If you’ve ever craved a dish that bursts with rich, vibrant flavors and cozy comfort, then you are absolutely going to fall in love with this Traditional Mexican Birria Recipe. This hearty stew features tender beef slow-cooked with fragrant chilies and warming spices, creating a depth of taste that feels like a warm hug on a plate. Whether you’re gathering around the table with family or impressing friends, this recipe brings the authentic taste of Mexico right to your kitchen in a way that’s both approachable and incredibly satisfying.
Ingredients You’ll Need
Gathering these ingredients is the first step to enjoying an unforgettable birria. Each component is simple but crucial, working together to build the complexity and vibrancy this dish is famous for—from the spicy warmth of dried chilies to the deep savoriness of slow-cooked beef.
- 3 lbs beef chuck roast, cut into chunks: The star protein that becomes tender and flavorful after slow cooking.
- 2 dried guajillo chilies: These chilies provide a fruity, mild heat with beautiful color.
- 2 dried ancho chilies: Offering a smoky, slightly sweet undertone to the sauce.
- 2 cloves garlic: Adds aromatic depth and a punch of savory flavor.
- 1 small onion, chopped: Builds a natural sweetness and texture base.
- 2 tsp cumin: Brings earthiness and a warm, nutty aroma.
- 1 tsp oregano: Offers herbal brightness that balances the richness.
- 1/2 tsp ground cloves: Adds a subtle layer of warmth and complexity.
- 1/2 tsp ground cinnamon: Enhances the earthly spices with a hint of sweet spice.
- 4 cups beef broth: The flavorful liquid that keeps the beef juicy and the sauce rich.
- 2 tbsp vinegar: Lifts the dish with acidity for balanced brightness.
- Salt and pepper, to taste: Essential seasonings to enhance every ingredient.
- Corn tortillas (for serving): Perfect for scooping up the tender meat and sauce.
- Fresh cilantro and onion (for garnish): Add a fresh, zesty finish that brings this dish to life.
How to Make Traditional Mexican Birria Recipe
Step 1: Prepare the Chilies and Aromatics
Start by removing the stems and seeds from the dried guajillo and ancho chilies to tame their heat, then soak them in hot water for about 15 minutes until softened. This soaking step releases their full flavor and makes them easier to blend later. Meanwhile, roughly chop the onion and peel the garlic cloves, setting them aside for the sauce.
Step 2: Blend the Sauce
Drain the chilies and transfer them to a blender along with the garlic, onion, cumin, oregano, cloves, cinnamon, vinegar, and about one cup of the beef broth. Blend until you achieve a smooth, rich sauce that will coat the meat with bold, aromatic flavors. The spice combination is what gives birria its distinctive signature taste.
Step 3: Brown the Beef
Heat a large pot or Dutch oven over medium-high heat and add a touch of oil. Brown the beef chuck roast chunks on all sides until beautifully caramelized. This step locks in flavor and creates a delicious base for your stew.
Step 4: Combine and Simmer
Pour the blended chili sauce over the browned beef, then add the rest of the beef broth. Season with salt and pepper, then stir everything together. Bring the mixture to a gentle boil before reducing heat to low. Cover the pot and let it simmer slowly for about 2 to 2.5 hours until the beef is fork-tender and infused with the rich, complex sauce.
Step 5: Shred and Serve
Once the beef is tender, remove it from the pot and shred it with forks. Return the shredded beef to the simmering broth, allowing it to soak up even more of those incredible flavors. Your Traditional Mexican Birria Recipe is now ready to be enjoyed!
How to Serve Traditional Mexican Birria Recipe
Garnishes
Never underestimate the power of fresh garnishes to brighten this comforting stew. Finely chopped fresh cilantro and diced white onion add a crisp, refreshing contrast that complements the deep flavors perfectly. A squeeze of fresh lime juice can also invigorate the palate and elevate every bite.
Side Dishes
Traditional Mexican birria pairs beautifully with simple side dishes that absorb its savory richness. Warm corn tortillas are classic for wrapping the tender meat, while a side of Mexican rice or refried beans can round out the meal and bring balance to the plate.
Creative Ways to Present
Think beyond the bowl—try serving birria as tacos topped with melted cheese, or use the flavorful broth as a dipping sauce (consommé) on the side. You can even make birria quesadillas for a fun twist that’s crispy, cheesy, and utterly addictive. The possibilities are endless and delicious.
Make Ahead and Storage
Storing Leftovers
Cool your birria to room temperature before transferring it to airtight containers. Stored in the refrigerator, this dish will stay fresh and flavorful for up to 3 days. The flavors actually deepen overnight, making leftovers a special treat.
Freezing
For longer storage, birria freezes beautifully. Place portions in freezer-safe bags or containers, removing as much air as possible. Frozen birria will maintain quality for up to 3 months, allowing you to enjoy a comforting meal anytime with minimal effort.
Reheating
Reheat gently on the stovetop over low heat, adding a splash of beef broth or water if the sauce has thickened too much. This restores the juicy texture and ensures every bite is just as delicious as freshly made. Microwaving works too—just cover to keep moisture in and heat in short intervals.
FAQs
What cut of beef is best for Traditional Mexican Birria Recipe?
Chuck roast is ideal because it becomes tender and flavorful after slow cooking. Its marbled fat melts into the sauce, keeping the meat juicy and rich.
Can I make birria without dried chilies?
While dried guajillo and ancho chilies are essential for authentic flavor, you can substitute with a mix of chili powder and smoked paprika if necessary, though the taste will be less traditional.
How spicy is this Traditional Mexican Birria Recipe?
The heat level is generally mild to moderate thanks to the guajillo and ancho chilies. If you prefer spicier, you can add extra chilies or a pinch of cayenne pepper.
Is birria only made with beef?
Though beef is most common, birria can also be made with goat, lamb, or even chicken in various regions. Each protein offers a unique taste experience while keeping the spirit of the dish.
What’s the best way to eat birria?
Birria is traditionally enjoyed in tortillas with garnishes like cilantro and onion, either as a stew or drained meat tacos dipped into the consommé broth. It’s a hands-on, delicious experience perfect for sharing.
Final Thoughts
I can’t recommend this Traditional Mexican Birria Recipe enough for anyone looking to explore bold flavors and home-cooked goodness. The tender, spiced beef and rich broth invite you to slow down and savor every bite. Trust me, once you make this, birria will become a beloved favorite that you’ll want to prepare again and again for friends, family, and those craving a taste of authentic Mexican cuisine!
Print
Traditional Mexican Birria Recipe
- Prep Time: 40 minutes
- Cook Time: 2 hours 10 minutes
- Total Time: 2 hours 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Description
Traditional Mexican Birria is a rich and flavorful slow-cooked beef stew originating from the state of Jalisco. This recipe features tender chunks of beef chuck roast simmered with a blend of dried chilies, garlic, spices, and beef broth, resulting in a deeply aromatic and hearty dish. Served with warm corn tortillas and garnished with fresh cilantro and onion, this birria is perfect for a comforting meal that brings authentic Mexican flavors to your table.
Ingredients
Main Ingredients
- 3 lbs beef chuck roast, cut into chunks
- 2 dried guajillo chilies
- 2 dried ancho chilies
- 2 cloves garlic
- 1 small onion, chopped
- 2 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 4 cups beef broth
- 2 tbsp vinegar
- Salt and pepper, to taste
For Serving
- Corn tortillas
- Fresh cilantro, chopped
- Chopped onion
Instructions
- Prepare the Chilies: Remove stems and seeds from the guajillo and ancho chilies. Toast them lightly in a dry skillet until fragrant, then soak them in hot water for about 15 minutes to soften.
- Make the Sauce: In a blender, combine the softened chilies, garlic cloves, chopped onion, cumin, oregano, ground cloves, ground cinnamon, and vinegar. Blend until you achieve a smooth paste.
- Season the Meat: Place the beef chunks in a large bowl and season generously with salt and pepper. Pour the chili sauce over the beef, ensuring all pieces are well coated. Marinate for at least 30 minutes to allow flavors to penetrate.
- Cook the Birria: Transfer the marinated beef and sauce into a large pot or Dutch oven. Add the beef broth, cover, and simmer on low heat for about 2 to 2.5 hours until the meat is tender and easily shredded.
- Shred the Meat: Remove the beef from the pot and shred it using two forks. Return the shredded meat back to the cooking liquid to soak up additional flavor.
- Prepare for Serving: Warm corn tortillas and have fresh cilantro and chopped onion ready to garnish your birria.
- Serve: Serve the birria hot with warm tortillas, garnished with fresh cilantro and onion. Enjoy as tacos or with a side of rich broth for dipping.
Notes
- For an extra smoky flavor, char the chilies slightly before soaking.
- You can substitute beef chuck with goat meat or lamb for different traditional variations.
- Leftover birria tastes even better the next day as flavors continue to meld.
- Use corn tortillas rather than flour for authenticity and best texture.
- Adjust the amount of chilies based on your preferred spice level.
