Traditional Mexican Birria

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Rich, savory, and soul-warming, Traditional Mexican Birria is the kind of dish that turns any dinner into a celebration. Originally from the state of Jalisco, this beloved beef stew is steeped in a deep red chile broth, slow-cooked until the meat is tender enough to fall apart with a spoon. Aromatic with spices and slightly smoky from dried chiles, Birria isn’t just a meal—it’s an experience.

Often served with warm tortillas, chopped onion, fresh cilantro, and a splash of lime, Birria invites everyone to build their perfect bite. Whether you enjoy it as a stew or tuck it into tacos for the viral Birria taco experience, its bold, comforting flavor never disappoints. The broth, also known as “consomé,” is just as prized as the meat itself. Once you’ve made Birria from scratch, you’ll know exactly why this dish has earned its place in Mexican culinary tradition.

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Ingredients for this Traditional Mexican Birria

• 3 lbs beef chuck roast (or a mix of beef and goat)
• 4 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried pasilla chiles, stemmed and seeded
• 1 medium white onion, chopped
• 4 cloves garlic
• 2 tsp dried oregano (Mexican oregano preferred)
• 1 tsp ground cumin
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/4 cup apple cider vinegar
• 2 bay leaves
• 6 cups beef broth or water
• Salt and pepper, to taste
• 1 tbsp oil (for searing)
• Fresh cilantro, chopped (for garnish)
• Diced white onion (for garnish)
• Corn tortillas or crusty bread (for serving)

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Step 1: Prepare the Dried Chiles

Toast the guajillo, ancho, and pasilla chiles lightly in a dry skillet over medium heat for 1-2 minutes until fragrant. Be careful not to burn them. Then place them in a bowl and cover with hot water. Let them soak for 20 minutes until softened.

Step 2: Make the Chile Marinade

Drain the softened chiles and add them to a blender along with chopped onion, garlic, vinegar, oregano, cumin, cloves, and cinnamon. Pour in a splash of beef broth and blend until you have a smooth, thick paste.

Step 3: Marinate the Meat

Cut your beef into large chunks and season with salt and pepper. Coat the meat thoroughly with the chile marinade. Cover and refrigerate for at least 4 hours, preferably overnight.

Step 4: Sear the Meat

Heat oil in a large pot or Dutch oven. Sear the marinated meat in batches until browned on all sides. This step builds a deep flavor base for the stew.

Step 5: Simmer the Stew

Return all the meat to the pot. Add bay leaves and the remaining beef broth. Bring to a boil, then reduce heat to low and cover. Simmer for 3 hours or until the beef is tender and shreddable.

Step 6: Serve

Remove bay leaves and shred the beef into bite-sized pieces. Serve hot with a ladle of the broth, garnished with fresh cilantro and diced onions. Offer tortillas or crusty bread on the side for dipping or building tacos.

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Frequently Asked Questions

How spicy is Birria?

Birria is mildly spicy, with a deep smoky warmth from the dried chiles. You can adjust the heat level by using fewer or milder chiles.

Can I make Birria in a slow cooker?

Yes! After searing the meat and blending the marinade, add everything to your slow cooker and cook on low for 8 hours or high for 5 hours.

What kind of meat is best for Birria?

Beef chuck roast is the most accessible choice, but goat or lamb is more traditional and offers a deeper flavor.

What are common toppings?

Diced white onion, chopped cilantro, lime wedges, and sometimes a sprinkle of queso fresco are all popular.

Can I use the broth for dipping tacos?

Absolutely. The rich broth or “consomé” is traditionally served alongside for dipping.

What’s the difference between Birria and barbacoa?

Barbacoa is usually steamed or pit-cooked and has simpler seasoning. Birria is braised in a chile-heavy marinade with bolder flavors.

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