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mexican birria
Sofia

Mexican Birria

Mexican Birria is a rich, flavorful stew traditionally made with slow-cooked beef or goat simmered in a bold blend of dried chiles, spices, and aromatics. This deeply savory, slightly spicy dish is perfect served as a stew or tucked into tacos with plenty of consommé for dipping.
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Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes
Servings: 6
Course: lunch, Main Course
Cuisine: Mexican
Calories: 480
Ingredients Method Notes

Ingredients
  

  • For the Meat:
  • 3 lbs beef chuck roast or short ribs or mix with oxtail for richness
  • Salt and black pepper to taste
  • 1 tablespoon oil for searing
  • For the Birria Sauce:
  • 3 dried guajillo chiles stemmed and seeded
  • 2 dried ancho chiles stemmed and seeded
  • 1 dried pasilla chile optional
  • 1 medium onion chopped
  • 4 garlic cloves
  • 1 tomato chopped
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • ½ teaspoon ground cloves
  • 1 cinnamon stick
  • 2 bay leaves
  • 4 cups beef broth
  • 1 tablespoon vinegar apple cider or white
  • To Finish:
  • Fresh cilantro and chopped onions for serving
  • Corn tortillas if making birria tacos
  • Lime wedges

Method
 

  1. Prepare Chiles:
  2. Toast dried chiles in a dry skillet over medium heat for 1–2 minutes until fragrant (don’t burn). Soak them in hot water for 15 minutes to soften.
  3. Sear the Meat:
  4. Season beef generously with salt and pepper. In a large pot or Dutch oven, heat oil and sear meat on all sides until browned. Remove and set aside.
  5. Make the Sauce:
  6. In a blender, combine soaked chiles, onion, garlic, tomato, cumin, oregano, cloves, cinnamon stick (or ½ tsp ground cinnamon), and vinegar. Blend with 1 cup of beef broth until smooth.
  7. Simmer:
  8. Return meat to the pot. Pour sauce over the meat. Add remaining broth and bay leaves. Cover and simmer on low for 2½ to 3 hours, or until the meat is fall-apart tender.
  9. Shred the Meat:
  10. Remove meat from the pot, shred it with forks, then return to the pot and stir into the broth.
  11. Serve:
  12. As a Stew: Ladle birria into bowls with chopped onions, cilantro, and lime juice.
  13. For Tacos: Dip corn tortillas into the consommé, fry lightly, then fill with shredded meat. Cook until crispy, and serve with consommé for dipping.

Notes

  • Make ahead: Birria tastes even better the next day after flavors develop.
  • Chili substitutions: If you can’t find all the chiles, use any combo of guajillo, ancho, or pasilla.
  • Pressure cooker method: Cook on high pressure for 45 minutes, natural release for 15.
  • Storage: Keeps in the fridge for 4 days or freezer for up to 3 months.
  • Spice it up: Add chipotle peppers or extra chili flakes to the sauce for more heat.