Beef birria recipe: spicy, broth and delicious

The beef birria recipe is ideal for preparing one of the richest dishes of Mexican cuisine at home, substituting lamb, goat or mutton meat, which are difficult to process.

Beef birria recipe


  • 1 kilo of beef
  • 5 large garlic cloves
  • 1 white onion
  • ½ cup white vinegar
  • ½ kilo of tomato
  • 2 guajillo chilies
  • 2 ancho chili peppers
  • ½ bunch of fresh coriander
  • ½ tablespoon cumin powder
  • 1 teaspoon oregano powder
  • ½ tablespoon ground black pepper
  • 2 cloves
  • Salt to taste.


  1. Peel the garlic and onion. Chop half the onion and reserve the other half.
  2. Quickly brown the cumin powder, oregano, cloves and pepper in the pan, one by one.
  3. Blend with the vinegar, a little salt, half a tablespoon of cumin powder and half a tablespoon of pepper powder. Blend until you get a paste.
  4. Cut the meat into medium pieces and mix in a pot with the pasta or marinade that we have just blended. Let stand half an hour.
  5. Boil a little water while you clean and devein the chiles. Remove the water from the heat and submerge the chiles for a few minutes.
  6. Blend the chiles with the tomatoes, half an onion, two garlic cloves, the oregano, a touch of salt and another of pepper.
  7. Add this preparation to the pot with the meat and cook for 4 hours over low heat or until the meat softens almost to the point of falling apart.
  8. Finely chop the other half of the onion and coriander. Reserve.
  9. Serve the beef birria with its hot broth, sprinkle with chopped cilantro and onion.

Some delicious tips

beef birria recipe

Tip 1: When choosing the meat, ask for it with bones and a little fat, to give taste and texture to the preparation. You can even ask for more marrow bones from the butcher, to magnify their flavor.

Tip 2: Accompany your beef birria recipe with green or red sauce, quartered lemons, guacamole and corn tortillas.

Tip 3: In the north, they eat this recipe for beef birria with flour tortillas to which they add homemade butter before preparing the taco, the result is delicious.

You can also make some quesabirrias or some tatemada taquitos: Store the broth in the refrigerator until the fat condenses. With that fat, brown the meat on the griddle until it acquires a crispy texture.

And if you really crave a good birria and want to save yourself the trouble, here is one of the best places to eat delicious goat birria in Mexico City.