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Authentic Mexican Birria Recipe

This authentic Mexican Birria recipe is a flavorful, tender beef stew simmered in a rich, spicy broth made with dried chiles, garlic, and aromatic herbs. Perfect for tacos or served as a hearty stew, birria is an unforgettable dish that brings the taste of Mexico to your table.
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Prep Time 20 minutes
Cook Time 2 hours
Course Main Course
Cuisine Mexican
Servings 6
Calories 350 kcal

Ingredients
  

For the Meat and Broth:

  • 3 –4 lbs beef chuck roast or goat meat if you prefer the traditional choice
  • 2 dried guajillo chiles
  • 2 dried ancho chiles
  • 1 dried pasilla chile optional
  • 1 small onion peeled and halved
  • 4 cloves garlic smashed
  • 2 –3 bay leaves
  • 1 cinnamon stick
  • 6 –8 black peppercorns
  • 1 tsp cumin seeds
  • 1 tsp dried oregano
  • 1/2 tsp ground cloves
  • 1 tbsp apple cider vinegar
  • Salt to taste
  • Water enough to cover the meat

For Birria Tacos (Optional):

  • Corn tortillas
  • Fresh cilantro chopped
  • Fresh onion chopped
  • Lime wedges
  • Salsa optional

Instructions
 

Prepare the Meat:

  • Cut the beef chuck roast (or goat meat) into large chunks, around 2–3 inches each. Season with salt and set aside.
  • Prepare the Chile Sauce:
  • Remove stems and seeds from the guajillo, ancho, and pasilla chiles. Place the chiles in a saucepan with enough water to cover them and cook on medium heat for 5 minutes until softened.
  • Once softened, place the chiles, garlic, onion, cumin, oregano, cloves, apple cider vinegar, and salt into a blender. Add 1/2 cup of water and blend into a smooth paste.

Brown the Meat:

  • Heat oil in a large pot and sear the meat on all sides for 5–7 minutes until browned. Remove the meat and set it aside.

Simmer the Birria:

  • In the same pot, add the chile paste and cook for 2–3 minutes. Add the browned meat, bay leaves, cinnamon stick, and peppercorns. Pour enough water to cover the meat and bring it to a boil.
  • Reduce heat to low, cover, and simmer for 2–3 hours (or cook on low in a slow cooker for 6–8 hours), until the meat is fork-tender.

Shred the Meat:

  • Remove the meat from the pot and shred using two forks. Discard any bones and set the shredded meat aside.
  • Strain and Serve the Broth:
  • Strain the broth to remove solids. Serve the broth in bowls, adding the shredded meat to each serving. Garnish with cilantro, onions, and a squeeze of lime.

Prepare Birria Tacos (Optional):

  • Heat corn tortillas on a comal or skillet. Dip the tortillas in the birria broth to coat them lightly and then fill with shredded meat. Top with cilantro, onion, and serve with lime wedges and salsa.

Notes

  • For a spicier birria, add more hot chiles like arbol chiles.
  • If you prefer a milder version, remove the seeds from the chiles or use fewer hot varieties.
  • You can marinate the meat in the chile paste overnight for deeper flavor.
  • Store any leftover birria in the fridge for up to 3 days or freeze for up to 3 months.