If you have ever craved rich, comforting, and soul-satisfying flavors, this Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe is your new best friend. Imagine tender, slow-braised beef swimming in a deeply complex, smoky, and slightly spicy broth, paired perfectly with warm, crispy tacos ready to dip into that luscious consommé. This dish brings together authentic Mexican tradition and bold flavors that make every bite a celebration. From the smoky dried chiles to the slow-cooked beef, this recipe is a heartfelt tribute to the amazing culinary heritage of Mexico, ready to transform your kitchen into a fiesta.
Ingredients You’ll Need
This Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe calls for surprisingly simple yet essential ingredients that build layers of flavor and texture. Each component plays its part—from the smokiness of the dried chiles to the hearty richness of the beef chuck roast, and the aromatic notes of spices that bring this dish alive.
- 3 lbs beef chuck roast or short ribs (or a mix): The star protein, offering tender, flavorful meat that melts in your mouth once slow-cooked.
- 5 dried guajillo chiles: Provide a fruity, mild heat and vibrant color.
- 3 dried ancho chiles: Bring a deep, smoky sweetness.
- 2 dried pasilla chiles: Add earthiness and subtle spice complexity.
- 1 medium white onion, halved: Charred for sweetness and depth.
- 6 garlic cloves, peeled: Enhance savory flavors with pungency and aroma.
- 2 tomatoes, halved: Give slight acidity and natural sweetness.
- 1 tablespoon whole cumin seeds: Toasted for warmth and subtle bitterness.
- 1 tablespoon dried oregano (preferably Mexican oregano): Offers herbaceous notes essential to Mexican cooking.
- 1/2 teaspoon ground cinnamon: Adds a hint of sweet spiciness that balances the heat.
- 4 whole cloves: For an aromatic, slightly sweet spice lift.
- 3 bay leaves: Infuse a gentle earthiness during simmering.
- 1/4 cup apple cider vinegar: Brightens the sauce and balances rich flavors.
- 1 tablespoon salt: Essential to bring all flavors together.
- 1 teaspoon black pepper: Adds a mild kick and depth.
- 6 cups beef broth or water: Provides a rich cooking base and creates the consommé.
- 2 tablespoons vegetable oil: For searing and enhancing flavor.
- Optional for serving: Corn tortillas, chopped onion, fresh cilantro, lime wedges, and shredded cheese to bring your tacos to life.
How to Make Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe
Step 1: Toast and Soak the Dried Chiles
Start by gently toasting the dried guajillo, ancho, and pasilla chiles in a dry skillet just until fragrant. This quick toasting step awakens their smoky flavors without burning, so keep a close eye on them. Once toasted, immediately soak the chiles in hot water for 15 minutes to soften them—this is key to blending your sauce smoothly. This step sets the flavor foundation for our Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe.
Step 2: Char the Aromatics
While the chiles are soaking, char the onion, tomatoes, and garlic in the same skillet or under a broiler until they develop a lovely blackened edge. This technique brings a beautiful smoky depth and subtle sweetness, adding incredible complexity to the stew’s sauce.
Step 3: Blend the Sauce
Drain the chiles and toss them into a blender along with the charred onion, tomatoes, garlic, cumin seeds, oregano, cinnamon, cloves, vinegar, salt, and black pepper. Blend until silky smooth, adding some beef broth if necessary to help the process. For that velvety finish, strain the sauce through a fine mesh sieve—this attention to detail brings a professional touch to your Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe.
Step 4: Brown the Beef
Heat the vegetable oil in a large Dutch oven over medium-high heat, then sear the beef chunks on all sides until deep brown and caramelized. This browning step locks in juices and adds a fabulous umami layer to this already flavor-packed dish.
Step 5: Simmer the Stew
Pour the chile sauce over the seared meat, add the bay leaves and the remaining beef broth, then stir to combine. Bring everything to a gentle simmer, cover, and let it braise slowly for 3 to 3 1/2 hours. The long, low cooking melts the connective tissue, transforming the beef into tender morsels that shred effortlessly—a hallmark of the Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe.
Step 6: Final Touches
Once the beef is fork-tender, skim off any excess fat from the surface and taste the broth, adjusting salt and pepper as needed. This step ensures your stew is perfectly balanced and ready for serving.
How to Serve Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe
Garnishes
To truly honor this recipe’s heritage, serve your birria tacos with freshly chopped onion, vibrant cilantro, and a squeeze of lime. These simple toppings brighten the rich stew and add refreshing crunch. Adding a sprinkle of shredded cheese takes the tacos to another level, providing creamy richness that melts beautifully against the warm meat.
Side Dishes
The best part about the Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe is it doubles as both stew and taco filling. Don’t forget to serve the rich consommé on the side for dipping your tacos. Some warm corn tortillas to soak up all those splendid juices make the dish complete. If you want a little extra, a fresh cabbage slaw or Mexican rice make perfect complementary sides.
Creative Ways to Present
For a fun twist, try assembling birria taco cups—use crispy tortilla shells filled with tender meat and topped with all the classic garnishes. Or serve the shredded birria over a bed of creamy mashed potatoes or polenta to savor every drop of that delicious broth. No matter how you present it, the richness of the Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe shines through.
Make Ahead and Storage
Storing Leftovers
Leftover birria beef and broth keep beautifully in the fridge for up to 4 days. Store the meat and consommé in separate airtight containers to preserve texture and flavor. This way, you can enjoy the iconic taste of this dish all week long.
Freezing
This stew freezes exceptionally well. Portion the meat and broth into freezer-safe containers, and they will hold their magic for up to 3 months. When you thaw it, you’ll find the flavors have deepened even more, making it a fantastic make-ahead meal option.
Reheating
Reheat birria gently on the stove over medium-low heat, adding a splash of broth or water if needed to loosen the sauce. For tacos, warm your tortillas separately so they remain tender yet hold their structure for all the delicious fillings.
FAQs
Can I use other meats besides beef for this recipe?
Absolutely! Traditionally, birria is made with goat or lamb, which adds a different depth of flavor. However, beef chuck roast or short ribs provide a wonderfully rich and tender result that’s perfect for beginners and beef lovers alike.
What if I want my birria stew spicier?
To turn up the heat in the Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe, simply add one or two dried arbol chiles to the chile blend. They pack a punch and add a sharper heat while keeping the signature smoky flavor intact.
Is the consommé necessary when serving birria tacos?
While not mandatory, dipping your tacos in the consommé is a beloved tradition that elevates the experience. The broth imparts extra moisture and flavor, making every bite juicy and satisfying, so we highly recommend it!
Can I make this recipe in a slow cooker?
Yes, after browning the beef and preparing the sauce, transfer everything to a slow cooker and cook on low for 6 to 8 hours. The slow cooker method is convenient and yields equally tender and flavorful results.
How do I keep my tortillas from tearing when dipping in consommé?
Warm the tortillas before dipping to make them more pliable. Dip quickly and ensure they aren’t saturated for too long to prevent tearing. For added texture and durability, lightly frying the dipped tortillas before filling is a great technique.
Final Thoughts
There is something truly magical about the Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe—it’s a dish that warms the heart and dazzles the senses. With each bite, you’re savoring tradition, love, and incredible flavor all in one. Don’t hesitate to dive in and make this your next cooking adventure; trust me, your family and friends will thank you for it over and over again.
Print
Authentic Mexican Beef Birria Stew with Tacos and Chartutilla Recipe
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6–8 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Gluten Free
Description
Authentic Birria is a traditional Mexican stew made with tender beef simmered in a rich and flavorful sauce crafted from dried guajillo, ancho, and pasilla chiles, along with aromatic spices and charred vegetables. This hearty dish is perfect served as tacos with tortillas dipped in the meat’s flavorful consomé, garnished with fresh onion, cilantro, and cheese.
Ingredients
Meat and Broth
- 3 lbs beef chuck roast or short ribs (or a mix), cut into large chunks
- 6 cups beef broth or water
- 2 tablespoons vegetable oil
Chiles and Sauce
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 medium white onion, halved
- 6 garlic cloves, peeled
- 2 tomatoes, halved
- 1 tablespoon whole cumin seeds
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon ground cinnamon
- 4 whole cloves
- 3 bay leaves
- 1/4 cup apple cider vinegar
- 1 tablespoon salt
- 1 teaspoon black pepper
For Serving (Optional)
- Corn tortillas
- Chopped onion
- Fresh cilantro
- Lime wedges
- Shredded cheese
Instructions
- Toast and Soak Chiles: Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant but not burnt. Place them in a bowl and cover with hot water; let soak for 15 minutes to soften.
- Char Vegetables: While chiles soak, char the halved white onion, tomatoes, and peeled garlic cloves in the same skillet or under a broiler until they are lightly blackened, adding depth of flavor.
- Prepare Chile Sauce: Drain the soaked chiles and transfer them to a blender with the charred onion, tomatoes, garlic, cumin seeds, oregano, ground cinnamon, cloves, apple cider vinegar, salt, and black pepper. Blend until smooth, adding a small amount of beef broth if necessary to help blending. Strain the sauce through a fine mesh sieve for a silky texture.
- Sear the Meat: In a large Dutch oven or heavy pot, heat vegetable oil over medium-high heat. Brown the beef chunks on all sides until a deep golden crust forms to lock in juices and enhance flavor.
- Braise the Meat: Pour the prepared chile sauce over the seared beef, add the bay leaves and remaining beef broth. Stir to combine, bring to a gentle simmer, then cover the pot and reduce heat to low. Let cook undisturbed for 3 to 3.5 hours until the meat is tender and easily shredded.
- Finish and Adjust Seasoning: Once cooked, skim any excess fat from the surface and taste the broth, adjusting salt and pepper as needed to balance flavors.
- Serve as Tacos: Shred the braised meat. For an authentic experience, dip corn tortillas into the surface fat and fry them briefly on a skillet until pliable and slightly crisp. Fill tortillas with birria meat, topped with chopped onion, fresh cilantro, and shredded cheese if desired. Serve alongside a bowl of the consommé for dipping.
Notes
- Traditional birria can also be made using goat or lamb for an authentic variation.
- The flavors of birria improve significantly after resting overnight, making it ideal for next-day enjoyment.
- For extra heat, add 1–2 dried arbol chiles to the chile blend before blending.
