Traditional Mexican Birria Recipe

Introduction

Traditional Mexican Birria is a rich and flavorful stew made with tender beef and a blend of aromatic chilies and spices. Perfect for a cozy meal, it’s often served with warm corn tortillas and fresh toppings for a truly authentic experience.

Ingredients

• 3 pounds beef stew meat (such as chuck roast), cut into chunks
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cloves
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 2 cups water
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 dried pasilla chili, stemmed and seeded
• 1 cinnamon stick
• 2 whole cloves
• 1 tablespoon vegetable oil
• Corn tortillas, for serving
• Chopped fresh cilantro, diced onions, lime wedges, and sliced radishes, for serving

Instructions

1. Step 1: In a large pot or Dutch oven, combine the beef stew meat, chopped onion, minced garlic, bay leaves, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, salt, black pepper, beef broth, and water. Bring to a simmer over medium-high heat.
2. Step 2: While the meat is cooking, place the dried guajillo chilies, ancho chilies, and pasilla chili in a bowl and cover with hot water. Let soak for 15-20 minutes, or until softened. Drain the chilies, then transfer to a blender.
3. Step 3: Add the cinnamon stick, whole cloves, and a cup of the cooking liquid from the pot to the blender. Blend until smooth, adding more cooking liquid as needed to achieve a smooth sauce.
4. Step 4: Heat vegetable oil in a skillet over medium-high heat. Carefully pour the chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until the sauce has thickened and darkened in color.
5. Step 5: Pour the chili sauce over the beef in the pot and stir to combine. Reduce heat to low, cover, and simmer for 2-3 hours, or until the meat is tender and the flavors have melded together.
6. Step 6: Serve the Traditional Mexican Birria hot, with warm corn tortillas and your choice of toppings, such as chopped fresh cilantro, diced onions, lime wedges, and sliced radishes.

Tips & Variations

• For a spicier birria, add a few dried chipotle chilies to the chili blend before soaking.
• Use a slow cooker to simmer the beef for a hands-off approach; cook on low for 6-8 hours.
• Leftover birria makes excellent tacos—just shred the meat and serve with warm tortillas and toppings.
• If fresh chilies are hard to find, good quality chili powders can be used as a substitute for soaking chilies.

Storage

Store birria in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to maintain tenderness. The stew can also be frozen for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for birria?

Yes, goat or lamb can also be used traditionally, but beef stew meat like chuck roast is more common and easier to find.

What is the best way to serve birria?

Birria is best served hot with warm corn tortillas and fresh toppings such as cilantro, onions, lime wedges, and radishes for a balanced and flavorful meal.

Traditional Mexican Birria Recipe

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Traditional Mexican Birria is a richly flavored, slow-simmered beef stew made with a blend of dried chilies, aromatic spices, and tender beef stew meat. This hearty dish is perfect for serving with warm corn tortillas and fresh toppings like cilantro, onions, lime, and radishes for an authentic and satisfying meal.

• Author: Elias
• Prep Time: 20 minutes
• Cook Time: 2 hours 30 minutes
• Total Time: 2 hours 50 minutes
• Yield: Serves 6-8 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Meat and Broth

• 3 pounds beef stew meat (such as chuck roast), cut into chunks
• 4 cups beef broth
• 2 cups water
• 1 onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves

Spices and Chilies

• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 teaspoon smoked paprika
• 1 teaspoon ground coriander
• 1 teaspoon ground cloves
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 3 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 1 dried pasilla chili, stemmed and seeded
• 1 cinnamon stick
• 2 whole cloves

Other Ingredients

• 1 tablespoon vegetable oil
• Corn tortillas, for serving
• Chopped fresh cilantro, diced onions, lime wedges, and sliced radishes, for serving

Instructions

1. Combine Ingredients in Pot: In a large pot or Dutch oven, combine the beef stew meat, chopped onion, minced garlic, bay leaves, ground cumin, dried oregano, smoked paprika, ground coriander, ground cloves, salt, black pepper, beef broth, and water. Bring the mixture to a simmer over medium-high heat to begin cooking the meat and developing flavors.
2. Soak Chilies: While the meat simmers, place the dried guajillo, ancho, and pasilla chilies in a bowl and cover with hot water. Let them soak for 15-20 minutes until softened, then drain the chilies and prepare them for blending.
3. Blend Chili Sauce: Transfer the softened chilies to a blender. Add the cinnamon stick, whole cloves, and about a cup of the hot cooking liquid from the pot. Blend until smooth, adding additional cooking liquid as needed to achieve a smooth, pourable sauce.
4. Cook the Chili Sauce: Heat vegetable oil in a skillet over medium-high heat. Carefully pour the blended chili sauce into the skillet and cook for 5-7 minutes. Stir occasionally until the sauce thickens and darkens, which intensifies the flavors.
5. Simmer Meat with Sauce: Pour the thickened chili sauce over the beef in the pot. Stir well to combine. Reduce the heat to low, cover the pot, and let it simmer gently for 2-3 hours until the beef is tender and the flavors are deeply melded.
6. Serve: Serve the hot birria with warm corn tortillas and garnished with chopped cilantro, diced onions, lime wedges, and sliced radishes for a delicious and authentic presentation.

Notes

• For a spicier birria, include some seeds from the dried chilies or add a pinch of cayenne pepper to the sauce.
• Beef chuck roast is preferred for its tenderness after long cooking; however, short ribs can also be used.
• Leftover birria can be stored refrigerated for up to 4 days and makes excellent tacos or quesadillas.
• If a blender is unavailable, soaking the chilies until soft and finely chopping them is an alternative, though less smooth.
• Serve with consommé (the cooking broth) on the side as a dipping sauce for the tacos if desired.

Keywords: Birria, Mexican beef stew, traditional Mexican recipe, slow-simmered beef, chili sauce, Mexican comfort food