Why You’ll Love This Recipe
This authentic Mexican birria recipe delivers a deep, bold flavor that comes from slow-cooking tender chunks of meat in a spiced chili sauce. The combination of ancho and guajillo chiles provides a smoky, rich base, while the addition of cinnamon, cumin, and apple cider vinegar adds complexity and tang. The result is a satisfying stew that’s perfect for either a comforting bowl of soup or a delicious taco filling.
What’s more, the dish is incredibly versatile—you can adjust the level of heat with chiles de arbol and enjoy the stew in a variety of ways, including dipping tacos into the flavorful consomé. This recipe also ensures that the meat is fork-tender and can be shredded easily, making it ideal for tacos, quesadillas, or even enjoyed as a standalone stew.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the birria:
- 5 ancho peppers, stems and seeds removed
- 5 guajillo peppers, stems and seeds removed
- 2-3 chiles de arbol (optional, for spicier)
- 1 tablespoon olive oil
- 1 large white onion, chopped
- 3 large tomatoes, chopped
- 5 cloves garlic, chopped
- 1 tablespoon dried Mexican oregano
- 1 tablespoon sea salt (or to taste)
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon ground ginger
- 1 teaspoon black pepper
- ½ cup apple cider vinegar
- 2 large roasted tomatoes, chopped
- 4 cups beef stock (separated)
- 3.5 pounds lamb shoulder (or beef shank or chuck roast)
Directions
- Prepare the chiles: Heat a large pan over medium heat and add the dried ancho and guajillo peppers. Toast the peppers for 1-2 minutes on each side, until the skins darken slightly. Remove from heat and place the peppers in a large bowl. Cover with hot water and let them steep for about 20 minutes until softened.
- Cook the vegetables: While the peppers are rehydrating, heat the olive oil in the same pan over medium heat. Add the chopped onion and tomatoes, cooking them for about 5 minutes until softened. Add the chopped garlic and cook for another 1 minute, stirring occasionally.
- Blend the sauce: Add the cooked onion, tomatoes, garlic, and softened peppers to a food processor. Add the dried Mexican oregano, sea salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process until smooth. If you prefer a smoother sauce, you can strain the mixture through a fine sieve to remove any bits.
- Marinate the meat: Cut the lamb (or beef) into large chunks and place them in a large bowl. Pour the prepared birria sauce over the meat and rub it in, making sure it’s well coated. Cover and let the meat marinate in the refrigerator for at least 2 hours—overnight is ideal for the best flavor.
- Cook the birria: After marinating, transfer the meat, along with all the marinade, chopped roasted tomatoes, and the remaining 3 cups of beef stock to a large pot. Cover and cook on medium heat for about 3 hours, or until the meat is fork-tender and can easily be shredded. If you prefer a soupier birria, feel free to add more beef stock or some of the reserved soaking liquid from the chiles.
- Serve: Once the meat is done, shred it with a fork. You can serve the birria as a stew in bowls, accompanied by the consomé (the flavorful broth) on the side, or you can use it as the filling for tacos. To make birria tacos, warm up corn tortillas, fill them with the shredded meat, and dip them in the consomé for an extra burst of flavor.
Servings and Timing
- Servings: 8
- Prep Time: 10 minutes
- Marinating Time: 2 hours (overnight is better)
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 20 minutes
Variations
- Spicier Birria: Add more chiles de arbol or use hotter varieties of chiles to increase the heat.
- Beef or Goat: While lamb is traditional, you can also make birria with beef shank, chuck roast, or even goat, depending on your preference.
- Vegetarian Birria: For a vegetarian version, you can substitute the meat with mushrooms, such as portobello or shiitake, to create a similar texture and absorb the delicious birria sauce.
Storage/Reheating
Birria stores well in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over low heat until hot, adding more broth if necessary to reach the desired consistency.
For longer storage, you can freeze birria for up to 3 months. When ready to eat, thaw in the fridge overnight and reheat as you would with fresh birria.
FAQs
What is the best meat for birria?
The best meats for birria are lamb, goat, or beef (typically chuck roast or beef shank). Lamb is most traditional, but beef is a common substitute.
Can I make birria with chicken?
While traditional birria uses lamb, beef, or goat, you can make a chicken version if you prefer a lighter meat. Just be mindful that chicken will cook faster than the other meats.
How can I make the sauce smoother?
If you want a smoother sauce, simply strain it through a fine sieve to remove any small bits of peppers and other ingredients.
What is the consomé used for?
Consomé is the flavorful broth that results from cooking the birria. It’s traditionally served as a side soup or used for dipping birria tacos for extra flavor.
Can I use store-bought beef broth?
Yes, while homemade beef stock adds depth, store-bought broth works as a substitute if you’re short on time. Just be sure to choose a high-quality one for the best flavor.
Can I use a slow cooker for birria?
Yes, you can use a slow cooker to cook birria. After marinating the meat and preparing the sauce, transfer everything to the slow cooker and cook on low for 6-8 hours or until the meat is tender.
How do I serve birria tacos?
To make birria tacos, warm corn tortillas, fill them with the shredded meat, and dip them in the consomé before serving. Top with cilantro, onions, and a squeeze of lime for a delicious taco experience.
Can I make birria in advance?
Yes, birria can be made a day in advance. In fact, the flavors develop even more when left to sit overnight. Store it in the fridge and reheat before serving.
Can I freeze birria?
Yes, you can freeze birria for up to 3 months. Make sure to store it in an airtight container. When ready to eat, thaw overnight and reheat on the stove.
What is the difference between birria and barbacoa?
Both birria and barbacoa are slow-cooked meats, but birria typically uses a chile-based sauce, while barbacoa focuses more on the flavors of the meat itself, often cooked in an underground pit.
Conclusion
Authentic Mexican birria is a flavorful and comforting dish that brings the rich tastes of Jalisco to your table. Whether served as a stew or used for tacos, this recipe ensures a memorable experience with every bite. The slow-cooked meat, tender and infused with a spicy, savory sauce, is sure to become a favorite in your culinary repertoire.
Mexican Birria Recipe
Birria is a traditional Mexican dish known for its rich, flavorful stew made from beef, lamb, or goat, slow-cooked in a sauce with dried chiles, herbs, and spices. It’s a perfect dish for either a comforting stew or as a filling for delicious tacos.
- Prep Time: 10 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Slow-cooking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
5 ancho peppers, stems and seeds removed
5 guajillo peppers, stems and seeds removed
2–3 chiles de arbol (optional, for spicier)
1 tablespoon olive oil
1 large white onion, chopped
3 large tomatoes, chopped
5 cloves garlic, chopped
1 tablespoon dried Mexican oregano
1 tablespoon sea salt (or to taste)
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon black pepper
½ cup apple cider vinegar
2 large roasted tomatoes, chopped
4 cups beef stock (separated)
3.5 pounds lamb shoulder (or beef shank or chuck roast)
Instructions
- Toast the dried ancho and guajillo peppers for 1-2 minutes in a large pan over medium heat. Remove and steep them in hot water for about 20 minutes.
- In the same pan, heat olive oil and cook the chopped onion and tomatoes for 5 minutes. Add garlic and cook for an additional minute.
- Blend the cooked vegetables and rehydrated peppers with oregano, sea salt, cinnamon, cumin, ginger, black pepper, apple cider vinegar, and 1 cup of beef stock. Process until smooth, then strain if desired.
- Cut the lamb (or beef) into chunks and marinate it with the birria sauce in a large bowl for at least 2 hours or overnight for the best flavor.
- Cook the marinated meat with the sauce, roasted tomatoes, and the remaining 3 cups of beef stock in a large pot over medium heat for about 3 hours, or until the meat is fork-tender.
- Shred the meat and serve as a stew or use it as a filling for tacos. To make tacos, warm corn tortillas, fill them with shredded meat, and dip them in the consomé for added flavor.
Notes
Birria can be served with consomé on the side for extra flavor when used for dipping tacos.
You can adjust the heat by adding more chiles de arbol or using hotter varieties of chiles.
Store leftover birria in the fridge for up to 3 days or freeze it for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 85mg
