Homemade Beef Mexican Birria Consomé Soup Recipe

Craving something bold and simmered to perfection? This beef birria consomé soup isn’t just food—it’s a full-on experience. The kind of recipe that makes you feel like you’re doing something good for your soul (even if last night involved three tacos too many and a regrettable margarita). It’s rich. It’s peppery. It takes its sweet time to get right. And it’s worth every second.

So grab a good pot and some patience—because we’re about to build flavor the long, slow way.

What is Birria, and Why Does It Matter?

Birria originated in Jalisco, Mexico and was traditionally made with goat. But over time, beef became the more approachable, street-style version—especially here in the States.

What makes birria different from your average beef stew? The broth. That deeply spiced, chili-forward, slightly smoky, beautifully red broth. Also known as consomé.

This isn’t just something to sip. It’s the kind of thing you dunk tacos in, spoon up when you’re cold, or crave after a string of drive-thru meals. And if you’ve never made birria from scratch? This is a good place to start.

Ingredients You’ll Need

You don’t need anything wild or hard to find. But you do need quality ingredients and a little time.

Ingredient	Notes
Beef chuck or shank	Rich and full of flavor. A bit of fat is good here.
Lamb shank (optional)	Adds extra depth, but you can skip if needed.
Dried guajillo and ancho chiles	These give the birria its signature flavor.
Onion & garlic	The aromatic foundation.
Tomatoes (fresh or canned)	Adds body and sweetness.
Whole spices	Allspice berries, cinnamon stick, cumin seeds, peppercorns.
Dried herbs	Oregano, bay leaves, thyme.
Apple cider vinegar	For a little balance.
Beef stock or water	To bring it all together.

Let’s Talk Chiles for a Second

Before we go into the step-by-step, a quick word on dried chiles. Don’t skip these. They’re not optional. They are the foundation of the broth’s smoky depth and mild heat.

• Guajillo adds a tangy richness.
• Ancho brings smoky and mildly sweet notes.

You can find these in most Mexican or Latin American markets, or online.

Step-by-Step: How to Make Beef Birria Consomé

Sear the Meat

Start by seasoning your beef (and lamb, if using) with a generous amount of salt and pepper. In a large pot or Dutch oven, heat a tablespoon or two of oil on high.

Sear the meat in batches until each side is golden brown. Don’t crowd the pan. The goal is that deep golden crust—it’s not just for looks, it’s for flavor.

Once browned, remove and set aside.

Caramelize the Aromatics

In the same pot, reduce the heat to medium. Toss in your chopped onion. Cook slowly until caramelized—about 20 to 25 minutes.

Add the garlic in the last 5 minutes so it doesn’t burn.

If the pot starts to look dry or burnt, add a splash of water and scrape up the brown bits. Those bits are your best friend right now.

Build the Chili-Tomato Base

Time to layer up.

• Add in your chopped tomatoes.
• Add in the dried chiles (stemmed and seeded).
• Toss in the whole spices (allspice berries, cinnamon, cumin, peppercorns).
• Add the herbs (bay leaves, thyme, oregano).

Cook all of this over medium heat for about 10 minutes. Stir occasionally, and let the tomatoes break down while the chiles soften and toast.

Then, add about 2 cups of water and simmer for another 10–15 minutes to soften everything even more.

Blend Until Smooth

Remove the bay leaves and cinnamon stick. Then transfer the mixture to a blender (carefully—hot liquid alert).

Blend until completely smooth. If your blender isn’t super strong, you may want to strain it afterward to remove any grit.

Tip: Remove the blender lid insert and cover with a kitchen towel to release steam safely.

Return to the Pot + Simmer

Pour the blended chili mixture back into the pot. Add the browned meat back in. Add enough beef stock (or water) to cover.

Bring everything to a gentle simmer.

Cover and cook on low to medium heat for about 2.5 to 3 hours. You’re looking for meat that basically falls apart when you look at it.

Taste and adjust salt as needed during the last 30 minutes.

Shred the Meat + Strain the Broth

Once the meat is fork-tender, pull it out and shred or chop it up. Remove and discard bones and large bits of fat.

Strain the broth through a fine-mesh sieve into another pot to get a smoother consomé. Then return the meat to the strained broth.

Now taste. Really taste. Adjust with more salt or a splash of apple cider vinegar if it feels flat. It should taste complex and rich, not heavy.

How to Serve It

Here’s the beauty of birria: It’s crazy versatile.

Serving Idea	Why It Works
As-is in a bowl	Comforting, clean, classic. Add diced onions, cilantro, a squeeze of lime.
With corn tortillas	Dip them. Wrap them. Toast them in a pan with cheese.
Birria ramen	Sounds odd, tastes insane. Noodles + birria = addictive.
Next-day taco filling	Shred the meat fine, fry it with some broth, throw it in tortillas. Done.

Storage Tips

• Fridge: Store in an airtight container for up to 6 days. Reheat gently on the stove.
• Freezer: Freeze portions for up to 6 months. Let thaw overnight in the fridge before reheating.

If you’re freezing, store meat and broth together in one container. That way you’ve got a ready-made bowl when you need it.

Let’s Talk About Shortcuts

If you’re thinking, “This looks great, but I don’t have 3 hours,” here’s the reality: You can’t shortcut great flavor entirely, but there are a couple of ways to speed things up:

Shortcut	What It Saves
Pressure cooker	Shaves 1–1.5 hours off cooking time.
Pre-toasted chiles	Cuts down prep.
Blend-before-you-begin	Speeds up chili base time. Just soak dried chiles in hot water, then blend with tomatoes, garlic, spices, etc. before simmering.

But really… let it simmer when you can. Your taste buds will thank you.

One Last Thought

Birria isn’t just food. It’s an experience in layers: rich meat, smoky broth, gentle heat, and that slow-cooked comfort that wraps you up like a warm blanket. It takes time, but that’s the point. The process is part of what makes it feel like home.

If you’re cooking this, take your time. Turn up some music. Let the house smell incredible. And when you finally sit down with that first spoonful, know that you did it right.