Birria is a rich, flavorful, and slow-cooked Mexican stew traditionally made with goat, beef, or lamb, infused with a deep red, aromatic chile-based broth. Originally from the state of Jalisco, this dish is perfect for celebrations and gatherings. Served with warm tortillas, consommé for dipping, and fresh toppings, birria is a must-try for anyone who loves authentic Mexican cuisine.
Why You’ll Love This Recipe
- Authentic Mexican Flavor – Made with dried chiles and slow-cooked meat for an incredibly rich taste.
- Versatile – Enjoy as a stew or in tacos, quesabirria, or burritos.
- Deep, Smoky, and Spiced – The perfect balance of chiles, herbs, and spices.
- Great for Gatherings – A large batch feeds a crowd and is even better the next day.
- Make-Ahead Friendly – The flavors develop even more over time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meat:
- 3 lbs beef chuck roast or short ribs (or traditional goat/lamb)
- 2 bay leaves
- Salt and black pepper
- Water or beef broth
For the Birria Adobo Sauce:
- 3 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 2 dried pasilla chiles (optional, for extra depth)
- 3 Roma tomatoes (roasted)
- ½ onion (chopped)
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 2 cups beef broth
For Serving:
- Corn tortillas
- Fresh cilantro (chopped)
- Diced onions
- Lime wedges
- Queso Oaxaca or mozzarella (if making quesabirria tacos)
Directions
Prepare the Adobo Sauce:
- Toast the Chiles – In a dry skillet over medium heat, lightly toast the dried chiles for 1-2 minutes until fragrant.
- Rehydrate the Chiles – Place the toasted chiles in hot water for 10-15 minutes until softened. Drain.
- Blend the Sauce – In a blender, combine the rehydrated chiles, roasted tomatoes, onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, paprika, tomato paste, and beef broth. Blend until smooth.
Cook the Birria:
- Sear the Meat – In a large pot or Dutch oven, heat oil over medium-high heat. Season the meat with salt and pepper, then sear on all sides until browned.
- Simmer with Sauce – Pour the blended adobo sauce over the meat. Add bay leaves and enough water or broth to cover.
- Slow Cook – Simmer on low for 3-4 hours, or until the meat is fall-apart tender. Alternatively, use a slow cooker on low for 6-8 hours or an Instant Pot on high pressure for 45 minutes.
- Shred the Meat – Remove the meat from the pot, shred it with forks, and return it to the broth.
Serve:
- As a Stew – Ladle into bowls and serve with fresh cilantro, onions, and lime wedges.
- As Birria Tacos – Dip tortillas into the broth, fill with shredded birria, and grill until crispy. Serve with consommé for dipping.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 3-4 hours (or 45 minutes in an Instant Pot)
- Total Time: 4 hours 30 minutes (including resting time)
Variations
- Spicier Version – Add dried árbol chiles for extra heat.
- Lamb or Goat Birria – Use traditional meats for a more authentic taste.
- Cheesy Quesabirria Tacos – Add melted cheese to your tacos for a crispy, cheesy delight.
- Oven-Braised Birria – Cook in a covered Dutch oven at 325°F for 3-4 hours.
- Beer-Infused – Replace some of the broth with a dark Mexican beer for deeper flavor.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze the meat and broth separately for up to 3 months.
- Reheating: Warm on the stovetop over low heat or in the microwave in 30-second intervals.
FAQs
Can I use boneless meat?
Yes, but bone-in cuts add extra richness to the broth.
What’s the best way to get a deep red broth?
Using enough dried chiles and blending them well ensures a vibrant color.
Can I make this in an Instant Pot?
Yes! Pressure cook on high for 45 minutes, then natural release for 15 minutes.
What type of tortillas work best?
Corn tortillas are traditional, but flour tortillas can also be used.
How do I get my birria tacos crispy?
Dip tortillas in the consommé, then pan-fry in oil until golden and crispy.
What can I do with leftover broth?
Use it for ramen, soups, or as a base for stews.
How do I thicken the broth?
Simmer uncovered for an additional 20 minutes to reduce the liquid.
What cheese pairs well with birria tacos?
Oaxaca cheese or mozzarella works best for a melty, gooey texture.
Can I make this dish ahead of time?
Yes! Birria tastes even better the next day as the flavors deepen.
Can I use chicken instead of beef?
Yes! Chicken birria is a lighter alternative but still flavorful.
Conclusion
Traditional Mexican Birria is a rich, slow-cooked dish bursting with deep flavors from its chile-infused broth and tender, shredded meat. Whether served as a comforting stew or transformed into crispy birria tacos, this dish is a must-try for lovers of authentic Mexican cuisine. Give it a try, and enjoy the irresistible flavors of homemade birria!
PrintTraditional Mexican Birria
Birria is a rich, flavorful, and slow-cooked Mexican stew made with tender beef (or goat), dried chilies, and aromatic spices. Traditionally served as a stew or used in tacos with a side of consommé for dipping, this dish is packed with deep, smoky flavors and is perfect for special occasions or a comforting meal.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
For the Meat:
- 3 pounds beef chuck roast (or a mix of short ribs, shank, or goat meat)
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon apple cider vinegar (optional, helps tenderize)
For the Birria Sauce:
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 1 Roma tomato, chopped
- ½ onion, chopped
- 4 cloves garlic
- 2 teaspoons cumin
- 1 teaspoon dried oregano
- ½ teaspoon ground cinnamon
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 2 cups beef broth
- 1 tablespoon adobo sauce (from canned chipotle peppers, optional for heat)
For the Stew:
- 2 bay leaves
- 1 cinnamon stick
- 4 cups beef broth
- 1 tablespoon vegetable oil
For Garnish & Serving:
- Chopped fresh cilantro
- Diced onions
- Lime wedges
- Corn tortillas (for tacos)
Instructions
1. Prepare the Meat:
- Season the beef (or goat) with salt, pepper, and apple cider vinegar. Let it sit for 30 minutes at room temperature.
2. Make the Birria Sauce:
- In a dry skillet over medium heat, toast the dried chilies for about 30 seconds per side until fragrant.
- Place the chilies in a bowl and cover with hot water. Let soak for 10 minutes until softened.
- In the same skillet, sauté onion, garlic, and tomato until softened.
- Blend together the soaked chilies, sautéed vegetables, cumin, oregano, cinnamon, apple cider vinegar, smoked paprika, and 2 cups beef broth until smooth.
- Strain the sauce through a fine mesh sieve for a silky texture.
3. Cook the Birria:
- Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat.
- Sear the meat on all sides until browned (about 3 minutes per side).
- Pour in the birria sauce, 4 cups beef broth, bay leaves, and cinnamon stick.
- Bring to a boil, then reduce to low heat, cover, and simmer for 3-4 hours, until the meat is fall-apart tender.
- Slow Cooker: Cook on LOW for 6-8 hours or HIGH for 4-5 hours.
- Instant Pot: Pressure cook on HIGH for 45 minutes, then natural release for 15 minutes.
4. Shred & Serve:
- Remove the bay leaves and cinnamon stick.
- Shred the meat with forks and mix back into the broth.
- Serve as a stew with onions, cilantro, and lime or make tacos by dipping tortillas in the birria consommé, filling with meat, and grilling until crispy.
Notes
- Meat Options: Traditional birria is made with goat, but beef works great. You can also use lamb or pork.
- Make it Spicier: Add extra adobo sauce or chipotle peppers to the sauce.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.