Why You’ll Love This Recipe
Birria Broth is a rich, deeply flavorful Mexican stew base made with dried chiles, aromatic spices, and slow-cooked meat juices. Traditionally served with birria tacos or enjoyed on its own as a hearty soup, this broth is known for its bold, spicy, and slightly smoky taste. Perfect for dipping, sipping, or using as a base for other dishes, it adds an authentic touch to your homemade Mexican meals.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
dried guajillo chiliesdried ancho chiliesdried pasilla chiliesroma tomatosgarlic cloveswhite onioncumin seedswhole clovesbay leavescinnamon stickblack peppercornsvinegarbeef or goat meat (bone-in preferred)beef broth or wateroil (for toasting and sautéing)salt
directions
Remove the stems and seeds from all the dried chiles. Toast them lightly in a dry skillet until fragrant, being careful not to burn them.
Soak the toasted chiles in hot water for about 20 minutes to soften.
In a skillet, roast the tomatoes, garlic, and onion until charred and soft.
Blend the soaked chiles, roasted vegetables, vinegar, cumin, cloves, black peppercorns, and a bit of the soaking liquid into a smooth paste.
In a large pot, heat some oil and sear the meat on all sides until browned.
Add the chile paste to the pot and cook for a few minutes to develop flavor.
Pour in beef broth or water to cover the meat completely. Add bay leaves and the cinnamon stick.
Simmer on low heat for 3-4 hours, or until the meat is tender and the broth is rich and flavorful.
Remove the meat and strain the broth if desired for a smoother texture.
Adjust seasoning with salt as needed and serve hot.
Servings and timing
This recipe yields approximately 6 servings.Preparation time: 25 minutesCooking time: 3-4 hoursTotal time: 3.5-4.5 hours
Variations
Use chicken instead of beef or goat for a lighter version.
Add chipotle peppers for a smoky, spicier flavor.
Include a splash of orange juice or piloncillo for a hint of sweetness.
Blend in a roasted poblano pepper for depth.
Use as a base for ramen-style birria noodles.
storage/reheating
Store Birria Broth in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months in portioned containers or freezer bags.Reheat gently on the stovetop or in the microwave until steaming hot.
FAQs
What is Birria Broth made of?
It’s made from a blend of dried chiles, roasted vegetables, spices, and slow-simmered meat.
Is Birria Broth spicy?
It has a moderate heat level that can be adjusted by the type and amount of chiles used.
Can I make it ahead of time?
Yes, it actually tastes better the next day after the flavors meld.
Do I need to strain the broth?
Straining is optional but helps create a smoother, cleaner broth.
Can I use store-bought chili powder?
For best flavor, use whole dried chiles, but chili powder can be used in a pinch.
Can I pressure cook it?
Yes, use a pressure cooker to reduce the cook time to about 1 hour.
Can I use only one type of chile?
Mixing chiles provides depth, but one type can be used for a simpler version.
Do I need bone-in meat?
Bone-in meat enhances the broth’s richness, but boneless cuts can work too.
What can I use Birria Broth for?
Perfect for tacos, soups, dipping sauces, or as a flavorful cooking liquid.
Is it freezer-friendly?
Absolutely, freeze in batches for easy future meals.
Conclusion
Birria Broth is the soul of many beloved Mexican dishes, delivering bold, comforting flavors in every spoonful. Whether you’re making birria tacos, sipping it as a soup, or using it as a base for other meals, this broth elevates any dish it touches. Once you make it from scratch, you’ll never go back to store-bought versions.
Print
Birria Broth
- Prep Time: 30 mins
- Cook Time: 2 hrs 30 mins
- Total Time: 3 hrs
- Yield: 4–6 servings
- Category: Stew/Broth
- Method: Braising
- Cuisine: Mexican
- Diet: Gluten Free
Description
A rich and flavorful Mexican beef stew broth (consomé) made with dried chilies and spices—perfect for serving as a soup or dipping broth for tacos (birria).
Ingredients
- 10 dried chiles de árbol, stems and seeds removed
- 6 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 2 tablespoons olive oil
- 1 large white onion, roughly chopped
- 3–6 garlic cloves, roughly chopped
- 1 teaspoon ground cumin
- 1 tablespoon dried Mexican oregano
- ½ teaspoon black peppercorns or ground black pepper
- 1 ½ tablespoons kosher salt
- 3 cups beef stock
- 1 cup water
- ¼ cup apple cider vinegar
- Optional: 1 cup diced tomatoes (fresh or canned)
- 2 pounds beef chuck, cut into chunks
- 2 bay leaves
Instructions
- Toast the dried chilies (de árbol, guajillo, ancho) in a dry skillet over medium heat for 1–2 min until fragrant.
- Soak toasted chilies in hot water for 15–20 min until soft; drain and reserve soaking liquid.
- Season beef chunks with salt and pepper; brown in batches in a heavy pot with olive oil.
- Sauté onion and garlic in the same pot until softened, then add cumin, oregano, peppercorns, and bay leaves; cook briefly to release aromas.
- Add beef stock, water, vinegar, and optional tomatoes; bring to a simmer.
- Add softened chilies (plus a bit of soaking liquid) to pot.
- Cover and simmer on low (stovetop or oven at 350 °F) for 2½–3 hrs, until beef is fork‑tender.
- Remove some broth (about 2–3 ladles), blend smooth, and return to pot; simmer 10 min.
- Shred beef in broth; adjust seasoning.
- Serve hot, garnished with chopped onion, cilantro, and lime wedges; the broth doubles as consomé for dipping tacos.
Notes
- Make extra broth and fat layer for making birria tacos (quesabirria); fry tortillas in beef fat.
- Can substitute lamb, goat, or beef short ribs.
- Broth keeps for 5 days refrigerated or 6 months frozen.
- Adjust the spiciness by varying the number or type of chilies.