Birria is one of Mexico’s most iconic dishes—deeply flavorful, aromatic, rich, and traditionally prepared for celebrations such as weddings, holidays, and family gatherings.
Originating from the state of Jalisco, birria has expanded far beyond its roots and is now enjoyed all over the world.
This recipe will walk you through the authentic process, from preparing the chilies to slow-braising the meat, plus popular variations you can explore.
Mexican Birria Recipe
Birria is a slow-cooked Mexican stew typically made with goat, beef, or lamb. It features dried chilies, warm spices, and aromatics that create a savory, slightly spicy consommé.
The meat becomes incredibly tender after hours of cooking, making it perfect to serve as a stew or shredded for tacos, quesabirria, or tortas.
Ingredients
For the Meat
- 3 lbs beef chuck roast (or goat/lamb)
- 1 lb beef short ribs (optional but adds richness)
- Salt and pepper to taste
For the Chili Sauce
- 5 dried guajillo chilies, stems and seeds removed
- 3 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies (optional for depth)
- 1–2 chipotle peppers in adobo (optional for heat)
- 1 medium white onion, chopped
- 6 garlic cloves
- 3 Roma tomatoes
- ½ cup vinegar (white or apple cider)
- 2 cups beef broth
- 1 tsp cumin
- 1 tsp dried oregano
- ½ tsp ground cloves
- 1 tsp smoked paprika
- 1 tsp black pepper
- 2 bay leaves
- Salt to taste
For Serving
- Chopped onions
- Fresh cilantro
- Lime wedges
- Corn tortillas (if making tacos)
Step-by-Step Instructions
1. Prepare the Chilies
Begin by removing stems and seeds from the dried chilies. Heat a skillet and lightly toast them for 10–15 seconds per side until fragrant—this helps intensify flavor.
Transfer them to a bowl and cover with hot water for 15–20 minutes, allowing them to soften.
2. Blend the Chili Marinade
In the same skillet, briefly roast the tomatoes, garlic, and onion until lightly charred.
Add these to a blender along with the softened chilies, vinegar, cumin, oregano, cloves, paprika, pepper, and about 1 cup of beef broth.
Blend until completely smooth. If the mixture seems thick, add more broth to achieve a pourable consistency.
3. Marinate the Meat
Season the beef with salt and pepper, then place it in a large bowl or pot.
Pour the chili sauce over the meat, making sure every piece is coated evenly. Marinate for at least 3 hours—overnight is ideal to allow full absorption of the spices.
4. Slow-Cook the Birria
Transfer the marinated meat and all the sauce into a large Dutch oven or slow cooker. Add the remaining beef broth and bay leaves.
- For stovetop: Simmer on low heat for 3–4 hours until the meat becomes fall-apart tender.
- For slow cooker: Cook on low for 6–8 hours.
- For oven: Bake at 325°F (160°C) for 3–4 hours.
Periodically check the liquid level; birria should remain brothy and not dry.
5. Shred the Meat and Prepare the Consommé
Once fully cooked, remove the meat from the pot and shred it using two forks.
Skim excess fat from the surface of the broth (save the fat if making tacos). Strain the broth if you want a smoother consommé.
6. Serve the Birria
Serve birria in bowls with consommé, onions, cilantro, and lime.
Alternatively, use the shredded meat to make crispy birria tacos: dip tortillas in the reserved fat, fill with meat and cheese, then crisp them on a hot skillet and serve with consommé for dipping.
Different Variations of Birria
1. Birria de Res (Beef Birria)
The most popular version outside Mexico—rich, hearty, and perfect for birria tacos. Chuck roast, shank, or brisket are commonly used.
2. Birria de Chivo (Goat Birria)
The original and most traditional form of birria from Jalisco. Goat meat gives a unique earthy flavor and is typically enjoyed as a ceremonial or festive dish.
3. Birria de Borrego (Lamb Birria)
A flavorful alternative commonly found in central Mexico. Lamb pairs beautifully with the chili marinade, producing a deeper aroma.
4. Quesabirria Tacos
A modern viral twist—cheese-filled tacos fried in birria fat until crispy. They’re served with consommé and have become a favorite street-food style dish.
5. Birria Blanco (White Birria)
A lesser-known variation that skips the chilies and focuses on herbs for a lighter, clearer broth.
6. Spicy Birria
Extra chipotle, arbol chilies, or habanero are added for those who enjoy a much spicier version.
Conclusion
Birria is a soulful dish that brings together tradition, bold flavors, and heartwarming comfort.
With its versatility—goat, beef, or lamb—and its adaptable spice levels, birria can be customized to suit any taste.
This recipe provides a strong foundation for exploring and mastering one of Mexico’s most beloved dishes.