Mexican Birria Recipe: The Ultimate Guide

Have you ever craved a dish so rich, flavorful, and comforting that it instantly transports you to the heart of Mexico? That’s exactly what Mexican Birria offers—a tender, slow-cooked meat stew packed with spices and smoky goodness. It’s the kind of dish that warms both the body and soul.

Whether you’re new to birria or have been wanting to try your hand at this beloved Mexican classic, you’re in for a treat. This recipe breaks down the process step-by-step, so it’s approachable for any home cook. You’ll be savoring the perfect bowl of birria in no time!

Ready to spice up your kitchen with this flavorful feast? Let’s dive into what makes birria so irresistible, and learn how to recreate this restaurant favorite at home.

What is Mexican Birria?

Birria is a traditional Mexican dish originating from Jalisco. It was initially made with goat meat, a choice born out of necessity during the Spanish conquest when locals were left with an excess of goats. The term “birria” was coined by the Spanish, meaning “worthless,” because they considered goats undesirable to eat. However, the indigenous people transformed this into a flavorful stew that has become one of Mexico’s most iconic dishes.

Today, Birria is commonly made with beef due to its availability, but lamb and goat remain popular choices. The key to a good Birria is the flavorful broth, or consomé, which is made from dried chilies, spices, and tomatoes. The meat is slow-braised until it’s tender enough to shred. You can serve it as a stew or use the shredded meat to make tacos.

Key Components of Birria:

• Meat: Traditionally goat, but beef, lamb, or even chicken can be used.
• Chilies: Ancho and guajillo chilies are essential for the sauce.
• Spices: A mix of cumin, oregano, cloves, and cinnamon give Birria its signature flavor.
• Consomé: The flavorful broth that doubles as a sauce for tacos.

Ingredients

For this Birria recipe, we’ll be using beef, but feel free to substitute with lamb or goat if desired. Here’s what you’ll need:

• 5 dried ancho chilies
• 5 dried guajillo chilies
• 2-3 chiles de árbol (optional for extra heat)
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 large tomatoes, chopped
• 5 garlic cloves, chopped
• 1 tablespoon Mexican oregano
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1 teaspoon black pepper
• 1 teaspoon ground ginger
• ½ cup apple cider vinegar
• 4 cups beef stock, divided
• 3.5 pounds beef chuck roast or short ribs
• Salt to taste

Optional Garnishes:

• Chopped onions
• Fresh cilantro
• Lime wedges
• Corn tortillas

How to Make Mexican Birria

Step 1: Prepare the Chilies

1. Toast the Chilies: Heat a large pan over medium heat and toast the ancho, guajillo, and chiles de árbol (if using) for 1-2 minutes on each side until they become aromatic and slightly darker in color. This step is crucial for releasing their flavors.
2. Rehydrate the Chilies: Transfer the toasted chilies to a large bowl and cover them with hot water. Let them soak for about 20 minutes or until they soften.

Step 2: Make the Birria Sauce

1. Cook the Aromatics: In the same pan, add a tablespoon of olive oil and sauté the chopped onions and tomatoes until softened, about 5 minutes. Add the garlic and cook for another minute.
2. Blend the Sauce: Transfer the cooked onions, tomatoes, garlic, and softened chilies into a blender. Add the Mexican oregano, cumin, cinnamon, cloves, ginger, and black pepper. Pour in 1 cup of beef stock and the apple cider vinegar. Blend until smooth.

Step 3: Marinate the Meat

1. Prepare the Meat: Cut the beef chuck roast or short ribs into large chunks and place them in a large bowl.
2. Marinate: Pour the chili sauce over the beef, ensuring all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 2 hours, but overnight is ideal for maximum flavor absorption.

Step 4: Cook the Birria

1. Sear the Meat: Heat a large Dutch oven over medium-high heat. Add a bit of oil and sear the marinated beef on all sides until browned. This step locks in flavor.
2. Slow Cook the Birria: Once the meat is seared, add the remaining beef stock and any leftover chili sauce from the marinade. Bring the mixture to a simmer, then reduce the heat to low. Cover and let it cook for about 3 hours, or until the meat is tender and easy to shred.
3. Check the Liquid: During cooking, check the liquid level. Add more stock or water if needed to keep the meat submerged.

Step 5: Shred the Meat

Once the meat is fully cooked and tender, remove it from the pot and shred it using two forks. Return the shredded meat to the pot and let it simmer in the broth for an additional 15-20 minutes to absorb more flavor.

Serving Mexican Birria

Birria Stew (Birria de Res)

To serve Birria as a stew, ladle the meat and broth into bowls. Garnish with chopped onions, cilantro, and a squeeze of lime. Serve with warm tortillas on the side for dipping into the rich broth.

Birria Tacos

To make Birria tacos, dip corn tortillas in the consomé, then heat them on a skillet until slightly crispy. Add a generous portion of shredded birria meat to the tortilla, top with onions and cilantro, and serve with a small bowl of the consomé on the side for dipping.

Quesabirria Tacos

For a twist on Birria tacos, make quesabirria tacos by adding shredded cheese (Oaxaca or mozzarella work well) to the tortillas before adding the meat. Fold the tacos in half and fry until crispy and golden brown. Serve with consomé for dipping.

Key Tips and Notes

1. Meat Options: While beef is the most common choice, birria can be made with lamb, goat, or even chicken. Lamb shoulder or goat leg provides a rich and gamey flavor, while beef offers a more familiar taste for most people.
2. Strain the Sauce: For a smoother, more refined sauce, strain the chili mixture through a fine sieve before marinating the meat. This removes any skins or seeds from the chilies that might make the sauce gritty.
3. Adjust the Heat: If you prefer a milder birria, omit the chiles de árbol. For spicier birria, add extra chiles de árbol or a pinch of cayenne pepper to the sauce.
4. Leftover Birria: Birria tastes even better the next day as the flavors meld. Store leftovers in the fridge for up to 5 days or freeze for up to 6 months.
5. Birria Consomé: If your birria consomé is too thick, you can thin it out with a bit more beef stock or water. If it’s too watery, let it simmer uncovered to reduce and concentrate the flavors.

Nutritional Information (Per Serving)

• Calories: 314 kcal
• Protein: 27g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 5g

Birria Variations

While traditional Birria is usually made with goat or beef, there are many variations of this dish across Mexico. Some regions use pork, and in coastal areas, you may even find seafood birria! The choice of chilies also varies, with some cooks using pasilla or chipotle peppers for a smoky twist.

Birria Ramen

One modern adaptation that has gained popularity is Birria Ramen. Simply add cooked ramen noodles to a bowl of birria consomé and top with shredded meat, onions, cilantro, and a soft-boiled egg for a fusion dish that’s rich, hearty, and absolutely delicious.

Common Mistakes to Avoid

1. Not Toasting the Chilies: Skipping this step can result in a less flavorful sauce. Toasting the chilies releases their essential oils and enhances the depth of flavor.
2. Not Marinating the Meat Long Enough: Marinating the meat allows the flavors to penetrate deeply. Aim for at least 2 hours, but overnight is best.
3. Overcooking the Meat: While birria requires slow cooking, overcooking can dry out the meat. Keep an eye on the braising liquid and check the meat for tenderness after 3 hours.

Conclusion

Mexican Birria is a versatile dish that can be enjoyed in many forms—whether as a hearty stew or crispy tacos. Its rich, spiced flavors make it a favorite for family gatherings or special occasions. By following this guide, you’ll master the art of making authentic Birria at home. Whether you’re a seasoned cook or a beginner, this recipe is approachable and delicious.

So, what are you waiting for? Grab your ingredients, get in the kitchen, and start cooking your own Mexican Birria today!

I hope this guide helps you prepare the most flavorful and tender Birria possible. Please share your experience in the comments below and tag us on social media with your birria creations!