Mexican Birria Recipe

Why You’ll Love This Recipe

Birria is comfort food at its finest. It’s tender, juicy, and packed with deep, smoky flavors. The slow braising process ensures the meat becomes fall-apart tender while soaking in a flavorful chili sauce. Whether served as a stew or as birria tacos, this dish is perfect for any occasion. It’s a true crowd-pleaser that pairs perfectly with a side of warm tortillas and consomé.

Ingredients

• 3 dried ancho chilies

• 3 dried guajillo chilies

• 2 dried chiles de arbol (for extra spice)

• 2 tablespoons olive oil

• 1 medium onion, chopped

• 2 medium tomatoes, chopped

• 4 garlic cloves

• 1 teaspoon Mexican oregano

• 1 teaspoon sea salt

• 1 cinnamon stick

• 1 teaspoon cumin

• 1/2 teaspoon ginger

• 1 teaspoon black pepper

• 2 tablespoons apple cider vinegar

• 4 cups beef stock or broth

• 3 pounds beef chuck roast, brisket, or beef shank (cut into large chunks)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Toast the dried chilies in a cast iron pan over medium-high heat for 1–2 minutes per side until they darken and release their oils.

2. Place the toasted chilies in a large bowl and cover with hot water. Let them steep for 20 minutes to soften.

3. In the same pan, heat olive oil over medium heat and cook the onion and tomatoes for about 5 minutes until softened. Add garlic and cook for another minute.

4. Add the cooked vegetables, softened chilies, Mexican oregano, salt, cinnamon stick, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock to a food processor. Blend until smooth. Add more beef stock if necessary.

5. Cut the meat into large chunks and place in a bowl. Pour the sauce over the meat and rub it in. Cover and refrigerate for at least 2 hours (overnight for the best flavor).

6. Transfer the marinated meat and sauce to a large pot or Dutch oven. Add the remaining beef stock and chopped roasted tomatoes. Bring to a simmer.

7. Cover and cook for 3 hours, or until the meat is fork-tender and easily shreds.

8. Shred the meat and return it to the pot to simmer a bit more. Add more beef stock or reserved soaking liquid for a soupier consistency, if desired.

9. Serve the birria stew in bowls, or use the shredded meat for tacos with the consomé as a side dip.

Servings and Timing

• Servings: 6-8

• Prep time: 30 minutes

• Cook time: 3 hours

• Total time: 3 hours 30 minutes

Variations

• Lamb or Goat: For a more traditional taste, you can substitute beef with lamb or goat.

• Spicy Birria: Add more chiles de arbol for extra heat, or incorporate chipotle peppers for a smoky flavor.

• Vegan Birria: Use mushrooms or jackfruit as a meat substitute, and vegetable broth instead of beef stock.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the birria for up to 3 months. Reheat in a pot over medium heat or in the microwave, adding additional broth if needed to maintain the consistency.

FAQs

Can I use chicken instead of beef or lamb?

Yes, chicken works well for birria, though the flavor will differ slightly. Use bone-in chicken thighs for the best results.

Is birria traditionally made with goat?

Yes, birria was originally made with goat, though beef is more commonly used today due to availability.

Can I make birria in a slow cooker?

Yes, after marinating the meat, you can cook it in a slow cooker on low for 6-8 hours, or on high for 4 hours, until the meat is tender.

How do I make birria tacos?

Shred the cooked birria meat and serve it in warm corn tortillas. Dip the tortillas in the braising liquid before filling with meat, then garnish with onions, cilantro, and a squeeze of lime.

Can I freeze birria?

Yes, birria freezes well. Allow it to cool completely before transferring it to an airtight container for up to 3 months.

What’s the difference between birria and other stews?

Birria stands out for its use of dried chilies, which infuse the broth with a unique smoky and spicy flavor. It’s also often served with consomé, making it a more flavorful and versatile dish.

Can I make birria in advance?

Yes, birria can be made a day or two ahead. The flavors will meld together even more, making it even tastier.

What can I serve with birria?

Birria pairs wonderfully with warm tortillas, rice, beans, and a side of pickled vegetables. Serve with lime wedges and cilantro for extra freshness.

How can I make the broth more flavorful?

Adjust the seasoning with additional salt, vinegar, or more chili soaking liquid if the broth feels too bland. A touch of sugar can also help balance the heat.

How do I know when the meat is ready?

The meat should be fork-tender and easy to shred when it’s done. If it’s not yet tender, continue cooking for another hour or so.

Conclusion

This Mexican Birria recipe brings a rich, flavorful dish to your table with tender, juicy meat cooked in a deeply spiced broth. Whether served as a stew or tacos, birria is a crowd-pleasing meal that’s perfect for any occasion. The combination of chilies, spices, and slow cooking makes it a unique and delicious experience every time!

Mexican Birria Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Discover the rich, smoky flavors of this traditional Mexican Birria recipe! Slow-cooked beef (or lamb or goat) in a blend of dried chilies, spices, and savory broth, this dish is perfect as a stew or served in tacos with flavorful consomé. Ideal for special occasions or a hearty family meal, birria is a crowd-pleasing comfort food that will leave everyone craving more.

• Author: Amy
• Prep Time: 30 minutes
• Cook Time: 3 hours
• Total Time: 3 hours 30 minutes
• Yield: 6-8 servings
• Category: Main Course, Mexican Cuisine
• Method: Slow Cooking / Braising
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

3 dried ancho chilies

3 dried guajillo chilies

2 dried chiles de arbol (for extra spice)

2 tablespoons olive oil

1 medium onion, chopped

2 medium tomatoes, chopped

4 garlic cloves

1 teaspoon Mexican oregano

1 teaspoon sea salt

1 cinnamon stick

1 teaspoon cumin

1/2 teaspoon ginger

1 teaspoon black pepper

2 tablespoons apple cider vinegar

4 cups beef stock or broth

3 pounds beef chuck roast, brisket, or beef shank (cut into large chunks)

Cook Mode Prevent your screen from going dark

Instructions

• Toast the dried chilies in a cast iron pan over medium-high heat for 1–2 minutes per side until they darken and release their oils.

• Place the toasted chilies in a bowl and cover them with hot water. Let them steep for 20 minutes to soften.

• In the same pan, heat olive oil and cook the onion and tomatoes for about 5 minutes, until softened. Add garlic and cook for another minute.

• Blend the cooked vegetables, softened chilies, Mexican oregano, salt, cinnamon stick, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock in a food processor until smooth. Add more beef stock if necessary to reach a smooth consistency.

• Rub the chili sauce over the meat chunks and refrigerate for at least 2 hours (overnight for the best flavor).

• Transfer the marinated meat and sauce to a large pot or Dutch oven. Add the remaining beef stock and roasted tomatoes. Bring to a simmer.

• Cover and cook for 3 hours, or until the meat is fork-tender and shreds easily.

• Shred the meat and return it to the pot. Simmer for a bit more, adding more stock or reserved soaking liquid for a soupier consistency.

• Serve the birria stew in bowls or use the shredded meat for tacos, served with consomé for dipping.

Notes

Lamb or Goat: Substitute beef with lamb or goat for a more traditional flavor.

Spicy Birria: Add more chiles de arbol or chipotle peppers for additional heat and smokiness.

Vegan Option: Replace meat with mushrooms or jackfruit and use vegetable broth.

Tacos: For birria tacos, dip the tortillas in the consomé before filling with shredded meat, and garnish with onions, cilantro, and lime.