Name: Birria with Rich Chile Sauce
Prep time: 25 min
Cook time: PT-489619H23M43S
Total time: PT-489619H23M43S
Cuisine: Mexican
Ingredients: 3 pounds chuck roast or beef shank; 4 guajillo chiles, dried; 3 ancho chiles, dried; 2 arbol chiles, dried (optional for heat); 1 white onion, peeled and quartered; 6 cloves garlic; 2 medium tomatoes; 2 bay leaves; 3 whole cloves; 2 tablespoons apple cider vinegar; 4 cups beef stock; 1 teaspoon cumin; 1 teaspoon oregano; 1/2 teaspoon thyme; 2 teaspoons salt; 1 teaspoon black pepper; 2 tablespoons vegetable oil (for searing)

Ever craved a dish so full of flavor it practically demands silence at the table? Birria with Rich Chile Sauce is that meal. Originating from Jalisco, Mexico, this slow-cooked beef stew is deeply spiced and unbelievably tender, all swimming in a crimson chile broth that’s impossible to forget. Traditionally enjoyed with warm corn tortillas or sipped directly from the bowl, birria isn’t just a recipe—it’s a culinary experience that wraps comfort and celebration into one dish.

Whether you’re planning a weekend meal to impress, or just want to fill your kitchen with aromas that pull people in from every corner of the house, birria does it with style. This version honors the traditional preparation while making it accessible for the home cook. Expect juicy shreds of beef, a broth layered with guajillo and ancho chiles, and a finishing touch of chopped onion and cilantro. It’s rich, it’s soulful, and it’s utterly addictive.

Preparation Phase & Tools to Use

To make authentic Birria with Rich Chile Sauce at home, having the right tools on hand is more than a convenience—it’s essential for depth of flavor and ease of preparation.

Large Dutch Oven or Heavy-Bottomed Pot: This is where all the magic happens. A heavy pot retains heat well and evenly cooks the beef until it falls apart.
Blender: Crucial for puréeing the soaked chiles and aromatics into a silky-smooth sauce that coats every fiber of beef.
Fine Mesh Strainer: After blending the chile sauce, straining ensures a velvety broth free of grit or skin.
Tongs: Helps manage the searing and shredding of the beef without burning fingers.
Slow Cooker or Oven (Optional): For those who prefer to set and forget, a slow cooker works wonders, especially if you want the meat meltingly soft over hours.

These tools do more than simplify your workflow—they help maintain the integrity and boldness of birria’s signature flavor. Once your setup is ready, it’s time to dive into the next phase: sourcing the ingredients that make this dish unforgettable.

Ingredients for the Birria with Rich Chile Sauce

Crafting a truly memorable birria starts with carefully chosen ingredients. Each element plays a critical role in building the dish’s deep, smoky, and savory profile:

Chuck Roast or Beef Shank: These cuts are ideal for slow cooking, breaking down into tender, juicy strands that soak up all the chile flavor.
Guajillo Chiles: Mild in heat but bold in flavor, guajillos provide a smoky, slightly fruity depth that’s essential to the broth.
Ancho Chiles: These dried poblano peppers add a rich, earthy undertone and balance the guajillo’s brightness.
Dried Arbol Chiles (optional): If you like a bit of a fiery kick, these small but potent chiles are the way to go.
White Onion and Garlic: The foundational aromatics that bring savory sweetness and complexity to the chile base.
Tomatoes: A splash of acidity and sweetness helps round out the richness of the chile sauce.
Bay Leaves and Cloves: Subtle but impactful, these add a layered aromatic backbone.
Apple Cider Vinegar: Brightens the broth and cuts through the richness of the beef.
Beef Stock: A flavorful liquid base that deepens the overall taste.
Salt, Pepper, Cumin, Oregano, and Thyme: These common spices marry everything together, lending warmth and herbal notes.

How To Make the Birria with Rich Chile Sauce

Step 1: Toast and Soak the Chiles

Heat a skillet over medium. Toast the guajillo, ancho, and optional arbol chiles for 1-2 minutes until fragrant. Then place them in a bowl of hot water to soak for about 20 minutes.

Step 2: Sear the Beef

In your Dutch oven, heat oil and sear the beef chunks until browned on all sides. Remove and set aside. This step locks in flavor.

Step 3: Blend the Chile Sauce

In a blender, combine the soaked chiles, onion, garlic, tomatoes, spices, vinegar, and some of the soaking liquid or beef stock. Blend until completely smooth.

Step 4: Strain the Sauce

Push the sauce through a fine mesh strainer to remove skins and seeds. This ensures a velvety, smooth broth.

Step 5: Simmer the Birria

Return the seared beef to the pot, pour in the strained chile sauce and beef stock, and add bay leaves. Simmer on low for 3-4 hours, or until the meat is fall-apart tender.

Step 6: Shred and Serve

Remove the beef, shred it with forks, then return it to the broth or serve it separately. Garnish with fresh chopped onion, cilantro, and serve with tortillas or rice.

How to Serve and Store Birria with Rich Chile Sauce

When it comes to serving birria, you’ve got delicious options. Serve it hot in deep bowls, garnished with fresh cilantro, diced onions, and a squeeze of lime. The traditional way includes warm corn tortillas on the side, perfect for dunking or wrapping around the tender beef.

Want to take it a step further? Use the birria meat for tacos, quesabirria (cheesy birria tacos), or even birria ramen for a fusion twist. Don’t forget to spoon some of the rich consommé over the top.

For storing, let the birria cool completely before transferring it to an airtight container. It keeps well in the refrigerator for up to 5 days. You can also freeze it for up to 3 months. The flavors deepen over time, making leftovers arguably even better.

Frequently Asked Questions

What cuts of beef are best for birria?

Chuck roast and beef shank are ideal because they have just the right amount of fat and connective tissue to become meltingly tender during slow cooking.

Can I make birria in a slow cooker?

Absolutely. After searing the meat and blending the sauce, combine everything in a slow cooker and cook on low for 8 hours or until the beef easily shreds.

Is birria spicy?

It can be! Guajillo and ancho chiles are mild to moderate in heat. If you like things spicier, add a few dried arbol chiles or serve with spicy salsa.

What’s the difference between birria and barbacoa?

Birria is typically cooked in a chile-based broth and has a spicier, more layered flavor. Barbacoa often involves steaming the meat and uses different spices and marinades.

Can I make this ahead of time?

Yes, birria is a great make-ahead dish. Prepare it a day in advance, refrigerate, and reheat gently. The flavor only improves overnight.

What toppings work best?

Chopped white onion, fresh cilantro, radishes, avocado slices, and lime wedges are classic and complementary.

Want More Mexican Beef Recipe Ideas?

If this Birria with Rich Chile Sauce got you hooked on deep, hearty flavors, you’ll definitely want to check out these other savory meals:

Try the Birria Enchiladas, where the same tender beef and chile sauce are tucked into soft tortillas and baked until bubbling. For a Tex-Mex twist, don’t miss the Taco Bake Casserole — it’s a layered, cheesy crowd-pleaser.

For something comforting and classic, the Hearty One-Pot Beef Stew Recipe delivers slow-cooked depth in a rustic format. Or go with the Delicious Beef Bowtie Pasta for a creamy, saucy weekday favorite.

And if you’re in the mood for spice, the Spicy Rattlesnake Pasta might just become your new obsession.

Pin and Tell Me How Yours Turned Out

You can save this to your Mexican recipe board for future cravings. Just click the Pin button.

If you made this birria, I’d love to hear about your experience! Did you go extra spicy? Try it with ramen? Drop your tweaks or tips in the comments below. Your versions inspire my next kitchen adventure.

For more daily recipes, check out my Pinterest board at LadyPlate on Pinterest.

Birria with Rich Chile Sauce

Author: Julia Koch
Total Time: Approx. 4.5 hours
Yield: Serves 6

Print Recipe

Description

Rich, aromatic, and deeply satisfying, this Birria with Rich Chile Sauce is a traditional Mexican beef stew made by slow-cooking beef in a vibrant chile-based broth. Perfect for tacos, soups, or a cozy dinner, it brings together bold spices, tender meat, and a rich consommé that doubles as a dipping sauce.

Instructions

1. Toast the dried guajillo, ancho, and (optional) arbol chiles in a dry skillet over medium heat for 1–2 minutes until fragrant. Remove and soak in hot water for 20 minutes.

2. Heat oil in a Dutch oven. Sear beef on all sides until browned. Remove and set aside.

3. In a blender, combine the soaked chiles, onion, garlic, tomatoes, cumin, oregano, thyme, salt, pepper, apple cider vinegar, and 1/2 cup of the chile soaking liquid or beef stock. Blend until smooth.

4. Strain the blended chile mixture through a fine mesh strainer into the Dutch oven.

5. Add seared beef back into the pot. Pour in remaining beef stock and add bay leaves and cloves.

6. Bring to a simmer, cover, and cook on low heat for 3–4 hours until the beef is fork-tender.

7. Remove beef, shred it with forks, and return it to the broth or serve separately. Garnish with chopped onions and cilantro. Serve with tortillas or rice.