Mexican Birria Recipe

Why You’ll Love This Recipe

Birria is a celebration of deep, layered flavors that come from a blend of dried chilies, warm spices, and tender slow-cooked meat. Whether you serve it as a comforting soup or as crispy, cheesy tacos dipped into the savory consommé, this recipe delivers authentic taste and versatility. Plus, it’s a crowd-pleaser—perfect for family gatherings, special occasions, or just because you’re craving something spectacular.

Ingredients

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

5 ancho peppers, stems and seeds removed
5 guajillo peppers, stems and seeds removed
2-3 chiles de arbol, optional, for spicier flavor
1 tablespoon olive oil
1 large white onion, chopped
3 large tomatoes, chopped
5 cloves garlic, chopped
1 tablespoon dried Mexican oregano
1 tablespoon sea salt, or to taste
1 teaspoon cinnamon
1 teaspoon cumin
1 teaspoon ground ginger
1 teaspoon black pepper
½ cup apple cider vinegar
2 large roasted tomatoes, chopped
4 cups beef stock, separated
3.5 pounds lamb shoulder, or beef shank, or chuck roast

Directions

1. Heat a large pan to medium heat and dry toast the dried peppers for 1–2 minutes per side until skins darken.

2. Remove from heat, place in a large bowl, cover with hot water, and steep for 20 minutes until softened.

3. In the same pan, heat olive oil over medium heat. Add the onion and tomatoes, cooking for 5 minutes to soften.

4. Add the garlic and cook for 1 more minute, stirring often.

5. Transfer the onion, tomatoes, and garlic to a food processor.

6. Add softened chilies to the processor, reserving the soaking liquid.

7. Add seasonings, vinegar, and 1 cup beef stock. Process until smooth. Strain for a smoother sauce, if desired.

8. Cut the meat into large chunks and place in a large bowl. Pour sauce over and rub into meat. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight.

9. In a large pot, combine marinated meat, chopped roasted tomatoes, and remaining 3 cups beef broth. Cover and cook over medium heat for 3 hours, or until meat is fork-tender. Add more broth or soaking liquid for a soupier texture.

10. Serve as a stew in bowls or shred the meat for tacos with the consommé on the side.

Servings and timing

Servings: 8
Prep time: 10 minutes
Marinating time: 2 hours
Cook time: 3 hours 30 minutes
Total time: About 5 hours 40 minutes (including marinating)

Variations

• Use beef instead of lamb for a milder flavor.

• Add a cinnamon stick to the pot for a warmer, more aromatic broth.

• For extra smokiness, roast the chilies before toasting them.

• Make it spicier by increasing the chiles de arbol.

• Serve with melted cheese inside the tortillas for cheesy birria tacos.

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months. To reheat, warm gently in a pot over medium heat, adding a splash of beef stock or water to loosen the sauce if needed.

FAQs

1. What is birria traditionally made with?

Traditionally, birria is made with goat meat, but beef and lamb are common modern alternatives.

2. Can I make birria in a slow cooker?

Yes, after marinating the meat, cook in a slow cooker on low for 6–8 hours or until tender.

3. Do I have to strain the sauce?

No, but straining creates a smoother consommé and can reduce bitterness from chili skins.

4. Can I make this recipe ahead of time?

Absolutely. In fact, birria often tastes even better the next day as the flavors deepen.

5. What’s the best cut of beef for birria?

Beef shank or chuck roast works best because they become tender during slow cooking.

6. How spicy is birria?

The spice level depends on the number of chiles de arbol used. Without them, it’s moderately spicy.

7. What tortillas work best for birria tacos?

Corn tortillas are traditional, but flour tortillas can be used if preferred.

8. Can I use chicken for birria?

Yes, chicken birria is possible, though the flavor will be lighter. Adjust cooking time accordingly.

9. How do I serve birria as tacos?

Shred the meat, dip tortillas in the consommé, grill with cheese, fill with meat, and serve with extra broth for dipping.

10. What sides go well with birria?

Mexican rice, refried beans, pickled onions, and lime wedges are great accompaniments.

Conclusion

This Mexican birria recipe delivers authentic, bold flavors with tender meat and a deeply spiced broth. Whether served in a comforting bowl or transformed into crispy, cheesy tacos, it’s a dish that brings warmth, tradition, and a touch of indulgence to your table. Slow-cooked, rich, and versatile, it’s bound to become a favorite in your kitchen.

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