Mexican Birria Recipe

Introduction

Have you ever wondered why Birria has become one of the most popular Mexican dishes worldwide? According to Google Trends, searches for “Birria tacos” skyrocketed by more than 300% in the last three years, making it a viral food sensation.

This authentic Mexican Birria recipe captures the essence of slow-cooked meats simmered in a bold chile broth with aromatic spices. Traditionally enjoyed as a stew or tucked inside tacos, Birria is comforting, deeply flavorful, and perfect for sharing with family and friends.

Whether you’re making it for a Sunday dinner, Cinco de Mayo, or your next taco night, this recipe will guide you step by step to create a dish worthy of celebration.

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Ingredients List

Meat:

• 3 lbs beef chuck roast (or a mix of chuck and short ribs)
• 1 lb goat or lamb (optional, for traditional flavor)
• Salt & pepper, to taste

Chiles:

• 6 dried guajillo peppers
• 3 dried ancho peppers
• 2 dried pasilla peppers
• 2–3 dried chiles de árbol (optional, for heat)

For the Sauce:

• 1 medium onion, quartered
• 6 garlic cloves
• 3 medium tomatoes, roasted or charred
• 1 tsp ground cumin
• 1 tsp dried oregano (Mexican oregano preferred)
• 1 tsp smoked paprika
• ½ tsp cinnamon
• 3 whole cloves
• 2 bay leaves
• 4 cups beef broth
• ¼ cup apple cider vinegar

Garnishes & Serving:

• Fresh cilantro, chopped
• Diced white onion
• Lime wedges
• Corn tortillas (for tacos)

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Timing

• Prep Time: 30 minutes
• Cook Time: 3–4 hours (stovetop or oven)
• Total Time: ~4.5 hours

💡 Did you know? Traditional Birria is simmered low and slow for hours to achieve fork-tender meat and maximum flavor.

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Step-by-Step Instructions

Step 1: Prepare the Chiles

1. Remove stems and seeds from dried chiles.
2. Toast lightly in a skillet for 1–2 minutes (be careful not to burn).
3. Soak in hot water for 15 minutes until softened.

Step 2: Make the Sauce

1. Blend softened chiles with onion, garlic, roasted tomatoes, spices, vinegar, and 1 cup beef broth.
2. Blend until smooth. Strain sauce to remove skins and seeds.

Step 3: Brown the Meat

1. Season meat generously with salt and pepper.
2. Sear in a Dutch oven or heavy pot until browned on all sides.

Step 4: Slow Simmer

1. Pour chile sauce over the meat.
2. Add remaining beef broth, bay leaves, and cloves.
3. Cover and simmer on low heat for 3–4 hours, until meat is tender and easily shredded.

Step 5: Shred & Serve

Remove meat, shred with forks, and return to broth. Serve hot as a stew—or save for tacos!

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Nutritional Information (per serving, approx. 1 cup)

• Calories: 420
• Protein: 38g
• Carbs: 9g
• Fat: 24g
• Fiber: 3g
• Sugar: 3g

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Healthier Alternatives

• Lean protein option: Use chicken thighs instead of beef for a lighter version.
• Lower fat: Skim excess fat from the top of the broth after cooling.
• Low-sodium: Use homemade broth and reduce added salt.
• Spice control: Adjust the number of chiles de árbol for your heat preference.

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Serving Suggestions

• Birria Tacos: Dip corn tortillas in the broth, fry lightly, fill with shredded meat and cheese, and serve with consommé for dipping.
• Stew: Serve in bowls topped with cilantro, onion, and lime juice.
• Quesabirria: Add melted cheese inside tacos for a cheesy twist.
• Rice pairing: Serve over Mexican rice for a hearty meal.

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Common Mistakes to Avoid

1. Skipping the sear: Browning the meat adds depth of flavor.
2. Overblending without straining: This can leave the sauce gritty. Always strain for smoothness.
3. Not cooking long enough: The meat should be fall-apart tender.
4. Forgetting acidity: Vinegar balances the richness of the broth.

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Storing Tips

• Refrigerate: Store in airtight containers for up to 4 days.
• Freeze: Freeze portions for up to 3 months; thaw overnight before reheating.
• Reheat: Warm on the stovetop; add a splash of broth if sauce thickens too much.

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Conclusion

This authentic Mexican Birria recipe is slow-cooked perfection—rich, smoky, and deeply flavorful. Whether you enjoy it as a traditional stew or in viral quesabirria tacos, it’s a dish that brings people together around the table.

👉 Try this recipe, share your results in the comments, and subscribe for more authentic Mexican dishes!

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FAQs

Q1: Can I make Birria in the slow cooker?
Yes! Cook on LOW for 8 hours or HIGH for 5–6 hours for equally tender results.

Q2: Can I use only beef instead of goat or lamb?
Absolutely. Beef chuck or short ribs alone make a delicious version.

Q3: Can I make it less spicy?
Yes, reduce or skip the chiles de árbol.

Q4: Do I have to strain the sauce?
It’s highly recommended for a silky broth, but optional if you prefer rustic texture.

Q5: Can I prepare Birria ahead of time?
Yes, it tastes even better the next day as flavors deepen overnight.