Birria is a traditional Mexican dish that has become a beloved comfort food worldwide. Originating from the state of Jalisco, this rich and flavorful stew is typically made with beef, although it can also be made with lamb or goat. The tender meat is slow-cooked with a variety of spices and chilies, resulting in a deeply flavorful broth that is both comforting and satisfying.
Whether you’re preparing it for a special celebration, a family gathering, or simply a hearty weeknight dinner, Birria is the perfect dish to bring everyone together. It’s often served with warm tortillas, fresh cilantro, and onions, creating a mouthwatering combination of flavors and textures.
In this recipe, we’ll show you how to make an authentic Birria, packed with bold flavors and tender, slow-cooked beef that melts in your mouth. Let's dive into making this incredibly delicious dish!
Ingredients (Serves 6-8)
For the Birria:
- 1.5 kg (3 lbs) beef chuck roast or brisket, cut into large chunks
- 3 dried guajillo chilies
- 3 dried ancho chilies
- 2 dried pasilla chilies (optional, for more depth of flavor)
- 4 cloves garlic, minced
- 1 medium onion, quartered
- 2 tomatoes, quartered
- 2 cups beef broth
- 1 tablespoon apple cider vinegar
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1 teaspoon ground cloves
- 1 tablespoon chili powder
- 1 teaspoon paprika
- 1 cinnamon stick
- 1 bay leaf
- 1 tablespoon salt, or to taste
- ½ teaspoon black pepper
- 2 tablespoon vegetable oil (for browning the meat)
For the Birria Tacos (optional, for serving):
- Tortillas (corn or flour, as preferred)
- Fresh cilantro, chopped
- Onion, finely diced
- Lime wedges, for serving
- Queso fresco or cheddar cheese, optional
Instructions
Step 1: Prepare the Dried Chilies
- Start by removing the stems and seeds from the dried guajillo, ancho, and pasilla chilies (if using). This will ensure the broth doesn’t become too bitter.
- In a dry skillet over medium heat, toast the chilies for about 1-2 minutes, flipping them occasionally until they become aromatic but not burned. This step helps to bring out the rich flavors of the chilies.
- Once toasted, place the chilies in a bowl and cover them with hot water. Let them soak for about 20 minutes to soften.
Step 2: Blend the Sauce
- Once the chilies have softened, transfer them to a blender along with garlic, onion, tomatoes, beef broth, apple cider vinegar, cumin, oregano, cloves, chili powder, paprika, and a pinch of salt and black pepper. Blend until the mixture becomes a smooth paste.
- Taste the sauce and adjust the seasoning as needed. You can add more salt, vinegar, or chili powder for balance and depth.
Step 3: Brown the Beef
- Heat 2 tablespoons of vegetable oil in a large pot or Dutch oven over medium-high heat.
- Season the beef chunks with salt and pepper. Brown the beef in batches, ensuring each piece gets a nice sear on all sides. This will take about 5 minutes per batch. Once browned, remove the beef from the pot and set it aside.
Step 4: Cook the Birria
- In the same pot, add the chili paste and cook for 2-3 minutes over medium heat, stirring constantly to deepen the flavors.
- Return the browned beef to the pot, along with the cinnamon stick and bay leaf. Pour in enough water to cover the beef (about 4-5 cups). Stir to combine, ensuring the meat is submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let the birria simmer for 2.5-3 hours, or until the beef becomes tender and falls apart easily. Stir occasionally and check the liquid level, adding more water as needed to keep the meat submerged.
Step 5: Shred the Meat
- Once the beef is tender, remove the meat from the pot and use two forks to shred it into bite-sized pieces. Discard any large pieces of fat or bones (if present).
- Return the shredded beef to the pot, and stir to combine with the flavorful broth.
Step 6: Serve the Birria
- If you’re making Birria tacos, heat corn or flour tortillas on a hot griddle or skillet.
- Spoon the shredded beef onto the tortillas, and top with fresh cilantro, diced onions, and a squeeze of lime.
- If you like, sprinkle queso fresco or cheddar cheese over the tacos for extra flavor and a creamy texture.
- Serve with a bowl of the rich Birria broth on the side for dipping, creating a taco-broth combo that’s unforgettable!
Nutritional Information (Per Serving)
- Calories: ~400 kcal
- Carbohydrates: 10g
- Protein: 35g
- Fat: 22g
- Fiber: 4g
- Sugar: 5g
(Nutritional values may vary depending on ingredient choices and serving sizes.)
Tips & Tricks for the Best Birria
🔥 Slow Cooker Option – If you prefer a slow cooker, brown the beef in a skillet first, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the beef is tender and shreddable.
🔥 Customize the Heat – The guajillo and ancho chilies give this dish a mild heat, but if you prefer spicier flavors, you can add a couple of dried chiles de árbol or a jalapeño to the mix for an extra kick.
🔥 Making the Broth – Birria broth is an essential part of this dish! Don't skimp on simmering the meat long enough to develop a deep, rich broth. The longer you cook it, the better the flavors meld together.
🔥 Use Different Meats – While beef is the most common choice, you can also make Birria with goat or lamb for a more authentic experience. Lamb works particularly well, giving the dish a unique and delicious flavor profile.
🔥 Serving Tips – For an extra touch of flavor, dip the tacos in the Birria broth before eating. This technique, known as “taco dorado” (crispy taco), makes them extra flavorful and crispy!
Why You’ll Love This Recipe
✔️ Authentic and Flavorful – This recipe brings the rich, deep flavors of traditional Mexican Birria right into your home.
✔️ Comforting and Hearty – With tender beef, a savory broth, and the vibrant kick of chilies, this dish is perfect for family gatherings or celebrations.
✔️ Versatile – While Birria is often served in tacos, you can also serve it as a stew, or even over rice for a different twist.
✔️ Great for Meal Prep – Birria tastes even better the next day as the flavors continue to develop. It’s perfect for leftovers and easy to reheat.
✔️ Customizable – You can adjust the spice level and ingredients to suit your preferences, making this recipe as mild or as spicy as you like.
Frequently Asked Questions
Q: Can I make Birria without the dried chilies?
The dried chilies are essential for authentic flavor, but if you can’t find them, you can substitute with chipotle in adobo for a smoky, spicy flavor or use canned enchilada sauce for a quicker alternative.
Q: Can I use a different meat?
Yes! Birria is traditionally made with goat meat, but lamb, beef, and even chicken can be used. Each will bring a slightly different flavor but still make a delicious dish.
Q: How can I store leftovers?
Store leftover Birria in an airtight container in the fridge for up to 3 days. You can also freeze the Birria for up to 3 months. Reheat on the stove or in the microwave.
Q: Can I make Birria in a pressure cooker?
Yes! If you have an Instant Pot or pressure cooker, follow the steps for browning the beef and preparing the sauce, then cook under high pressure for about 45 minutes. Natural release for 10 minutes before shredding the meat.
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