Mexican Birria

Look, I’m not exaggerating when I say Mexican Birria is one of those dishes that completely changes your understanding of what stew can be.

This isn’t your grandma’s pot roast.

We’re talking about tender meat that literally falls apart when you touch it. A broth so rich and flavorful you’ll want to drink it straight from the bowl. And a combination of dried chilies and spices that creates something… honestly magical.

You can stuff it into tacos. Turn it into quesadillas. Or just eat it as a stew with a pile of warm tortillas.

Trust me on this one.

Why You Need to Make This

Here’s the thing about birria:

• It tastes like restaurant food – Seriously. People will think you ordered takeout from that fancy Mexican spot downtown.
• The meat is insanely tender – We’re talking melt-in-your-mouth, fall-apart, “is this even real?” tender.
• You can serve it a million ways – Tacos, quesadillas, or straight-up stew. Your call.
• It feeds a crowd – Got people coming over? This recipe’s got you covered.
• The flavor is next level – Those dried chilies and slow braising? They create something you just can’t get any other way.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 30 minutes
• Cook Time: 3-4 hours
• Total Time: About 4 hours

Yeah, it takes time. But most of that is just… waiting. You’re not slaving over the stove the whole time.

Servings: This makes enough for 8-10 people. Or you know, enough for you to eat birria tacos for three days straight. No judgment here.

Difficulty: I’ll be honest with you. It’s moderate. The steps aren’t complicated, but you need to pay attention. This isn’t a “throw everything in a pot and forget it” situation.

Required Kitchen Tools

• Large pot or Dutch oven
• Blender
• Fine mesh strainer
• Cutting board and sharp knife
• Measuring cups and spoons
• Wooden spoon for stirring
• Tongs for handling meat

Nothing fancy. If you have a decent kitchen setup, you’re good to go.

Ingredients

Here’s what you need. Each ingredient matters. Don’t skip stuff thinking “eh, close enough.”

For the Chile Sauce:

• 4-5 dried ancho peppers (stems and seeds removed)
• 3-4 dried guajillo peppers (stems and seeds removed)
• 2-3 chiles de árbol (for heat, adjust to taste)
• 3 tablespoons olive oil
• 1 large white onion (quartered)
• 3 medium tomatoes (quartered)
• 6 cloves garlic (peeled)
• 2 teaspoons Mexican oregano
• 1 teaspoon sea salt
• 1 cinnamon stick (or 1/2 teaspoon ground cinnamon)
• 1 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/2 teaspoon black pepper
• 2 tablespoons apple cider vinegar
• 4 cups beef stock

For the Meat:

• 3 pounds lamb shoulder, cut into large chunks (or substitute beef shank or chuck roast)
• Additional salt and pepper for seasoning
• 2 bay leaves

Variations for Mexican Birria

Want to mix things up? Here are your options:

• Beef Birria – Use beef chuck roast or short ribs. Different vibe, equally delicious.
• Goat Birria – This is actually the traditional way. If you can find goat meat, go for it.
• Spice Level – More chiles de árbol = more heat. Fewer = less heat. You control your destiny here.
• Instant Pot Version – Got an Instant Pot? Pressure cook for 45-50 minutes on high. Way faster.
• Extra Aromatics – Throw in a star anise pod or some cloves if you’re feeling adventurous.

How to Make Mexican Birria Step-by-Step Instructions

Alright, let’s do this.

1. Prepare the Dried Chilies

First things first. Remove the stems and seeds from your ancho peppers, guajillo peppers, and chiles de árbol.

Now heat up a dry skillet over medium heat.

Toast those chilies for 1-2 minutes on each side. You’ll smell them getting fragrant. That’s what you want.

But here’s the thing…

Don’t burn them. Burned chilies taste bitter and will ruin your whole pot. Stay focused here.

Once they’re toasted, throw them in a bowl and cover with hot water. Let them soak for 15-20 minutes until they’re soft.

2. Make the Chile Sauce

Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add your quartered onion, tomatoes, and garlic cloves. Let them cook for 8-10 minutes, turning them occasionally. You want them charred and softened.

Transfer everything to your blender.

Drain those soaked chilies and add them to the blender too. Then add the Mexican oregano, sea salt, cinnamon, cumin, ground ginger, black pepper, apple cider vinegar, and 2 cups of beef stock.

Blend it until it’s completely smooth. Like, really smooth.

Then strain it through a fine mesh strainer. This removes any chunks or seeds you might have missed. Trust me, you want smooth sauce here.

3. Season and Sear the Meat

Pat your lamb shoulder chunks dry with paper towels. This is important. Wet meat doesn’t brown properly.

Season generously with salt and pepper on all sides. Don’t be shy.

Heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high heat.

Sear the meat on all sides until it’s browned – about 3-4 minutes per side. If you need to work in batches, do it. Don’t crowd the pan.

Once it’s browned, remove the meat and set it aside.

4. Combine and Simmer

Pour that strained chile sauce into the same pot where you seared the meat. Add the remaining 2 cups of beef stock and those bay leaves.

Bring it to a simmer. Make sure to scrape up all those browned bits from the bottom. That’s flavor right there.

Return the seared meat to the pot. It should be mostly submerged in the liquid.

Bring everything to a boil.

Then…

Reduce the heat to low. Cover it and let it simmer gently for 3-4 hours. Stir it occasionally. You’ll know it’s done when the meat just falls apart when you touch it.

5. Shred and Serve

Remove the meat from the pot and shred it using two forks. Discard any big chunks of fat.

Taste the consommé. Need more salt? Add it now.

Return the shredded meat to the pot and stir everything together.

You’re done.

Serving and Decoration

Traditional Serving: Serve birria in bowls as a stew with warm corn tortillas on the side. Pile on the chopped white onion, fresh cilantro, and lime wedges.

Birria Tacos: This is where it gets fun. Dip corn tortillas into the top layer of fat from the consommé. Then fill them with shredded meat and cheese. Pan-fry until crispy.

Serve with a small bowl of consommé for dipping.

I recently made these for a party and people literally couldn’t stop eating them.

Quesabirria: Make quesadillas with the shredded meat and Oaxaca or mozzarella cheese. Serve with consommé on the side for dunking.

Toppings:

• Chopped white onion
• Fresh cilantro
• Lime wedges
• Sliced radishes
• Diced avocado
• Your favorite salsa

Storing Mexican Birria

Refrigerator: Store the meat and consommé together in an airtight container for up to 4 days. The flavors actually get better over time.

Freezer: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm gently on the stovetop over medium-low heat. If the consommé has thickened too much, add a splash of water or stock.

Tips and Tricks for Success

Listen, I’ve made this recipe probably 20 times now. Here’s what I’ve learned:

• Don’t Skip Toasting – Toasting those dried chilies releases their essential oils. It deepens the flavor in a way you just can’t replicate otherwise.
• Low and Slow – I know you’re tempted to crank up the heat. Don’t. The long simmer time breaks down the meat’s connective tissue. That’s what makes it so tender.
• Skim the Fat – If you want, skim the excess fat from the top before serving. Or save it for frying tortillas. Your call.
• Taste as You Go – Adjust the seasoning throughout cooking. The flavors concentrate as the liquid reduces.
• Use Quality Meat – Choose well-marbled cuts with some fat and connective tissue. Lean meat will dry out.

Nutrition

Nutrient	Per Serving (approx.)
Calories	420
Protein	35g
Fat	28g
Carbohydrates	12g
Fiber	3g
Sugar	5g
Sodium	680mg
Cholesterol	95mg

Nutritional values are estimates based on lamb shoulder and may vary depending on specific ingredients used.

Mexican Birria FAQs

Can I make this in a slow cooker?

Yes. After you prep the chile sauce and sear the meat, just transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 4-5 hours.

Easy.

What’s the best meat substitute?

Beef chuck roast, short ribs, or beef shank all work great. Some people actually prefer a mix of different beef cuts. It gives you varied texture.

Why is my birria not spicy?

Here’s the deal. The ancho and guajillo chilies provide more flavor than heat. If you want it spicier, add more chiles de árbol or throw in some serrano peppers.

Can I make this ahead?

Absolutely. In fact, birria tastes even better the next day. The flavors meld together overnight. Make it 1-2 days ahead and store it in the refrigerator.

What if I can’t find Mexican oregano?

Regular oregano works in a pinch. But Mexican oregano has this citrusy, earthy flavor that’s really worth tracking down. Check the Latin foods section of your grocery store.

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Conclusion

Mexican Birria is more than just food you eat.

It’s a celebration. It’s tradition. It’s cooking techniques passed down through generations of Mexican families who knew what they were doing.

The smoky dried chilies. The aromatic spices. The slow-braised meat that falls apart when you look at it.

It all comes together to create something both comforting and exciting at the same time.

Whether you’re making birria tacos for a weekend gathering with friends…

Or enjoying a bowl of this hearty stew on a cold evening by yourself…

This recipe brings authentic Mexican flavors right into your kitchen.

And yeah, it takes some time.

But it’s worth every single minute.

Recipe Category: Main Dish / Mexican Cuisine / Stew