Mexican Birria Recipe: The Ultimate Guide

Craving something rich, flavorful, and full of spice? This Mexican birria is everything you need and more. It’s the ultimate comfort food, packed with bold flavors.

Birria is slow-cooked, tender beef in a deliciously spicy, savory broth. I make it when I want something special, perfect for tacos or just as a stew.

The best part? It’s easy to make and perfect for feeding a crowd. With just a little patience, you’ll have a meal everyone will love.

Let me walk you through the process. This recipe is a game-changer. Let’s get cooking!

Why You’ll Love This Recipe

• Authentic Flavors: A perfect blend of earthy spices and smoky chilies, bringing you the true taste of Mexican cuisine.
• Tender Meat: Slow-cooked beef chuck roast or short ribs become perfectly tender and juicy, soaking up all the flavors from the broth.
• Versatile: You can enjoy birria as a stew or in delicious birria tacos, making it versatile for any occasion.
• Perfect for Special Occasions: Whether it’s a weekend family meal or a festive gathering, this birria recipe is sure to impress your guests.
• Easy to Make: While the cooking process is slow, it’s simple to prepare and requires minimal effort once everything is in the pot.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 20 minutes
• Cook Time: 4 hours
• Total Time: 4 hours and 20 minutes

Servings:
This recipe serves 6-8 people, making it perfect for a gathering or meal prep for the week. If you’re cooking for a smaller group, you can easily scale the recipe down.

Difficulty:
The recipe is easy to follow but requires patience for slow cooking. It’s ideal for cooks of all skill levels who are looking to create a flavorful, hearty dish.

Required Kitchen Tools

• Large Dutch oven or slow cooker (for slow cooking the meat)
• Blender or food processor (for blending the chili sauce)
• Knife and cutting board (for prepping the ingredients)
• Tongs (for handling the meat)

Ingredients for the Birria

For the flavorful birria broth and tender meat, here’s what you’ll need:

Meat and Broth:

• Beef Chuck Roast or Short Ribs: About 3-4 pounds, cut into large chunks
• Beef Stock: 4 cups, for the base of the stew
• Apple Cider Vinegar: 2 tablespoons, to balance the flavors
• Salt: To taste

Chiles and Spices:

• Dried Ancho Chilies: 2-3, for a deep, smoky flavor
• Dried Guajillo Chilies: 2-3, providing mild heat and rich flavor
• Chiles de Árbol: 2-3 (optional for extra heat)
• Garlic Cloves: 5-6, for a robust flavor
• Onion: 1 medium, quartered
• Tomatoes: 2 medium, quartered
• Mexican Oregano: 1 tablespoon
• Ground Cumin: 1 teaspoon
• Ground Cinnamon: ½ teaspoon
• Ground Cloves: ¼ teaspoon
• Ground Ginger: ½ teaspoon
• Black Pepper: ½ teaspoon

Optional Garnishes:

• Fresh Cilantro: Chopped, for garnish
• Chopped Onions: For added crunch and flavor
• Lime Wedges: For a refreshing, tangy kick
• Corn Tortillas: If you plan to make tacos with your birria

How to Make Mexican Birria: Step-by-Step Instructions

1. Prepare the Dried Chilies

Start by preparing the dried chilies. Remove the stems and seeds from the ancho, guajillo, and chiles de árbol (if using). This step is important because it helps reduce the bitterness and makes the chilies easier to blend into a smooth sauce.

2. Toast the Chilies

In a dry skillet or frying pan over medium heat, toast the chilies for 1-2 minutes, turning them frequently to avoid burning. You want them to release their aroma and become slightly more pliable. Once toasted, remove them from the heat.

3. Blend the Chili Sauce

Now, blend the toasted chilies with the garlic, onion, tomatoes, oregano, cumin, cinnamon, cloves, and ginger. Add a bit of beef stock (about 1 cup) to help blend the ingredients smoothly. You should have a thick, rich chili paste that will form the base of your birria sauce.

4. Brown the Meat

In a large Dutch oven or heavy-bottomed pot, heat a little oil over medium-high heat. Add the beef chuck roast or short ribs in batches, browning the meat on all sides. This step helps develop deep flavor, so be sure to sear the meat well. Once browned, remove the meat and set it aside.

5. Cook the Birria

With the meat removed, add the chili paste to the pot and cook it for about 2-3 minutes, stirring constantly to bring out the flavors. Add the browned meat back into the pot, along with the remaining beef stock and apple cider vinegar. Bring the mixture to a simmer.

6. Slow Cook the Birria

Cover the pot and reduce the heat to low. Let the birria cook for 3-4 hours, or until the meat is fork-tender and easily pulls apart. If using a slow cooker, cook on low for 6-8 hours, depending on the size and cut of the meat. You’ll know the birria is ready when the meat is incredibly tender and falls apart easily.

How to Serve Mexican Birria

Mexican Birria is incredibly versatile. You can enjoy it as a hearty stew or use it to make tacos, both of which are delicious. Here’s how to serve your birria:

Birria as a Stew

1. Spoon the Meat: Using a slotted spoon, remove the tender beef from the broth and shred it with a fork. Discard any bones if using short ribs.
2. Serve the Stew: Ladle the broth into bowls and add the shredded meat. Garnish with fresh cilantro, chopped onions, and a squeeze of lime juice. Serve with warm corn tortillas on the side for dipping.

Birria Tacos

1. Prepare the Tortillas: Heat corn tortillas on a skillet until slightly crispy.
2. Fill the Tacos: Add some of the shredded beef into the tortillas. You can dip the tortillas into the birria broth before filling them for extra flavor.
3. Garnish: Top with chopped onions, cilantro, and a squeeze of lime. Serve with a small bowl of birria broth on the side for dipping, making each bite flavorful and juicy.

Storing Mexican Birria

• Leftovers: Store leftover birria in an airtight container in the refrigerator for up to 3-4 days. The flavors continue to deepen as it sits.
• Freezing: You can freeze the birria for up to 3 months. Let it cool completely before transferring to freezer-safe containers. To reheat, defrost overnight in the fridge and reheat on the stovetop or in the microwave.

Tips and Tricks for Success

• Use Bone-In Meat: For more flavor, consider using bone-in beef short ribs. The bones add richness to the broth.
• Adjust the Spice Level: You can adjust the amount of chiles you use based on your preferred spice level. Add more chiles de árbol for extra heat or stick with just the mild ancho and guajillo for a subtler taste.
• Make It Ahead of Time: Birria is a dish that tastes even better the next day. Make it ahead and let the flavors develop overnight.
• Customize the Garnishes: Feel free to customize your birria with toppings like avocado, radishes, or even a dollop of sour cream for extra richness.

Nutrition Information

Here’s a rough breakdown of the nutritional content for one serving of Mexican Birria (assuming 8 servings):

Nutrient	Amount per Serving
Calories	350
Protein	32g
Carbohydrates	10g
Fat	20g
Fiber	3g
Sodium	500mg

Mexican Birria FAQs

Can I use chicken for this recipe?
Yes, you can make birria with chicken, but it will have a slightly different flavor profile. Use bone-in chicken thighs or legs for the best results.

Can I make this in a slow cooker?
Absolutely! After searing the meat and making the chili paste, transfer everything to a slow cooker and cook on low for 6-8 hours, until the meat is tender.

Is this recipe spicy?
The level of spiciness depends on how many chiles you use. You can adjust the amount of chiles de árbol or skip them entirely for a milder version.

Conclusion

Now that you know how to make Mexican Birria, you’re all set to enjoy this delicious, flavorful dish. Whether you serve it as a stew or in tacos, this birria recipe will transport you to the heart of Mexican cuisine. It’s perfect for any occasion and is sure to become a favorite in your household. Enjoy!