Discover the authentic flavors of Mexico with this Traditional Mexican Birria Recipe that brings together tender, slow-cooked beef and aromatic dried chiles in a rich, deeply flavorful broth. This beloved dish from Jalisco has captured hearts worldwide with its complex taste profile and versatility.
Why You’ll Love This Recipe:
This Traditional Mexican Birria Recipe delivers restaurant-quality results in your own kitchen. The combination of dried chiles creates a complex, smoky flavor that’s both bold and comforting. The slow-cooking process ensures incredibly tender meat that falls off the bone, while the aromatic spices infuse every bite with authentic Mexican flavors. Whether you’re serving it as a traditional stew, making birria tacos, or enjoying the rich consommé on its own, this recipe provides the perfect foundation for countless delicious meals. The best part? Most of the cooking is hands-off, making it perfect for weekend meal prep or special occasions.
Ingredients You’ll Need:
For the Birria:
- 3 pounds beef chuck roast or short ribs (bone-in preferred)
- 5 dried guajillo chiles (seeded and stemmed)
- 3 dried ancho chiles (seeded and stemmed)
- 2 dried pasilla chiles (optional)
- 5 garlic cloves
- 1 small white onion (quartered)
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 2 bay leaves
- 1/2 teaspoon black pepper
- 1 tablespoon salt
- 4 cups beef broth
- 1 cup water
For Serving:
- Fresh cilantro
- Chopped onion
- Lime wedges
How to Make Traditional Mexican Birria Recipe:
Step-by-Step Instructions:
Step 1: Prepare the Chiles Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 2-3 minutes until fragrant, being careful not to burn them. Remove from heat and place in a bowl. Cover with hot water and let soak for 15-20 minutes until softened.
Step 2: Create the Chile Paste Drain the softened chiles and add them to a blender along with garlic cloves, quartered onion, apple cider vinegar, oregano, cumin, cinnamon, cloves, black pepper, and 1 cup of water. Blend until completely smooth, creating a rich, deep red paste.
Step 3: Season the Meat Pat the beef chuck roast or short ribs dry with paper towels. Season generously with salt on all sides, ensuring even coverage.
Step 4: Sear the Meat Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the seasoned beef on all sides until deeply browned, about 4-5 minutes per side. This step develops crucial flavor for your Traditional Mexican Birria Recipe.
Step 5: Add the Chile Mixture Pour the blended chile paste over the seared meat. Add the bay leaves, beef broth, and remaining water. The liquid should just cover the meat; add more broth or water if needed.
Step 6: Slow Cook Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 3-4 hours, or until the meat is fork-tender and easily shreds. Alternatively, cook in a 325°F oven for the same time period.
Step 7: Shred and Strain Remove the meat from the pot and shred with two forks. Strain the cooking liquid through a fine-mesh sieve to create the smooth consommé. Return the shredded meat to the strained broth.
Step 8: Final Seasoning Taste and adjust seasoning with additional salt and pepper as needed. The Traditional Mexican Birria Recipe should have a rich, complex flavor with a perfect balance of heat and spice.
Helpful Tips:
Start this Traditional Mexican Birria Recipe early in the day, as the slow cooking process cannot be rushed for optimal flavor development. When selecting chiles, look for dried peppers that are pliable and free from cracks or holes. If you can’t find all the specified chiles, you can substitute with what’s available, though the flavor profile will vary slightly. For extra richness, brown the meat in batches to avoid overcrowding, which can cause steaming instead of proper searing. Always taste the consommé before serving and adjust seasonings accordingly, as dried chiles can vary in heat and flavor intensity.
Details:
Prep Time: 30 minutes
Cook Time: 3-4 hours
Total Time: 4-4.5 hours
Servings: 6-8 people
Difficulty: Medium
Cuisine: Mexican
Diet: Gluten-free (naturally)
Notes:
This Traditional Mexican Birria Recipe is incredibly versatile and can be adapted to your preferences. For a spicier version, include the seeds from some of the chiles or add a chipotle pepper to the blend. The recipe works beautifully with other cuts of beef such as brisket or oxtail, though cooking times may vary. If you prefer a thicker consistency, simmer the finished birria uncovered for an additional 30 minutes to reduce the liquid. The dish actually improves in flavor after resting overnight, making it an excellent make-ahead option for entertaining.
Frequently Asked Questions:
Q: Can I make this Traditional Mexican Birria Recipe in a slow cooker? A: Yes! After searing the meat and preparing the chile paste, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Q: What’s the difference between birria and barbacoa? A: While both are slow-cooked Mexican meat dishes, birria is specifically made with a chile-based sauce and traditionally uses goat or beef, while barbacoa is typically steamed or cooked in underground pits.
Q: Can I freeze leftover birria? A: Absolutely! This Traditional Mexican Birria Recipe freezes well for up to 3 months. Store the meat and consommé separately for best results.
Q: What can I serve with birria besides tacos? A: Birria is delicious served as a traditional stew with rice and beans, used as a filling for quesadillas, or even served over nachos.
Q: How spicy is this recipe? A: The heat level is moderate. The chiles provide more flavor complexity than intense heat, making it suitable for most palates.
Storage Instructions:
Store your Traditional Mexican Birria Recipe in the refrigerator for up to 4 days in airtight containers. For best results, store the shredded meat and consommé separately to prevent the meat from becoming too soft. When reheating, warm gently over medium-low heat, adding a splash of broth or water if needed to maintain the proper consistency. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The flavors actually develop and improve after the first day, making leftovers even more delicious than the original meal.
Conclusion:
This Traditional Mexican Birria Recipe brings the authentic taste of Jalisco directly to your kitchen, creating a deeply satisfying meal that’s perfect for family gatherings or special occasions. The combination of tender, slow-cooked beef and the complex chile-based consommé creates a dish that’s both comforting and sophisticated. Whether you’re serving it traditional style as a stew or using it as the base for trendy birria tacos, this recipe provides the authentic foundation you need. The time invested in slow cooking pays off with incredibly tender meat and a rich, flavorful broth that will have everyone coming back for seconds. Master this Traditional Mexican Birria Recipe, and you’ll have a go-to dish that celebrates the beautiful complexity of Mexican cuisine while creating lasting memories around your dinner table.