Traditional Mexican Birria

Name: Traditional Mexican Birria
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into chunks; 2 dried guajillo chilies; 2 dried ancho chilies; 2 cloves garlic; 1 small onion, chopped; 2 tsp cumin; 1 tsp oregano; 1/2 tsp ground cloves; 1/2 tsp ground cinnamon; 4 cups beef broth; 2 tbsp vinegar; Salt and pepper, to taste; Corn tortillas (for serving); Fresh cilantro and onion (for garnish)

Isabella

🌟Life, Love, and Gastronomy 🍷

Jump to Recipe

A rich and hearty stew bursting with authentic flavors, Traditional Mexican Birria is a classic Mexican dish made with tender beef simmered in a flavorful chili-infused broth. Perfectly paired with warm tortillas and fresh garnishes, this dish makes any meal feel special.

Why You’ll Love This Recipe

I love how this traditional birria recipe captures the deep, bold flavors of Mexican cuisine. The tender, slow-cooked beef combined with the rich chili sauce creates a comforting and satisfying dish. Whether served as a stew or used as a filling for tacos, birria is versatile and full of irresistible flavor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

3 lbs beef chuck roast, cut into chunks

2 dried guajillo chilies

2 dried ancho chilies

1 small onion, chopped

2 cloves garlic

2 teaspoons cumin

1 teaspoon oregano

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

4 cups beef broth

2 tablespoons vinegar

Salt and pepper to taste

Corn tortillas (for serving)

Fresh cilantro and onion (for garnish)

Directions

Toast the Chilies:

I heat a dry skillet over medium heat to toast the guajillo and ancho chilies for about 2 minutes, just until they release their aroma. Then, I remove the seeds and stems to prep them for the sauce.

Make the Chili Sauce:

In a blender, I combine the toasted chilies, garlic, onion, cumin, oregano, cloves, cinnamon, and 1 cup of beef broth. I blend everything until it’s smooth and fragrant.

Prepare the Beef:

I season the beef chunks with salt and pepper. Using a large pot on medium-high heat, I brown the beef on all sides, working in batches to ensure an even sear.

Combine and Simmer:

I pour the chili sauce into the pot with the browned beef, then add the remaining beef broth and vinegar. After stirring to combine, I let it come to a simmer. Covering the pot, I allow it to simmer on low heat for 2-3 hours until the beef becomes tender and easy to shred.

Shred and Serve:

Using two forks, I shred the tender beef directly into the broth, mixing it all together. When it’s time to serve, I ladle the birria into bowls and pair it with warm corn tortillas. Garnishing with fresh cilantro and onion adds the perfect finishing touch.

Servings and Timing

Prep Time: 20 minutes

Cooking Time: 2.5 hours

Total Time: 2 hours 50 minutes

Servings: 6 servings

Calories: 350 kcal per serving

Variations

Protein Options: Swap beef for lamb or goat to try traditional variations.

Chili Choices: Substitute pasilla or chipotle chilies for a smokier flavor.

Spicy Kick: Add a fresh chili or a pinch of cayenne for extra heat.

Broth Enrichment: Add a splash of tomato paste or diced tomatoes to the chili sauce for a richer base.

Tacos or Quesabirria: Use the birria as a taco filling or grill cheese-filled tortillas for a delicious quesabirria twist.

Storage/Reheating

Storage: I store leftover birria in an airtight container in the refrigerator for up to 4 days.

Freezing: For longer storage, freeze it in a freezer-safe container for up to 3 months.

Reheating: I reheat birria gently on the stovetop over low heat, adding a splash of broth or water if needed to loosen the sauce.

Related Recipes:

Smoked Quesa-Birria Taco Box

FAQs

What is birria traditionally made of?

Birria is traditionally made with goat meat, but beef is a popular and accessible alternative.

Can I make birria in a slow cooker?

Yes, I can brown the beef and then transfer it along with the chili sauce and broth to a slow cooker. Cook on low for 6-8 hours until tender.

How can I thicken the broth?

To thicken the broth, I simmer it uncovered for the last 30 minutes or blend a small portion of the broth and beef for added body.

What do I serve with birria?

I serve birria with warm corn tortillas, fresh cilantro, chopped onion, lime wedges, and sometimes a side of rice or beans.

Can I make birria spicier?

Absolutely! I add a fresh chili, like a jalapeño or serrano, to the chili sauce or sprinkle chili flakes into the broth for more heat.

Conclusion

Traditional Mexican birria is a celebration of bold flavors and tender meat, making it a must-try dish for anyone who loves authentic cuisine. Whether I’m serving it as a hearty stew or creating tacos with the shredded beef, it’s always a hit. This recipe delivers comforting, delicious results every time.

📖 Recipe: