If you have ever dreamed of sinking your teeth into a rich, soulful stew that bursts with complex flavors and tender meat, look no further than this Traditional Mexican Beef Birria Recipe. This dish is the perfect blend of smoky dried chiles, fragrant spices, and melt-in-your-mouth beef, slow-cooked to perfection. Whether served as a hearty stew or transformed into irresistible birria tacos, this recipe carries the authentic essence of Mexican cooking that will have you coming back for seconds—and thirds! It’s a celebration of tradition, warmth, and incredible taste that you absolutely cannot miss.
Ingredients You’ll Need
The magic behind this Traditional Mexican Beef Birria Recipe lies in its simple but essential ingredients. Each component plays a crucial role in building a deep, layered flavor and a luscious texture that defines this iconic dish.
- 3 lbs beef chuck roast or short ribs (or a mix): Perfect cuts for slow braising that become tender and flavorful.
- 5 dried guajillo chiles (stemmed and seeded): Adds a mild heat and fruity undertone essential for the sauce.
- 3 dried ancho chiles (stemmed and seeded): Contributes rich, smoky notes to the broth’s depth.
- 2 dried pasilla chiles (optional): Adds complexity and slight earthiness, enhancing overall flavor.
- 4 cups beef broth: The liquid base that keeps the meat moist and infuses extra beefy flavor.
- 1 medium white onion (quartered): Offers sweetness and body to the sauce.
- 6 cloves garlic: Provides savory pungency that balances flavors beautifully.
- 2 bay leaves: Delivers herbaceous depth and aroma throughout the cooking process.
- 1 tablespoon apple cider vinegar: Adds a subtle tang that brightens the rich broth.
- 1 teaspoon dried oregano: Infuses a warm, slightly minty herb flavor.
- 1/2 teaspoon ground cumin: Brings earthiness and warmth to the spice profile.
- 1/2 teaspoon ground cinnamon: Adds a whisper of sweetness and warmth.
- 1/4 teaspoon ground cloves: Offers a subtle, intriguing fragrance that ties flavors together.
- 1/4 teaspoon allspice: Enhances aromatics with a slight complexity reminiscent of fall spices.
- Salt and black pepper to taste: Essential seasoning to balance all ingredients perfectly.
- 2 tablespoons vegetable oil: Used for searing the meat to lock in juices and flavor.
- Fresh cilantro, diced onion, and lime wedges for serving: Add brightness, crunch, and freshness.
- Corn tortillas for tacos (optional): To enjoy your birria in its popular taco form, soft and warm.
How to Make Traditional Mexican Beef Birria Recipe
Step 1: Toast and Soak the Chiles
Start by gently toasting the dried guajillo, ancho, and optional pasilla chiles in a dry skillet until aromatic but not burnt. This short toasting step unlocks their deep smoky and fruity flavors. Once toasted, soak the chiles in hot water for 15 minutes to soften them up and make blending super smooth.
Step 2: Prepare and Brown the Beef
While the chiles soak, cut your beef chuck or short ribs into large chunks and season generously with salt and pepper. In a heavy pot or Dutch oven, heat vegetable oil over medium-high heat and sear the beef pieces in batches until they develop a rich brown crust on all sides. This step creates incredible flavor through caramelization and locks in succulent juices. Remove the browned beef and set aside.
Step 3: Blend the Sauce
To craft the vibrant birria broth, combine the softened chiles, quartered onion, garlic cloves, apple cider vinegar, and one cup of beef broth in a blender. Blend until the sauce is smooth and velvety. For the best texture, strain the sauce through a fine mesh sieve directly into your cooking pot, ensuring a luscious consomé without any gritty bits.
Step 4: Simmer and Braise
Return the browned beef to the pot with the strained chile sauce. Pour in the remaining beef broth and add bay leaves, oregano, cumin, cinnamon, cloves, and allspice. Stir everything together, bring to a gentle simmer, then cover and reduce the heat to low. Allow the birria to braise slowly for 3 to 4 hours until the meat is tender enough to shred easily with a fork. This slow cooking transforms simple ingredients into an extraordinary feast.
Step 5: Shred and Serve
Once the beef is fall-apart tender, remove it and shred the meat carefully. Return the shredded beef to the pot and skim off any excess fat from the top, or save some of that flavorful fat for frying tacos later. Your Traditional Mexican Beef Birria Recipe is now ready to enjoy either as a rich stew or as a filling for heavenly tacos.
How to Serve Traditional Mexican Beef Birria Recipe
Garnishes
Fresh, bright garnishes elevate birria like nothing else. Diced white onion and freshly chopped cilantro add crunch and herbaceous notes that cut through the richness. Don’t forget lime wedges—their acidity brings a refreshing lift that wakes up every bite. These simple toppings create harmony and keep the dish vibrant on the palate.
Side Dishes
Birria shines alongside classic Mexican sides that complement its bold flavors. Warm corn tortillas are perfect for wrapping tender meat and soaking up the consomé. Consider serving with a side of pickled jalapeños or a crisp cabbage slaw for textural contrast. A bowl of refried beans or Mexican rice can turn this meal into a full festive spread everyone will adore.
Creative Ways to Present
If you want to impress guests, try presenting your Traditional Mexican Beef Birria Recipe as birria tacos. Use the leftover fat to lightly fry the tortillas before filling them with shredded beef, then dip the tacos in the consomé for an indulgent “dunk and bite” experience. Another fun idea is creating birria quesadillas or stuffing stuffed peppers with the juicy meat. The possibilities are only limited by your imagination!
Make Ahead and Storage
Storing Leftovers
Birria is a generous recipe that tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 4 days to keep the beef moist and the broth flavorful.
Freezing
If you want to save birria for longer, it freezes beautifully. Portion the meat and consomé into freezer bags or containers, leaving some room for expansion. Frozen birria will maintain its deliciousness for up to 3 months, making it a convenient meal to pull from the freezer when you need comfort food fast.
Reheating
For the best reheating method, gently warm birria on the stovetop over low heat, stirring occasionally to prevent sticking and preserve tenderness. If reheating frozen birria, thaw overnight in the refrigerator first. Avoid microwave reheating when possible to keep the textures intact and the flavors fully developed.
FAQs
Can I use other types of meat besides beef for birria?
Absolutely! Traditional birria often uses goat or lamb, but beef is a popular and flavorful alternative that’s widely accessible. You can experiment with pork or a mix of meats, but cooking times may vary depending on the cut.
Do I have to use all the different dried chiles?
While the combination of guajillo, ancho, and pasilla chiles creates the perfect depth and complexity, you can adjust the mix based on availability and heat preference. Omitting the pasilla chiles won’t drastically change the dish but including various chiles will enhance its signature flavor.
Is this recipe very spicy?
This Traditional Mexican Beef Birria Recipe has a mild to moderate heat level from the dried chiles, focusing more on rich smoky and earthy flavors rather than intense spiciness. If you prefer less heat, remove the seeds carefully or use fewer chiles; add extra chilies if you want a kick.
Can I make this recipe in a slow cooker or pressure cooker?
Yes! Using a slow cooker will yield tender meat with minimal effort—set it on low for 6-8 hours. A pressure cooker or Instant Pot speeds up the process to about 1 hour under high pressure, making birria an accessible weekday meal without losing flavor.
What is the best way to enjoy the consomé?
The consomé is the flavorful broth leftover from cooking birria and is perfect for sipping as a rich soup or for dipping birria tacos. You can also ladle it over rice or use it as a base for other dishes. Don’t let this precious liquid go to waste!
Final Thoughts
This Traditional Mexican Beef Birria Recipe is more than just a meal; it’s a comforting hug from the heart of Mexican cuisine. Every step—from toasting chiles to shredding the tender beef—brings you closer to a celebration of flavors that feel both timeless and utterly satisfying. I truly encourage you to dive in and make this recipe your own, sharing it with loved ones and creating memories around the table. Once you try it, you’ll understand why birria holds a special place in so many hearts.
Print
Traditional Mexican Beef Birria Recipe
- Prep Time: 25 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 3 hours 55 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
- Diet: Gluten Free
Description
Traditional Mexican Birria is a rich and flavorful stew made with tender beef chuck or short ribs slow-cooked in a deeply spiced chili sauce. Perfectly seasoned with dried guajillo, ancho, and pasilla chiles, garlic, and warm spices, this dish delivers an authentic taste of Mexico. Enjoy it as a hearty stew or serve the succulent shredded meat in tacos garnished with fresh cilantro, diced onions, and lime wedges.
Ingredients
Meat
- 3 lbs beef chuck roast or short ribs (or a mix)
Chiles & Sauce
- 5 dried guajillo chiles (stemmed and seeded)
- 3 dried ancho chiles (stemmed and seeded)
- 2 dried pasilla chiles (optional, for depth)
- 4 cups beef broth
- 1 medium white onion (quartered)
- 6 cloves garlic
- 2 bay leaves
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- Salt and black pepper to taste
Cooking & Serving
- 2 tablespoons vegetable oil
- Fresh cilantro, diced onion, and lime wedges for serving
- Corn tortillas for tacos (optional)
Instructions
- Toast and soak chiles: Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1–2 minutes until fragrant but not burnt. Transfer them to a bowl and cover with hot water; let them soak for 15 minutes to soften.
- Prepare beef: While the chiles soak, cut the beef into large chunks and season generously with salt and black pepper to enhance flavor.
- Sear beef: Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. In batches, sear the beef pieces until browned on all sides, developing a rich crust. Remove the beef and set aside.
- Blend chile sauce: Combine the softened chiles, quartered onion, garlic cloves, apple cider vinegar, and 1 cup of beef broth in a blender. Blend until smooth. Strain the sauce through a fine mesh sieve into the pot to remove any solids for a silky texture.
- Simmer birria: Return the seared beef to the pot with the chile sauce. Add the remaining 3 cups of beef broth, bay leaves, oregano, cumin, cinnamon, cloves, and allspice. Stir well, bring to a simmer, then cover and cook on low heat for 3 to 4 hours until the meat is tender and falls apart easily.
- Finish and serve: Once cooked, shred the beef using two forks and return it to the pot with the broth. Skim off excess fat if desired. Serve birria as a stew in bowls or use the flavorful meat to make birria tacos with warm corn tortillas garnished with fresh cilantro, diced onion, and lime wedges. Save some birria fat (consomé) to fry the tortillas if preferred.
Notes
- Traditional birria is typically made with goat or lamb, but beef is a common, flavorful alternative.
- For a quicker preparation, birria can be made in a pressure cooker or slow cooker.
- Save the birria consomé (broth and fat) to fry tortillas for extra flavor in tacos.
- Adjust heat by selecting milder or hotter dried chiles based on preference.
