Discover Authentic Mexican Birria: A Flavorful Deep Dive

Birria has surged in popularity, transitioning from a cherished regional Mexican dish to a global culinary sensation, largely thanks to platforms like TikTok and social media. This robust and deeply flavorful stew holds a special place in Mexican cuisine, alongside iconic dishes like barbacoa and carnitas, celebrated for its rich taste and comforting warmth.

My introduction to birria began through my mother, who grew up savoring the traditional goat-based version. Inspired by her culinary heritage, I embarked on a journey to perfect a beef birria recipe. After extensive experimentation, refining the recipe over fifteen iterations, I’m excited to share this definitive beef birria, or birria de res, recipe with you.

While I personally relish birria as a hearty stew, accompanied by freshly made corn tortillas for dipping and scooping, the allure of crispy birria tacos, overflowing with melting cheese, is undeniable. Whether you prefer it as a stew or tacos, this guide will equip you to make exceptional Mexican Birria in your own kitchen.

A rich bowl of beef birria garnished with fresh cilantro, white onions, and a wedge of lime.

Unpacking Birria: More Than Just a Stew

Birria is a traditional Mexican stew originating from Jalisco, characterized by its slow-cooked, incredibly tender goat, lamb, or beef. The meat is simmered in a complex and deeply savory red chile broth, known as consomé. This dish is deeply ingrained in Mexican celebratory culture, traditionally prepared for significant occasions such as holidays, weddings, large parties, and baptisms. Its recent explosion in popularity online has made birria accessible and sought after far beyond its regional roots.

Typically, birria is served as a comforting stew, enhanced with simple yet essential toppings like fresh cilantro, diced white onions, and a generous squeeze of lime juice. Alternatively, it transforms into the star filling for tacos, especially quesabirria tacos, where melted cheese adds another layer of indulgence.

Key Ingredients for Unforgettable Birria

Dried Chiles: The foundation of birria’s complex flavor profile comes from a trio of dried chiles: guajillo chiles, ancho chiles, and árbol chiles. These can typically be found in the international or Hispanic foods section of most grocery stores, or at specialty Hispanic markets. Online retailers are also a reliable source if local sourcing proves difficult. If you’re new to cooking with dried chiles, rest assured, the process is straightforward, and this recipe provides clear, step-by-step guidance.
Aromatic Spices: A carefully balanced blend of spices elevates the birria. This recipe uses garlic, ground cumin, ground cloves, black peppercorns, and bay leaves to create a warm and inviting spice base.
Mexican Oregano: Distinct from Mediterranean oregano, Mexican oregano offers a more fragrant profile with subtle citrus and grassy notes. It’s commonly available in Hispanic grocery stores. If unavailable, Italian oregano can be used as a substitute.
Mexican Cinnamon (Ceylon Cinnamon): Known as Ceylon cinnamon, Mexican cinnamon is delicate and easily breakable. It integrates directly into the sauce, infusing it with a unique warmth. Find it in Hispanic markets; otherwise, a regular cinnamon stick (removed before blending) or ground cinnamon can serve as alternatives.
Beef Chuck Roast: Chuck roast is the recommended beef cut due to its ideal fat-to-meat ratio. Slow cooking renders it exceptionally tender and melt-in-your-mouth. Other cuts like short ribs or beef shanks can also enrich the flavor.
Beef Broth: Beef broth deepens the savory beef notes in the consomé. Vegetable broth or even water can be used if needed, but beef broth is preferred for the most authentic flavor.
Vinegar: Vinegar introduces a crucial tangy counterpoint to the rich chile flavors, enhancing the overall complexity of the consomé. White vinegar or apple cider vinegar work well.
Tomato, Garlic, and Onion: These fundamental aromatics form the flavor backbone of countless dishes, and in birria, they contribute essential depth and sweetness.

Choosing Your Birria Meat: Traditional and Popular Options

Traditionally, birria is made with goat or lamb, reflecting its regional roots. However, beef birria, or birria de res, has become the prevalent and beloved version, especially in the United States.

While this recipe highlights beef chuck roast, other beef options can enhance the flavor and texture. Short ribs add richness, beef shanks contribute depth, and oxtail provides an even more robust and gelatinous broth. Pre-cut beef stew meat is also a convenient choice.

Step-by-Step Guide to Making Birria

1. Season and Sear the Beef: Begin by generously seasoning the chuck roast chunks with salt and pepper on all sides. Heat olive oil in a Dutch oven or heavy-bottomed pot over medium-high heat. Sear the beef in batches until deeply browned on all sides. Searing develops a rich crust and deepens the meaty flavor. Once seared, remove the beef and set aside.

2. Rehydrate and Simmer the Chiles: In a separate medium-sized pot, combine the dried guajillo, ancho, and árbol chiles, along with Roma tomatoes, half a yellow onion, Mexican cinnamon stick, bay leaves, and black peppercorns. Cover all ingredients completely with water. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes. This process softens the chiles and allows their flavors to meld with the other aromatics.

3. Blend the Chile Sauce: Once the chiles are softened, carefully transfer the entire pot contents, including the soaking liquid, to a blender. Add beef broth, vinegar, garlic cloves, ground cumin, Mexican oregano, and ground cloves. Blend on high speed until completely smooth, about 5 minutes. For a very smooth sauce, strain it through a fine-mesh sieve after blending, though this is optional depending on your blender’s power.

4. Slow Cook the Birria: Pour the blended chile sauce over the seared beef in the Dutch oven. Stir gently to ensure the beef is fully coated. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 3 to 3.5 hours, or until the beef is incredibly tender and easily shreds with a fork. The long, slow cooking process is crucial for developing the signature birria flavor and texture.

5. Shred the Beef and Serve: Remove the fall-apart tender beef from the pot and shred it using two forks. Return the shredded beef to the flavorful consomé and stir to combine. Your birria is now ready to serve!

Ways to Savor Your Birria: Stew, Tacos, and Beyond

Birria is remarkably versatile and can be enjoyed in numerous delicious forms. No matter how you choose to serve it, ensure you have plenty of the flavorful consomé for dipping and enjoying alongside.

Birria Stew: The most traditional way to enjoy birria is as a stew. Ladle generous portions into bowls and garnish liberally with diced white onion, freshly chopped cilantro, and a squeeze of bright lime juice. Serve with warm corn tortillas for soaking up the rich broth.
Birria Tacos (Quesabirria): Birria tacos, also known as quesabirria, have become incredibly popular for good reason. To make them, dip a corn tortilla into the layer of fat that has risen to the top of the birria consomé (this fat is flavorful and perfect for frying). Then, place the soaked tortilla on a hot griddle or skillet. Add shredded birria beef and plenty of Oaxaca or Chihuahua cheese. Fold the tortilla in half and cook until the cheese is melted and gooey and the tortilla is crispy and golden brown. Serve immediately with a side of warm consomé for dipping, along with cilantro, diced onions, and lime wedges.

Spice Level Customization: Mild to Hot Birria

Authentic birria typically ranges from medium to hot on the spice scale, and this recipe is designed to be around that medium-heat level. However, you can easily adjust the spiciness to your preference:

Mild Birria: For a milder birria, simply omit the árbol chiles entirely.
Medium Birria: Using 3 árbol chiles, as suggested in the recipe, will result in a medium spice level, offering a pleasant warmth without being overpowering.
Hot Birria: For those who prefer a significant kick, increase the árbol chiles to between 7 and 10, or even more depending on your heat tolerance.

Birria in the Instant Pot and Slow Cooker

Instant Pot Birria: For a faster cooking time, the Instant Pot is a great option. Use the ‘Sauté’ function to sear the beef directly in the Instant Pot. Then, add the blended chile sauce. Secure the lid, and pressure cook on high for 60 minutes using the manual setting. Allow for a natural pressure release for 10 minutes before manually releasing any remaining pressure.

Slow Cooker Birria: If you prefer a slow cooker, sear the beef in a separate skillet or pot first. Then, transfer the seared beef and blended chile sauce to your slow cooker. Cover and cook on low heat for 7-8 hours or on high heat for 5 hours. Slow cooking in a crockpot results in incredibly tender beef with minimal effort.

Storing and Reheating Birria

Birria is excellent for making ahead and storing. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.

To reheat, thaw frozen birria in the refrigerator overnight. Reheat in the microwave or in a pot over medium heat for 5-10 minutes, or until heated through. The flavors often deepen and become even richer the next day.

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4.84 from 246 votes

Authentic Birria Recipe

By: Isabel Orozco-Moore

Authentic Mexican Birria can be enjoyed as a rich stew or as flavorful birria tacos!

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Servings: 8 servings

Ingredients

4 to 5 pounds chuck roast, cut into large 4-inch chunks
½ tablespoon kosher salt
½ tablespoon black pepper
1 ½ tablespoon olive oil
12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
5 árbol chiles, rinsed and stemmed (about 0.1 oz)
2 large Roma tomatoes
½ medium yellow onion
1 4-inch Mexican cinnamon stick*
3 bay leaves
½ teaspoon whole black peppercorns
Water, as needed
2 cups beef broth
¼ cup distilled white vinegar
5 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano*
½ teaspoon ground cloves

Instructions

Generously season the chuck roast with salt and pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat.
Sear the beef in batches until browned on all sides. Remove from heat, return all seared beef to the pot, and set aside.
Combine guajillo chiles, ancho chiles, árbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns in a medium pot. Cover with water and bring to a boil. Reduce heat, cover, and simmer for 10 minutes.
Transfer softened chiles and other ingredients to a blender using a slotted spoon.
Add 1 cup chile-soaking water, beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend until completely smooth. (Blend in batches if needed).
Strain the sauce through a fine-mesh strainer into the pot with the seared beef. Discard solids.
Stir to combine meat and chile sauce. Bring to a boil, then reduce heat to low, cover, and simmer for 3 to 3 ½ hours until beef is fall-apart tender.
Transfer beef to a bowl and shred with forks. Return shredded beef to the consomé. Serve as stew with onion and cilantro or as tacos with corn tortillas, Oaxaca cheese, cilantro, and onions.

Video

[Link to recipe video]

Recipe Notes

Mexican Cinnamon: Ceylon cinnamon is brittle and easily broken. If unavailable, use regular cinnamon stick (remove before blending) or 2 teaspoons ground cinnamon.
Mexican Oregano: Regular oregano can substitute if Mexican oregano is unavailable.
Spice Level: Medium-hot. For medium spice, use 3 árbol chiles. For mild, omit árbol chiles.
Instant Pot: Sauté beef in Instant Pot. Add blended sauce. Pressure cook on high for 60 minutes (manual setting). Natural release for 10 minutes, then manual release.
Slow Cooker: Sear beef. Add seared beef and sauce to slow cooker. Cook on low for 7-8 hours or high for 5 hours.

Nutrition

Nutritional information is an approximation.

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