Beef Birria in Toasted Adobo
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I’ve been making this beef birria with a toasted adobo for years — it’s the kind of slow-cooked, chile-forward stew that fills a kitchen with smell before it ever reaches a tortilla. Rich, smoky and deeply layered, this birria uses a generous blend of guajillo, ancho and pasilla chiles plus toasted whole spices to build a classic Mexican consomé-perfect for tacos, quesatacos, or family gatherings.
Why you’ll love this dish
This beef birria shines because it balances deep roasted-chile flavor with braised beef richness. It’s ideal for feeding a crowd, celebrating a weekend, or making ahead for busy weeknights when reheating only improves the flavor. The toasted adobo gives a slightly smoky, slightly sweet backbone while the slow braise melts connective tissue in cuts like pescueso, diezmillo ribs, or chamberete, turning tough beef into fork-tender meat that shreds easily.
“The toasted chiles and whole spices give this birria an aroma that makes everyone in the house curious — then it becomes the dish they ask for again and again.”
Why try it now: it’s authentic-feeling, budget-friendly for large groups, and forgiving — low-and-slow cooking hides small mistakes and rewards patience.
In case you like to browse other indulgent recipes after a savory main, here’s a dessert idea I love: 5 irresistible honey lavender cheesecake recipes.
Step-by-step overview
This birria comes together in three big phases:
- Toast chiles and whole spices briefly to wake up oils and sharpen flavor.
- Simmer toasted chiles with roasted tomatoes, onion and garlic, then blend into a smooth adobo.
- Coat beef with the adobo and braise slowly in a covered pot (or slow cooker) until the meat falls apart and the broth is rich and aromatic.
Expect about 30–45 minutes active time to prepare the adobo and roughly 4 hours of unattended braising on the stove (or 8 hours in a slow cooker). The result: tender shredded beef and a consommé you’ll ladle into bowls or dip tacos into.
What you’ll need
- 15 chiles Guajillo (stemmed and seeded)
- 2 chiles Ancho (stemmed and seeded)
- 1 chile Pasilla (stemmed and seeded)
- 4 tomates rojos (roasted/tatemados) — roma or vine-ripe tomatoes work well
- 1/2 white onion (roasted/tatemada)
- 4 cloves garlic (roasted/tatemado)
- 1/2 tsp black pepper
- 5 allspice berries (pimientas gordas)
- 1/2 tsp coriander seeds (cilantro bolita or ground seed)
- 1/2 tsp cumin
- 1/2 tsp thyme
- 1/2 tsp marjoram
- 2 whole cloves
- 1 tbsp oregano (preferably Mexican oregano)
- 1 small stick cinnamon
- 3 bay leaves
- 3–4 kg beef (pescueso, costilla de diezmillo, chamberete — a mix is fine)
- 1 liter boiling water (to steep the chiles)
- 2 generous tbsp salt (for adobo)
- 1.5 liters additional water (for the braise)
Ingredient notes and swaps:
- If you can’t find pasilla, add an extra ancho or a small chipotle for smokiness.
- Mexican oregano has a different profile than Mediterranean oregano; use what’s available but reduce Mediterranean oregano by half.
- For a lighter cut, use chuck roast; for richer consomé, use marrow-rich cuts like pescueso.
If you enjoy making components from scratch (tortillas, salsas, desserts), consider trying an authentic Italian fresh homemade pasta technique for another kind of hands-on cooking day.
Directions to follow
- Prepare chiles: Remove stems and seeds from guajillo, ancho and pasilla chiles. Wipe them clean.
- Toast chiles: Heat a comal or dry skillet over medium heat. Toast each chile briefly (5–10 seconds per side) until fragrant but not burnt. Work quickly — burned chiles taste bitter. Transfer to a bowl.
- Toast spices: In the same pan, toast whole spices (allspice berries, coriander seeds, cloves, cinnamon stick) and black pepper for about 1–2 minutes until aromatic. Watch closely to avoid scorching. Add toasted spices to the chile bowl.
- Roast aromatics: On the comal or under the broiler, char the tomatoes, half onion and garlic until skins are blistered and slightly blackened (tatemado). This adds smoky depth. Put them with the chiles and spices.
- Add boiling water and salt: Pour 1 liter of boiling water over the chiles, spices and roasted aromatics. Add 2 tablespoons of salt. Bring to a gentle boil for 5 minutes to rehydrate and bloom flavors.
- Blend the adobo: Let the mixture cool until just warm. Transfer to a blender and purée until very smooth. If needed, strain the adobo through a fine-mesh sieve for a silky sauce.
- Prepare the beef: Cut the beef into medium chunks. Place in a large bowl and pour enough adobo to coat all pieces. Massage the sauce into the meat.
- Braise: Put the coated beef into a large pot. Add the remaining adobo and 1.5 liters of water plus the bay leaves and oregano. Add another 2 tablespoons of salt (adjust after tasting). Bring to a simmer, reduce to low, cover and cook gently for about 4 hours until meat is fall-apart tender. Alternatively, cook on low in a slow cooker for 8 hours.
- Finish: Remove meat, shred with forks, and skim or reserve fat from the braising liquid if desired. Serve the meat with hot tortillas and ladles of the consomé.
A helpful pairing idea for dessert after a birria feast is a rich treat like decadent no-bake s’mores lasagna — a sweet finish that contrasts the savory meal.
Best ways to enjoy it
- Classic tacos de birria: warm corn tortillas, shredded beef, minced raw onion, chopped cilantro and a squeeze of lime. Dip tacos into the consommé.
- Quesabirria: add shredded Oaxaca or Chihuahua cheese to tortillas, fold and pan-sear until crisp. Serve with consomé for dunking.
- Birria bowl: serve rice, shredded beef, pickled onions, and consomé on the side.
- Party platter: keep consomé in a warmed pot for dipping and set bowls of tortillas, salsas, lime, and onions for an interactive meal.
Drink pairings: Mexican lager, light-bodied red wine (Garnacha), or a tart agua fresca like tamarind.
Storage and reheating tips
- Refrigerate: Cool broth and meat within two hours and refrigerate in airtight containers for up to 4 days.
- Freeze: Portion meat and consomé separately into freezer-safe containers or bags. Freeze up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat safely: Bring consomé to a rolling simmer for at least 1–2 minutes before serving. Reheat shredded meat in the simmering consomé for moisture and flavor. Always reheat to at least 74°C (165°F) for safety.
- Tip: Fat will solidify on top in the fridge — scrape for a leaner dish or stir back in for richness.
Helpful cooking tips
- Don’t burn chiles: Keep the heat moderate and flip chiles quickly. Burnt chiles spoil the adobo.
- Strain the adobo: For smooth consomé and a silky mouthfeel, strain the blended adobo through a fine sieve.
- Sear for flavor: Optional—sear the marinated beef pieces in a hot pan for a browned crust before braising to add another layer of flavor.
- Taste and adjust salt: Because the recipe uses large volumes, taste the braise halfway through cooking and adjust salt if needed.
- Make ahead: Birria often tastes better a day after cooking — flavors meld and deepen. Rewarm gently before serving.
Creative twists
- Lamb birria: Substitute lamb shoulder and braise the same way for a richer, gamier version.
- Spicier adobo: Add 1–2 chipotles or a splash of adobo sauce to the blender.
- Instant Pot method: Brown meat, then pressure-cook on high for about 60–75 minutes with the same liquid (release naturally).
- Vegetarian riff: Use roasted portobello and jackfruit braised in the adobo for a plant-forward interpretation.
- Taco variations: Serve birria over cheesy griddled tortillas, in burritos with rice and beans, or as a filling for gorditas.
Your questions answered
Q: How long does it take to prep and cook this birria?
A: Active prep is about 30–45 minutes (toasting, roasting, blending, cutting meat). Braising is 4 hours on the stove or 8 hours in a slow cooker. Instant Pot reduces cook time but requires pressure-cooking adjustments.
Q: Can I make the adobo ahead of time?
A: Yes — the adobo stores in the fridge for 3–4 days or freezes for up to 3 months. Thaw in the refrigerator before marinating meat.
Q: Is this recipe very spicy?
A: Not necessarily. Guajillo and ancho are more fruity and mild; pasilla adds earthiness. If you want less heat, remove seeds completely and use fewer guajillos. Add spicy chiles only if desired.
Q: Do I need to remove fat from the broth?
A: It’s optional. Skimming fat yields a cleaner broth. Leaving some fat improves mouthfeel and richness. Refrigerating then removing the solidified fat is an easy method.
Q: What cut of beef is best?
A: Cuts with connective tissue and fat — pescueso, diezmillo, chamberete, chuck or short ribs — give the best texture and flavor after slow braising.
Conclusion
This toasted-adobo beef birria is a weekend project that rewards patience: fragrant toasted chiles, a silky adobo, and tender shredded beef make for unbeatable tacos and a show-stopping consomé. If you want to peek at how other kitchens plate birria-style dishes or get menu inspiration, check these resources: see a popular pozole and birria spot on Yelp at Caldos Ánimo on Yelp, browse a modern taco menu for serving ideas at Callejero Tacos — menu, compare lunch menu plating inspiration from a Mexican restaurant PDF at Xalisko new lunch menu, or read an oven-roasted birria take for another method at Cocina Delirante’s birria tatemada.
Enjoy building layers of flavor — and don’t forget the warm tortillas and a bowl of consomé for dunking.
Beef Birria
Ingredients
Method
- Remove stems and seeds from guajillo, ancho, and pasilla chiles. Wipe them clean.
- Toast each chile briefly (5–10 seconds per side) in a heated comal until fragrant but not burnt.
- Transfer toasted chiles to a bowl.
- Toast whole spices (allspice berries, coriander seeds, cloves, cinnamon stick) and black pepper for about 1–2 minutes until aromatic.
- Add toasted spices to the bowl with chiles.
- Char the tomatoes, onion, and garlic on the comal or under the broiler until the skins are blistered.
- Place charred tomatoes, onion, and garlic in the bowl with chiles and spices.
- Pour 1 liter of boiling water over the chiles, spices, and roasted aromatics. Add 2 tablespoons of salt.
- Bring to a gentle boil for 5 minutes to rehydrate and bloom flavors.
- Let the mixture cool until just warm. Transfer to a blender and purée until smooth. Strain through a fine-mesh sieve if needed.
- Cut the beef into medium chunks and place in a large bowl.
- Pour enough adobo to coat the meat and massage the sauce into the beef.
- Put the coated beef into a large pot. Add remaining adobo and 1.5 liters of water along with bay leaves and oregano.
- Add another 2 tablespoons of salt, bring to a simmer, reduce to low, cover, and cook for about 4 hours until meat is very tender.
- Alternatively, cook on low in a slow cooker for 8 hours.
- Remove meat, shred with forks, and skim or reserve fat from the liquid if desired.
- Serve shredded beef with hot tortillas and ladle in the consommé.
