercorns
6 whole cloves
2 tbsp beef or chicken bouillon
1 tsp oregano
1 tsp thyme
Pinch of cumin

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Fresh corn tortillas
Diced white onion
Chopped cilantro
Fresh lime

Directions

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Season the pieces of chuck roast thoroughly with salt and black pepper.
Heat oil in a large pot or Dutch oven over medium-high heat. Sear the beef on all sides until browned. Depending on the pot size, you may need to sear in batches.
Once all meat is seared, return it to the pot. Add 8 cups of water, onion, garlic, and bay leaves. Bring to a boil, then reduce heat and cover.

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Toast the chiles on a comal or skillet with a drizzle of oil for about 20-30 seconds until fragrant. Char the garlic cloves until lightly browned, and char the Roma tomatoes until softened and slightly charred.
Transfer toasted ingredients to a blender, along with the onion and garlic (with its skin on) from the pot. Add peppercorns, cloves, and 2 cups of water. Blend until smooth, about 5 minutes.
Strain the salsa over the pot of beef while it cooks. Gently stir in bouillon, thyme, oregano, and a pinch of cumin.
Reduce heat to low and continue cooking for 2-3 hours, until meat is fall-apart tender.

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For birria bowls: Serve chunks of beef in bowls with consommé, diced onion, cilantro, and lime.
For birria tacos: Dip corn tortillas into the consommé and lightly fry on a comal or skillet. Add shredded beef and fry until toasted. Serve with consommé, diced onons, cilantro, and lime.

3 comments

DEV RAWAT DEV RAWAT | February 13, 2026

Best

MARIJKE | June 27, 2025

OMG, quesabirria taco is my most favorite Mexican food dish and I am very lucky to have a place (a hole in the wall kind) here in Yuma that in my humble opinion makes the very best!!!! Thank you for this recipe which I will happily make just in case I can’t make it to El Taco Dorado. I am saving my pennies to buy your masa harina.

CM | April 7, 2025

Hola Miguel, I enjoyed preparing and eating this Birria recipe, especially enjoyed the salsa that was inspired by your mother’s own recipe. The recipe left me with 6+ cups of left over consomme which I will use to enhance other meals, maybe drizzle over nachos, tamales or even huevos rancheros. I also enjoy watching your video commerical which introduces your business Masienda. this recipe is a definite keeper. Muchas grancias