If you are craving a dish that bursts with rich, smoky flavors and tender, melt-in-your-mouth meat, then this Traditional Mexican Birria Recipe is exactly what you need. Originating from the beautiful state of Jalisco, birria is a slow-cooked stew that combines deeply toasted dried chiles with a fragrant mix of spices and beef, resulting in an unforgettable comfort food experience. Whether you enjoy it as a hearty stew or wrapped in warm corn tortillas as tacos, this recipe is a celebration of authentic Mexican cuisine and a true crowd-pleaser.
Ingredients You’ll Need
Creating an authentic and flavorful Traditional Mexican Birria Recipe is wonderfully simple because each ingredient plays an important role, enriching the dish with unique tastes and textures. From the earthy dried chiles to the aromatic spices and tender beef, everything comes together harmoniously.
- 3 lbs beef chuck roast or short ribs: These cuts are perfect for slow cooking, giving you tender, juicy meat that shreds beautifully.
- 5 dried guajillo chiles: Providing a smoky, mildly spicy flavor and a deep red color to the broth.
- 3 dried ancho chiles: Adding a sweet and fruity depth that balances the smoky guajillo.
- 2 dried pasilla chiles (optional): For an extra layer of complex, slightly earthy heat and richness.
- 4 cups beef broth: The savory base that keeps the meat moist during cooking and enriches the broth.
- 1 medium white onion (quartered): Contributes subtle sweetness and texture to the sauce.
- 6 cloves garlic: A must-have for that unmistakable, aromatic depth.
- 2 bay leaves: Infuse herbal notes that add complexity to the stew.
- 1 tablespoon apple cider vinegar: Brings a gentle tang that brightens the flavors and balances richness.
- 1 teaspoon dried oregano: Offers a fragrant, slightly minty element essential to Mexican cooking.
- 1/2 teaspoon ground cumin: Adds warmth and earthiness to the spice blend.
- 1/2 teaspoon ground cinnamon: Just a hint to enhance the overall aroma without overpowering.
- 1/4 teaspoon ground cloves: Delivers a subtle, sweet-spicy kick that elevates the sauce.
- 1/4 teaspoon allspice: Rounds out the seasoning with a complex, peppery touch.
- Salt and black pepper to taste: Essential for seasoning and balancing all the flavors.
- 2 tablespoons vegetable oil: For searing the meat and toasting the chiles, helping to develop beautiful flavors.
- Fresh cilantro, diced onion, and lime wedges: Classic accompaniments that brighten and freshen the dish when serving.
- Corn tortillas (optional): Perfect for those who want to enjoy this birria in taco form.
How to Make Traditional Mexican Birria Recipe
Step 1: Toast and Soak the Dried Chiles
Begin by toasting the dried guajillo, ancho, and optional pasilla chiles in a dry skillet over medium heat for just 1 to 2 minutes. You want them to become fragrant but not burnt, so keep a close eye. Then, transfer the toasted chiles to a bowl and cover with hot water, allowing them to soak for about 15 minutes until soft and pliable. This step unlocks the bold colors and flavors that define birria.
Step 2: Prepare and Brown the Beef
While the chiles soak, cut the beef chuck roast or short ribs into large chunks and season them generously with salt and black pepper. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until each piece is beautifully browned on all sides, creating a flavorful crust that adds depth to your birria. Remove the browned meat and set it aside.
Step 3: Blend the Sauce
Drain the softened chiles, then combine them in a blender with the quartered white onion, garlic cloves, apple cider vinegar, and one cup of beef broth. Blend until silky smooth. Passing this mixture through a fine mesh sieve into your pot will ensure a velvety sauce free from any seeds or skins, creating that signature silky birria consomé.
Step 4: Combine and Simmer
Return the browned beef to the pot, adding the remaining three cups of beef broth along with bay leaves, dried oregano, ground cumin, cinnamon, cloves, and allspice. Give everything a gentle stir and bring it to a simmer. Cover the pot and let it cook on low heat for 3 to 4 hours. During this slow braising, the beef becomes fork-tender and infused with the vibrant, smoky spices, crafting the soul of this Traditional Mexican Birria Recipe.
Step 5: Shred the Meat and Final Touches
Once the meat is fall-apart tender, remove it from the pot and shred it using two forks. Return the shredded beef to the broth, allowing it to soak up even more flavor. Skim off any excess fat if you prefer, or save it for frying tortillas later if you plan to make tacos. Now you are ready to enjoy your birria either as a comforting stew or wrapped up in warm tortillas with your favorite toppings.
How to Serve Traditional Mexican Birria Recipe
Garnishes
The magic of birria really shines through with fresh, simple garnishes that add brightness and textural contrast. Sprinkle chopped white onion and fresh cilantro on top for a burst of herbaceous freshness and crunch. Lime wedges are indispensable; a squeeze of lime juice cuts through the rich broth and enhances every bite with a zesty lift.
Side Dishes
This birria shines best with simple, traditional accompaniments. Corn tortillas are classic, perfect for dipping into the luscious consommé or assembling into tacos. You might also consider serving it alongside a light Mexican rice or refried beans to round out the meal with mild, comforting sides that balance the bold stew.
Creative Ways to Present
Tired of plain bowls? Make birria tacos by dipping tortillas into the rich consommé fat and pan-frying until crisp, then stuffing them with shredded meat and your favorite garnishes. Another fun twist is birria quesabirria, which layers melted cheese inside these tacos for gooey, irresistible bites that will steal the show at any gathering. For a warming homemade soup, ladle the stew into bowls and top with avocado slices, radishes, or a dollop of Mexican crema.
Make Ahead and Storage
Storing Leftovers
Your birria will keep beautifully in the refrigerator for up to 3 days when stored in an airtight container. The flavors actually deepen as it rests, making leftovers even more delicious the next day.
Freezing
Want to enjoy this Traditional Mexican Birria Recipe another day? Freeze the stew in portion-sized airtight containers or freezer bags for up to 3 months. When ready, thaw overnight in the fridge for best results.
Reheating
Reheat birria gently on the stove over low heat, stirring occasionally to maintain its rich broth and tender meat. If the stew is too thick, add a splash of beef broth or water. For tacos, warm tortillas separately and reheat the shredded meat in a skillet until piping hot and slightly crispy on the edges.
FAQs
What type of meat is best for birria?
Traditional birria often uses goat or lamb, but beef chuck roast or short ribs are fantastic alternatives because they become tender and flavorful after slow cooking.
Can I make birria in a slow cooker or pressure cooker?
Absolutely! For a slow cooker, cook on low for 6 to 8 hours. A pressure cooker cuts down cooking time dramatically, usually about 45 minutes at high pressure.
How spicy is this Traditional Mexican Birria Recipe?
The level of heat is mild to moderate thanks to the guajillo and ancho chiles. You can adjust the spice by adding or omitting pasilla chiles or including a pinch of cayenne if you prefer more kick.
What is the consomé and can I use it?
The consomé is the flavorful broth created during slow cooking. It’s essential for serving birria as a stew or dipping sauce and can be used to fry tortillas for tacos, adding incredible flavor and richness.
Are birria tacos gluten-free?
Yes! Using corn tortillas makes birria tacos naturally gluten-free, making this dish a safe and delicious option for those with gluten sensitivities.
Final Thoughts
Making this Traditional Mexican Birria Recipe is like inviting a festival of flavors into your kitchen—comforting, vibrant, and deeply rewarding. Whether you enjoy it as a warming stew or piled high in tacos, it’s a dish that brings people together and fills hearts as well as bellies. Give it a try, and you might find yourself making it again and again to share that magic with friends and family.
Print
Traditional Mexican Birria Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Gluten Free
Description
Traditional Mexican Birria is a rich and flavorful stew made with tender braised beef, dried chiles, and aromatic spices. This authentic recipe features slow-cooked beef chuck roast infused with a complex chili sauce and served as a hearty stew or used as filling for delicious birria tacos with fresh cilantro, onion, and lime wedges.
Ingredients
Meat
- 3 lbs beef chuck roast or short ribs (or a mix)
Chiles and Sauce
- 5 dried guajillo chiles (stemmed and seeded)
- 3 dried ancho chiles (stemmed and seeded)
- 2 dried pasilla chiles (optional, for depth)
- 4 cups beef broth
- 1 medium white onion (quartered)
- 6 cloves garlic
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
For Serving
- Fresh cilantro
- Diced onion
- Lime wedges
- Corn tortillas (optional, for tacos)
Instructions
- Toast and Soak Chiles: Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant but not burnt. Place them in a bowl and cover with hot water to soak for 15 minutes until softened.
- Prepare the Beef: While the chiles soak, cut the beef into large chunks and season generously with salt and pepper to enhance the flavor of the meat.
- Sear the Beef: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef chunks in batches until browned on all sides to develop a rich crust. Remove the browned beef and set aside.
- Make the Chili Sauce: In a blender, combine the soaked chiles (drained), quartered onion, garlic cloves, apple cider vinegar, and 1 cup of beef broth. Blend until smooth. Strain the sauce through a fine mesh sieve back into the pot to remove any solids for a smooth consistency.
- Simmer the Birria: Return the seared beef to the pot with the strained chili sauce. Add the remaining beef broth, bay leaves, dried oregano, ground cumin, cinnamon, cloves, and allspice. Stir well and bring to a gentle simmer. Cover and cook on low heat for 3–4 hours until the meat is fall-apart tender.
- Finish and Serve: Once cooked, shred the beef with forks and return it to the pot with the broth. Skim off any excess fat or reserve some fat for frying tortillas if desired. Serve the birria as a stew in bowls or use the shredded meat as filling for tacos topped with fresh cilantro, diced onion, and lime wedges.
Notes
- Traditional birria is often made with goat or lamb, but beef is a common and flavorful substitute offering easier accessibility.
- For a quicker version, this recipe can be adapted using a pressure cooker or slow cooker to reduce the cooking time.
- Save the birria fat (consomé) to fry tortillas if making birria tacos, enhancing flavor and texture.
- Adjust the number of chiles to control spice level and depth of flavor according to personal preference.
