Birria Soup

Imagine a pot simmering away, releasing the rich, aromatic scents of chilies, garlic, and tender beef into your kitchen.

There’s something about birria soup that feels like a warm hug on a chilly day.

This traditional Mexican dish isn’t just easy to make but transforms simple ingredients into a comforting, hearty meal that’s a favorite in many homes.

Let’s bring this delightful dish to life and savor every spoonful.

Kitchen Tools Required

• 1 large pot
• 1 blender
• 1 strainer
• 1 ladle
• 1 knife
• 1 cutting board

Ingredients

• 3 pounds beef chuck roast, cut into large chunks
• 5 cups water
• 5 dried guajillo chilies, stemmed and seeded
• 3 dried ancho chilies, stemmed and seeded
• 1 onion, quartered
• 6 cloves garlic, peeled
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 2 cups beef broth
• 1 cup chopped cilantro, for garnish
• 1 cup diced onions, for garnish
• 1 lime, cut into wedges, for serving

Cook & Prep Time

To efficiently manage your time while preparing and cooking Birria Soup, follow this timeline:

1. Reading the Recipe: Allocate about 10 minutes to thoroughly read and understand the recipe, gather all ingredients, and set up your workspace. (Total: 10 minutes)

2. Preparation (30 minutes):

• 0 to 10 minutes: Prepare the ingredients by cutting the beef chuck roast into large chunks, quartering the onion, peeling the garlic, and stemming and seeding the chilies.
• 10 to 15 minutes: Heat a large pot over medium heat and add the vegetable oil.
• 15 to 25 minutes: Sear the beef chunks in the pot until browned on all sides, then remove and set aside.
• 25 to 30 minutes: Toast the guajillo and ancho chilies in the pot for about 2 minutes.

3. Cooking (3 hours):

• 30 to 45 minutes: Blend the toasted chilies, onion, garlic, cumin, oregano, apple cider vinegar, and 1 cup of water until smooth to create a chili paste.
• 45 to 50 minutes: Return the beef to the pot and pour the chili paste over the meat.
• 50 to 55 minutes: Add the remaining water, beef broth, bay leaves, salt, and pepper to the pot.
• 55 to 60 minutes: Bring the mixture to a boil, then reduce the heat to low and cover.
• 60 to 240 minutes (1 to 4 hours): Simmer for about 3 hours or until the beef is tender and falls apart easily.

4. Resting Time (30 minutes):

– 240 to 270 minutes (4 to 4.5 hours): Once cooked, remove the bay leaves and any large chunks of fat. Allow the soup to rest for 30 minutes to meld the flavors.

5. Serving (5 minutes):

– 270 to 275 minutes (4.5 to 4.58 hours): Serve the birria soup hot, garnished with chopped cilantro and diced onions. Offer lime wedges on the side.

Feel free to adjust the timeline as needed to suit your pace and kitchen setup.

Recipe Instructions

Heat a large pot over medium heat and add the vegetable oil.

Sear the beef chunks in the pot until browned on all sides, then remove from the pot and set aside.

In the same pot, add the guajillo and ancho chilies and toast for about 2 minutes.

Add the toasted chilies, onion, garlic, cumin, oregano, and apple cider vinegar to a blender.

Pour in 1 cup of water and blend until smooth to create a chili paste.

Return the beef to the pot and pour the chili paste over the meat.

Add the remaining water, beef broth, bay leaves, salt, and pepper to the pot.

Bring the mixture to a boil, then reduce the heat to low and cover.

Simmer for about 3 hours or until the beef is tender and falls apart easily.

Once cooked, remove the bay leaves and any large chunks of fat from the soup.

Let the soup rest for 30 minutes to allow the flavors to meld.

Serve the birria soup hot, garnished with chopped cilantro and diced onions.

Offer lime wedges on the side for added flavor.

Serving Tips

• Corn Tortillas: Serve warm corn tortillas on the side to scoop up the tender beef and soak up the flavorful broth.
• Mexican Rice: A side of Mexican rice complements the rich flavors of the birria soup and adds a bit of texture to the meal.
• Avocado Slices: Fresh avocado slices provide a creamy contrast to the spicy and savory notes of the soup.
• Pico de Gallo: Add a topping of freshly made pico de gallo for a burst of freshness and an extra layer of flavor.
• Queso Fresco: Sprinkle some crumbled queso fresco on top for a mild, salty kick that enhances the soup’s depth.

Storage

Store leftover birria soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze the soup in portions for up to 3 months.

Freezing

To freeze birria soup, let it cool completely.

Then transfer it to airtight containers.

Label with the date, and store it in the freezer for up to three months.

Reheating

To reheat birria soup, gently warm it over low heat on the stove.

Stir occasionally.

Alternatively, use a microwave, covered, on medium power.

Add water or broth if needed to prevent drying.

Final Thoughts

Birria Soup is a flavorful and hearty Mexican dish that’s perfect for any occasion.

The combination of tender beef and rich, spicy broth creates a comforting meal that’s sure to impress.

Whether you’re serving it as a main course or enjoying it as a special weekend treat, Birria Soup is a delightful way to experience traditional Mexican cuisine.

Don’t forget to garnish with fresh cilantro, diced onions, and a squeeze of lime for an extra burst of flavor.

Enjoy every delicious spoonful!

Frequently Asked Questions

Can I Use a Different Type of Meat Instead of Beef Chuck Roast?

Absolutely, you can substitute beef chuck roast with lamb, goat, or pork. Each will alter the flavor profile uniquely. Consider how each meat’s texture and richness complements the dish, ensuring it remains tender and flavorful throughout cooking.

How Can I Make the Soup Less Spicy?

You can reduce the soup’s spiciness by using fewer chilies or opting for milder varieties. Removing seeds from the chilies further lessens the heat. Balance flavors by increasing broth or adding a touch of sweetness.

Are There Vegetarian or Vegan Alternatives for Birria Soup?

You can substitute beef with jackfruit or mushrooms for a vegetarian twist. Use vegetable broth instead of beef broth. Swap out chicken-based spices with smoked paprika and add legumes for protein. Experiment with flavors to suit your taste.

What Side Dishes Pair Well With Birria Soup?

You should pair this dish with warm corn tortillas, fragrant Mexican rice, or creamy avocado slices. These sides balance the rich, spicy flavors, creating a harmonious meal. Consider adding a revitalizing green salad for a fresh contrast.

Can I Prepare the Chili Paste in Advance?

Yes, you can prepare the chili paste in advance. Store it in an airtight container in the fridge for up to a week. This enhances the flavors, saving time, and ensuring a rich, robust taste.

Birria Soup

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 3 hours hrs

Resting Time 30 minutes mins

Total Time 4 hours hrs

Course Main

Cuisine Mexican

Servings 6 servings

Equipment

• 1 Large pot
• 1 Blender
• 1 strainer
• 1 Ladle
• 1 Knife
• 1 Cutting board

Ingredients

  

1x2x3x

• 3 pound beef chuck roast cut into large chunks
• 5 cup water
• 5 dried guajillo chilies stemmed and seeded
• 3 dried ancho chilies stemmed and seeded
• 1 onion quartered
• 6 clove garlic peeled
• 2 tablespoon apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 bay leaves
• Salt and pepper to taste
• 1 tablespoon vegetable oil
• 2 cup beef broth
• 1 cup chopped cilantro for garnish
• 1 cup diced onions for garnish
• 1 lime cut into wedges, for serving

Instructions

 

• Heat a large pot over medium heat and add the vegetable oil.
• Sear the beef chunks in the pot until browned on all sides, then remove from the pot and set aside.
• In the same pot, add the guajillo and ancho chilies and toast for about 2 minutes.
• Add the toasted chilies, onion, garlic, cumin, oregano, and apple cider vinegar to a blender.
• Pour in 1 cup of water and blend until smooth to create a chili paste.
• Return the beef to the pot and pour the chili paste over the meat.
• Add the remaining water, beef broth, bay leaves, salt, and pepper to the pot.
• Bring the mixture to a boil, then reduce the heat to low and cover.
• Simmer for about 3 hours or until the beef is tender and falls apart easily.
• Once cooked, remove the bay leaves and any large chunks of fat from the soup.
• Let the soup rest for 30 minutes to allow the flavors to meld.
• Serve the birria soup hot, garnished with chopped cilantro and diced onions.
• Offer lime wedges on the side for added flavor.

Notes

For extra flavor, consider roasting the onions and garlic before blending them with the chilies. This adds a smoky depth to the soup. Additionally, if you prefer a thicker broth, you can blend some of the cooked meat with the broth before serving. Adjust the spice level by adding more or fewer chilies based on your preference.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.