If there’s one dish that can instantly transport your senses to the heart of Mexico, it’s Traditional Mexican Birria. This soul-warming, deeply aromatic stew is an explosion of flavors, perfectly marrying smoky dried chiles with tender slow-cooked beef and bold spices. Whether you ladle it into a bowl or stuff it into tacos, every bite is a celebration—comforting, vibrant, and perfect for gatherings or cozy nights in. Get ready to fall in love with the authentic taste of Traditional Mexican Birria!
Ingredients You’ll Need
The magic of Traditional Mexican Birria rests on a few key pantry staples and fresh ingredients—each one playing a crucial role. From dried chiles for that unmistakable depth to warming spices and good beef, you’ll see just how accessible it is to bring this classic to your own kitchen.
- Beef chuck roast or short ribs (3 lbs): Choose well-marbled cuts for the most tender, flavorful results—using both provides texture variety.
- Dried guajillo chiles (5, stemmed and seeded): These bring a mild heat and vibrant red color that’s classic in birria.
- Dried ancho chiles (3, stemmed and seeded): For a sweet, earthy background; anchos round out the flavors beautifully.
- Dried pasilla chiles (2, optional): Add if you crave extra depth and a touch of smokiness.
- Beef broth (4 cups): Gives the stew its luscious, savory base.
- White onion (1 medium, quartered): Essentials for both the sauce and finishing bite.
- Garlic (6 cloves): Brings warmth and robust flavor to the blend.
- Bay leaves (2): Imparts a subtle herbal note that enhances complexity.
- Apple cider vinegar (1 tablespoon): Lifts and balances the deep flavors with a touch of tang.
- Dried oregano (1 teaspoon): For a fresh, green taste that lifts the sauce.
- Ground cumin (1/2 teaspoon): A must for that signature smoky warmth.
- Ground cinnamon (1/2 teaspoon): Just a hint for sweetness and unique aroma.
- Ground cloves (1/4 teaspoon): Adds lovely, spicy undertones.
- Allspice (1/4 teaspoon): Rounds out the warming spices perfectly.
- Salt and black pepper, to taste: Essential for seasoning every layer.
- Vegetable oil (2 tablespoons): Helps achieve that gorgeous, caramelized sear on the beef.
- Fresh cilantro, diced onion, and lime wedges (for serving): For brightness, crunch, and zing.
- Corn tortillas (optional, for tacos): The ultimate vessel if you turn your birria into tacos.
How to Make Traditional Mexican Birria
Step 1: Toast and Soak the Chiles
Begin by toasting your dried guajillo, ancho, and (if using) pasilla chiles in a dry skillet over medium heat. This only takes a minute or two—just enough to wake up their smoky aroma without burning them. Once they’re fragrant, submerge them in hot water and let them soak for 15 minutes until beautifully soft.
Step 2: Prep and Sear the Beef
While your chiles soak, cut your beef into hearty chunks and generously season each piece with salt and pepper. Heat vegetable oil in a Dutch oven or heavy pot, then brown the beef in batches to build layers of savory flavor. Don’t crowd the pan—the deeper the caramelization, the richer your Traditional Mexican Birria will be.
Step 3: Blend the Sauce
Drain your softened chiles and transfer them to a blender with the quartered onion, garlic cloves, apple cider vinegar, and a cup of beef broth. Blend until completely smooth, then strain through a fine mesh sieve into your cooking pot to catch any remaining solids or seeds, ensuring a silky sauce base.
Step 4: Simmer the Stew
Return all the seared beef to the pot with the chile sauce. Pour in the rest of the beef broth, then add bay leaves, oregano, cumin, cinnamon, cloves, and allspice. Give everything a gentle stir, cover, and bring to a low simmer. Let it cook for 3 to 4 hours—patience pays off here, as the beef becomes undeniably tender and the flavors meld into that iconic, comforting stew.
Step 5: Shred, Skim, and Serve
Once the beef is melt-in-your-mouth soft, fish it out and shred it using two forks. Slide it back into the simmering broth. If you notice any extra fat on the surface, skim it off; or, for a special treat, reserve that savory birria fat (consomé) to crisp up tortillas for tacos later! Serve your Traditional Mexican Birria hot and steaming, either as a hearty stew or tucked into tacos.
How to Serve Traditional Mexican Birria
Garnishes
No bowl of Traditional Mexican Birria is complete without fresh toppings. Sprinkle on a shower of chopped cilantro and sweet diced onions for crispness, and don’t forget the squeeze of lime to brighten every spoonful. These garnishes not only bring a pop of color, but they also add zesty contrast to the rich broth.
Side Dishes
Pair your birria with fluffy Mexican rice, classic refried beans, or a light avocado salad for a well-rounded meal. Warm corn tortillas are a favorite for dipping into the consomé or rolling up with juicy beef. A refreshing agua fresca or horchata rounds out the experience beautifully.
Creative Ways to Present
Of course, tacos are the current superstar—dip your tortillas in reserved birria fat, sear them on a hot skillet, then fill with shredded beef and top with onions and cilantro. Crisp, golden, and oozing with flavor! Or set up a DIY taco bar for your guests. You can also serve birria as a meaty topping for nachos, nestle it into quesadillas, or ladle over rice for a hearty stew bowl.
Make Ahead and Storage
Storing Leftovers
Birria is one of those magical dishes that actually improves as it sits. Store any leftovers in an airtight container in the refrigerator for up to 4 days—the flavors will deepen and the beef stays tender.
Freezing
To freeze, portion cooled Traditional Mexican Birria into freezer-safe containers or heavy-duty bags (with as much broth as possible to keep the beef moist). It will keep beautifully for up to three months. Thaw overnight in the refrigerator before reheating.
Reheating
Gently rewarm your birria on the stovetop over medium-low heat, adding a splash of broth or water if needed. For single portions, the microwave works too—just cover and heat in short bursts to prevent drying. Give it a good stir and taste for seasoning before serving.
FAQs
What does Traditional Mexican Birria taste like?
This dish has a unique, deeply layered flavor—smoky from the dried chiles, rich and savory from slow-cooked beef, and warmly spiced with cinnamon, cloves, and allspice. The result is both comforting and exciting, perfect for adventurous eaters or those seeking nostalgia.
Can I use other meats for Traditional Mexican Birria?
Absolutely! While beef is popular, the original birria actually calls for goat or lamb. If you have access to these meats, feel free to use them—just adjust the cook time for tenderness. Chicken works in a pinch, but the flavor will be lighter.
Is there a shortcut for making this recipe faster?
Yes! You can make Traditional Mexican Birria in a pressure cooker or slow cooker. Sear the beef and blend the chile sauce as described, then let the machine do the slow simmering—either 45 minutes at pressure or 8 hours on low for the slow cooker.
What makes this dish stand out compared to other Mexican stews?
It’s the combination of dried chiles, aromatic spices, and the two-in-one appeal as both a stew and a taco filling. Traditional Mexican Birria offers a deep, bold flavor profile unlike any other, and the orange-red consomé makes it visually stunning.
What should I do if I can’t find all the chiles?
Don’t sweat it! You can use more of one chile to make up for another, or substitute with chipotle or New Mexico chiles for something slightly different. The stew will still be delicious, though the flavor and color may vary a bit from classic Traditional Mexican Birria.
Final Thoughts
Traditional Mexican Birria is pure comfort food, lovingly simmered to perfection and brimming with bold, unforgettable flavor. If you’ve never made it at home, now’s your chance to enjoy a Mexican classic that brings people together. Whether you serve it as a stew or in crispy tacos, every spoonful is an invitation to share and celebrate. Give it a try—you may just be making it part of your regular rotation!
Print
Traditional Mexican Birria Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Non-Vegetarian
Description
Indulge in the rich and flavorful traditional Mexican Birria with this authentic recipe. Tender beef simmered in a fragrant chili-infused broth, perfect for stew or tacos.
Ingredients
Main Ingredients:
- 3 lbs beef chuck roast or short ribs (or a mix)
Chili Sauce:
- 5 dried guajillo chiles (stemmed and seeded)
- 3 dried ancho chiles (stemmed and seeded)
- 2 dried pasilla chiles (optional, for depth)
Broth and Seasonings:
- 4 cups beef broth
- 1 medium white onion (quartered)
- 6 cloves garlic
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- Salt and black pepper to taste
- 2 tablespoons vegetable oil
Serving Suggestions:
- Fresh cilantro
- Diced onion
- Lime wedges for serving
- Corn tortillas for tacos (optional)
Instructions
- Toast the Chiles: Toast the dried chiles in a dry skillet until fragrant. Soak in hot water for 15 minutes.
- Sear the Beef: Season beef, sear in a pot, then set aside.
- Make the Sauce: Blend chiles, onion, garlic, vinegar, and broth. Strain and add to the pot with beef, seasonings, and bay leaves.
- Cook: Simmer for 3–4 hours until tender. Shred the meat and return to the broth.
- Serve: Enjoy as a stew or make tacos with garnishes.
Notes
- Traditional birria is often made with goat or lamb.
- For a shortcut, use a pressure cooker or slow cooker.
- Save the birria fat to fry tortillas for tacos.
Nutrition
- Serving Size: 1 cup birria
- Calories: 410
- Sugar: 2g
- Sodium: 520mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
