Birria Broth

Why You’ll Love This Recipe

Birria Broth is the deeply flavorful, spiced base for authentic Mexican birria—traditionally used to stew beef or goat until tender and juicy. Rich with dried chilies, warm spices, and roasted tomatoes, this bold, savory broth is the secret behind those crave-worthy birria tacos and consommé dips. It’s aromatic, versatile, and packs a mouthwatering punch.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

dried guajillo chiles (stems and seeds removed)dried ancho or pasilla chiles (optional for depth)roma tomatoes (or canned whole tomatoes)white onion (halved)garlic clovesbeef broth or waterapple cider vinegarbay leavesground cuminoregano (Mexican preferred)clovesground cinnamon (or a small cinnamon stick)black peppercornssalt

directions

Toast dried chilies in a dry skillet for 1–2 minutes until fragrant. Soak them in hot water for 15–20 minutes until softened.

Roast tomatoes, onion, and garlic in a skillet or under the broiler until lightly charred.

Transfer softened chilies, roasted vegetables, and 1–2 cups of broth to a blender. Add vinegar, cumin, oregano, cloves, cinnamon, pepper, and salt. Blend until smooth.

Strain the mixture through a fine mesh sieve into a large pot.

Add remaining broth and bay leaves. Simmer over medium-low heat for 30–45 minutes to develop flavor.

Taste and adjust seasoning. Use immediately for cooking meat or serve as consommé with birria tacos.

Servings and timing

This recipe yields approximately 6–8 cups of broth.Preparation time: 20 minutesCooking time: 45 minutesTotal time: 1 hour 5 minutes

Variations

Add a touch of chipotle for smoky heat.

Use chicken or goat instead of beef broth for a different base.

Include a splash of orange juice or piloncillo for subtle sweetness.

Blend in extra tomatoes for a more stew-like texture.

Use more chilies for a spicier broth.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.Freeze for up to 3 months in batches.Reheat gently on the stove until hot.

FAQs

Is birria broth spicy?

It has a mild to moderate heat—adjust by choosing more or less spicy chilies.

Can I make it ahead?

Yes, the flavor improves after resting and reheating.

Do I have to strain it?

Straining ensures a smooth broth, but you can skip it for a rustic texture.

Can I use canned tomatoes?

Yes, fire-roasted canned tomatoes work well in place of fresh.

What’s the best meat for birria?

Beef chuck, short ribs, or goat are traditional choices.

Can I use this broth for tacos?

Absolutely—use it to braise meat and serve on the side for dipping.

Is it gluten-free?

Yes, all ingredients are naturally gluten-free.

Can I use a slow cooker?

Yes, after blending, simmer the broth with meat in a slow cooker for 6–8 hours.

What does birria taste like?

It’s rich, meaty, smoky, and spiced—not too hot, but full of flavor.

Can I drink the broth?

Yes! It’s served as consommé and delicious on its own.

Conclusion

Birria Broth is the heart and soul of authentic birria, bursting with layered spice and rich tomato flavor. Whether you’re making tacos, stew, or sipping it straight, this traditional broth delivers depth, warmth, and an unforgettable taste experience. Once you try it, you’ll crave it again and again.

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