I’ve always had a soft spot for dishes that transport you straight to a bustling Mexican street market, and Mexican Birria is right at the top of that list. The first time I tried making this rich, flavorful stew at home, I was hooked—those tender chunks of beef swimming in a spicy, aromatic broth that you just can’t get enough of. Whether you’re dipping warm corn tortillas into the consomé or piling it high in tacos, Mexican Birria brings that authentic taste of Jalisco to your kitchen without much fuss.
In my experience, preparing Mexican Birria on a lazy weekend has become our family ritual, filling the house with smells that make everyone gather around. It’s not just about the food; it’s the joy of sharing something so comforting and bold. Today, I’m excited to walk you through my go-to recipe for homemade Mexican Birria, so you can create those same memories. Let’s dive in and get cooking!
Key Takeaways:
- Mexican Birria is a traditional Mexican stew that’s perfect for slow-cooking beef to tender perfection.
- This recipe comes together in about 3-4 hours, but you can use a slow cooker for hands-off convenience.
- The bold, spicy flavors from dried chiles make Mexican Birria irresistibly savory and addictive.
- For the best results, toast your chiles to unlock their full potential before blending.
- Store leftovers in the fridge for up to 4 days, or freeze for easy future meals.
Why You’ll Adore This Mexican Birria
Tender, Fall-Apart Meat: There’s nothing quite like the melt-in-your-mouth texture of beef that’s been simmered low and slow in that rich consomé. In my kitchen, this is what keeps everyone coming back for seconds—it’s hearty without being heavy.
Explosive Flavor Profile: The combination of smoky chiles, warm spices, and a hint of tang from vinegar creates layers of taste that’ll surprise your palate. We’ve made this Mexican Birria for gatherings, and it’s always the star of the show, drawing compliments left and right.
Versatile Serving Options: From tacos to quesabirria to straight-up soup, this Mexican Birria adapts to whatever mood you’re in. It’s fun to experiment, and honestly, it never disappoints.
Authentic Yet Accessible: You don’t need fancy equipment to nail this recipe—just basic pantry staples and a bit of patience. What I love most is how it feels like a labor of love, but the payoff is worth every minute.
Essential Ingredients for Mexican Birria
Beef Chuck Roast: This cut is ideal because it becomes incredibly tender after slow cooking, absorbing all the spices from the broth. I usually go for about 3 pounds, trimmed of excess fat but not too lean. In Mexican Birria, it forms the hearty base that makes the dish so satisfying, and you can shred it easily at the end.
Dried Guajillo Chiles: These provide a mild heat and earthy flavor that’s essential to the sauce. Soak them in hot water to soften before blending—they give Mexican Birria its signature red hue and depth. I’ve found that 6-8 chiles strike the perfect balance without overwhelming the dish.
Garlic and Onions: Fresh garlic cloves and a large white onion build the aromatic foundation of the stew. Sauté them first to release their sweetness, which mellows out the spices in the Mexican Birria. They’re simple but transformative, adding that everyday comfort to the bold profile.
How to Make Mexican Birria
Prepare the Chile Sauce
Start by toasting your dried chiles in a dry skillet until fragrant, then remove the stems and seeds before soaking them in hot water for about 20 minutes. In a blender, combine the softened chiles with garlic, onion, cumin, oregano, cloves, and a splash of vinegar to create a smooth paste—this is the heart of your Mexican Birria. Blend until it’s velvety, adding a bit of the soaking liquid if needed to get the consistency right. Here’s the thing: this step might seem tedious, but it really amplifies the flavors that make the dish unforgettable.
Sear and Simmer the Beef
Cut the beef into large chunks and season generously with salt and pepper, then sear them in a hot Dutch oven until browned on all sides—this locks in the juices and adds a caramelized depth. Pour in the chile sauce along with beef broth, bay leaves, and cinnamon sticks, bringing it to a gentle boil before reducing to a simmer. Let it cook covered for 3 hours, or until the meat shreds effortlessly with a fork. The kitchen will fill with these intoxicating aromas that have you sneaking tastes along the way.
Shred and Serve the Mexican Birria
Once tender, remove the beef to a cutting board and shred it using two forks, discarding any large fat pieces. Strain the broth if you want a cleaner consomé, but I like leaving some bits for texture in my Mexican Birria. Return the shredded meat to the pot, mixing everything together for that perfect balance. Taste and adjust seasonings—maybe a pinch more salt—before ladling it out hot.
Ingredients
- 3 pounds beef chuck roast, cut into large chunks
- 6-8 dried guajillo chiles
- 2-3 dried ancho chiles (optional for extra depth)
- 1 large white onion, quartered
- 6 garlic cloves, peeled
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano
- 2-3 whole cloves
- 1 cinnamon stick
- 2 bay leaves
- 1/4 cup apple cider vinegar
- 4 cups beef broth
- Salt and black pepper, to taste
- Corn tortillas, for serving
- Optional toppings: chopped onion, cilantro, lime wedges
Mexican Birria Instructions
- Toast the dried chiles in a skillet over medium heat for 1-2 minutes until fragrant. Remove stems and seeds, then soak in hot water for 20 minutes.
- Blend the chiles with onion, garlic, cumin, oregano, cloves, vinegar, and 1 cup of the soaking liquid until smooth. Set aside.
- Season beef chunks with salt and pepper. Heat oil in a large pot and sear the beef on all sides, about 5 minutes.
- Add the chile sauce, beef broth, bay leaves, and cinnamon stick to the pot. Bring to a boil, then simmer covered on low for 3 hours or until beef is tender.
- Shred the beef in the pot, mix with the broth, and adjust seasoning. Serve hot with tortillas and toppings.
Pro Tips for the Best Mexican Birria
Adjust the Heat Level: If you’re sensitive to spice, start with fewer chiles and add more as needed—it’s easier to build flavor gradually.
Use a Slow Cooker: For even more hands-off cooking, transfer everything to a crockpot after searing and cook on low for 6-8 hours.
Make Quesabirria: Dip tortillas in the consomé before frying with cheese and birria meat for crispy, cheesy tacos that’ll wow your guests.
You Must Know
- Mexican Birria traditionally uses goat meat, but beef is a popular and accessible substitute that yields amazing results.
- The consomé is key—it’s the flavorful broth you use for dipping, so don’t skip straining if you prefer it silky smooth.
- This dish shines with fresh toppings like radishes or pickled onions to cut through the richness.
- Authentic Mexican Birria often involves slow roasting, but stovetop or oven methods work just as well for home cooks.
How to Store Mexican Birria
Let your Mexican Birria cool completely before transferring it to airtight containers, where it will keep in the fridge for up to 4 days. For longer storage, portion it into freezer bags and freeze for up to 3 months—it’s a great make-ahead option. To reheat, simply warm on the stovetop with a splash of broth to revive that luscious texture, or microwave in short bursts.
Customizing Your Mexican Birria
If beef isn’t your thing, swap it for lamb or even chicken thighs for a lighter twist on Mexican Birria, adjusting cook time as needed. For a vegan version, use jackfruit or mushrooms simmered in the same chile sauce—it’s surprisingly close to the original. I love adding a bit of chocolate for subtle sweetness, inspired by mole-like flavors in other recipes. Play around to make it your own, but keep those core chiles for authenticity.
What to Serve with Mexican Birria
Pair this hearty stew with warm corn tortillas for dipping into the consomé or building tacos—it’s the classic way. A simple side of Mexican rice or refried beans adds comfort, while a fresh green salad with lime vinaigrette balances the richness. For drinks, try a chilled horchata or cerveza to complement the spices, and don’t forget lime wedges for squeezing over everything.
Mexican Birria Recipe
Authentic birria is an iconic meat stew from the Mexican state of Jalisco of lamb, goat or beef cooked low and slow in chili sauce, great for tacos.
Timing
Recipe Details
Ingredients
- 01 5 ancho peppers (stems and seeds removed)
- 02 5 guajillo peppers (stems and seeds removed)
- 03 2-3 chiles de arbol (optional, for spicier)
- 04 1 tablespoon olive oil
- 05 1 large white onion (chopped)
- 06 3 large tomatoes (chopped)
- 07 5 cloves garlic (chopped)
- 08 1 tablespoon dried Mexican oregano
- 09 1 tablespoon sea salt (or to taste)
- 10 1 teaspoon cinnamon
- 11 1 teaspoon cumin
- 12 1 teaspoon ground ginger
- 13 1 teaspoon black pepper
- 14 ½ cup apple cider vinegar
- 15 2 large roasted tomatoes (chopped)
- 16 4 cups beef stock (separated)
- 17 3.5 pound lamb shoulder (or you can use beef shank or chuck roast)
Instructions
Heat a large pan to medium heat and add the dried peppers. Dry toast them in the hot pan 1-2 minutes per side, until the skins darken.
Remove from heat and add the toasted peppers to a large bowl. Cover with hot water and steep 20 minutes, or until softened.
While the peppers are rehydrating, heat the olive oil in the same pan to medium heat.
Add the onion and tomatoes and cook for 5 minutes to soften.
Add the garlic and cook another 1 minute, stirring.
Add the cooked onion, tomatoes and garlic to a food processor.
Remove the softened chilies and add to the food processor, but reserve the soaking liquid.
Add the seasonings to the food processor along with the vinegar and 1 cup beef stock. Process until smooth. It should be fairly thick. You can strain if you’d like for a smoother sauce. See the RECIPE NOTES below.
Cut the lamb (or beef) into large chunks and add to a large bowl.
Pour the birria sauce over them and rub it into the meat. Cover and marinate the meat in the refrigerator for 2 hours minimum. Overnight is better.
When you’re ready to cook, add the meat with all of the marinade, the chopped roasted tomatoes and remaining 3 cups beef broth to a large pot. Cover and cook at medium heat for 3 hours, or until the meat is fork tender and easy to shred. Add more beef stock or some of the reserved soaking liquid if needed for a soupier birria.
Serve the braised birria into bowls as a soup, or shred the meat and serve it up onto tortillas as birria tacos, with the reserved liquid consome from the pot as a side soup/broth.
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NUTRITION FACTS (PER SERVING)
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
Frequently Asked Questions About Mexican Birria
Can I make Mexican Birria ahead of time?
Absolutely, in fact, it’s even better the next day as the flavors meld together. Prepare it up to 2 days in advance and reheat gently on the stove. This makes it ideal for meal prepping or parties.
How long does Mexican Birria last in the fridge?
Your Mexican Birria will stay fresh for 3-4 days when stored properly in the refrigerator. Keep it covered to maintain moisture. Beyond that, freeze it to avoid waste.
What’s the best meat for Mexican Birria?
Beef chuck or short ribs are top choices for their marbling, which leads to tender results after slow cooking. Traditionally goat is used, but beef is more common and easier to find. Experiment to see what you prefer.
Can I use an Instant Pot for this recipe?
Yes, and it cuts the time down to about 45 minutes on high pressure, making Mexican Birria weeknight-friendly. Sauté the ingredients first, then pressure cook with the same liquids. Naturally release for the best texture.
Is Mexican Birria spicy?
It can be, depending on the chiles you use, but guajillos keep it mildly spicy with more depth than heat. Adjust by removing seeds or adding jalapeños if you want more kick. Most find it flavorful without overpowering.
How do you serve Mexican Birria tacos?
Dip corn tortillas in the consomé, fill with shredded meat and cheese, then pan-fry until crispy—quesabirria style. Top with onion, cilantro, and lime for freshness. The broth is essential for that authentic touch.
What’s the difference between birria and barbacoa?
Both are Mexican stews, but Mexican Birria uses a chile-based sauce and is often consumed as a soup or taco filling, while barbacoa is more simply seasoned and pit-roasted traditionally. They’re cousins in flavor, perfect for variety.
Can kids eat Mexican Birria?
Sure, just tone down the chiles for a milder version they’ll love. The tender meat and broth make it kid-friendly, similar to a comforting stew. We’ve had success serving it with cheese quesadillas on the side, check out our cheesy quesadilla recipe for inspiration.
Final Thoughts
Wrapping up, this Mexican Birria recipe has become a staple in my home for its unbeatable combination of ease and incredible flavor that warms you from the inside out. Whether you’re a first-timer or a seasoned cook, I promise it’ll become one of your favorites too. Give it a try this weekend, and let me know how it turns out—tag us or share your twists!