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Birria

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings 1x
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

Description

Birria is a slow-braised Mexican dish made with beef, goat, or lamb, cooked in a smoky, spicy chili broth until fall-apart tender. Traditionally from Jalisco, Mexico, birria can be served as a stew (consomé) or stuffed into tacos, often dipped in the flavorful broth for extra richness!


Ingredients

Scale

For the Meat:

  • 3 lbs beef chuck roast or short ribs (or goat/lamb for traditional birria)
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp garlic powder
  • 2 tbsp oil (for searing)

For the Birria Sauce (Adobo):

  • 4 dried guajillo chilies, stemmed & seeded
  • 2 dried ancho chilies, stemmed & seeded
  • 2 dried pasilla chilies (optional, for depth)
  • 2 chipotle chilies in adobo sauce
  • 4 garlic cloves
  • 1/2 onion, chopped
  • 1 tsp oregano
  • 1 tsp cumin
  • 1/2 tsp ground cinnamon
  • 1 tbsp apple cider vinegar
  • 2 cups beef broth
  • 1 cup tomato puree

For the Stew (Consomé):

  • 4 cups beef broth (or water)
  • 2 bay leaves
  • 1 cinnamon stick (optional)
  • 1/2 tsp cloves (optional)
  • Salt & pepper, to taste

For Serving:

  • Corn tortillas
  • Chopped white onion
  • Fresh cilantro
  • Lime wedges
  • Queso Oaxaca or mozzarella (for quesabirria tacos)

Instructions

Step 1: Prepare the Chili Sauce (Adobo)

In a dry skillet, toast the guajillo, ancho, and pasilla chilies for 30 seconds per side until fragrant.

Place the chilies in hot water and soak for 10 minutes until soft.

In a blender, add the softened chilies, chipotle chilies, garlic, onion, oregano, cumin, cinnamon, vinegar, tomato puree, and beef broth. Blend until smooth.

Step 2: Brown the Meat

Season the beef or goat with salt, pepper, and garlic powder.

In a large pot or Dutch oven, heat oil over medium-high heat. Sear the meat for 3-4 minutes per side until browned.

Step 3: Slow Cook the Birria

Pour the adobo sauce over the meat, then add beef broth, bay leaves, and cinnamon stick.

Bring to a simmer, then cover and cook on low for 3-4 hours (or 6-8 hours in a slow cooker) until the meat is tender and shreds easily.

Step 4: Shred the Meat & Strain the Consomé

Remove the meat and shred with forks.

Strain the broth (consomé) to remove any solids, leaving a rich, smooth broth.

 


Notes

Meat Choices: Beef chuck roast or short ribs work best, but goat or lamb is traditional.

Spice Level: Adjust by adding more or fewer chipotle chilies.

Make Ahead: Birria tastes even better the next day!