Birria

Birria is a traditional Mexican dish known for its rich, slow-cooked meat in a flavorful, spiced broth. Originally from Jalisco, this dish is typically made with beef or goat, simmered in a fragrant blend of dried chilies, tomatoes, and spices. Birria can be served as a stew or used to make tacos, often accompanied by a side of consomé for dipping.

Why You’ll Love This Recipe

• Authentic & Flavorful – A deep, rich taste with smoky, spicy, and savory notes.
• Versatile – Serve as a stew, in tacos, or with rice and beans.
• Perfect for Special Occasions – A great dish for gatherings and celebrations.
• Easy to Make in a Slow Cooker or Instant Pot – Hands-off cooking with tender, fall-apart meat.
• Great for Leftovers – Tastes even better the next day!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Meat:

• Beef chuck roast (or goat/lamb)
• Beef short ribs (optional, for extra richness)
• Salt and pepper
• Olive oil

For the Birria Sauce:

• Dried guajillo chilies
• Dried ancho chilies
• Dried pasilla chilies (optional for extra depth)
• Roma tomatoes
• Onion, quartered
• Garlic cloves
• Apple cider vinegar
• Ground cumin
• Dried oregano
• Ground cinnamon
• Cloves
• Bay leaves
• Beef broth
• Water

For Serving:

• Corn tortillas
• Chopped cilantro
• Diced onion
• Lime wedges
• Shredded cheese (optional for tacos)

Directions

Step 1: Prepare the Dried Chilies

1. Remove stems and seeds from the dried chilies.
2. Toast the chilies in a dry pan over medium heat for about 30 seconds per side until fragrant.
3. Soak the chilies in warm water for 10-15 minutes to soften.

Step 2: Make the Birria Sauce

1. In a blender, combine the soaked chilies, tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, cloves, and a cup of beef broth.
2. Blend until smooth. Strain the sauce to remove any solids for a silky texture.

Step 3: Cook the Meat

Slow Cooker Method:

1. Season the meat with salt and pepper.
2. Heat olive oil in a pan and sear the meat on all sides until browned.
3. Transfer to a slow cooker and pour the birria sauce over it.
4. Add bay leaves and the remaining beef broth.
5. Cover and cook on low for 6-8 hours or high for 4-5 hours until the meat is tender and falls apart.

Instant Pot Method:

1. Use the Sauté function to sear the meat, then pour in the birria sauce.
2. Add bay leaves and beef broth, then seal the lid.
3. Cook on High Pressure for 45 minutes, followed by a natural release.

Stovetop Method:

1. Sear the meat in a large pot, then pour in the birria sauce.
2. Add bay leaves and broth, then simmer covered for 3-4 hours, stirring occasionally, until the meat is fork-tender.

Step 4: Shred the Meat & Serve

1. Remove the meat from the pot and shred it using two forks.
2. Strain the broth (consomé) to serve as a dipping sauce.

Step 5: Serving Options

Birria Stew:

• Serve the shredded meat in a bowl with consomé and warm corn tortillas on the side.
• Garnish with chopped cilantro, diced onions, and a squeeze of lime.

Birria Tacos:

1. Dip corn tortillas into the consomé, then cook on a hot skillet.
2. Add shredded birria meat and cheese (optional), then fold and crisp up both sides.
3. Serve with a side of consomé for dipping.

Servings and Timing

• Servings: 6-8
• Prep Time: 20 minutes
• Cook Time: 6-8 hours (slow cooker) | 45 minutes (Instant Pot) | 3-4 hours (stovetop)

Variations

• Spicy Version – Add more dried chilies or a splash of hot sauce.
• Milder Version – Use fewer dried chilies and remove seeds.
• Pork Birria – Substitute pork shoulder for a different flavor.
• Vegetarian Birria – Use jackfruit or mushrooms instead of meat.
• Birria Quesadillas – Add cheese and grill in a tortilla for a crispy, cheesy twist.

Storage/Reheating

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Freeze birria meat and consomé separately for up to 3 months.
• Reheating: Warm in a pot over medium heat or microwave in short bursts.

FAQs

What type of meat is best for birria?

Traditional birria is made with goat, but beef chuck roast, short ribs, or lamb are great substitutes.

Can I make birria without dried chilies?

Dried chilies are essential for authentic flavor, but you can use chili powder and smoked paprika as a substitute.

What’s the best way to get crispy birria tacos?

Dip the tortillas in the consomé before frying and cook over medium heat until crispy.

Can I make birria ahead of time?

Yes! The flavors deepen overnight, making it even better the next day.

What can I do with leftover birria?

Use it in burritos, enchiladas, quesadillas, or nachos.

Can I make this recipe in a Dutch oven?

Yes! A Dutch oven works great for slow-cooking on the stovetop or in the oven at 300°F (150°C).

How do I make a thicker consomé?

Simmer the broth uncovered for an additional 20-30 minutes to reduce and intensify the flavor.

What sides go well with birria?

Mexican rice, refried beans, pickled onions, or guacamole complement this dish perfectly.

Can I make birria tacos without cheese?

Yes! Cheese is optional—traditional birria tacos don’t always include it.

How do I prevent my tortillas from breaking?

Warm them up before dipping in consomé to make them more pliable.

Conclusion

Birria is a rich, flavorful Mexican dish that’s perfect for any occasion. Whether enjoyed as a comforting stew or crispy tacos, this recipe brings authentic taste with tender, juicy meat and a deeply spiced broth. Try it today and enjoy a homemade version of this beloved classic!

Print