A flavorful and aromatic classic Mexican stew, birria features tender beef simmered in a rich chili-based sauce. Perfect for special occasions or as a comforting dish, this recipe brings the essence of Mexican cuisine to your table.
Why You’ll Love This Recipe
- Authentic Flavors: Made with a blend of traditional Mexican spices and chilies, this birria is bursting with authentic flavors.
- Tender Beef: The slow-cooked beef becomes irresistibly tender and juicy.
- Versatile Serving Options: Enjoy it as a stew or use it to fill tacos for birria tacos (tacos de birria).
- Comfort Food: Perfect for sharing with family and friends on any occasion.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 pounds beef stew meat (chuck roast works well), cut into chunks
- 4 cups beef broth
- 1 teaspoon smoked paprika
- 1 tablespoon vegetable oil
- 2 cups water
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 2 dried ancho chilies, stemmed and seeded
- 1 teaspoon ground cloves
- 2 dried guajillo chilies, stemmed and seeded
- 1 dried pasilla chili, stemmed and seeded
- 1 cinnamon stick
- 2 whole cloves
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Corn tortillas for serving
- Chopped fresh cilantro, diced onions, lime wedges, and sliced radishes for garnish
Directions
- Prepare the Beef
In a large Dutch oven or stockpot, combine the beef stew meat, onion, garlic, bay leaves, cumin, oregano, paprika, coriander, cloves, salt, black pepper, beef broth, and water. Bring to a gentle boil over medium-high heat, then reduce to a simmer. - Soften the Chilies
Place the guajillo, ancho, and pasilla chilies in a bowl. Cover with hot water and let soak for 15-20 minutes until softened. Drain and transfer the chilies to a blender. - Blend the Sauce
Add the cinnamon stick, whole cloves, and a cup of the cooking liquid from the pot to the blender. Blend until smooth, adding more liquid if needed to achieve a silky consistency. - Cook the Sauce
Heat vegetable oil in a skillet over medium heat. Carefully pour the chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until it darkens and thickens slightly. - Combine and Simmer
Pour the prepared chili sauce into the pot with the simmering beef. Stir well to combine, cover, and let simmer over low heat for 2-3 hours, or until the beef is fork-tender and the flavors have melded beautifully. - Serve
Serve the birria hot, accompanied by warm corn tortillas. Garnish with chopped fresh cilantro, diced onions, lime wedges, and sliced radishes for a vibrant finish.
Servings and Timing
- Servings: 6-8 servings
- Prep Time: 30 minutes
- Cooking Time: 3 hours
- Total Time: 3 hours 30 minutes
Variations
- Meat Choices: Substitute beef with goat or lamb for a more traditional birria.
- Broth Base: Add a splash of apple cider vinegar or orange juice for a hint of acidity.
- Vegetarian Option: Replace meat with jackfruit or hearty vegetables like mushrooms and zucchini for a vegetarian birria.
- Spice Level: Adjust the chilies to control the heat level—use more guajillo for mild flavor or add chipotle for smokiness.
- Taco Filling: Shred the beef and use it to make birria tacos with melted cheese.
Storage/Reheating
- Storage: Let the birria cool completely before storing in an airtight container. Refrigerate for up to 3 days.
- Freezing: Freeze the stew in portions for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat gently on the stove over medium heat, stirring occasionally. Add a splash of water or broth if the stew thickens.
FAQs
1. Can I make birria in a slow cooker?
Yes, combine all the ingredients and cook on low for 8 hours or high for 4-6 hours until the meat is tender.
2. What chilies are essential for birria?
Ancho, guajillo, and pasilla chilies are traditional and essential for authentic birria flavor.
3. How do I make birria tacos?
Shred the cooked beef, dip corn tortillas in the chili sauce, and fry them in a skillet. Fill with beef, cheese, and garnishes.
4. Can I use pork instead of beef?
Yes, pork shoulder works well as a substitute for beef in this recipe.
5. How spicy is birria?
Birria is mildly spicy. You can adjust the heat by adding or reducing the number of chilies.
6. Can I make this ahead of time?
Yes, birria tastes even better the next day as the flavors develop further.
7. Is birria gluten-free?
Yes, as long as your tortillas and broth are gluten-free, the dish is naturally gluten-free.
8. What sides go well with birria?
Serve with Mexican rice, refried beans, or a fresh salad for a complete meal.
9. Can I use a blender alternative for the chili sauce?
An immersion blender can be used, but ensure the chilies are very soft for a smooth consistency.
10. Can I omit the cinnamon and cloves?
While traditional, you can omit these spices if preferred. They add depth but aren’t essential.
Conclusion
Traditional Mexican Birria is a rich and flavorful dish that captures the heart of Mexican cuisine. Whether enjoyed as a stew or as the filling for tacos, this recipe brings bold, authentic flavors to your table. Try it for your next family gathering or celebration and savor the warmth and spice of this beloved classic.
Print
Traditional Mexican Birria
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 30 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Method: Simmering
- Cuisine: Mexican
- Diet: Gluten Free
Description
Experience the authentic taste of traditional Mexican birria! Tender beef chunks simmered in a rich and flavorful chili sauce, perfect for serving with warm tortillas and fresh garnishes.
Ingredients
- 3 lbs beef stew meat (e.g., chuck roast), cut into chunks
- 4 cups beef broth
- 2 cups water
- 1 tbsp vegetable oil
- 1 tsp smoked paprika
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 tsp dried oregano
- 1 tsp ground coriander
- 1 tsp ground cloves
- 2 tsp ground cumin
- 1 cinnamon stick
- 2 dried ancho chilies, stemmed and seeded
- 2 dried guajillo chilies, stemmed and seeded
- 1 dried pasilla chili, stemmed and seeded
- 2 bay leaves
- 2 whole cloves
- 1 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- Corn tortillas for serving
- Garnishes: chopped cilantro, diced onions, lime wedges, and sliced radishes
Instructions
- Prepare the beef:
In a large pot or Dutch oven, add beef chunks, onion, garlic, bay leaves, cumin, oregano, paprika, coriander, cloves, salt, black pepper, beef broth, and water. Bring to a gentle boil over medium-high heat, then reduce heat and simmer. - Soften the chilies:
Soak the guajillo, ancho, and pasilla chilies in hot water for 15-20 minutes until softened. Drain and transfer to a blender. - Blend the chili sauce:
Add the cinnamon stick, whole cloves, and 1 cup of cooking liquid from the pot to the blender. Blend until smooth, adding more liquid as needed to achieve a silky consistency. - Cook the sauce:
Heat oil in a skillet over medium heat. Pour the blended chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until it thickens and darkens slightly. - Combine and simmer:
Add the prepared chili sauce to the pot with the beef. Stir to combine. Cover and simmer over low heat for 2-3 hours until the beef is tender and flavors are well melded. - Serve:
Serve the birria hot with warm corn tortillas and garnishes like cilantro, onions, lime wedges, and sliced radishes.
Notes
- For a more traditional experience, strain the chili sauce before cooking for an ultra-smooth texture.
- Use lamb or goat meat as authentic alternatives to beef.
- The birria can also be served as a soup by adding more broth to the dish.
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