Mexican Birria

Why You’ll Love This Recipe

Birria is one of the most beloved dishes in Mexican cuisine. The tender, melt-in-your-mouth meat, combined with a spicy, tangy, and rich broth, makes for an unforgettable meal. Whether served as a stew or used for tacos (quesabirria), this dish is the epitome of comfort food. The depth of flavor from the spices and slow-cooked meat is absolutely delicious, and it’s perfect for special occasions or when you want to treat yourself to something extra special.

Ingredients

• For the Meat:

  • 3 lbs beef chuck roast (or goat/lamb, cut into chunks)

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1 tablespoon white vinegar (for marinating)

  • 2 tablespoons vegetable oil (for searing)

• For the Marinade:

  • 3 dried guajillo chiles, stemmed and seeded

  • 2 dried ancho chiles, stemmed and seeded

  • 2 dried pasilla chiles, stemmed and seeded

  • 1 medium onion, quartered

  • 4 garlic cloves

  • 1 teaspoon cumin

  • 1 teaspoon dried oregano (preferably Mexican oregano)

  • 1/2 teaspoon ground cloves

  • 1/2 teaspoon ground cinnamon

  • 1/4 teaspoon ground allspice (optional)

  • 2 tablespoons apple cider vinegar

  • 1/2 cup beef broth or water (for blending)

• For the Stew:

  • 2 bay leaves

  • 1 cinnamon stick

  • 4 cups beef broth (or water)

  • 1 large tomato, chopped

  • Salt to taste

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

Directions

1. Prepare the Marinade:

• Toast the dried chiles in a dry skillet over medium heat for about 30 seconds, or until fragrant. Don’t let them burn. Then, soak the toasted chiles in hot water for about 10 minutes to soften.

• In a blender, combine the softened chiles, onion, garlic, cumin, oregano, cloves, cinnamon, allspice (if using), apple cider vinegar, and beef broth or water. Blend until smooth, forming a thick, spicy marinade.

2. Marinate the Meat:

• Season the meat with salt, pepper, and vinegar. Then, coat the meat with the marinade. You can marinate the meat for a few hours or overnight in the refrigerator for the best flavor.

3. Sear the Meat:

• Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Sear the marinated meat in batches, browning all sides to develop flavor, about 5-6 minutes per batch. Remove the meat from the pot and set it aside.

4. Cook the Birria:

• In the same pot, add the bay leaves, cinnamon stick, and chopped tomato. Stir to combine, scraping up any browned bits left from searing the meat.

• Return the seared meat to the pot and cover with 4 cups of beef broth. Bring it to a boil, then lower the heat to a simmer.

• Cover the pot and simmer for about 2.5 to 3 hours, or until the meat is tender and easily pulls apart with a fork. If necessary, add more broth or water to keep the meat covered during the cooking process.

5. Shred the Meat:

• Once the meat is tender, remove it from the pot and shred it with two forks. Return the shredded meat to the pot, stir to combine, and let it simmer for another 10-15 minutes to absorb all the flavors.

6. Serve:

• Birria can be served in a bowl with the rich broth (consomé) or used as a taco filling. If making tacos, heat corn tortillas on a griddle, then fill them with the shredded meat and a little of the broth. Serve with diced onions, cilantro, lime wedges, and salsa on the side.

Servings and Timing

• Servings: 6-8

• Prep time: 20 minutes (plus marinating time)

• Cook time: 3 hours

• Total time: 3 hours 20 minutes (or longer with marinating)

Variations

• Birria Tacos (Quesabirria): To make birria tacos, simply dip the tortillas in the consomé before filling them with the shredded birria and cheese. Fry them on a griddle until crispy and golden.

• Spicy Kick: Add more dried chilies or a fresh jalapeño for additional heat.

• Vegetarian Version: Replace the meat with jackfruit or mushrooms for a vegetarian twist on Birria.

• Add Vegetables: You can add carrots, potatoes, or even poblano peppers to the stew for extra flavor and texture.

Storage/Reheating

• Storage: Store leftover birria and broth in an airtight container in the refrigerator for up to 4 days.

• Freezing: Birria freezes well. Let it cool completely, then transfer to a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat in the microwave or stovetop until heated through. Add extra broth if necessary to loosen up the stew.

FAQs

Can I make Birria in a slow cooker?

Yes, after marinating, place the meat and marinade in a slow cooker with the broth, bay leaves, and cinnamon stick. Cook on low for 8 hours or high for 5-6 hours until the meat is tender.

Can I use a pressure cooker or Instant Pot for Birria?

Yes! Cook on high pressure for 45 minutes with a natural release for tender, flavorful Birria in less time.

Can I use a different cut of meat for Birria?

Yes, you can use beef short ribs, beef shank, or even chicken for a different take on Birria. Adjust cooking times based on the cut of meat.

How do I know when the Birria is done?

The meat is done when it easily shreds with a fork and is tender throughout. It should also be juicy and flavorful from the broth.

Can I make Birria ahead of time?

Yes! Birria tastes even better the next day as the flavors continue to meld. Simply reheat on the stovetop before serving.

Conclusion

Mexican Birria is a comforting, flavorful stew that brings together tender, slow-cooked meat and a rich, aromatic broth. Whether served as a stew or in tacos (quesabirria), this dish is a celebration of bold flavors and tradition. Perfect for special occasions, family dinners, or weekend feasts, Birria is a dish that will leave everyone craving more. With its deep, smoky flavor and melt-in-your-mouth meat, Birria is sure to become a favorite in your recipe repertoire!

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