The Birria Recipe is truly the heart and soul of Mexican comfort food—a melt-in-your-mouth beef stew that simmers in a rich, smoky chile broth until the meat is irresistibly tender. It’s a showstopper whether you’re dipping tacos in the glossy consommé or ladling the luxurious stew into bowls for friends and family. This dish weaves together bold spices, aromatic chiles, and soul-warming broth into something downright magical. You’ll want to savor every bite!
Ingredients You’ll Need
While the list might look a bit long at first glance, every ingredient in this Birria Recipe has a purpose. These simple elements come together to create layers of flavor, deep color, and that signature Birria texture. Grab these, and you’ll build an unforgettable dish.
- Beef chuck roast or short ribs (3 lbs, bone-in preferred): Using bone-in cuts infuses the broth with extra richness and depth—don’t skip the bones if you can help it!
- Vegetable oil (1 tablespoon): Just enough to give the beef a beautifully browned crust at the start.
- Dried guajillo chiles (5, stemmed and seeded): Mild and fruity, these chiles supply classic Birria color and a gentle flavor kick.
- Dried ancho chiles (3, stemmed and seeded): Chocolaty, sweet, and very slightly smoky, anchos round out the chile flavor.
- Dried pasilla chiles (2, stemmed and seeded): Earthy and robust, these give Birria its signature complexity.
- Medium onion (1, quartered): Aromatic and slightly sweet, blending perfectly into the braising sauce.
- Garlic cloves (5): Don’t skimp on the garlic—it’s key for that underlying warmth in every bite.
- Diced tomatoes (1 14.5 oz can): Adds tang and a bit of body to the sauce, plus gorgeous red color.
- Apple cider vinegar (¼ cup): A splash of acidity brightens all the deep, rich flavors.
- Dried oregano (1 teaspoon): Traditional Mexican oregano is best, but any oregano you have will work!
- Ground cumin (1 teaspoon): An earthy spice that just smells like comfort food.
- Ground cloves (½ teaspoon): A little goes a long way—it adds warmth and aroma.
- Cinnamon stick (1): Steeps in the broth and makes the entire house smell incredible.
- Bay leaves (2): They infuse the broth with subtle herbal notes during the slow cooking.
- Beef broth (4 cups): Go for the low-sodium kind so you can adjust the salt to taste later.
- Salt and black pepper (to taste): Essential for bringing all the flavors together.
- Chopped cilantro and diced onions (for garnish): Fresh toppings that provide color and a lively crunch.
- Optional for tacos: corn tortillas, shredded cheese: If you’re going the taco route, these make Birria tacos truly unforgettable.
How to Make Birria Recipe
Step 1: Toast and Soak the Dried Chiles
The first step of the Birria Recipe is easy: take just a few minutes to toast the dried chiles on a dry skillet. This unlocks those deep, complex flavors and fills your kitchen with anticipation. Toss them into a bowl and let them soak in hot water until soft—this step is essential for that velvety, rich sauce that sets Birria apart.
Step 2: Sear the Beef
While the chiles work their magic in the water, it’s time for a little sizzle. Heat vegetable oil in a large pot or Dutch oven, then sear your seasoned beef over medium-high heat. Get every side a beautiful golden-brown crust; it’ll lock in juices and infuse the final stew with tons of flavor. Once browned, pull the beef out and set it aside—you’ll see and smell why this step matters!
Step 3: Blend the Sauce
Now let’s build the soul of this Birria Recipe: the sauce. In your blender, combine the soaked chiles, onion, garlic, diced tomatoes, vinegar, oregano, cumin, cloves, and a cup of beef broth. Blend until completely smooth—you’re looking for a sauce so luscious you want to dive right in. If you like things extra silky, strain the mixture through a sieve before heading to the next stage.
Step 4: Braise the Beef
Pop the seared beef back into the pot and pour that deep red sauce all over it. Add the rest of the beef broth, the cinnamon stick, and bay leaves. Bring the mix up to a gentle simmer, then cover and cook low and slow for 3 to 3½ hours (or in a slow cooker, 8 hours on low, or pressure cooker for 1 hour). The result: meltingly tender beef that practically falls apart with a fork, bathed in a broth that you’ll want to drink by the spoonful.
Step 5: Shred the Meat and Serve
Take out the cinnamon stick and bay leaves. Then, shred the beef into chunky, juicy strands and return it all to the glorious broth. If you’re making tacos, now’s your moment: dip corn tortillas briefly in the birria broth, let them sizzle in a hot skillet, then fill them high with beef, cheese (if you wish), and get those edges crispy. Serve with a small bowl of consommé on the side—Birria tacos at their finest!
How to Serve Birria Recipe
Garnishes
The right toppings can bring the Birria Recipe from delicious to irresistible. I love scattering loads of chopped cilantro and diced onion over my Birria tacos or stew. Add a squeeze of lime for a citrusy pop, or a thinly sliced radish for color and crunch—those extra touches make every bite sing.
Side Dishes
Birria pairs beautifully with a vibrant Mexican rice, creamy refried beans, or simple warm tortillas on the side for soaking up that savory broth. If you want to keep things light, a crisp cabbage salad or a little pico de gallo will cut through the richness perfectly. It’s a flexible feast—build your meal to match your mood!
Creative Ways to Present
Birria isn’t just for bowls or tacos. Serve it as sliders, spooned over crispy tostadas, piled onto baked potatoes, or even as a topping for nachos. For taco parties, set up a make-your-own Birria bar with lots of garnishes and dipping bowls—the options are endless, and every guest gets their own delicious adventure.
Make Ahead and Storage
Storing Leftovers
The Birria Recipe actually improves after a day in the fridge, as the flavors deepen and the meat absorbs even more of that ruby-red sauce. Store leftovers in an airtight container and refrigerate for up to 4 days; just skim a little of the chilled fat off before reheating if you’d like a lighter broth.
Freezing
Birria freezes like a dream! Let the stew cool completely, then transfer it to freezer-safe containers. It’ll keep well for up to 3 months. When you’re ready for an easy, luxurious meal, thaw in the fridge overnight and reheat gently on the stove.
Reheating
To reheat, simply warm the Birria low and slow on your stovetop until it’s steaming hot and the meat is tender again, or use your microwave in short intervals (stirring between bursts for even heating). If the broth thickens too much, just add a splash of beef broth or water to loosen things up.
FAQs
Can I make Birria Recipe with a different type Main Course
Absolutely! Traditionally, Birria in Mexico is made with goat or lamb, but beef is popular for its broad appeal and richness. Chicken works for a lighter version, just be sure to adjust the cooking time since it cooks faster.
How spicy is this Birria Recipe?
The base recipe hits mild to medium, but the beauty of Birria is how easy it is to adjust the heat. If you love spice, toss in a couple of dried chiles de arbol when blending the sauce. For less heat, stick to the original chiles listed and remove their seeds.
Can I use store-bought chile powders instead of whole dried chiles?
If you’re pressed for time or can’t find dried chiles, you can substitute with chile powders (such as guajillo, ancho, or pasilla powders). The flavor won’t be quite as deep or authentic, but you’ll still get a delicious Birria Recipe. Use about 1 tablespoon powder per dried chile called for.
Is Birria gluten-free?
Yes! If you stick to corn tortillas (not flour) and check that your broth doesn’t have any added gluten, you’ll be enjoying a completely gluten-free Birria Recipe—perfect for sharing with everyone at the table.
Can I make Birria in an Instant Pot?
Yes, the Instant Pot is a fantastic shortcut for Birria Recipe! Follow the same steps: brown the meat on sauté mode, add the sauce, then pressure cook for about 1 hour. The result is tender, flavorful beef in a fraction of the usual time.
Final Thoughts
Once you taste this Birria Recipe, you’ll understand why it’s a crowd favorite—there’s just something magical about the rich broth and tender shreds of beef. Don’t be surprised if it becomes your go-to for gatherings and cozy weekends. Invite some friends over, pass around extra napkins, and enjoy every saucy, joy-filled bite!
Print
Birria Recipe
- Prep Time: 30 minutes
- Cook Time: 3.5 hours
- Total Time: 4 hours
- Yield: 6-8 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
This Birria Recipe is a traditional Mexican stew featuring tender, flavorful beef in a rich and aromatic broth. Perfect for enjoying on its own or as delicious birria tacos, this dish is sure to impress with its bold and savory flavors.
Ingredients
For the Birria:
- 3 lbs beef chuck roast or short ribs (bone-in preferred)
- 1 tablespoon vegetable oil
- 5 dried guajillo chiles, stemmed and seeded
- 3 dried ancho chiles, stemmed and seeded
- 2 dried pasilla chiles, stemmed and seeded
- 1 medium onion, quartered
- 5 garlic cloves
- 1 (14.5 oz) can diced tomatoes
- ¼ cup apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cloves
- 1 cinnamon stick
- 2 bay leaves
- 4 cups beef broth
- Salt and black pepper to taste
Optional for Tacos:
- Corn tortillas
- Shredded cheese
Instructions
- Toast the dried chiles: In a dry skillet, toast the dried chiles until fragrant. Soak in hot water until softened.
- Sear the beef: Season beef with salt and pepper, then sear until browned. Set aside.
- Blend the sauce: Blend softened chiles, onion, garlic, tomatoes, vinegar, spices, and broth until smooth.
- Cook the birria: Cook beef in sauce with remaining broth and spices until tender. Shred the meat.
- Prepare tacos: Dip tortillas in broth, fill with meat and cheese, fold, and crisp. Serve with consommé.
Notes
- Birria can be made a day ahead for enhanced flavor.
- For a spicier version, add chiles de arbol to the sauce blend.
Nutrition
- Serving Size: 1 cup meat with broth
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg
