Easy Birria Sauce Recipe

If you’ve ever tasted birria tacos or birria stew, you know that the real magic lies in the sauce. Deeply rich, smoky, and layered with complex Mexican spices, birria sauce transforms ordinary meats or dishes into something extraordinary. The great news? You can make this authentic sauce right at home with just a few simple steps and accessible ingredients.

In this guide, you’ll learn exactly how to make birria sauce from scratch, using dried chiles, fresh vegetables, and aromatic spices. This recipe yields about 12 servings — perfect for storing in the fridge or freezer for your next round of tacos, quesabirrias, or soups.

1. Easy Birria Sauce Recipe (Yield: 12 Servings)

Ingredients

• 4 dried guajillo peppers, seeded
• 4 dried ancho chiles, seeded
• 2 dried chiles de árbol, seeded (for heat; adjust to taste)
• 1 white onion, chopped (large pieces)
• 4 Roma tomatoes, chopped (large pieces)
• 8 garlic cloves, whole
• 2 tsp kosher salt (more to taste)
• 2 tsp Mexican oregano (or regular oregano)
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp black pepper
• ½ tsp ground cinnamon
• ⅛ tsp ground cloves
• 1 tbsp apple cider vinegar
• 2 bay leaves
• 2 cups chicken broth (or beef broth for deeper flavor)

Instructions

Step 1: Prepare the Dried Chiles

Start by removing the stems and seeds from all your dried peppers — guajillo, ancho, and chiles de árbol.

Next, lightly toast the chiles in a dry skillet over medium heat for about 30–45 seconds per side, just until fragrant. This step releases their natural oils and enhances the smoky flavor.

Be careful not to burn them — burnt chiles will make your sauce bitter.

Step 2: Rehydrate the Chiles

Place the toasted chiles in a medium bowl and pour in hot water until they’re completely submerged. Let them soak for 15–20 minutes or until softened. Once soft, drain the chiles and set aside. You can reserve a little soaking liquid if you want to thin the sauce later.

Step 3: Roast the Vegetables

In the same skillet, add the onion, tomatoes, and garlic cloves. Roast them over medium-high heat for about 8–10 minutes, turning occasionally until they develop some charred spots. This charring gives the sauce depth and a slightly smoky flavor.

Step 4: Blend the Sauce

Transfer the softened chiles, roasted vegetables, and 2 cups of chicken or beef broth into a blender.

Add oregano, cumin, coriander, cinnamon, cloves, black pepper, salt, and apple cider vinegar.

Blend until very smooth — about 1–2 minutes.

Tip: If your blender is small, blend in batches and combine the sauce afterward.

Step 5: Simmer for Depth of Flavor

Pour the blended mixture through a fine mesh strainer into a large saucepan or pot to remove any remaining skins or seeds.

Add bay leaves and bring the sauce to a gentle simmer over medium-low heat. Let it cook for 15–20 minutes, stirring occasionally.

Taste and adjust the seasoning — you might add more salt or a splash of vinegar for brightness.

As it simmers, the sauce will thicken slightly and develop an even richer, more complex flavor.

Step 6: Store or Use

Remove the bay leaves. Once the sauce cools, you can use it right away for birria tacos, beef stew, enchiladas, or even as a dip.

Store leftovers in an airtight container in the refrigerator for up to 1 week, or freeze for up to 3 months.

2. How to Use Birria Sauce

• Birria Tacos: Dip corn tortillas into warm birria sauce before frying them with shredded beef and melted cheese.
• Birria Stew (Birria de Res): Combine this sauce with slow-cooked beef or goat for a traditional Mexican stew.
• Dipping Sauce: Serve a small bowl of warm birria sauce alongside tacos for dipping.
• Enchilada Base: Use it as a rich enchilada sauce for a smoky, deep flavor.

This versatile sauce adds instant authenticity and flavor to many Mexican-inspired dishes.

3. Tips for Perfect Homemade Birria Sauce

Use quality dried chiles.

Fresh, pliable dried chiles will yield a deeper and sweeter flavor. Avoid brittle, dull-looking ones — they’re old and less flavorful.

Don’t skip toasting the chiles.

A quick toast brings out the oils and smoky aroma, which makes your sauce taste restaurant-quality.

Blend thoroughly for smoothness.

A high-powered blender creates a silky sauce. Straining afterward ensures a smooth, rich texture without any grit.

Simmer to intensify flavor.

Even a 15-minute simmer makes a big difference — it allows the flavors to meld and the sauce to thicken beautifully.

Adjust the spice level.

For milder sauce, reduce or skip the chiles de árbol. For extra heat, add more or a pinch of cayenne.

Broth choice matters.

Beef broth adds bold, meaty depth (best for birria tacos or stews), while chicken broth keeps the flavor lighter (great for dipping sauces).

Make it ahead.

Birria sauce often tastes even better the next day as the flavors continue to meld. It also freezes well for quick meal prep.

4. Frequently Asked Questions

Q1: What is birria sauce made of?

Birria sauce is traditionally made from dried Mexican chiles (like guajillo and ancho), tomatoes, onion, garlic, and aromatic spices. These are blended with broth to create a thick, flavorful sauce used for stews or tacos.

Q2: Is birria sauce spicy?

It depends on your chiles. Guajillo and ancho chiles are mild and slightly sweet, while chiles de árbol bring heat. You can adjust the spiciness by reducing or increasing the chiles de árbol.

Q3. Can I make birria sauce without a blender?

Yes — though it’s best blended. If you don’t have a blender, use a food processor or immersion blender. For a rustic texture, you can mash the ingredients using a mortar and pestle, though it will be chunkier.

Q4: How long does homemade birria sauce last?

Stored in an airtight container, birria sauce lasts up to 1 week in the refrigerator or 3 months in the freezer. Reheat it gently on the stove before using.

Q5: What can I use birria sauce for besides tacos?

It’s incredibly versatile! Try it with shredded chicken, enchiladas, nachos, quesadillas, or even roasted vegetables for a smoky, flavorful twist.

5. Nutrition Information (Per Serving)

❤️ Final Thoughts

Making birria sauce from scratch is simpler than it seems — and the result is a richly spiced, velvety sauce that elevates any dish. Whether you’re ladling it over slow-cooked beef or using it to dip crispy tacos, this homemade birria sauce delivers authentic Mexican flavor every time. Once you try this easy recipe, you’ll never go back to store-bought sauce again. Gather your chiles, fire up the blender, and bring the bold taste of Mexico to your kitchen today!