Mexican Birria

Mexican Birria is a traditional stew that brings bold, rich flavors straight from the heart of Jalisco to your kitchen. It’s made by slowly braising beef (or goat) in a smoky, spicy chili marinade until it becomes incredibly tender and full of flavor. The result? A deep red consommé, fall-apart meat, and one of the most satisfying dishes you’ll ever serve—whether in a bowl or folded into crispy tacos.

Whether you’re making this for Sunday dinner, tacos for the week, or freezing it for later, this birria recipe is a guaranteed favorite that feels both rustic and indulgent.

If you’re into deep, savory recipes, you might also enjoy the Gordon Ramsay Perfect Steak or this spicy Crispy Chilli Beef with Sweet Chilli for your next dinner.

Credit:https://www.pinterest.com/pin/441775044721104888/

Ingredients You’ll Need

For the Marinade:

• 4 dried guajillo chilies
  
• 2 dried ancho chilies
  
• 1–2 dried pasilla chilies (optional, for extra depth)
  
• 4 garlic cloves
  
• 1 small white onion, chopped
  
• 1 tablespoon white vinegar
  
• 1 teaspoon cumin
  
• 1 teaspoon dried oregano
  
• 1/2 teaspoon ground cinnamon
  
• 1/4 teaspoon ground cloves
  
• 1 cup beef broth (plus more for cooking)
  
• Salt and pepper to taste
  

For the Birria:

• 3 lbs beef chuck roast or short ribs, cut into large chunks
  
• 2 tablespoons oil (for searing)
  
• 3 bay leaves
  
• 1 cinnamon stick
  
• 3 cups beef broth (or enough to cover the meat)
  
• Optional: 1 tablespoon Worcestershire sauce for richness
  

For Serving:

• Chopped onion
  
• Fresh cilantro
  
• Lime wedges
  
• Warm corn tortillas
  

Cooking Time

• Prep Time: 25 minutes
  
• Cook Time: 3 hours
  
• Total Time: 3 hours 30 minutes
  
• Serves: 6–8
  

Equipment You’ll Need

• Large Dutch oven or heavy-bottomed pot
  
• Blender
  
• Strainer (optional)
  
• Tongs
  
• Cutting board and knife
  
• Ladle
  

How to Make Mexican Birria

1. Prep and Soften the Chilies

Remove the stems and seeds from guajillo, ancho, and pasilla chilies. Lightly toast them in a dry skillet for about 30 seconds per side until fragrant, being careful not to burn them. Then place them in a bowl and cover with hot water to soak for 15–20 minutes until softened.

2. Blend the Marinade

Drain the softened chilies and transfer them to a blender. Add chopped onion, garlic, vinegar, cumin, oregano, cinnamon, cloves, and 1 cup beef broth. Blend until smooth. Strain through a sieve if desired for a smoother sauce. Taste and season with salt and pepper.

3. Sear the Beef

Heat oil in a large Dutch oven over medium-high heat. Season the beef with salt and pepper, then sear in batches until browned on all sides. Remove and set aside.

4. Simmer with Marinade

Return all the seared beef to the pot. Pour the chili sauce over the meat. Add bay leaves, cinnamon stick, and enough broth to just cover the beef. Stir to combine. Bring to a boil, then reduce heat to low. Cover and simmer for 2.5 to 3 hours, or until the beef is fall-apart tender.

5. Shred the Meat

Remove the meat from the pot and shred it using two forks. Discard any large pieces of fat. Return the shredded beef to the pot and stir it back into the flavorful consommé.

6. Serve and Enjoy

Serve birria as a stew in bowls, garnished with chopped onion, cilantro, and lime, or use it to fill tacos dipped in consommé and crisped on a griddle. Either way, it’s a showstopper.

Nutritional Information (Per Serving, Approximate)

• Calories: 475
  
• Protein: 42g
  
• Fat: 28g
  
• Carbohydrates: 7g
  
• Fiber: 2g
  
• Sugar: 2g
  
• Sodium: 600mg
  

Tips and Variations

• Use Lamb or Goat: For a more traditional take, use bone-in goat or lamb.
  
• Add Arbol Chilies: Want it spicier? Toss in a couple of dried chile de árbol.
  
• Try it in Tacos: Dip corn tortillas in the broth, fill with birria, and sear until crispy—serve with a side of consommé for dipping.
  
• Broth Too Thick? Thin with extra broth or water before serving.
  
• Instant Pot Option: Pressure cook on high for 45 minutes, then natural release.
  

Storage and Reheating

• Refrigerator: Store cooled birria and broth in airtight containers for up to 5 days.
  
• Freezer: Freeze meat and consommé separately for up to 3 months.
  
• Reheat: Gently simmer on the stovetop or microwave in batches with a splash of broth.
  

Why You’ll Love This Recipe

Birria is one of those recipes that’s worth every minute. It’s deeply layered, soul-warming, and completely satisfying. Whether you serve it in a bowl, stuff it into tacos, or pour it over rice, you’re getting the kind of meal that sticks with you—in the best way.

It’s rustic, rich, and feels like a hug from Mexican tradition.

My Final Thoughts

There’s something magical about a pot of birria slowly simmering on the stove. The aroma, the tenderness of the meat, and the depth of flavor in the consommé make this one of the most rewarding dishes you can make at home. Whether you’re feeding a crowd or just want leftovers that get better with time, Mexican Birria is an unforgettable dish that’s absolutely worth the effort.

Credit: https://www.pinterest.com/pin/30610472461237544/

Frequently Asked Questions (FAQs)

Q: Can I make this in a slow cooker?
A: Yes. Sear the beef first, then cook everything on low for 8 hours. Shred and serve.

Q: What’s the best meat for birria?
A: Chuck roast or short ribs work beautifully, but traditional birria uses goat or lamb.

Q: Is birria spicy?
A: It has a smoky, mild heat. You can add heat with chile de árbol or hot sauce.

Q: What’s consommé in birria?
A: It’s the flavorful broth left after braising the meat in the chili sauce. It’s great for dipping tacos or sipping like a stew.

Q: Can I make it ahead of time?
A: Definitely. In fact, birria tastes even better the next day.

For another flavor-packed dish that brings heat and boldness, try this Firecracker Salmon—a quick and spicy option perfect for weeknights.