Traditional Mexican Birria Recipe

Introduction

Traditional Mexican Birria is a rich, flavorful stew made with tender beef and a vibrant chili-infused sauce. Perfect for gatherings or a comforting meal, this dish pairs beautifully with warm corn tortillas and fresh garnishes.

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, toast the dried chilies lightly in a dry pan before soaking to enhance their smoky flavor.
• Substitute beef stew meat with goat or lamb for a more traditional birria experience.
• If you prefer a spicier dish, add a few dried chipotle chilies to the chili blend.
• Leftover birria makes excellent tacos or quesadillas the next day.

Storage

Store leftover birria in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth if needed to loosen the sauce. You can also freeze the stew for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make birria in a slow cooker?

Yes, you can brown the meat and prepare the chili sauce as instructed, then combine everything in a slow cooker. Cook on low for 6-8 hours or until the meat is tender.

What can I serve with birria besides tortillas?

Birria pairs well with rice, black beans, or fresh salads. You can also serve it with warm bread to soak up the flavorful sauce.

Traditional Mexican Birria Recipe

Print Recipe

★★★★★

4.9 from 79 reviews

Traditional Mexican Birria is a flavorful and tender beef stew made with a blend of dried chilies, aromatic spices, and slow-simmered stew meat. This comforting dish is perfect for cozy gatherings, served with warm corn tortillas and fresh toppings like cilantro, onions, lime wedges, and radishes.

• Author: Ella
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: Serves 6-8 1x
• Category: Main Dish
• 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

• 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

To Serve

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

Instructions

1. Combine Meat and Spices: 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, allowing the flavors to start melding.
2. Soften Dried Chilies: 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 to prepare for the sauce.
3. Prepare Chili Sauce: Drain the softened chilies and transfer them to a blender. Add the cinnamon stick, whole cloves, and one cup of the cooking liquid from the pot. Blend until smooth, adding more cooking liquid as needed to achieve a smooth sauce.
4. Thicken the Chili Sauce: 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 thickens and darkens in color, enhancing its flavor.
5. Simmer Meat with Sauce: Pour the thickened chili sauce over the beef in the pot and stir to combine thoroughly. Reduce heat to low, cover, and gently simmer for 2-3 hours or until the meat is tender and the flavors have fully developed.
6. Serve: 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 for an authentic Mexican meal experience.

Notes

• For a spicier birria, add more dried chilies or include seeds when preparing the sauce.
• Chuck roast or other stew cuts work best for slow cooking to achieve tender meat.
• Use fresh corn tortillas warmed on a skillet for an authentic serving experience.
• Leftover birria can be refrigerated for up to 3 days and tastes even better the next day.
• The chili sauce can be made ahead and stored in the refrigerator for up to 2 days.

Keywords: Traditional Mexican Birria, Beef Birria, Mexican Stew, Slow Simmered Meat, Chili Sauce, Mexican Main Dish