Birria is a traditional Mexican dish, usually made with goat meat, but beef is also commonly used. It’s a rich, flavorful stew that’s perfect for family gatherings or special occasions. The tender meat, combined with a spicy, aromatic broth, makes birria irresistible, especially when served with warm tortillas and garnished with fresh cilantro and onions.
Recipe Overview
Servings: 6-8
Prep Time: 20 minutes
Cook Time: 2-3 hours
Total Time: 2.5-3 hours
Calories: ~450 kcal per serving
Ingredients
For the Birria:
- 2 lbs beef chuck roast (or goat meat, if preferred)
- 1 onion, quartered
- 6 cloves garlic, smashed
- 4 dried guajillo chiles
- 3 dried pasilla chiles
- 2 dried ancho chiles
- 2 bay leaves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1 tbsp salt, or to taste
- 1/2 tsp black pepper
- 4 cups beef broth (or water)
- 1 tbsp apple cider vinegar
- 2 tbsp vegetable oil (for searing)
For the Garnish (Optional but recommended):
- Fresh cilantro, chopped
- 1 small onion, finely chopped
- Lime wedges
- Corn tortillas (for dipping and serving)
Instructions
1. Prepare the Chiles:
- Start by removing the stems and seeds from the dried chiles (guajillo, pasilla, and ancho).
- Place the chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes until they become soft.
2. Blend the Sauce:
- Once the chiles are softened, place them in a blender with the onion, garlic, cumin, oregano, cinnamon, salt, pepper, and 2 cups of the beef broth. Blend until smooth, creating a rich red sauce.
3. Brown the Meat:
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper.
- Brown the beef on all sides, about 5 minutes per side. This step helps develop the rich flavor of the dish.
4. Simmer the Birria:
- After the beef is browned, add the blended sauce to the pot along with the remaining beef broth, bay leaves, and apple cider vinegar.
- Bring the mixture to a simmer, then cover and cook on low heat for 2-3 hours, or until the beef is tender and can be easily shredded with a fork. Alternatively, you can cook the birria in a pressure cooker or Instant Pot for about 40 minutes on high pressure.
5. Shred the Beef:
- Once the beef is cooked and tender, remove it from the pot and shred it using two forks. Discard any large pieces of fat.
- Return the shredded meat to the broth and stir to combine.
6. Serve:
- Ladle the birria into bowls, making sure to include plenty of the flavorful broth.
- Serve with warm tortillas, fresh cilantro, chopped onion, and lime wedges on the side. You can also dip the tortillas in the birria broth before filling them with the shredded meat to make tacos de birria.
Tips & Variations
- Meat Choice: Traditional birria is made with goat meat, but beef chuck roast or short ribs are also excellent options.
- Make it Spicy: If you want your birria spicier, add a couple of dried arbol chiles to the sauce or use a few teaspoons of chili powder.
- Leftovers: The leftovers are even better the next day, as the flavors have more time to develop. The birria can also be used to make birria tacos, where the meat is placed in tortillas and fried until crispy with cheese and a bit of the broth.
- Broth: For a more intense broth, cook the birria uncovered for the last 30 minutes to reduce the liquid and concentrate the flavors.
Birria is a dish full of bold flavors and perfect for any occasion. Enjoy this comforting, flavorful stew with your favorite sides and toppings!
Print
Traditional Mexican Birria Recipe
- Total Time: 2.5-3 hours
Description
Birria is a traditional Mexican dish, usually made with goat meat, but beef is also commonly used. It’s a rich, flavorful stew that’s perfect for family gatherings or special occasions. The tender meat, combined with a spicy, aromatic broth, makes birria irresistible, especially when served with warm tortillas and garnished with fresh cilantro and onions.
Ingredients
Scale
For the Birria:
- 2 lbs beef chuck roast (or goat meat, if preferred)
- 1 onion, quartered
- 6 cloves garlic, smashed
- 4 dried guajillo chiles
- 3 dried pasilla chiles
- 2 dried ancho chiles
- 2 bay leaves
- 1 tsp cumin
- 1 tsp dried oregano
- 1 tsp ground cinnamon
- 1 tbsp salt, or to taste
- 1/2 tsp black pepper
- 4 cups beef broth (or water)
- 1 tbsp apple cider vinegar
- 2 tbsp vegetable oil (for searing)
For the Garnish (Optional but recommended):
- Fresh cilantro, chopped
- 1 small onion, finely chopped
- Lime wedges
- Corn tortillas (for dipping and serving)
Instructions
1. Prepare the Chiles:
- Start by removing the stems and seeds from the dried chiles (guajillo, pasilla, and ancho).
- Place the chiles in a bowl and cover them with hot water. Let them soak for 15-20 minutes until they become soft.
2. Blend the Sauce:
- Once the chiles are softened, place them in a blender with the onion, garlic, cumin, oregano, cinnamon, salt, pepper, and 2 cups of the beef broth. Blend until smooth, creating a rich red sauce.
3. Brown the Meat:
- Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef with salt and pepper.
- Brown the beef on all sides, about 5 minutes per side. This step helps develop the rich flavor of the dish.
4. Simmer the Birria:
- After the beef is browned, add the blended sauce to the pot along with the remaining beef broth, bay leaves, and apple cider vinegar.
- Bring the mixture to a simmer, then cover and cook on low heat for 2-3 hours, or until the beef is tender and can be easily shredded with a fork. Alternatively, you can cook the birria in a pressure cooker or Instant Pot for about 40 minutes on high pressure.
5. Shred the Beef:
- Once the beef is cooked and tender, remove it from the pot and shred it using two forks. Discard any large pieces of fat.
- Return the shredded meat to the broth and stir to combine.
6. Serve:
- Ladle the birria into bowls, making sure to include plenty of the flavorful broth.
- Serve with warm tortillas, fresh cilantro, chopped onion, and lime wedges on the side. You can also dip the tortillas in the birria broth before filling them with the shredded meat to make tacos de birria.
Notes
- Meat Choice: Traditional birria is made with goat meat, but beef chuck roast or short ribs are also excellent options.
- Make it Spicy: If you want your birria spicier, add a couple of dried arbol chiles to the sauce or use a few teaspoons of chili powder.
- Leftovers: The leftovers are even better the next day, as the flavors have more time to develop. The birria can also be used to make birria tacos, where the meat is placed in tortillas and fried until crispy with cheese and a bit of the broth.
- Broth: For a more intense broth, cook the birria uncovered for the last 30 minutes to reduce the liquid and concentrate the flavors.
- Prep Time: 20 minutes
- Cook Time: 2-3 hours
Nutrition
- Calories: ~450 kcal per serving