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Traditional Mexican Birria

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Traditional Mexican Birria is a flavorful, slow-cooked stew made with tender beef or goat in a rich, spicy chili marinade. This iconic dish from Jalisco is perfect served as a comforting stew or in tacos with dipping broth (consomé). Bursting with bold spices and deep savory flavors, Birria is a true celebration of Mexican cuisine—perfect for holidays, family dinners, or any time you want to impress.

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 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

Instructions

  • Prepare the Chilies:

    • Toast guajillo, ancho, and pasilla chilies in a dry skillet until fragrant (about 30 seconds). Soak in hot water for 10 minutes to soften.

  • Make the Marinade:

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

  • Marinate the Meat:

    • Place meat in a large bowl or resealable bag. Season with salt, pepper, and vinegar, then coat with the marinade. Cover and refrigerate for at least 4 hours or overnight.

  • Cook the Birria:

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

    • Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, until meat is fork-tender.

  • Shred and Serve:

    • Remove meat, shred with two forks, and return to pot. Adjust seasoning with salt as needed.

  • Serve:

    • Enjoy in bowls as a stew with cilantro, diced onion, and lime.

    • Or use as a filling for tacos with consomé on the side for dipping.

Notes

  • Let the stew simmer uncovered in the last 20 minutes to reduce the broth and intensify the flavor.

  • Marinating overnight is ideal for best flavor, but 4 hours will work in a pinch.

  • Add tomato paste or beef bones for a richer consomé

Find it online: https://avarecipe.com/traditional-mexican-birria/