Traditional Mexican Birria

Why You’ll Love This Recipe

Birria is the definition of comfort food with a kick. The blend of chilies, garlic, and Mexican spices creates a flavorful marinade that transforms simple meat into a tender, juicy delicacy. It’s a dish that takes time to prepare but rewards you with an unforgettable depth of flavor. Whether you’re serving it as a stew or dipping tacos in the savory consomé, Birria offers a mouthwatering taste of authentic Mexican cuisine.

Ingredients

• For the Meat:

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

  • 1 tablespoon salt

  • 1 teaspoon black pepper

  • 1 tablespoon vinegar (white or apple cider)

• For the Marinade:

  • 3 dried guajillo chilies, stemmed and seeded

  • 2 dried ancho chilies, stemmed and seeded

  • 2 dried pasilla chilies, 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 the Stew:

  • 2 bay leaves

  • 1 cinnamon stick

  • 4 cups beef broth or water

  • Salt to taste

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

Directions

1. Prepare the chilies:

   • Toast the dried chilies in a hot, dry skillet for 30 seconds until fragrant, then soak them in hot water for 10 minutes to soften.

2. Make the marinade:

   • In a blender, combine the soaked chilies, onion, garlic, cumin, oregano, cloves, cinnamon, allspice, vinegar, and 1/2 cup of broth or water. Blend until smooth.

3. Marinate the meat:

   • Place the meat in a large bowl or resealable bag. Add salt, pepper, and vinegar, then pour the chili marinade over it. Toss to coat. Cover and refrigerate for at least 4 hours, preferably overnight.

4. Cook the birria:

   • Transfer the marinated meat and all the marinade into a large pot or Dutch oven. Add bay leaves, cinnamon stick, and 4 cups of broth or water.

   • Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the meat is very tender and shreds easily.

5. Shred and serve:

   • Remove the meat and shred it with two forks. Return the shredded meat to the pot with the broth. Taste and adjust seasoning with salt if needed.

6. Serving options:

   • Serve in bowls as a stew with chopped onion, cilantro, and lime wedges.

   • Use as taco filling and serve with a side of consomé for dipping.

Servings and Timing

• Servings: 6–8

• Prep time: 30 minutes (plus marinating time)

• Cook time: 3 hours

• Total time: 3.5 hours (or overnight with marinating)

Variations

• Birria Tacos (Quesabirria): Fill corn tortillas with shredded birria and cheese, crisp on a skillet, and serve with a side of consomé.

• Use Goat or Lamb: For a more traditional version, substitute beef with goat or lamb meat.

• Spice Level: Add more dried chilies or a chipotle pepper for added heat.

Storage/Reheating

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

• Freezing: Freeze in portions for up to 2 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat on the stovetop over low heat or in the microwave until warmed through.

FAQs

Can I make birria in a slow cooker?

Yes, after marinating, place the meat and marinade in a slow cooker, add broth, and 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?

Absolutely! Cook on high pressure for about 45 minutes with a natural release for tender birria in less time.

What are the best cuts of meat for birria?

Beef chuck roast, short ribs, or beef shank are ideal for their rich flavor and tenderness when slow-cooked.

Is birria spicy?

Birria can be mildly spicy, but you can adjust the heat by increasing or decreasing the amount of dried chilies used.

What is the best way to serve birria?

Traditionally, it’s served as a stew, but birria tacos (with melted cheese and dipping broth) have become incredibly popular.

Can I skip marinating overnight?

While marinating overnight yields the best flavor, you can marinate for at least 4 hours in a pinch.

What’s the difference between birria and barbacoa?

Barbacoa is traditionally steam-cooked and often simpler in spice, while birria is stewed with a rich chili-based sauce.

What kind of tortillas are best for birria tacos?

Corn tortillas are traditional, especially when lightly dipped in the consomé and crisped on a skillet.

Can I make birria dairy-free?

Yes, this recipe is naturally dairy-free. Just avoid adding cheese if making quesabirria.

How do I make the consomé extra rich?

Let the broth reduce slightly after cooking, and add extra beef bones or a spoonful of tomato paste for a deeper flavor.

Conclusion

Traditional Mexican Birria is a soul-warming dish bursting with bold, spicy-sweet flavors and tender meat. Whether you serve it in a bowl, wrap it in tacos, or dip it in consomé, birria is a celebration of Mexican culinary heritage. It’s the perfect dish to make ahead, share with family, or simply enjoy on a cozy weekend. Once you try it, it’s bound to become a favorite in your kitchen!

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