Traditional Mexican Birria

Birria is a flavorful and aromatic Mexican dish, traditionally made with slow-cooked meat (usually goat, beef, or lamb) in a rich, spiced broth. Originating from the state of Jalisco, birria is often served as a stew or used to make tacos dipped in its savory consommé. The combination of tender, juicy meat and bold, smoky flavors makes this dish a favorite for special occasions and family gatherings.

Why You’ll Love This Recipe

• Authentic Flavor – Made with dried chilies, spices, and slow-cooked meat for a true taste of Mexico.
• Tender & Juicy – The slow-cooking process ensures fall-apart, flavorful meat.
• Versatile – Enjoy as a stew or in tacos, quesadillas, or burritos.
• Make-Ahead Friendly – Tastes even better the next day as the flavors meld together.
• Rich & Spicy – A perfect balance of smoky, savory, and mildly spicy flavors.

Ingredients

this Recipe

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

For the Birria Meat:

• Beef chuck, short ribs, or goat meat
• Dried guajillo chilies
• Dried ancho chilies
• Dried pasilla chilies (optional)
• Roma tomatoes, chopped
• White onion, quartered
• Garlic cloves
• Apple cider vinegar
• Bay leaves
• Cloves
• Mexican oregano
• Cumin
• Smoked paprika
• Cinnamon stick
• Salt & black pepper
• Beef or chicken broth
• Water
• Vegetable oil

For Serving:

• Corn tortillas
• Fresh cilantro, chopped
• White onion, finely diced
• Lime wedges
• Queso Oaxaca or mozzarella (for tacos)

Directions

Step 1: Prepare the Chili Sauce

1. Remove stems and seeds from the dried chilies.
2. Heat a dry skillet over medium heat and toast the chilies for 30 seconds per side.
3. Soak the toasted chilies in hot water for 15 minutes until softened.
4. In a blender, combine softened chilies, chopped tomatoes, onion, garlic, vinegar, and spices. Blend until smooth.
5. Strain the sauce through a fine mesh sieve to remove any solids.

Step 2: Sear the Meat

1. Season the meat generously with salt and pepper.
2. Heat oil in a large pot or Dutch oven over medium-high heat.
3. Sear the meat on all sides until browned. Remove and set aside.

Step 3: Cook the Birria

1. Return the seared meat to the pot and pour in the chili sauce.
2. Add bay leaves, cinnamon stick, and enough broth to cover the meat.
3. Bring to a boil, then reduce heat to low and cover. Simmer for 3-4 hours, until the meat is tender and easily shreds.

Step 4: Shred the Meat & Prepare the Consommé

1. Remove the meat from the pot and shred it using two forks.
2. Strain the cooking liquid (consommé) and adjust seasoning if needed.
3. Serve the consommé on the side for dipping or drizzle over the meat.

Step 5: Serve the Birria

• As a Stew: Serve in a bowl with chopped onion, cilantro, and lime wedges.
• As Tacos: Dip corn tortillas in the consommé, fill with birria meat, add cheese (optional), and cook on a skillet until crispy. Serve with consommé for dipping.

Servings and Timing

• Servings: 6-8
• Prep Time: 30 minutes
• Cook Time: 4 hours
• Total Time: 4 hours 30 minutes

Variations

• Mild Version: Reduce the number of dried chilies for a less spicy dish.
• Goat Birria (Traditional): Use goat meat instead of beef for a more authentic taste.
• Birria Quesadillas: Use large flour tortillas and melt cheese inside for a cheesy twist.
• Slow Cooker Method: Cook on low for 8 hours instead of simmering on the stovetop.
• Instant Pot Method: Pressure cook on high for 45 minutes, then allow natural release.

Storage/Reheating

• Refrigeration: Store meat and consommé separately in airtight containers for up to 4 days.
• Freezing: Freeze the shredded meat and consommé for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm on the stovetop over low heat or microwave in short intervals.

FAQs

What is the best meat for birria?

Traditionally, goat meat is used, but beef (chuck, short ribs, or brisket) is a popular alternative.

How do I make birria less spicy?

Use fewer dried chilies and remove the seeds before blending.

Can I make birria ahead of time?

Yes! Birria tastes even better the next day as the flavors develop.

How do I get crispy birria tacos?

Dip tortillas in the consommé before frying them on a hot skillet.

What’s the difference between birria and barbacoa?

Birria is cooked in a chili-based broth, while barbacoa is typically steamed or slow-roasted.

Can I use a different cheese for tacos?

Yes, Oaxaca cheese, mozzarella, or Monterey Jack work well.

Is birria keto-friendly?

Yes, if served without tortillas. You can enjoy it as a stew or with low-carb tortillas.

Can I make birria in an Instant Pot?

Yes! Pressure cook on high for 45 minutes, then let it naturally release.

What should I serve with birria?

Serve with rice, refried beans, or a simple avocado salad.

Can I use store-bought birria seasoning?

You can, but making the spice blend from scratch gives the best flavor.

Conclusion

Traditional Mexican Birria is a deeply flavorful dish that’s well worth the effort. Whether you enjoy it as a hearty stew or in crispy, cheesy tacos, this slow-cooked delicacy will impress with its rich, smoky taste. Try it for your next family dinner or special occasion, and enjoy an authentic taste of Mexico!

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