Experience the soul of Mexican cuisine with this Traditional Mexican Birria—a rich, comforting stew made with slow-cooked beef, smoky dried chiles, and bold, aromatic spices. Originating from the state of Jalisco, birria is more than just a dish—it’s a celebration of flavor and culture. Whether you serve it as a stew or tucked into tacos with melted cheese, every bite delivers warmth, depth, and unforgettable taste. Perfect for family gatherings, festive occasions, or cozy nights in.
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 2 dried guajillo chiles
- 2 dried ancho chiles
- 2 cloves garlic
- 1 small onion, chopped
- 2 tsp cumin
- 1 tsp Mexican oregano
- ½ tsp ground cloves
- ½ tsp ground cinnamon
- 4 cups beef broth
- 2 tbsp vinegar
- Salt and pepper, to taste
- Corn tortillas, for serving
- Fresh cilantro and diced onion, for garnish
- Lime wedges, for serving
Instructions
Step 1: Prepare the Chiles
- Toast the guajillo and ancho chiles in a dry skillet over medium heat until fragrant (1–2 minutes).
- Remove from heat, discard stems and seeds, then soak chiles in hot water for 10 minutes until soft.
Step 2: Blend the Sauce
- In a blender, combine softened chiles, garlic, onion, cumin, oregano, cloves, and cinnamon.
- Add 1 cup of the chile soaking water or beef broth to help blend. Blend until smooth (about 3–5 minutes).
- Optional: Strain through a fine-mesh sieve for a smooth, velvety sauce.
Step 3: Sear the Meat
- Season beef chunks generously with salt and pepper.
- In a large pot or Dutch oven, heat a few tablespoons of oil over medium-high heat.
- Sear beef in batches until browned on all sides. Remove and set aside.
Step 4: Combine and Simmer
- Return all seared beef to the pot.
- Pour in the chile sauce, remaining beef broth, and vinegar.
- Bring to a boil, then reduce heat to low. Cover and simmer for 2–3 hours, or until the beef is fall-apart tender.
Optional Methods
Instant Pot:
- Sear beef using “Sauté” mode, then add sauce, broth, and vinegar.
- Pressure cook on high for 60 minutes with 10-minute natural release.
Slow Cooker:
- Sear beef separately, then add everything to the slow cooker.
- Cook on low for 7–8 hours or high for 5 hours.
Step 5: Serve
- Shred the beef with two forks and return to the broth.
- Serve as a stew in bowls garnished with cilantro, onion, and lime.
- Or, serve in corn tortillas with melted cheese for birria tacos—don’t forget a side of consomé for dipping!
Tips & Variations
- For a spicier version, add arbol or chipotle chiles to the blend.
- Use goat or lamb for a more traditional take.
- Substitute portobello mushrooms or jackfruit for a vegetarian version.
- Oaxaca cheese is ideal for tacos, but mozzarella also works.
Conclusion
Rich, aromatic, and deeply satisfying, this Traditional Mexican Birria is the ultimate comfort food. Whether you’re enjoying it as a stew or turning it into mouthwatering tacos, it’s a recipe that brings people together and fills the kitchen with the aromas of celebration. Give it a try and you’ll soon find yourself making it again and again—each time with a deeper appreciation for this beloved Mexican classic.
