Mexican Birria Recipe

Want a dish that’s bold, cozy, and full of flavor? This Mexican birria recipe is rich, juicy, and so worth it!

You get tender beef slow-cooked in a spicy, smoky broth full of chilies and spices. Every bite is juicy, savory, and packed with deep flavor.

Perfect for tacos, burritos, or cozy bowls on a chilly night. It’s slow-cooked magic you’ll crave again and again.

Grab a big pot and some beef—let’s start slow-cooking some real Mexican birria today!

Why You’ll Love This Recipe

• Authentic Flavor: Slow-cooked beef soaks up a smoky, peppery broth that’s both comforting and unforgettable.
• Deep and Rich: The combination of dried chilies, spices, and beef broth creates a layered, full-bodied taste.
• Perfect for Tacos or Stew: Make traditional birria tacos or enjoy it as a hearty stew.
• Meal-Prep Friendly: Birria tastes even better the next day, making it ideal for leftovers or big gatherings.
• Freezer-Friendly: You can freeze portions for quick future meals.

What You Need to Know Before You Start

Prep Time & Cook Time:

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

Servings:
This recipe makes enough for about 6–8 servings — perfect for a family meal or meal prep.

Difficulty:
Moderate — it’s easy if you take it step-by-step, but it does need a little time and love.

Flavor Notes:
Birria should taste smoky from the chilies, rich from the beef, and slightly tangy from the vinegar. A little bit spicy, but mostly warm and deep.

Required Kitchen Tools

• Large Dutch oven or heavy-bottomed pot
• Tongs
• Blender
• Fine mesh strainer (optional but helpful)
• Large bowl
• Sharp knife
• Cutting board
• Measuring spoons and cups
• Ladle

Ingredients for Mexican Birria

Here’s everything you’ll need (exact amounts are in the recipe card later):

• Chuck Roast: Cut into large 4-inch chunks for even cooking and tenderness.
• Kosher Salt and Black Pepper: To season the beef before searing.
• Olive Oil: Helps with searing and adds a rich flavor base.
• Guajillo Chiles: Mild and sweet dried chilies for deep color and smoky flavor.
• Ancho Chiles: Dark, rich chilies that bring mild heat and earthiness.
• Árbol Chiles: Small but fiery — they add the real kick. Adjust to your spice preference.
• Roma Tomatoes: Fresh tomatoes bring a natural sweetness and balance the chilies.
• Yellow Onion: Adds sweetness and depth as it softens into the broth.
• Mexican Cinnamon Stick: Warmer and softer than typical cinnamon, perfect for birria’s cozy undertone.
• Bay Leaves: Infuse the broth with subtle herbal notes.
• Whole Black Peppercorns: Crushed into the broth for a peppery back note.
• Water: Used to hydrate the chilies and make the broth base.
• Beef Broth: Adds richness and body to the final stew.
• Distilled White Vinegar: Brightens the entire dish and balances out the heavy flavors.
• Garlic: Roasted or fresh, it brings a mellow, deep flavor.
• Ground Cumin: Earthy and warm — a small but mighty addition.
• Dried Mexican Oregano: Stronger and slightly citrusy compared to Mediterranean oregano.
• Ground Cloves: Just a pinch makes the whole broth feel rounder and warmer.

How to Make Mexican Birria: Step-by-Step Instructions

1. Prep the Chiles

• Remove the stems and seeds from the guajillo, ancho, and árbol chiles.
• Heat a dry skillet over medium heat.
• Toast the chiles for about 30 seconds per side, pressing them lightly with a spatula.
• Be careful not to burn them — you want them fragrant, not bitter.

2. Soak the Chiles

• Place the toasted chiles in a bowl.
• Pour in enough hot water to cover them.
• Let them soak for 20–25 minutes until they’re soft and pliable.

3. Sear the Beef

• Season the beef chunks generously with kosher salt and black pepper.
• Heat olive oil in a large Dutch oven over medium-high heat.
• Sear the beef in batches, turning until browned on all sides.
• Remove the seared beef and set it aside in a large bowl.

Tip: Don’t overcrowd the pot. Browning the meat properly builds flavor for the broth.

4. Blend the Sauce

• Drain the soaked chilies.
• In a blender, add:
  • softened chilies
  • roasted or fresh garlic
  • Roma tomatoes (quartered)
  • a splash of beef broth
• Blend until very smooth.
• If needed, strain the sauce through a fine mesh strainer for a silky texture.

Tip: Straining removes any tough chili skins that could make the sauce grainy.

5. Build the Broth

• In the same pot where you seared the beef, pour in the blended chili sauce.
• Add the beef back into the pot.
• Stir in the rest of the beef broth, distilled white vinegar, and water (if needed to just barely cover the beef).
• Add the cinnamon stick, bay leaves, whole peppercorns, cumin, oregano, and cloves.

6. Simmer Low and Slow

• Bring the pot to a gentle boil over medium-high heat.
• Reduce the heat to low, cover, and simmer for about 2½ to 3 hours.
• Stir occasionally and check the liquid level — add a splash of water if it gets too thick.

7. Check for Tenderness

• The birria is ready when the beef is fall-apart tender.
• You should be able to shred it easily with two forks.

Optional Step: Skim some fat off the top if you prefer a lighter broth, or save it to crisp tortillas later for birria tacos.

How to Serve Mexican Birria

Birria is super flexible. You can enjoy it a few delicious ways:

• As a Stew:
  Ladle the rich broth and beef into bowls. Top with chopped onions, cilantro, a squeeze of fresh lime, and warm corn tortillas on the side.
• Birria Tacos (Quesabirria):
  Dip tortillas into the birria fat, then fill with shredded beef and cheese. Cook on a hot skillet until crispy. Serve with a small bowl of broth for dipping.
• Birria Tostadas:
  Pile the tender beef onto crispy tostadas. Top with salsa, sour cream, and lettuce.
• Birria Ramen:
  Add shredded birria to instant ramen noodles with a splash of broth for a spicy, hearty twist.

Storing Mexican Birria

• Refrigerator:
  Store leftover birria in an airtight container in the fridge for up to 4 days. The flavors deepen overnight.
• Freezer:
  Birria freezes beautifully. Let it cool completely, then store in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating:
  Warm slowly over medium heat on the stove, stirring occasionally. Add a splash of beef broth or water if the stew looks too thick.

Variations for Mexican Birria

• Lamb Birria:
  Traditional birria often uses lamb instead of beef for an even deeper, gamier flavor.
• Spicier Version:
  Add more árbol chiles or a spoonful of chipotle in adobo sauce when blending.
• Shortcut Version:
  Use a pressure cooker (Instant Pot) to reduce the cooking time to about 45 minutes under high pressure.
• Vegetarian Version:
  Replace beef with hearty mushrooms and jackfruit. Use vegetable broth instead of beef broth.

Tips and Tricks for Success

• Toast the Chilies Properly:
  A quick toast wakes up their oils and brings out deep, smoky flavors.
• Brown the Meat Well:
  Don’t rush the searing — it builds a strong flavor base.
• Strain the Sauce:
  For the silkiest broth, strain after blending.
• Adjust the Heat:
  Control the spice level by using more or fewer árbol chilies.
• Let It Rest:
  Birria tastes even better after resting for a few hours or overnight.

Nutrition Information (Per Serving)

Nutrient	Amount
Calories	~480 kcal
Protein	~38g
Fat	~28g
Saturated Fat	~10g
Carbohydrates	~12g
Fiber	~4g
Sugar	~4g
Sodium	~600mg

(Note: Nutrition can vary based on exact ingredients and serving size.)

Mexican Birria FAQs

1. What kind of meat is best for birria?

Chuck roast is perfect because it becomes tender and flavorful when slow-cooked. Some traditional versions use lamb or goat.

2. How spicy is birria?

It’s mild to moderately spicy. Árbol chiles bring most of the heat. You can adjust the number you use depending on your preference.

3. Can I make birria in a slow cooker or Instant Pot?

Yes!

• Slow Cooker: After searing and blending, cook everything on Low for about 8 hours.
• Instant Pot: Pressure cook on High for 45 minutes, then natural release.

4. What toppings go well with birria?

Chopped onions, fresh cilantro, lime wedges, and sometimes a little crumbled cotija cheese are perfect toppings.

Conclusion

Making homemade Mexican Birria takes a little extra time, but it’s absolutely worth it. Each spoonful is packed with rich broth, tender beef, and smoky-sweet chili flavors that feel like pure comfort. Whether you enjoy it as a stew, stuffed into tacos, or with some crispy tostadas, birria brings a little celebration to every table.

If you’ve never tried making birria before, this is your perfect start. Take it slow, let it simmer, and enjoy the deep, real flavors you can only get from scratch.