Name: Traditional Mexican Birria Recipe
Prep time: 30 min
Cook time: 3 h
Total time: PT-484661H11M18S
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast or goat meat (cut into chunks); 2 dried ancho chiles; 2 dried guajillo chiles; 2 dried pasilla chiles (optional); 4 cloves garlic, minced; 1 medium onion, chopped; 1 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp dried oregano; 1 tsp ground cloves; 1/2 tsp ground black pepper; 1 tbsp apple cider vinegar; 1/4 cup tomato paste; 1 tbsp vegetable oil; 6 cups beef broth (or water); 2 bay leaves; Salt to taste; 1/2 cup chopped fresh cilantro; 1/2 cup chopped onion; Lime wedges; Tortillas for serving

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Birria is a beloved Mexican dish known for its rich flavors, tender meat, and mouth-watering broth. Originating from the state of Jalisco, this traditional stew has become popular across Mexico and beyond. It’s made with slow-cooked meat, typically beef or goat, marinated in a flavorful blend of chiles, spices, and herbs, resulting in a deeply savory and aromatic dish. The meat is often shredded and served with its broth, making it a comforting and satisfying meal.

This recipe brings together the smoky, spicy, and savory flavors of authentic Mexican Birria, ensuring every bite is full of depth and deliciousness. While birria was traditionally served on special occasions like weddings and holidays, it’s now enjoyed by families all year round. Whether you’re preparing it for a festive gathering or a cozy dinner, this birria recipe is sure to be a crowd-pleaser.

Pair it with warm tortillas, fresh cilantro, lime wedges, and some chopped onions for a true Mexican feast. Let’s dive into the steps to create this mouthwatering dish!

Why You’ll Love This Recipe

1. Rich and Flavorful Broth

The savory broth, made from slow-cooked meat, spices, and chiles, is what makes birria truly special. It’s deeply flavorful and perfect for dipping.

2. Tender, Shredded Meat

The slow cooking process results in tender meat that’s easy to shred and packs a punch of flavor in every bite.

3. Spicy and Smoky

The combination of dried chiles, garlic, and spices adds a wonderful depth of flavor, balancing heat and smokiness.

4. Versatile Serving Options

You can enjoy birria in different ways, whether in a taco, with rice, or served as a soup with a side of tortillas.

5. Perfect for Gatherings

This dish is perfect for serving a large crowd. It’s flavorful, hearty, and sure to impress your guests.

Ingredients

For the Birria:

Beef (such as chuck roast or short ribs) or goat meat
Onion
Garlic
Bay leaves
Cinnamon stick
Dried ancho chiles
Dried guajillo chiles
Dried pasilla chiles
Tomatoes
Cloves
Cumin
Oregano
Salt and pepper
Vinegar

For the Birria Broth:

Beef broth or water
Fresh cilantro
Lime wedges
Tortillas (for serving)

Variations

Goat Meat Birria: Traditional birria is made with goat meat, but beef is commonly used as a substitute for ease and availability.
Birria Tacos (Quesabirria): To turn birria into tacos, simply fill tortillas with the shredded meat, dip them into the broth, and fry them with a little cheese to create a crispy, cheesy birria taco.
Vegetarian Birria: For a vegetarian version, you can use mushrooms or jackfruit instead of meat, along with a flavorful vegetable broth.

How to Make the Recipe

Step 1: Prepare the Chiles

Start by preparing the dried chiles. Remove the stems and seeds from the ancho, guajillo, and pasilla chiles. Heat them in a dry skillet over medium heat for 2-3 minutes to toast them lightly, which will bring out their smoky flavor. Once toasted, soak the chiles in hot water for about 15 minutes, or until they are soft.

Step 2: Make the Marinade

Once the chiles are softened, place them in a blender along with garlic, onion, tomatoes, cloves, cumin, oregano, and vinegar. Blend everything together until smooth to create the marinade.

Step 3: Marinate the Meat

Cut the beef or goat meat into large chunks. Season the meat with salt and pepper, then pour the marinade over the meat. Cover and let it marinate for at least 2 hours, or preferably overnight in the refrigerator to let the flavors meld.

Step 4: Cook the Birria

In a large pot or Dutch oven, heat a bit of oil over medium-high heat. Add the marinated meat to the pot and sear on all sides until browned, about 5-7 minutes. Once the meat is seared, add the bay leaves, cinnamon stick, and beef broth (or water) to the pot. Bring the mixture to a boil, then reduce the heat to low and simmer gently for 3-4 hours, or until the meat is tender and easily shreds.

Step 5: Shred the Meat

Once the meat is cooked and tender, remove it from the pot. Shred the meat using two forks, discarding any bones (if using bone-in cuts). Return the shredded meat to the pot, allowing it to soak in the flavorful broth.

Step 6: Serve

Serve the birria with its rich broth on the side for dipping. Garnish with fresh cilantro and lime wedges. For tacos, use the shredded birria in warm tortillas, optionally adding cheese and dipping the tacos into the broth for extra flavor.

Tips for Making the Recipe

Don’t Rush the Cooking: The longer the birria simmers, the more tender and flavorful the meat will become. Plan on cooking the meat for at least 3-4 hours to achieve the best results.
Adjust the Spice Level: If you prefer a milder birria, you can remove the seeds from the chiles and use fewer of them. For more heat, leave the seeds in or add extra dried chiles like arbol chiles.
Skim the Broth: As the birria simmers, you may notice some foam or impurities rising to the top. Skim this off for a clearer and cleaner broth.
Use Bone-In Meat: For even richer flavor, consider using bone-in cuts of meat, such as short ribs or shank, as they add extra depth to the broth.
Use a Slow Cooker: If you prefer a hands-off approach, you can make birria in a slow cooker. Just sear the meat first, add the marinade and broth, and cook on low for 6-8 hours until tender.

How to Serve

Birria is incredibly versatile and can be served in many ways. Serve it as a traditional stew with a bowl of broth, topped with fresh cilantro and lime, or make quesabirria tacos by filling tortillas with the shredded meat, dipping them in the broth, and frying them with cheese. The broth is perfect for dipping, making these tacos even more flavorful.

Additionally, birria can be served with rice, beans, and tortillas on the side for a full, satisfying meal.

Make Ahead and Storage

Storing Leftovers

Leftover birria can be stored in an airtight container in the refrigerator for up to 4-5 days. The flavors will deepen and improve as it sits.

Freezing

Birria freezes well for up to 3 months. To freeze, place the cooled birria and broth into freezer-safe bags or containers. When ready to eat, simply thaw and reheat on the stovetop.

Reheating

To reheat birria, place it in a pot over medium heat and simmer until warmed through. You can also reheat individual servings in the microwave, but be sure to add a bit of extra broth to keep it from drying out.

FAQs

1. Can I use chicken for birria instead of beef or goat?

Yes, chicken can be used as a substitute for beef or goat, though the cooking time will be shorter (about 1-2 hours). The flavor will be lighter but still delicious.

2. What’s the difference between birria and barbacoa?

Birria is typically made with beef or goat and simmered with chiles and spices in a flavorful broth, while barbacoa is traditionally made from beef or lamb and cooked in an underground pit. Both dishes are slow-cooked, but birria tends to have more liquid and a spicier flavor.

3. Can I make birria in a slow cooker?

Yes, you can make birria in a slow cooker. Brown the meat first, then combine it with the marinade and broth in the slow cooker. Cook on low for 6-8 hours or until the meat is tender.

4. How do I make birria tacos?

To make birria tacos, simply warm tortillas, fill them with shredded birria, and dip them in the broth before frying in a hot skillet with a little cheese until crispy.

5. Can I make birria ahead of time?

Yes, birria can be made a day or two ahead of time. Just store the leftovers in the fridge, and the flavors will deepen.

6. Can I use other cuts of beef?

Yes, cuts like chuck roast, brisket, or short ribs work well for birria. These cuts have good marbling, making them perfect for slow cooking.

7. What’s the best way to serve the broth?

The broth is traditionally served alongside the birria as a dipping sauce for tacos or as a hearty soup. Garnish with cilantro, onion, and lime for added flavor.

8. Can I make birria spicy?

Yes, you can adjust the spiciness of the birria by adding more chili peppers or using hotter varieties like arbol chiles.

9. What side dishes go well with birria?

Birria pairs well with rice, beans, and a side of warm tortillas. You can also serve it with pickled onions, radishes, or a simple Mexican slaw.

10. Can I make a vegetarian version of birria?

Yes, you can substitute meat with mushrooms or jackfruit for a vegetarian version of birria. Use vegetable broth to replace the meat broth.

Conclusion

Traditional Mexican birria is a flavorful, comforting dish that brings a taste of authentic Mexican cuisine into your home. The tender, slow-cooked meat, rich broth, and combination of spices create a dish that is both satisfying and indulgent. Whether you enjoy it in a hearty stew or as a crispy taco, birria is a perfect choice for any occasion. With its deep, savory flavors and versatility, it’s sure to become a favorite in your cooking repertoire. Enjoy this delicious dish with your friends and family!