Cooking Lucid
Birria
Slow-braised beef and guajillo chile stew, traditionally from Jalisco — deeply spiced, fall-apart tender, and served with consommé for dipping. The taco trend that deserves a permanent spot at home.
Prep 30 min
Cook 3h 30m
Total 4h
Serves 8
Ingredients
Step 1 — Marinate the beef
- 3 lbs beef chuck roast (cut into chunks)
- 6 dried guajillo chiles (stemmed, seeded)
- 2 dried ancho chiles (stemmed, seeded)
- 4 Roma tomatoes
- 1 white onion (quartered)
- 6 garlic cloves
- 1 tbsp apple cider vinegar
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp kosher salt
- 4 cups beef broth
Step 2 — Serve as tacos
- Corn tortillas
- Oaxaca or mozzarella cheese (shredded)
- Diced white onion
- Fresh cilantro
- Lime wedges
Instructions
- 1
Make the adobo and marinate
Toast chiles 30 seconds per side. Soak in hot water 20 minutes. Blend chiles, tomatoes, onion, garlic, vinegar, oregano, cumin, cinnamon, salt, and 1 cup soaking liquid until smooth. Coat beef with adobo and marinate at least 2 hours, or overnight.
- 2
Braise the birria
Transfer beef and marinade to a Dutch oven. Add broth. Cover and braise at 325°F for 3 hours until meat shreds easily. Skim fat from the top and reserve consommé for dipping.
- 3
Make quesabirria tacos
Shred beef. Dip tortillas in consommé, place on a hot griddle with cheese and birria, fold and cook until crispy. Serve with extra consommé for dipping, topped with onion, cilantro, and lime.
Nutrition per serving: 450 cal · 36g protein · 18g carbs · 28g fat · 2g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
