Birria is a flavorful, hearty Mexican dish that is both rich in history and taste. It’s traditionally made with goat, beef, or lamb, slow-cooked in a fragrant, deep-red broth made from dried chiles, aromatic spices, and herbs. Originating from the state of Jalisco, this dish has become a staple in Mexican cuisine and is often enjoyed during festive occasions, family gatherings, and celebrations. Whether you’re enjoying it as a savory stew or in crispy tacos, birria brings bold, comforting flavors to your table that will surely impress.
Why You’ll Love This Recipe
Authentic Mexican Flavor – This recipe features the traditional slow-cooked method with dried chiles and tender meat, creating a depth of flavor that can’t be matched. The rich adobo sauce infuses the meat with layers of smokiness and spice, creating a truly authentic experience.
Versatile Dish – Whether you prefer birria as a stew or want to transform it into tacos, quesabirria, or burritos, this recipe adapts to any meal preference, making it perfect for a variety of occasions.
Deep, Smoky, and Spiced – The combination of dried chiles, herbs, and spices gives birria a well-rounded, complex flavor that is sure to please those who love savory dishes with a kick.
Perfect for Gatherings – This recipe yields a large batch, making it an excellent option for feeding a crowd. Best of all, the flavors only get better as they sit, making it an ideal dish for leftovers.
Make-Ahead Friendly – Since birria flavors deepen over time, it’s a great make-ahead dish. Prepare it a day or two in advance, and it’ll be even more flavorful!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Meat:
- 3 lbs beef chuck roast or short ribs (or lamb for a more traditional version)
- 2 bay leaves
- Salt and black pepper to taste
- Water or beef broth
For the Birria Adobo Sauce:
- 3 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 2 dried pasilla chiles (optional, for extra depth)
- 3 Roma tomatoes (roasted)
- ½ onion (chopped)
- 4 garlic cloves
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cinnamon
- ½ tsp ground cloves
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 tbsp tomato paste
- 2 cups beef broth
For Serving:
- Corn tortillas
- Fresh cilantro (chopped)
- Diced onions
- Lime wedges
- Queso Oaxaca or mozzarella (if making quesabirria tacos)
Directions
Prepare the Adobo Sauce:
- Toast the Chiles – In a dry skillet over medium heat, lightly toast the dried chiles for 1-2 minutes, or until they become fragrant and slightly puffed. This step helps to release the essential oils and intensify the flavors.
- Rehydrate the Chiles – Transfer the toasted chiles to a bowl and cover them with hot water. Let them soak for 10-15 minutes until softened, then drain them well.
- Blend the Sauce – Combine the rehydrated chiles, roasted tomatoes, onion, garlic, cumin, oregano, cinnamon, cloves, apple cider vinegar, smoked paprika, tomato paste, and beef broth in a blender. Blend until smooth and well-combined.
Cook the Birria:
- Sear the Meat – In a large pot or Dutch oven, heat a little oil over medium-high heat. Season the meat generously with salt and black pepper. Once the pot is hot, sear the meat on all sides until it’s beautifully browned, creating a rich crust on the exterior. This process adds depth to the flavor and creates a delicious base for the broth.
- Simmer with Sauce – Once the meat is seared, pour the blended adobo sauce over the meat. Add the bay leaves and enough water or beef broth to completely cover the meat. Stir everything together to ensure the meat is well-coated with the sauce.
- Slow Cook – Reduce the heat to low and cover the pot. Let the meat simmer for 3-4 hours, or until it’s fall-apart tender. You can also use a slow cooker on the low setting for 6-8 hours or an Instant Pot on high pressure for 45 minutes.
- Shred the Meat – Once the meat is tender and has absorbed all the flavors, remove it from the pot. Use two forks to shred the meat into small pieces. Return the shredded meat to the pot and stir it into the broth to soak up the delicious sauce.
Serve:
- As a Stew – Ladle the birria into bowls and garnish with fresh cilantro, diced onions, and lime wedges for a refreshing contrast to the rich flavors of the stew.
- As Birria Tacos – To make tacos, dip the corn tortillas into the consommé (the flavorful broth), then fill them with the shredded birria. Grill the tacos in a hot skillet until they’re golden and crispy, then serve with extra consommé on the side for dipping. If you’re making quesabirria tacos, add melted cheese like Oaxaca or mozzarella before grilling for that delicious gooey texture.
Servings and Timing
- Servings: 6-8
- Prep Time: 20 minutes
- Cook Time: 3-4 hours (or 45 minutes in an Instant Pot)
- Total Time: 4 hours 30 minutes (including resting time)
Variations
- Spicier Version – If you like heat, consider adding dried árbol chiles to the adobo sauce for an extra spicy kick.
- Lamb or Goat Birria – For a more traditional flavor, use lamb or goat meat instead of beef. Both meats offer a unique taste and texture that are key to authentic birria.
- Cheesy Quesabirria Tacos – For a twist, make quesabirria tacos by adding melted cheese like Oaxaca or mozzarella inside the tacos before grilling them until crispy.
- Oven-Braised Birria – For an oven-based method, cook the birria in a covered Dutch oven at 325°F for 3-4 hours until the meat is tender.
- Beer-Infused Birria – Replace some of the beef broth with a dark Mexican beer like Negra Modelo to give the dish an even deeper, more complex flavor.
Storage/Reheating
- Refrigeration: Store birria in an airtight container in the refrigerator for up to 4 days. The flavors continue to develop, making it an ideal dish for leftovers.
- Freezing: For longer storage, freeze the meat and broth separately for up to 3 months.
- Reheating: To reheat, gently warm the birria on the stovetop over low heat or in the microwave, stirring occasionally to ensure it heats evenly.
Traditional Mexican Birria
Ingredients
- 3 lbs beef chuck roast or short ribs (or traditional goat/lamb)
- 2 leaves bay leaves
- 1 tbsp smoked paprika
- 3 dried guajillo chiles (stemmed and seeded)
- 2 dried ancho chiles (stemmed and seeded)
- 2 dried pasilla chiles (optional) For extra depth
- 3 Roma tomatoes (roasted)
- 1/2 onion chopped
- 4 cloves garlic
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1 tbsp apple cider vinegar
- 2 cups beef broth
- 4 cups beef broth
- 1 tbsp vegetable oil
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 1-2 minutes until fragrant.
- Rehydrate the chiles in hot water for 10-15 minutes until softened, then drain.
- In a blender, combine rehydrated chiles, roasted tomatoes, onion, garlic, cumin, oregano, cinnamon, cloves, vinegar, smoked paprika, tomato paste, and beef broth. Blend until smooth.
- In a large pot, heat oil over medium-high heat. Season the meat with salt and pepper and sear on all sides until browned.
- Pour the blended sauce over the meat, add bay leaves, and enough broth to cover. Bring to a boil and reduce heat to low. Simmer for 3-4 hours until meat is tender.
- Shred the meat with forks and return to the broth.
- Serve as a stew with fresh cilantro, onions, and lime wedges or use in tacos, dipping tortillas into the consommé, and grilling until crispy.
Nutrition
FAQs
Can I use boneless meat?
Yes! While bone-in cuts provide a richer broth, boneless meat can still work well in this recipe. Just ensure you use a flavorful cut to compensate for the lack of bone.
What’s the best way to get a deep red broth?
To achieve that vibrant red color, be sure to use a variety of dried chiles, such as guajillo and ancho. Blending the chiles thoroughly also ensures a smooth, rich color.
Can I make this in an Instant Pot?
Yes, using the Instant Pot is an excellent way to speed up the cooking process. Pressure cook on high for 45 minutes, then allow the pressure to release naturally for 15 minutes to ensure tender meat.
What type of tortillas work best?
Traditional corn tortillas are best for birria tacos, as they hold up well when dipped in the broth. However, flour tortillas can also be used if preferred.
How do I get my birria tacos crispy?
Dip the tortillas in the consommé to soak up some of the broth, then cook them in a hot skillet with oil until golden and crispy for the best texture.
What can I do with leftover broth?
The leftover consommé is incredibly flavorful and can be used as a base for soups, stews, or even ramen. Don’t let it go to waste!
How do I thicken the broth?
If the broth is too thin, simply simmer it uncovered for an additional 20 minutes to reduce the liquid and intensify the flavors.
What cheese pairs well with birria tacos?
For a gooey, melty texture, Oaxaca cheese or mozzarella are ideal choices for birria tacos, especially when making quesabirria.
Can I make this dish ahead of time?
Absolutely! Birria tastes even better the next day, as the flavors have time to meld and deepen.
Can I use chicken instead of beef?
Yes! Chicken birria is a lighter option that still packs plenty of flavor. Use bone-in chicken thighs for the best results.
Conclusion
Traditional Mexican Birria is a rich, comforting dish bursting with deep, savory flavors from the chile-infused broth and slow-cooked, tender meat. Whether you serve it as a hearty stew or crispy tacos, this dish offers an authentic taste of Mexican cuisine that will leave your taste buds craving more. Give this recipe a try, and bring the bold flavors of birria to your kitchen for a meal that’s sure to become a family favorite!