Authentic Traditional Mexican Birria Recipe for Cozy Feasts

Beef so tender it falls apart melts hearts across countless Mexican street corners and traditional birria recipe tables.

Slow-cooked meat becomes a culinary masterpiece that whispers generations of family tradition.

Rich, deep flavors dance through carefully selected spices and herbs.

Generations have perfected this classic dish with techniques passed down through decades of passionate cooking.

Soft corn tortillas cradle the succulent meat, creating an experience beyond simple nutrition.

Each bite tells a story of regional Mexican cuisine and cultural heritage.

This recipe promises to transport you directly to the vibrant streets of Jalisco with its authentic, soul-warming goodness.

Why Birria Is a Mexican Classic

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What You’ll Need for Mexican Birria

• Beef Chunks: A flavorful and tender protein that becomes the star of this traditional Mexican dish.

• Guajillo Chilies, Ancho Chilies: These dried chilies provide a deep, rich, and slightly smoky flavor profile to the birria.
• Garlic: Adds a pungent and aromatic base to the sauce.
• Cumin, Oregano, Cloves, Cinnamon: A warm and complex spice blend that enhances the depth of the dish.

• Beef Broth: Creates a rich and savory cooking liquid for the meat.
• Onion: Provides a sweet and sharp undertone to the sauce.
• Vinegar: Adds a subtle tangy brightness to balance the rich flavors.
• Salt, Pepper: Essential seasonings to enhance the overall taste of the birria.

• Corn Tortillas: A traditional Mexican staple for serving with birria.
• Fresh Cilantro, Onion: Bright and fresh garnishes that add color and additional flavor.

Steps for Cooking Traditional Birria at Home

Step 1: Toast Aromatic Chilies

Carefully place dried guajillo and ancho chilies in a dry skillet over medium heat. Gently toast for about 2 minutes until they release their rich, smoky fragrance.

Quickly remove from heat and discard stems and seeds.

Step 2: Create Vibrant Sauce Base

• Garlic cloves
• Chopped onion
• Cumin
• Dried oregano
• Whole cloves
• Ground cinnamon

Pour in beef broth and blend until the mixture becomes a silky, smooth sauce.

Step 3: Sear Succulent Beef

Generously season beef chunks with salt and pepper. Heat a large pot over medium-high heat.

Carefully brown the meat on all sides, ensuring a deep golden crust. Work in batches if the pot becomes crowded.

Step 4: Develop Complex Flavors

Pour the chili sauce over the seared beef. Add remaining beef broth and a splash of vinegar.

Stir to combine and bring the mixture to a gentle simmer.

Step 5: Slow Cook to Perfection

Cover the pot and reduce heat to low.

Let the birria simmer slowly for 2-3 hours. The beef should become incredibly tender and easily pull apart with a fork.

Step 6: Prepare for Serving

Use two forks to shred the beef directly in the cooking liquid. Stir the meat back into the rich, flavorful broth.

Step 7: Create Delicious Meal

Ladle the steaming birria into serving bowls. Accompany with warm corn tortillas, freshly chopped cilantro, and diced onions.

Enjoy this traditional Mexican delicacy with family and friends.

Tips Before You Make Birria Stew

• Gently toast dried chilies to enhance their smoky, deep flavor without burning, which can make them bitter.
• Use just enough beef broth to create a smooth, rich sauce that coats the meat without being too watery.
• Pat beef dry before searing to achieve a perfect golden-brown crust that locks in incredible flavor and tenderness.
• Simmer birria on low heat to break down tough meat fibers, creating melt-in-your-mouth texture and intensifying the spice blend.
• Use two forks to pull meat apart while it's still warm, ensuring each piece absorbs maximum sauce and remains juicy.

Ways to Change Up Birria Recipe Flavors

• Slow Cooker Birria: Transform the recipe by using a slow cooker for hands-off, tender meat. Place all ingredients in the slow cooker and cook on low for 6-8 hours.
• Goat Meat Variation: Swap beef for traditional goat meat to create an authentic Mexican birria. Adjust cooking time slightly for goat's leaner protein.
• Vegetarian Birria: Replace beef with jackfruit or mushrooms for a plant-based version. Use vegetable broth and maintain the same spice blend for rich flavor.
• Instant Pot Quick Birria: Reduce cooking time dramatically by using an instant pot. Pressure cook for 45 minutes instead of slow simmering, achieving the same tender meat texture.

What to Serve With Traditional Mexican Birria

• Pair Spicy Red Wine: Select a bold, robust red wine like tempranillo or zinfandel with deep fruit notes that can stand up to the rich, spicy birria flavors.
• Complement Mexican Beer: Choose a crisp Mexican lager such as Modelo Negra or Dos Equis Amber to balance the meat's intense spiciness and cut through the richness.
• Refresh with Agua Fresca: Prepare a cooling hibiscus or tamarind agua fresca to offset the birria's heat and provide a light, sweet counterpoint to the savory dish.
• Toast Tequila Pairing: Sip a smooth reposado tequila that echoes the warm spices in the birria, offering a complementary flavor profile and traditional Mexican spirit experience.

Storing Birria for Future Flavor

• Store leftover birria in an airtight container for up to 4 days in the refrigerator. Cool completely before sealing to prevent bacterial growth.
• Transfer birria to freezer-safe containers or heavy-duty freezer bags. Remove excess air and freeze for up to 3 months. Label with date and contents.
• Place birria in a microwave-safe dish, cover with a damp paper towel, and heat in 1-minute intervals. Stir between intervals to ensure even warming. Add a splash of broth to maintain moisture.
• Pour birria into a saucepan, add a little beef broth or water, and warm over medium-low heat. Stir occasionally to prevent sticking and ensure uniform temperature. Heat until steaming hot throughout.

FAQs

• What are the key spices in birria sauce?

The key spices are cumin, oregano, cloves, and cinnamon, which create a rich, complex flavor profile that gives birria its distinctive taste.

• Can I use different types of meat for birria?

While traditional birria uses beef, you can also make it with goat or lamb, which are common alternatives in Mexican cuisine.

• How do I prevent the chilies from becoming bitter when toasting?

Toast the chilies quickly over medium heat for about 2 minutes, just until fragrant. Remove them immediately to prevent burning, which can cause bitterness.

• Why do I need to brown the meat before simmering?

Browning the beef creates a deep, caramelized flavor and helps seal in the meat’s natural juices, resulting in more tender and flavorful birria.

Traditional Mexican Birria Recipe

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4.6 from 16 reviews

• Total Time: 3 hours 20 minutes
• Yield: 6 1x

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Description

Sizzling with authentic Mexican flavor, Birria blends tender slow-cooked beef with rich chili-infused spices that dance across your palate. Hearty and comforting, this classic dish promises a culinary journey through Mexico’s most cherished regional cuisine.

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Ingredients

Scale 1x2x3x

Meat:

• 3 pounds (1.36 kilograms) beef chuck roast, cut into chunks

Dried Chilies:

• 2 dried guajillo chilies
• 2 dried ancho chilies

Aromatics and Spices:

• 2 cloves garlic
• 1 small onion, chopped
• 2 teaspoons cumin
• 1 teaspoon oregano
• 0.5 teaspoon ground cloves
• 0.5 teaspoon ground cinnamon
• 4 cups (946 milliliters) beef broth
• 2 tablespoons vinegar
• Salt to taste
• Pepper to taste

For Serving:

• Corn tortillas
• Fresh cilantro
• Fresh onion

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Instructions

1. Carefully toast guajillo and ancho chilies in a dry skillet at medium heat for 2 minutes until aromatic, releasing their deep, rich flavors. Quickly remove stems and seeds.
2. Transfer toasted chilies to blender with garlic, onion, cumin, oregano, cloves, and cinnamon. Pour in beef broth and pulse until creating a smooth, vibrant crimson sauce.
3. Season beef chunks generously with salt and pepper. Sear meat in a hot pot, developing deep caramelized edges and sealing in succulent juices, working in batches to ensure proper browning.
4. Pour chili sauce over browned meat, incorporating remaining beef broth and vinegar. Allow mixture to reach a gentle, consistent simmer, melding complex spices and meat.
5. Reduce heat to low, cover pot, and slowly braise for 2-3 hours. Meat should transform into incredibly tender, easily shredded morsels that absorb the rich, spicy sauce.
6. Using two forks, meticulously shred beef into delicate strands, reincorporating them into the luxurious cooking liquid.
7. Ladle steaming birria into serving bowls. Accompany with warm corn tortillas, sprinkle fresh cilantro and diced onions for a traditional, authentic presentation.

Notes

• Toast chilies carefully to release deep, rich flavors without burning, which can create bitter notes.
• Select high-quality dried chilies like guajillo and ancho for authentic, robust Mexican taste profiles.
• Use chuck roast or beef short ribs for maximum tenderness and rich marbling during slow cooking.
• Adjust spice levels by reducing or increasing chile quantities based on personal heat tolerance.

• Prep Time: 20 minutes
• Cook Time: 3 hours
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 400 kcal
• Sugar: 2 g
• Sodium: 600 mg
• Fat: 25 g
• Saturated Fat: 9 g
• Unsaturated Fat: 14 g
• Trans Fat: 0.5 g
• Carbohydrates: 8 g
• Fiber: 2 g
• Protein: 35 g
• Cholesterol: 110 mg