Traditional Mexican Birria Recipe

Introduction

Traditional Mexican Birria is a rich, flavorful stew made with tender beef and a complex chili sauce. Perfect for gatherings, this comforting dish is served with warm corn tortillas and fresh garnishes that brighten every bite.

Ingredients

• 3 pounds beef stew meat (such as chuck roast), cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cloves
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 2 cups water
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 dried pasilla chili, stemmed and seeded
• 1 cinnamon stick
• 2 whole cloves
• 1 tablespoon vegetable oil
• Corn tortillas, for serving
• Chopped fresh cilantro, diced onions, lime wedges, and sliced radishes, for serving

Instructions

1. Step 1: In a large pot or Dutch oven, combine the beef stew meat, chopped onion, minced garlic, bay leaves, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, salt, black pepper, beef broth, and water. Bring to a simmer over medium-high heat.
2. Step 2: While the meat is cooking, place the dried guajillo chilies, ancho chilies, and pasilla chili in a bowl and cover with hot water. Let soak for 15-20 minutes, or until softened. Drain the chilies, then transfer to a blender.
3. Step 3: Add the cinnamon stick, whole cloves, and a cup of the cooking liquid from the pot to the blender. Blend until smooth, adding more cooking liquid as needed to achieve a smooth sauce.
4. Step 4: Heat vegetable oil in a skillet over medium-high heat. Carefully pour the chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and darkened in color.
5. Step 5: Pour the chili sauce over the beef in the pot and stir to combine. Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. Step 6: Serve the Traditional Mexican Birria hot, with warm corn tortillas and your choice of toppings, such as chopped fresh cilantro, diced onions, lime wedges, and sliced radishes.

Tips & Variations

• For extra depth, try adding a splash of apple cider vinegar or a bit of orange juice to the chili sauce before cooking.
• Use a slow cooker for hands-off cooking by transferring everything after Step 5 and cooking on low for 6-8 hours.
• If you prefer a spicier birria, include a few dried chipotle chilies along with the others when soaking.
• Serve leftover birria as a filling for tacos or quesadillas for a delicious second meal.

Storage

Store birria in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stove over low heat, adding a splash of beef broth or water if the sauce is too thick. Birria also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats besides beef for birria?

Yes, traditional birria can also be made with goat or lamb. Beef is the most common and widely available option, but feel free to experiment with different meats depending on your preference.

How do I make birria tacos from this recipe?

Once your birria is cooked, shred the tender meat with forks. Dip corn tortillas into the birria sauce, then fill them with the shredded meat and toppings. Fry the tacos lightly in a skillet until crispy for authentic birria tacos.

Traditional Mexican Birria Recipe

Print Recipe

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4.7 from 102 reviews

Traditional Mexican Birria is a rich, flavorful beef stew slow-cooked with a blend of dried chilies and aromatic spices. This hearty dish features tender chunks of beef simmered in a deeply spiced chili sauce, served with warm corn tortillas and fresh toppings like cilantro, onions, lime, and radishes for an authentic taste of Mexico.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Main Ingredients

• 3 pounds beef stew meat (such as chuck roast), cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cloves
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 2 cups water

Chili Sauce Ingredients

• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 dried pasilla chili, stemmed and seeded
• 1 cinnamon stick
• 2 whole cloves
• 1 tablespoon vegetable oil

For Serving

• Corn tortillas
• Chopped fresh cilantro
• Diced onions
• Lime wedges
• Sliced radishes

Instructions

1. Combine Ingredients: In a large pot or Dutch oven, assemble the beef stew meat, chopped onion, minced garlic, bay leaves, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, salt, black pepper, beef broth, and water. Bring the mixture to a simmer over medium-high heat to begin cooking the meat and developing flavors.
2. Prepare Chilies: While the beef simmers, place the dried guajillo, ancho, and pasilla chilies in a bowl and cover them with hot water. Allow them to soak for 15-20 minutes until they are softened and pliable. Drain the chilies afterwards to prepare them for blending.
3. Blend Chili Sauce: Transfer the soaked chilies to a blender. Add the cinnamon stick, whole cloves, and about one cup of the cooking liquid from the pot. Blend until smooth, adding more cooking liquid as needed to achieve a silky, smooth chili sauce.
4. Thicken Sauce: Heat the vegetable oil in a skillet over medium-high heat. Carefully pour the blended chili sauce into the skillet. Cook it for 5-7 minutes, stirring occasionally, until the sauce thickens and darkens, intensifying the flavor.
5. Combine and Simmer: Pour the thickened chili sauce over the beef in the pot. Stir well to combine all the ingredients thoroughly. Reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours until the beef becomes tender and the flavors meld perfectly.
6. Serve: Once the beef is tender and the sauce rich, serve the Traditional Mexican Birria hot, accompanied by warm corn tortillas and garnished with fresh cilantro, diced onions, lime wedges, and sliced radishes for an authentic experience.

Notes

• For best results, use chuck roast or beef stew meat which becomes tender with slow cooking.
• Adjust the salt to taste at the end of cooking.
• The chili sauce can be made ahead and refrigerated for up to 2 days.
• Leftover Birria is excellent for making tacos or quesadillas.
• Soaking chilies in hot water helps soften them and reduce bitterness.

Keywords: Birria, Mexican Beef Stew, Traditional Mexican Recipe, Mexican Chili Sauce, Slow-Cooked Beef, Authentic Birria