Mexican Birria Recipe

If you’re craving a truly comforting and flavorful meal, this Mexican Birria Recipe will have you swooning from the very first bite. This traditional Mexican stew bursts with rich, smoky, and warming spices that lovingly envelop tender, slow-braised beef. The melding of toasted dried chiles, aromatic herbs, and savory broth makes every spoonful downright irresistible. Whether you serve it as a hearty stew or transform it into crispy birria tacos, this recipe promises an authentic taste sensation that feels like a warm hug from the inside out.

Ingredients You’ll Need

The magic of this Mexican Birria Recipe lies in its handful of carefully chosen ingredients. Each one plays a crucial role in layering flavors, adding depth, and building that unmistakable rich color and aroma that birria is celebrated for.

• 3 pounds beef chuck roast or short ribs (bone-in preferred): This is your tender, flavorful star that becomes tender and shreddable after slow cooking.
• 2 tablespoons vegetable oil: Helps to brown the meat, locking in flavor and texture.
• 4 dried guajillo chiles (stemmed and seeded): Adds mild heat and a fruity undertone to the sauce.
• 2 dried ancho chiles (stemmed and seeded): Key for that deep, smoky sweetness that defines birria.
• 2 dried pasilla chiles (optional, for depth): Provides extra earthy complexity to the stew.
• 4 cups beef broth (plus more as needed): The flavorful liquid base that tenderizes the beef and infuses the dish.
• 5 garlic cloves: Brings a bold, aromatic punch.
• 1 medium white onion (quartered): Adds natural sweetness and body to the broth.
• 2 teaspoons dried oregano: Offers herbal warmth that complements the chilies beautifully.
• 1 teaspoon ground cumin: Gives a nutty, earthy background flavor.
• 1/2 teaspoon ground cinnamon: Adds subtle warmth and complexity.
• 1/4 teaspoon ground cloves: A hint of spice and depth to elevate the sauce.
• 1 tablespoon apple cider vinegar: Balances richness with bright acidity.
• 1 bay leaf: Infuses the broth with a gentle herbal aroma.
• Salt and pepper to taste: Essential seasoning to bring all flavors together.
• Chopped cilantro and diced onions (for garnish): Adds freshness and a bit of crunch.
• Fresh lime wedges and warm corn tortillas (for serving): Perfect accompaniments to enhance every birria bite.

How to Make Mexican Birria Recipe

Step 1: Toast and Soak the Chiles

Begin by toasting the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1 to 2 minutes. You’ll know they’re ready when you can smell their aromatic, smoky fragrance—but be careful not to burn them. Once toasted, place the chiles in a bowl and cover them with hot water to soak for about 15 minutes. This softens them so they blend smoothly, unlocking their full flavor and color for the sauce.

Step 2: Brown the Beef

While the chiles soak, heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef generously with salt and pepper, then sear it in batches until each side develops a deep brown crust. This caramelization adds layers of flavor and locks in juices. Once browned, remove the beef and set it aside.

Step 3: Blend the Sauce

Drain the softened chiles and transfer them to a blender. Add garlic, quartered onion, oregano, cumin, cinnamon, cloves, apple cider vinegar, and about 1 cup of beef broth. Blend everything until perfectly smooth — no chunky bits, just silky, vibrant sauce that will coat the meat beautifully.

Step 4: Simmer to Perfection

Pour the chile sauce into the pot and cook it for 2 to 3 minutes, stirring occasionally to release any browned bits sticking to the bottom. Add back the seared beef, remaining broth, bay leaf, and additional water or broth until the meat is just covered. Bring this to a boil, then reduce heat to low and let it simmer gently, covered, for 3 to 4 hours. The meat should become incredibly tender and easy to shred.

Step 5: Shred and Return the Meat

Carefully remove the beef and shred it with forks, discarding any large bones or excess fat. Return the shredded meat to the rich, spicy broth, allowing it to soak up more flavor before serving. This step is the ultimate moment where all the flavors meld into birria perfection.

How to Serve Mexican Birria Recipe

Garnishes

The fresh toppings are essential to balance the rich, spicy stew. Sprinkle chopped cilantro and diced onions generously over your birria for a bright, zesty contrast. A squeeze of fresh lime over the top adds a refreshing pop that elevates every mouthful.

Side Dishes

This savory Mexican Birria Recipe pairs beautifully with warm corn tortillas, which you can dip into the flavorful consommé before crisping on a hot skillet to make irresistible birria tacos. Other great companions include a simple Mexican rice, pickled vegetables, or a fresh avocado salad to lighten the meal.

Creative Ways to Present

Besides serving it as a hearty stew, try converting your birria into tacos by dipping tortillas in the broth and frying them until crispy. You can also layer the shredded birria with melted cheese for delicious quesabirria or serve it alongside homemade salsas for guests to customize their plates. The versatility of this recipe makes it a fun centerpiece for any gathering.

Make Ahead and Storage

Storing Leftovers

Once your birria has cooled completely, store leftovers in an airtight container in the refrigerator for up to 3 to 4 days. The flavors actually deepen overnight, making your birria even more delicious the next day.

Freezing

For longer storage, freeze birria in airtight containers or heavy-duty freezer bags for up to 3 months. Make sure to label with the date so you can enjoy this comforting dish anytime cravings strike with minimal prep.

Reheating

Reheat birria gently on the stove over low heat, stirring occasionally and adding a splash of broth or water if it’s too thick. Alternatively, microwave in shorter bursts, stirring in between to maintain the stew’s luscious texture.

FAQs

Can I use other meats besides beef for this Mexican Birria Recipe?

Absolutely! While beef chuck or short ribs are traditional and give a rich flavor, goat or lamb are often used in classic birria variations and offer a slightly different but equally delicious taste experience.

What if I don’t have pasilla chiles? Can I skip them?

Yes, pasilla chiles are optional and mainly add depth. If you can’t find them, just increase either guajillo or ancho chiles slightly to maintain a balanced flavor in your birria.

Is it necessary to soak and toast the chiles?

Yes, toasting intensifies their smoky flavor, and soaking softens them for blending into a velvety sauce. Skipping either step can affect the final taste and texture of your birria.

How can I make birria tacos crispy?

Dip warm corn tortillas into the birria consommé to soak up the broth, then place them in a hot skillet with some shredded birria and cheese. Fold and cook until crispy and golden for a perfect crunchy taco shell that’s bursting with flavor.

Can I prepare birria in a slow cooker or Instant Pot?

Yes! Both methods work well. Slow cook on low for 6 to 8 hours or use the pressure cooker function on an Instant Pot to reduce cooking time while still achieving tender, flavorful meat.

Final Thoughts

This Mexican Birria Recipe is truly a culinary treasure that brings warmth, depth, and joy to your table. Its rich flavors and tender meat combine to form a dish that’s as comforting as it is exciting. Whether you enjoy it as a stew or crispy tacos, this birria invites you to savor every bite and share a little taste of Mexico’s heart with your loved ones. Give it a try—you might just find your new favorite meal!

Mexican Birria Recipe

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3.8 from 32 reviews

• Author: admin
• Total Time: 4 hours
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This authentic Mexican Birria recipe features tender, flavorful beef slow-cooked in a rich, aromatic chile sauce made with dried guajillo, ancho, and pasilla chiles. Perfectly seasoned and braised to perfection, this main course can be enjoyed as a stew or used to make delicious birria tacos garnished with fresh cilantro, diced onions, and lime wedges.

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Ingredients

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Meat

• 3 pounds beef chuck roast or short ribs (bone-in preferred)
• 2 tablespoons vegetable oil

Chile Sauce

• 4 dried guajillo chiles (stemmed and seeded)
• 2 dried ancho chiles (stemmed and seeded)
• 2 dried pasilla chiles (optional, for depth)
• 5 garlic cloves
• 1 medium white onion (quartered)
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 tablespoon apple cider vinegar
• 4 cups beef broth (plus more as needed)
• 1 bay leaf
• Salt and pepper to taste

Garnishes & Serving

• Chopped cilantro
• Diced onions
• Fresh lime wedges
• Warm corn tortillas

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Instructions

1. Toast and soak chiles: In a dry skillet over medium heat, toast the dried guajillo, ancho, and pasilla chiles for 1–2 minutes until fragrant, taking care not to burn them. Transfer the chiles to a bowl and cover with hot water. Let them soak for 15 minutes to soften.
2. Sear the beef: While the chiles soak, heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef generously with salt and pepper. Sear the meat on all sides until well browned, working in batches if needed. Remove the browned beef and set aside.
3. Blend the chile sauce: In a blender, combine the drained soaked chiles, garlic cloves, quartered onion, oregano, cumin, cinnamon, cloves, apple cider vinegar, and 1 cup of beef broth. Blend until the mixture is very smooth and uniform.
4. Cook the sauce and combine: Pour the blended chile sauce into the pot used for searing and cook over medium heat for 2–3 minutes, scraping up any browned bits from the bottom. Add the seared beef back to the pot along with the remaining beef broth, bay leaf, and more water or broth if needed to cover the meat completely. Bring to a boil, then reduce heat to a low simmer.
5. Braise the beef: Cover the pot and cook the beef gently for 3 to 4 hours, or until the meat is fork-tender and easily shreds. Check occasionally and add liquid if necessary to keep the meat submerged.
6. Shred and serve: Remove the beef from the pot and shred it, discarding large bones and excess fat. Return the shredded meat to the broth and stir to combine. Serve the birria as a stew in bowls or use it to make birria tacos by dipping warm corn tortillas in the cooking broth, filling with meat, and crisping on a skillet. Garnish with diced onions, chopped cilantro, and fresh lime wedges.

Notes

• For extra depth of flavor, prepare the birria a day ahead and reheat before serving to allow flavors to meld.
• Serve with the flavorful consommé (the cooking broth) on the side for dipping tacos.
• For a more traditional variation, goat or lamb can be substituted for beef.

• Prep Time: 30 minutes
• Cook Time: 3 hours 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican