Name: Best Mexican Birria Recipe
Prep time: 20 min
Cook time: PT-487719H11M52S
Total time: PT-16H16M52S
Cuisine: Mexican
Ingredients: 3-4 lbs beef chuck roast (or goat meat); 2 dried ancho chiles; 2 dried guajillo chiles; 1 dried pasilla or mulato chile (optional); 2 tomatoes, quartered; 1 medium onion, quartered; 4 garlic cloves; 1 tsp cumin; 1 tsp dried oregano; 1/2 tsp ground cloves (optional); 1/2 tsp cinnamon (optional); 1 bay leaf; 4 cups beef broth (or water); 1 tbsp apple cider vinegar (optional); 2 tbsp vegetable oil; Salt and pepper, to taste; 1/2 cup fresh cilantro, chopped (for garnish); Lime wedges (for garnish); Corn tortillas; Queso fresco or shredded cheese (optional); Chopped onion and cilantro; Salsa (optional)

Why You’ll Love This Recipe

Flavor Packed: A deep, smoky, and spicy broth with tender meat.
Versatile: Serve it as a stew with tortillas, or make it into birria tacos.
Comforting & Hearty: The slow cooking process allows the flavors to meld, creating a rich, satisfying dish.

Ingredients

(Tip: Full ingredient list and measurements are in the recipe card below.)

For the Birria:

3-4 pounds beef chuck roast (or goat meat, if you want a more traditional approach)
2 dried ancho chiles
2 dried guajillo chiles
1 dried pasilla or mulato chile (optional, for extra depth)
2 tomatoes, quartered
1 medium onion, quartered
4 garlic cloves
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon ground cloves (optional, for an extra touch of spice)
1/2 teaspoon cinnamon (optional, for a warm note)
1 bay leaf
4 cups beef broth (or water)
1 tablespoon apple cider vinegar (optional, for tang)
Salt and pepper to taste
2 tablespoons vegetable oil (for searing)
1/2 cup fresh cilantro, chopped (for garnish)
Lime wedges (for garnish)

For the Birria Tacos (optional):

Corn tortillas
Queso fresco or shredded cheese (optional)
Chopped onion and cilantro for garnish
Salsa (optional)

Directions

1. Prepare the Chiles:

Remove the stems and seeds from the dried ancho, guajillo, and pasilla chiles.
Heat a dry skillet over medium heat and lightly toast the chiles for about 1-2 minutes until fragrant, but be careful not to burn them.
Once toasted, soak the chiles in hot water for 15-20 minutes, or until they are soft and pliable. Drain the water and set the chiles aside.

2. Blend the Sauce:

In a blender, combine the soaked chiles, tomatoes, onion, garlic, cumin, oregano, cloves, cinnamon, and a pinch of salt.
Add about 1 cup of beef broth (or water) to help blend everything into a smooth sauce.
Blend until smooth, then set the sauce aside.

3. Brown the Meat:

Heat vegetable oil in a large pot or Dutch oven over medium-high heat.
Season the beef chuck roast with salt and pepper, then sear it on all sides for about 4-5 minutes until browned.
Once the beef is browned, remove it from the pot and set it aside.

4. Cook the Birria:

In the same pot, add the chile sauce from the blender, along with the bay leaf and the remaining beef broth (about 3 cups). Stir to combine.
Return the browned meat to the pot, making sure it’s covered with the broth and sauce. Bring to a simmer.
Cover the pot and reduce the heat to low. Let it cook for 3-4 hours, or until the meat is tender and easily pulls apart. You can also cook it in the oven at 300°F (150°C) for the same amount of time if you prefer.
Alternatively, you can use a pressure cooker or Instant Pot: Cook on high pressure for 45 minutes to 1 hour, then allow it to naturally release.

5. Shred the Meat:

Once the meat is cooked and tender, remove it from the pot and shred it using two forks. Discard any bones if using bone-in cuts.
Return the shredded meat to the pot and let it soak in the flavorful broth for another 20-30 minutes. Taste and adjust seasoning with salt, pepper, or a splash of apple cider vinegar if desired.

6. Serve the Birria:

To serve, ladle the birria and its rich broth into bowls. Garnish with fresh cilantro and lime wedges.
For Birria Tacos: Heat the corn tortillas and dip them into the birria broth for a couple of seconds to soak up some flavor. Fill the tortillas with the shredded meat, sprinkle with cheese, and cook in a hot skillet until crispy. Top with chopped onion and cilantro.

Servings and Timing

Serves: 6-8
Prep time: 20 minutes
Cook time: 3-4 hours (or 45 minutes to 1 hour in a pressure cooker)
Total time: 3.5-4 hours (or 1 hour in a pressure cooker)

Variations

Goat Meat: Traditional birria is often made with goat meat, which has a distinct flavor. You can substitute beef chuck with goat meat if preferred.
Spicy Birria: Add more dried chiles, like chipotle or arbol, for a spicier broth.
Vegan Birria: Replace the meat with mushrooms, jackfruit, or a hearty vegetable blend, and use vegetable broth instead of beef broth for a plant-based version.

Storage and Reheating

Storage: Store leftover birria in an airtight container in the fridge for up to 3-4 days.
Reheating: Reheat in a pot over low heat. You can also store the broth separately and reheat it for tacos or stew.

FAQs

Can I make birria in a slow cooker?

Yes, you can. After browning the meat, add it along with the blended sauce and broth to a slow cooker. Cook on low for 6-8 hours, or until the meat is tender and easy to shred.

What is the best meat for birria?

Beef chuck roast is the most commonly used cut for birria, but other cuts like short ribs or brisket also work well. Goat meat is the traditional choice for birria in Mexico.

Can I freeze birria?

Yes, birria freezes well! Store the cooled meat and broth in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.

Can I make birria tacos with this recipe?

Absolutely! Just take the shredded meat, dip tortillas in the broth, and fry them with cheese to make crispy birria tacos. Serve with cilantro, onions, and a side of salsa.

Conclusion

This Best Mexican Birria is packed with bold flavors and deep, savory broth that will warm you up from the inside out. Whether you enjoy it as a comforting stew or turn it into crispy birria tacos, this dish will be a hit at your next gathering or family dinner. Enjoy the rich, tender meat, spicy broth, and all the delicious flavors that make birria a Mexican favorite!