I’ve been making this Mexican beef birria for years when I want something hearty, a little festive, and wildly comforting. Slow-cooked chuck soaks up toasted guajillo and ancho peppers until it’s fall-apart tender, and the rich consomé is perfect for dipping warm corn tortillas. It’s a great dinner for a weekend crowd, an easy meal to prep ahead for busy nights, and the kind of recipe that turns into leftovers everyone fights for.

Why you’ll love this dish

This birria balances deep, smoky pepper flavor with simple pantry staples. It’s economical (beef chuck is budget-friendly), mostly hands-off in a crockpot, and flexible: make tacos, quesadillas, or serve it as a stew. The consomé that cooks with the meat doubles as a dipping sauce and adds another layer of flavor that makes these tacos irresistible.

“One slow-cooked batch turned family taco night into a fiesta—super tender, deeply flavored, and the dipping broth stole the show.”

How this recipe comes together

Quick overview so you know what to expect:

Toast dried guajillo and ancho peppers briefly to boost aroma, then soak them to rehydrate.
Blend the softened peppers with garlic and spices into a smooth paste.
Nestle a chuck roast in a crockpot with onions, bay leaf and beef broth; pour the pepper paste on top.
Cook low and slow for about 8 hours until the meat shreds easily.
Shred, return to the braising liquid, and serve on hot corn tortillas with onion, cilantro and lime. Save the consomé for dipping.

This sets a simple, mostly hands-off workflow: toast → soak → blend → slow-cook → shred → serve.

What you’ll need

Ingredient list (makes about 4–6 servings):

2 lbs beef chuck roast (see notes below)
4 cups beef broth (or stock)
3 dried guajillo peppers
3 dried ancho peppers
2 cloves garlic
1 onion, diced
1 tsp ground cumin
1 tsp dried oregano
1 bay leaf
Salt and freshly ground black pepper, to taste
Corn tortillas (for serving)
Lime wedges (for serving)
Chopped cilantro (for serving)
Diced onions (for serving)

Ingredient notes and substitutions:

Beef: Chuck roast is ideal because of the marbling; short ribs or brisket work too but may need slightly different cook times.
Peppers: Guajillo + ancho give smokiness and fruitiness. For more heat, add 1 chipotle in adobo or a small dried arbol pepper.
Broth: Use low-sodium beef broth so you control salt. If you only have water, add a bouillon cube.
Tortillas: Heat and char them on a dry skillet for best texture.

Step-by-step instructions

Remove stems and seeds from the guajillo and ancho peppers. Tear them open.
Toast the peppers in a dry skillet over medium heat for 20–30 seconds per side until fragrant. Watch closely to avoid burning.
Transfer toasted peppers to a bowl and cover with hot water. Soak 20 minutes until pliable.
Drain peppers, reserving about 1/2 cup of the soaking liquid.
In a blender, combine the soaked peppers, garlic, cumin, oregano, a pinch of salt and some black pepper. Add 2–3 tablespoons of the reserved soaking liquid and blend to a smooth paste. Add more liquid if needed to reach a saucy consistency.
Place the beef chuck roast into the crockpot. Scatter the diced onion and the bay leaf around it.
Pour the pepper paste over the roast, then add the beef broth. Gently nudge the roast so it’s mostly submerged in liquid.
Cook on low for 8 hours (or high 4–5 hours) until the meat is falling-apart tender.
Remove the roast to a cutting board. Shred the beef with two forks, discarding excess fat and the bay leaf.
Return the shredded beef to the crockpot and stir into the consomé to soak up flavor. Taste and adjust salt and pepper.
Warm corn tortillas on a dry skillet or directly over a gas flame until soft and slightly charred.
Build tacos: fill each tortilla with shredded birria, top with chopped onion and cilantro, and squeeze fresh lime. Serve the warm consomé on the side for dipping.

Best ways to enjoy it

Classic tacos: Dip each tortilla in consomé before pan-searing for birria-style quesatacos with a crispy edge.
Birria bowls: Serve shredded beef over rice with sautéed peppers, pickled onions, avocado and a ladle of consomé.
Party platter: Offer tortillas, chopped onions, cilantro, lime wedges, and bowls of consomé so guests assemble their own.
Pairings: Mexican rice, refried beans, or a simple cabbage slaw with lime and salt. For drinks, an ice-cold Mexican lager or a tart agua fresca cuts the richness.

How to store & freeze

Refrigerate: Cool quickly, transfer meat plus some braising liquid to airtight containers, and refrigerate up to 3–4 days.
Freeze: Portion into freezer-safe containers or bags with 1/2 cup of liquid to prevent drying. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Warm gently on the stovetop in a saucepan with added broth or consomé to keep it moist. Microwave in short intervals, stirring between. Avoid boiling after freezing to preserve texture.
Food safety: Don’t leave cooked birria at room temperature longer than 2 hours. Reheat to at least 165°F (74°C) before serving.

Pro chef tips

Remove seeds and stems from peppers — some seeds make the sauce bitter. Toast lightly for a deeper, slightly smoky flavor.
Blend smooth but not watery: a little texture in the paste helps it cling to the meat.
Degrease consomé if desired by chilling briefly and skimming off solidified fat for a cleaner broth.
Double the batch: birria reheats beautifully and flavors deepen after a day.
For crispier tacos: dip tortillas in consomé, add filling, and sear in a skillet with a small amount of oil until edges are crisp.

Flavor swaps

Smokier: add 1 chipotle in adobo or a smoked paprika teaspoon.
Spicier: toss in 1–2 dried arbol peppers when blending, or finish with sliced serrano peppers.
Lighter protein: use shredded chicken (reduce cook time) and swap beef broth for chicken stock.
Instant Pot version: brown roast, pressure cook 60–70 minutes on high with a natural release (see FAQ).
Vegetarian take: use roasted mushrooms, jackfruit, or seitan and replace beef broth with vegetable stock plus a splash of soy sauce for umami.

Helpful answers

Q: How spicy is this birria?
A: With guajillo and ancho this recipe is mild-to-medium. Both peppers are more about deep flavor than heat. Add chipotle or arbol if you want significant heat.

Q: Can I make this in an Instant Pot?
A: Yes. Sear the roast using the sauté function, add onions, paste and broth, then pressure cook 60–70 minutes with natural release. Shred and return to liquid.

Q: What is consomé and can I drink it?
A: Consomé is the braising liquid — a rich, seasoned broth. Yes, it’s delicious to sip or use as a dipping sauce for tacos. Strain or skim fat if you prefer a clearer cup.

Q: Can I prepare components ahead of time?
A: Absolutely. Toast and soak peppers, then make the paste a day ahead. The meat can be cooked and shredded a day before; warm gently before serving.

Q: How do I prevent the meat from drying out when reheating?
A: Reheat slowly in a saucepan with reserved consomé or extra broth. Cover the pan to trap steam and preserve moisture.

Conclusion

If you want to compare techniques or explore other takes on beef birria, these recipes are excellent references: Host The Toast’s birria recipe and Dash of Color and Spice birria recipe. Both offer useful variations and tips that can help you fine-tune this slow-cooked classic.