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Traditional Mexican Birria

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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.

Ingredients

Scale

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:

  1. 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:

  1. In a dry skillet over medium heat, toast the dried chilies for about 30 seconds per side until fragrant.
  2. Place the chilies in a bowl and cover with hot water. Let soak for 10 minutes until softened.
  3. In the same skillet, sauté onion, garlic, and tomato until softened.
  4. Blend together the soaked chilies, sautéed vegetables, cumin, oregano, cinnamon, apple cider vinegar, smoked paprika, and 2 cups beef broth until smooth.
  5. Strain the sauce through a fine mesh sieve for a silky texture.

3. Cook the Birria:

  1. Heat 1 tablespoon oil in a large pot or Dutch oven over medium-high heat.
  2. Sear the meat on all sides until browned (about 3 minutes per side).
  3. Pour in the birria sauce, 4 cups beef broth, bay leaves, and cinnamon stick.
  4. 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:

  1. Remove the bay leaves and cinnamon stick.
  2. Shred the meat with forks and mix back into the broth.
  3. 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.

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