Name: Traditional Mexican Birria
Prep time: 30 min
Cook time: PT-486315H11M53S
Total time: PT-486315H11M53S
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast (or a mix of beef shank, short ribs, and goat meat); 6 cups beef broth; 2 bay leaves; 1 cinnamon stick; 1 tablespoon apple cider vinegar; Salt to taste; 5 dried guajillo chilies, stemmed and seeded; 2 dried ancho chilies, stemmed and seeded; 2 dried pasilla chilies, stemmed and seeded; 1 medium onion, quartered; 4 garlic cloves; 2 Roma tomatoes, chopped; 1 teaspoon oregano; 1 teaspoon cumin; ½ teaspoon ground cloves; ½ teaspoon black pepper; 2 tablespoons apple cider vinegar

If you’re craving something rich in flavor with deep, spicy notes, Traditional Mexican Birria is the dish for you. This iconic stew, originating from Jalisco, features tender beef simmered in a complex, savory broth. It’s a meal that brings comfort, spice, and a touch of tradition to your kitchen. Whether served in tacos or as a hearty soup, Birria is sure to impress with its unique combination of flavors.

Ingredients

For the Meat:

3 lbs beef chuck roast (or a mix of beef shank, short ribs, and goat meat)

6 cups beef broth

2 bay leaves

1 cinnamon stick

1 tablespoon apple cider vinegar

Salt to taste

For the Birria Sauce:

5 dried guajillo chilies, stemmed and seeded

2 dried ancho chilies, stemmed and seeded

2 dried pasilla chilies, stemmed and seeded

1 medium onion, quartered

4 garlic cloves

2 Roma tomatoes, chopped

1 teaspoon oregano

1 teaspoon cumin

½ teaspoon ground cloves

½ teaspoon black pepper

2 tablespoons apple cider vinegar

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Prepare the Chiles:
In a pot, bring 2 cups of water to a boil. Add the dried chilies and soak for 10 minutes until softened.

Blend the Sauce:
In a blender, combine the softened chilies, onion, garlic, tomatoes, oregano, cumin, cloves, black pepper, and apple cider vinegar. Blend until smooth, adding some of the soaking water if needed to reach a sauce-like consistency.

Cook the Meat:
In a large pot, heat oil over medium heat. Sear the meat on all sides until browned. Once browned, pour the blended sauce over the meat and add the beef broth, bay leaves, cinnamon stick, and apple cider vinegar. Bring everything to a simmer, then cover and cook on low heat for 3-4 hours until the meat is tender.

Shred & Serve:
Remove the meat from the pot, shred it with a fork, and return it to the broth. Serve with warm corn tortillas, and garnish with chopped onions, cilantro, and lime. I love dipping the tortillas in the flavorful broth for an extra kick!

Servings and Timing

This recipe yields about 6 servings. Depending on the cut of meat you use and the slow cooking process, it will take approximately 3-4 hours to fully cook the Birria. The longer it simmers, the more tender and flavorful the meat becomes.

Variations

Meat: While beef is the traditional choice, you can also make Birria with goat meat for a more authentic taste. A mix of different cuts like beef chuck roast, shank, and short ribs can add a richer depth of flavor.

Spices: Feel free to adjust the spices to your taste. If you prefer a milder flavor, reduce the number of chilies or omit the dried pasilla.

Serving Style: Though it’s commonly served in tacos, you can also enjoy Birria as a soup, with some warm crusty bread to soak up the broth.

Storage/Reheating

Birria keeps well in the fridge for up to 3 days. To store, simply place the meat and broth in an airtight container. The flavors continue to develop and improve over time! To reheat, I recommend warming it gently on the stove, adding a bit of water or broth to thin the sauce if necessary. Birria can also be frozen for up to 3 months; just make sure to cool it completely before freezing.

FAQs

How can I make Birria spicier?

If you like a bit more heat, you can add additional dried chiles like chipotle or serrano peppers to the sauce. A little extra black pepper or chili powder can also kick things up!

Can I use a slow cooker for this recipe?

Yes, a slow cooker works wonderfully for Birria. After searing the meat and blending the sauce, just place everything in the slow cooker and cook on low for 6-8 hours until the meat is tender.

Can I make this recipe ahead of time?

Definitely! Birria tastes even better the next day as the flavors meld together. I recommend cooking it a day ahead and letting it sit in the fridge overnight before serving.

Can I use chicken or pork for Birria?

While Birria is traditionally made with beef or goat, you can substitute chicken or pork, though the flavors will be slightly different. Pork shoulder works well if you want a different take.

How do I make Birria Tacos with this recipe?

To make Birria Tacos, simply warm some corn tortillas, add the shredded meat, and dip them briefly into the broth. Then, add the meat and your choice of toppings like onions, cilantro, and lime. You can also dip the tacos into the rich broth for extra flavor.

Conclusion

Traditional Mexican Birria is a comforting, flavorful dish that brings the taste of Mexico into your home. The rich broth, smoky chilies, and tender meat make it a meal worth savoring. Whether enjoyed in tacos or served as a stew, it’s a crowd-pleaser that’s perfect for family gatherings or casual weeknight dinners. I hope you enjoy making this recipe as much as I do!

Recipe: