Mexican Birria Recipe
If you’ve ever wanted to bring the magic of an authentic Mexican Birria Recipe to your own kitchen, you’re in for a treat. Birria is that soul-warming, richly spiced stew that immediately draws a crowd, whether you serve it up in a steaming bowl or tuck the tender shreds into crispy, golden tacos. It’s all about slow-cooked, succulent beef (or a blend with goat!), swimming in a deep, brick-red broth layered with chiles, spices, and just enough heat. This is a dish that not only satisfies your hunger but also makes every meal feel like a festive gathering—no matter what day of the week it is.
Ingredients You’ll Need
The beauty of this Mexican Birria Recipe lies in its lineup of simple yet essential ingredients. Each component plays a starring role, infusing the meat and broth with flavors that are deep, bold, and unmistakably Mexican. Here’s what makes this dish truly irresistible:
- Beef chuck roast or short ribs: These cuts deliver meltingly tender meat after hours of slow simmering, perfect for soaking up all those birria spices.
- Dried guajillo chiles: The backbone for color and a sweet, mild heat—don’t skip these!
- Dried ancho chiles: Adds a smoky, earthy dimension and deepens the stew’s signature brick-red color.
- Dried chiles de árbol (optional): Bring in a punch of heat—add more or less to suit your spice level.
- Garlic cloves: Essential for background warmth and depth.
- Medium white onion: Adds aromatic sweetness and a gentle bite.
- Cumin: Earthy and warm, cumin is a must for that unmistakable Mexican flavor.
- Dried oregano: Traditional Mexican oregano is best, but any oregano adds that fresh, herbal touch.
- Ground cloves: Just a hint brings complexity and a slightly sweet aroma.
- Ground cinnamon: Not too much! Just enough to round out the spice blend.
- Apple cider vinegar: Brings a subtle tang that brightens the entire stew.
- Salt and black pepper: Basic but critical for pulling out every nuanced flavor.
- Bay leaves: Steeped in the broth, these add an herbal note that ties everything together.
- Beef broth: Forms the hearty base; go for rich, flavorful broth for best results.
- Oil for searing: Helps brown the meat, creating an extra layer of flavor.
- Optional toppings—chopped onion, cilantro, lime wedges, corn tortillas: All the right crunch, zest, and freshness for finishing your birria, plus tortillas for scooping or taco-making!
How to Make Mexican Birria Recipe
Step 1: Toast and Soak the Dried Chiles
Let’s start by waking up those glorious dried chiles! Set a dry skillet over medium heat and toast the guajillo, ancho, and (if you love heat) chiles de árbol for about 1–2 minutes. Keep a close eye so they get fragrant but not burnt. Once toasted, transfer them to a bowl and cover with hot water. Let those beauties soak for 15 minutes—they’ll soften right up, ready to blend into a deeply flavorful sauce.
Step 2: Sear the Meat
While those chiles are relaxing in their bath, grab your beef and get ready to build that gorgeous base flavor. Heat a bit of oil in a large Dutch oven or heavy pot, and sear the meat on all sides until it’s richly browned. Don’t rush this step! Work in batches if needed—the browning adds so much depth to the Mexican Birria Recipe.
Step 3: Blend the Sauce
Now, drain the softened chiles and pop them in your blender. Add the garlic, quartered onion, cumin, oregano, ground cloves, cinnamon, apple cider vinegar, salt, pepper, and a cup of the beef broth. Blend until velvety smooth—the result should look like a deep, reddish paste bursting with bold aroma.
Step 4: Braise the Birria
Return the browned meat to the pot, pouring that stunning chile sauce right over top. Add the remaining beef broth and drop in the bay leaves. Stir gently, bring everything to a happy simmer, then cover and cook on low for about 3 hours. Go ahead and enjoy that incredible smell while the Mexican Birria Recipe transforms—by the end, the meat should be fall-apart tender.
Step 5: Shred and Mix
When the timer dings and the meat just yields under your fork, fish out the bay leaves and shred the beef right in the pot. Stir the meat back into the saucey broth so it can soak up every last drop of flavor. Now, you’re ready for the best part—serving it up and digging in!
How to Serve Mexican Birria Recipe
Garnishes
Don’t skimp on the toppings! Classic garnishes include chopped white onion, freshly chopped cilantro, and zesty lime wedges. A sprinkle on top brings brightness and crunch that perfectly balances the rich, slow-cooked meat and broth. Each bite feels lighter, fresher, and absolutely irresistible.
Side Dishes
This hearty Mexican Birria Recipe stands wonderfully on its own as a stew, but you can round out the meal with warm corn tortillas for scooping, Mexican rice, or cooling sides like creamy guacamole or a simple cucumber salad. Every side offers a nice contrast and turns dinner into a festive feast.
Creative Ways to Present
If you want to take your birria game to the next level, try making “quesabirria” tacos! Load cooked birria and a sprinkle of melty cheese into corn tortillas, fry them until crisp and golden, then serve with a side of that luscious consomé for dipping. Or go family-style with a big pot of birria at the table and let everyone customize their bowl or tacos just how they like.
Make Ahead and Storage
Storing Leftovers
Good news: this Mexican Birria Recipe tastes even better the next day! Simply let leftovers cool, then store them in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight, making for extra delicious lunches or quick dinners.
Freezing
Birria freezes brilliantly, so feel free to make a double batch. Ladle cooled birria (with broth) into freezer-safe containers, leaving a bit of room for expansion. It’ll keep beautifully in the freezer for up to 3 months—just label and date your containers to keep track.
Reheating
Gently reheat birria on the stovetop over medium-low heat, adding a splash of broth or water if the stew has thickened in the fridge. You can also reheat single servings in the microwave for a couple of minutes, stirring halfway through to ensure it’s hot all the way through.
FAQs
Can I use only beef, or do I need goat for authentic birria?
Absolutely, you can use only beef, and it’s delicious! While traditional recipes often include goat for unique flavor and tenderness, this Mexican Birria Recipe is fantastic with either beef alone or a blend of the two—just pick what’s easiest to source or suits your taste best.
Is birria very spicy?
It’s as spicy as you’d like it to be! The chiles de árbol are optional and bring the heat, so you can leave them out for a milder dish or add extra for a spicier kick. Either way, the deep flavors in the Mexican Birria Recipe shine through.
Can I make birria in a slow cooker or Instant Pot?
Yes! After searing the meat and blending the sauce, you can transfer everything to a slow cooker or Instant Pot. For the slow cooker, cook on low for 8 hours; for the Instant Pot, use the pressure cook mode for about 60 minutes with a natural release. Both methods yield tender, flavorful birria.
What’s the best way to serve birria for a party?
For maximum fun, set up a birria taco bar! Offer plenty of toppings (onion, cilantro, limes, cheese) and let guests build their own bowls or tacos, with plenty of broth on the side for dipping. The communal style really makes the Mexican Birria Recipe shine for gatherings.
Why is my birria broth not as red as I expected?
The vibrancy of the broth comes mainly from the guajillo and ancho chiles, so make sure you use fresh, high-quality dried chiles. Also, don’t skip the toasting step, which intensifies both the color and the rich taste of your Mexican Birria Recipe.
Final Thoughts
If you’ve never tried making a Mexican Birria Recipe at home, I hope you feel inspired to give it a go—there’s nothing quite like sharing this comforting, festive dish with the people you love. The aroma alone will have everyone circling the kitchen, and the first bite just might turn your dinner table into the best kind of celebration. Enjoy every savory, spicy, joy-filled spoonful!
Print
Mexican Birria Recipe
- Total Time: 3 hours 30 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Mexican Birria Recipe is a traditional and flavorful stew featuring tender beef in a rich, aromatic sauce made from a blend of dried chiles and spices. Perfect for serving in bowls as a comforting stew or as a delicious taco filling with a side of savory broth for dipping.
Ingredients
Main Ingredients:
- 3 lbs beef chuck roast or short ribs (or a mix of beef and goat)
- 4 dried guajillo chiles (stemmed and seeded)
- 3 dried ancho chiles (stemmed and seeded)
- 2 dried chiles de árbol (optional for heat)
- 5 garlic cloves
- 1 medium white onion (quartered)
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
- 1/4 cup apple cider vinegar
- 1 tablespoon salt
- 1 teaspoon black pepper
- 2 bay leaves
- 4 cups beef broth
- 1 tablespoon oil for searing
Optional for Serving:
- Chopped onion
- Cilantro
- Lime wedges
- Corn tortillas
Instructions
- Prepare the Chiles: Toast the dried chiles in a skillet, then soak in hot water until softened.
- Sear the Meat: Brown the beef in a Dutch oven or pot with oil, then set aside.
- Make the Sauce: Blend soaked chiles, garlic, onion, spices, vinegar, and broth until smooth.
- Cook the Birria: Simmer meat in sauce with bay leaves for 3 hours until tender; shred and mix into broth.
Notes
- Serve birria in bowls or as taco filling with broth for dipping.
- Try a crispy taco version by frying tortillas with cheese and birria meat.
- Leftovers can be refrigerated for up to 4 days or frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl or taco portion
- Calories: 450
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 115mg
