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A platter of birria tacos filled with shredded meat, topped with cilantro and onions, served with lime wedges and a bowl of rich consommé garnished with fresh herbs.

Birria Sauce Recipe

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A rich and flavorful Mexican sauce made with dried chilies, spices, and aromatics. Perfect for birria tacos, birria ramen, and more!
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Prep Time 20 minutes
Cook Time 2 hours
Resting Time 30 minutes
Total Time 2 hours 50 minutes
Course Main Course
Cuisine Mexican
Servings 4 people
Calories 120 kcal

Equipment

  • 1 Pressure Cooker Optional for faster meat preparation.

Ingredients
  

  • 6 dried guajillo chilies stemmed and seeded
  • 3 dried ancho chilies stemmed and seeded
  • 3 dried mulato chilies stemmed and seeded
  • 1 onion quartered
  • 4 garlic cloves
  • 2 medium tomatoes roasted
  • 2 tbsp apple cider vinegar
  • 1 tsp Mexican oregano
  • 1 tsp cumin
  • 1 stick cinnamon
  • 3 cups beef broth

Instructions
 

  • Toast the chilies: Lightly toast the dried guajillo, ancho, and mulato chilies in a skillet until fragrant.
  • Rehydrate chilies: Soak the toasted chilies in warm water for 20 minutes.
  • Char the aromatics: Roast the onion, garlic, and tomatoes until lightly charred.
  • Blend the sauce: Combine the chilies, roasted aromatics, vinegar, oregano, cumin, cinnamon, and beef broth in a blender. Blend until smooth.
  • Simmer the sauce: Pour the blended sauce into a pot and simmer for 15–20 minutes to thicken and blend the flavors.
  • Use or store: Use immediately or store in the refrigerator for up to 5 days.
Keyword birria recipe, birria sauce, Mexican birria tacos