Traditional Mexican Birria

WANT TO SAVE THIS RECIPE?

Rich, aromatic, and bursting with layers of flavor, Traditional Mexican Birria is a beloved dish that has deep roots in Mexican culinary tradition. Originating from the state of Jalisco, Birria was historically crafted to celebrate festive occasions and family gatherings. Its tender, slow-cooked meat—typically beef or goat—simmers gently in a complex broth infused with smoky chiles, warm spices, and a touch of vinegar, producing a dish that’s both hearty and soul-satisfying.

A bowl of Birria offers an unforgettable experience: the meat nearly melts in your mouth, the broth is bold and fragrant, and garnishes like fresh cilantro, diced onions, and a squeeze of lime brighten every bite. Whether served as a stew or tucked into tacos with a side of consommé for dipping, Birria is a versatile dish that has captured hearts far beyond Mexico’s borders.

---

Why You’ll Love This Traditional Mexican Birria

Authentic Flavor: This recipe stays true to its roots with a carefully balanced blend of dried chiles, spices, and aromatics.

Comfort in a Bowl: Birria’s rich broth and tender meat make it the ultimate comfort food, perfect for chilly days or family meals.

Versatility: Enjoy Birria as a stew, in tacos, quesabirrias (cheesy tacos), or even with rice and beans.

Meal Prep Friendly: The flavors only deepen with time, making this dish an excellent make-ahead option.

Festive & Impressive: Great for gatherings, special occasions, or simply when you want to wow guests with something unique.

---

Preparation Phase & Tools to Use

Preparing Traditional Mexican Birria is a culinary ritual that rewards patience with unmatched flavor. To ensure the best results, having the right tools on hand is essential:

• Heavy-Duty Dutch Oven or Large Stockpot: A sturdy pot retains and distributes heat evenly—crucial for slow-simmering the meat and developing the broth’s rich flavors.
• Cast Iron Skillet or Griddle (Comal): Perfect for toasting dried chiles, which enhances their smoky depth.
• Blender: Essential for pureeing the rehydrated chiles and aromatics into a silky-smooth sauce.
• Fine-Mesh Strainer: Useful for straining the blended sauce to achieve a velvety broth.
• Tongs: For handling meat and chiles safely and easily during cooking.
• Chef’s Knife & Cutting Board: For prepping onions, garlic, and garnishes.

Each of these tools contributes to creating the signature depth and smoothness that sets Birria apart from other stews.

---

Preparation Tips

• Toast the Chiles Gently: A light toast brings out the oils in the chiles without making them bitter. Toast them just until fragrant—watch carefully!
• Marinate for Depth: If time allows, marinate the meat overnight in the blended sauce. This step infuses every bite with rich flavor.
• Use Bone-In Cuts: Bones add body to the broth and enhance its richness. A mix of boneless and bone-in meat is ideal.
• Skim the Broth: For a cleaner flavor, periodically skim any excess fat or foam as the stew simmers.
• Simmer Low & Slow: Patience is key—slow cooking tenderizes the meat and melds the flavors beautifully.

---

Ingredients for This Traditional Mexican Birria

Here’s what you’ll need to craft an authentic, deeply flavorful Traditional Mexican Birria:

For the Meat & Broth:

• 3–4 lbs beef chuck roast (or a mix of beef shank, short ribs, or goat for traditional flavor)
• 6 cups beef broth or water
• 2 bay leaves
• Salt & pepper to taste

For the Chile Sauce:

• 4 dried guajillo chiles (seeds and stems removed)
• 3 dried ancho chiles (seeds and stems removed)
• 2 dried pasilla chiles (optional, for added depth)
• 1 medium white onion (quartered)
• 5 cloves garlic
• 1 medium tomato (quartered or 1/2 cup canned tomatoes)
• 1 tsp cumin seeds (or ground cumin)
• 1 tsp dried oregano (preferably Mexican oregano)
• 1/2 tsp ground cinnamon (or a small cinnamon stick)
• 4 whole cloves
• 1/4 tsp ground allspice
• 2 tbsp apple cider vinegar
• 1/2 tsp thyme (optional)

For Garnish:

• Chopped fresh cilantro
• Diced white onion
• Lime wedges
• Warm corn tortillas (for tacos or dipping)

---

The beauty of Birria lies in its layers of flavor—and each ingredient plays a role in creating its rich, signature profile.

---

Step 1: Prepare and Toast the Chiles

Begin by removing the stems and seeds from the dried chiles. In a dry cast iron skillet or comal over medium heat, lightly toast the chiles for about 30 seconds per side, just until they become fragrant and slightly pliable—take care not to burn them.

Transfer the toasted chiles to a bowl and cover with hot water. Let them soak for about 15–20 minutes until softened.

---

Step 2: Blend the Sauce

While the chiles are soaking, lightly toast the cumin seeds (if using whole) and cloves in the same skillet.

Drain the chiles and place them in a blender along with the soaked chiles, garlic, quartered onion, tomato, vinegar, oregano, cinnamon, allspice, thyme, and toasted spices. Add about 1 cup of the soaking liquid or broth. Blend until completely smooth, about 2–3 minutes.

For an ultra-silky broth, strain the blended sauce through a fine-mesh strainer into a bowl, discarding any remaining solids.

---

Step 3: Sear the Meat

Season your meat generously with salt and pepper. Heat a Dutch oven or large stockpot over medium-high heat and add a bit of oil. Sear the meat in batches until browned on all sides—this caramelization deepens the flavor of the broth.

---

Step 4: Simmer the Birria

Return all the seared meat to the pot. Pour in the strained chile sauce and add beef broth (or water) until the meat is just covered. Toss in the bay leaves.

Bring the mixture to a gentle boil, then reduce heat to low, cover, and simmer for 3–4 hours—or until the meat is fork-tender and easily shreds. Stir occasionally, and skim any excess fat or foam from the surface if desired.

---

Step 5: Shred and Serve

Once the meat is tender, remove it from the pot and shred it into bite-sized pieces. Return it to the pot to soak in the flavorful broth.

Serve hot in bowls with plenty of broth, topped with chopped cilantro and diced onions. Add a squeeze of lime and warm tortillas on the side for dipping or taco-making.

---

Notes

• Choice of Meat: Traditional Birria is made with goat meat, but beef chuck, shank, or short ribs work beautifully and are more accessible. A mix of cuts (including bone-in) enhances the broth.
• Overnight Marinade: For even richer flavor, marinate the meat overnight in the blended chile sauce before cooking.
• Broth Consistency: You can adjust the thickness by simmering uncovered for the last 20–30 minutes if you prefer a more concentrated broth.
• Make Ahead: Birria tastes even better the next day—perfect for meal prepping or leftovers!
• Serving Options: Try making quesabirrias—crispy, cheesy Birria tacos pan-fried with a bit of broth.

---

Watch Out for These Mistakes While Cooking

• Burning the Chiles: Toast gently—burnt chiles turn the broth bitter. Just a light toast until fragrant is all that’s needed.
• Skipping the Strain: Straining the sauce ensures a smooth, velvety broth. Don’t skip this step unless you prefer a more rustic texture.
• Rushing the Simmer: Low and slow is key! A rushed cook time will yield tough meat and underdeveloped flavor.
• Under-seasoning: Taste the broth as it cooks. Chiles and broth can mellow the salt—adjust seasoning toward the end.
• Using Only Lean Meat: Fat and connective tissue break down during the long simmer, adding richness and body. Lean cuts alone can result in dry, bland meat.

---

What to Serve With Traditional Mexican Birria?

Birria is wonderfully versatile and pairs with many delicious sides and accompaniments. Whether you’re serving it as a comforting stew or filling flavorful tacos, here are ideas to round out your meal:

8 Recommendations

1. Warm Corn Tortillas
   Essential for soaking up the rich broth or folding into tacos. Lightly toast them for extra flavor.
2. Mexican Rice
   A fluffy side of tomato-infused Mexican rice complements the savory notes of Birria beautifully.
3. Refried Beans
   Creamy refried beans—either pinto or black—offer a satisfying, hearty addition.
4. Pickled Red Onions
   Their tangy crunch cuts through the richness of the broth, adding a bright contrast.
5. Fresh Salsa Verde
   Spoon some vibrant salsa verde over your Birria tacos or into the broth for an added layer of freshness.
6. Avocado Slices
   Cool, creamy avocado is a natural pairing with the bold, spicy flavors of the stew.
7. Mexican Street Corn (Elote)
   Grilled corn slathered with mayo, cheese, lime, and chili powder is a festive and fun side.
8. Chilled Mexican Beer or Agua Fresca
   To balance the dish’s deep flavors, enjoy with a refreshing agua fresca (like hibiscus or tamarind) or a crisp Mexican beer.

---

Storage Instructions

Traditional Mexican Birria stores beautifully and often tastes even better after a day or two as the flavors continue to develop. Here’s how to store it properly:

• Refrigerator:
  Allow the Birria to cool to room temperature, then transfer it (with broth) to an airtight container. It will keep well in the refrigerator for up to 4–5 days.
• Freezer:
  For longer storage, portion the Birria into freezer-safe containers or heavy-duty zip-top bags. Include plenty of broth to keep the meat moist. Freeze for up to 3 months.
  To reheat, thaw in the fridge overnight and warm gently on the stovetop.
• Reheating Tips:
  Heat Birria on the stovetop over medium-low heat until warmed through. If the broth has thickened, add a splash of beef broth or water to loosen.

---

Estimated Nutrition

Please note that nutrition estimates can vary depending on specific ingredients and portions, but here is a general breakdown per serving (based on 6 servings):

• Calories: 450–500 kcal
• Protein: 35–40 g
• Fat: 25–30 g
• Carbohydrates: 8–10 g
• Fiber: 2–3 g
• Sugars: 2 g
• Sodium: 900–1100 mg (depending on salt and broth used)

Birria is a high-protein, low-carb dish packed with nutrients from the chiles, spices, and broth—great for those following keto or low-carb lifestyles when paired with low-carb sides.

---

Frequently Asked Questions

1. Can I use other meats besides beef or goat?

Absolutely. Lamb, pork shoulder, or even chicken can be used. Just adjust the cooking time based on the type of meat—chicken will require much less time than beef or goat.

2. Do I have to strain the chile sauce?

Straining isn’t strictly necessary, but it gives the broth a beautifully smooth, velvety texture. For a more rustic feel, you can skip this step.

3. Is Birria very spicy?

Birria is rich and flavorful, but not overly spicy. You can control the heat by adjusting the number and type of chiles used. Guajillo and ancho chiles are generally mild and provide deep flavor without intense heat.

4. Can I make this in a slow cooker?

Yes! After searing the meat and blending the sauce, add everything to your slow cooker and cook on low for 8–10 hours or until the meat is tender and shreddable.

5. How do I make quesabirria tacos?

Dip corn tortillas in the broth, place them on a hot skillet, add shredded Birria and cheese (like Oaxaca or mozzarella), and cook until crispy and melty. Serve with a side of the broth (consommé) for dipping.

6. What’s the best way to reheat Birria?

Gently reheat on the stovetop over medium-low heat. If it thickens too much, add a splash of broth or water to loosen the consistency.

7. Can I freeze Birria?

Yes, Birria freezes exceptionally well. Store it with broth in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge and reheat gently.

8. Is marinating the meat required?

It’s optional but highly recommended. Marinating the meat in the chile sauce (even for a few hours or overnight) results in deeper, richer flavor throughout the dish.

---

Conclusion

Traditional Mexican Birria is a dish that celebrates patience, bold flavors, and the joy of sharing food with loved ones. Its deeply savory broth, tender shredded meat, and versatile serving options make it a standout for any occasion—whether you’re crafting an impressive meal for a gathering or treating yourself to a comforting bowl at home.

Once you master this dish, you’ll find countless ways to enjoy it—from cozy stews to crispy tacos. Take your time, savor the process, and prepare for an unforgettable dining experience!

---

Print