Birria is a rich, slow-cooked Mexican stew that originates from the state of Jalisco. Traditionally made with goat meat, it is now commonly prepared with beef for a more accessible and equally delicious version. This dish is known for its deep, smoky, and slightly spicy flavors, created by a combination of dried chiles, aromatic spices, and a long simmering process. Birria is often served as a stew with consommé or transformed into quesabirria tacos, where the meat is folded into tortillas with melted cheese and crisped on a griddle.
Whether enjoyed as a comforting bowl of stew or crispy tacos dipped in broth, birria is a must-try dish for anyone who loves bold, complex flavors.
Ingredients
For the Birria Meat & Broth:
- Beef chuck roast or short ribs – 1.5 kg
- Beef shank – 1 kg (adds deep flavor)
- Dried guajillo chiles – 5 (50 g)
- Dried ancho chiles – 3 (30 g)
- Dried pasilla chiles – 2 (20 g)
- Roma tomatoes – 3 medium (300 g)
- White onion – 1 large (200 g), chopped
- Garlic cloves – 6, minced
- Cinnamon stick – 1
- Cloves – 3
- Bay leaves – 2
- Cumin powder – 1 tsp (3 g)
- Oregano (Mexican preferred) – 1 tsp (2 g)
- Thyme – ½ tsp (1 g)
- Black peppercorns – 1 tsp (5 g)
- Vinegar (white or apple cider) – 2 tbsp (30 ml)
- Beef broth or water – 1.5 L
- Salt – 1 tbsp (15 g), adjust to taste
For Serving:
- Corn tortillas – 12
- Oaxaca or mozzarella cheese – 200 g, shredded (for quesabirria)
- Fresh cilantro – 20 g, chopped
- Limes – 2, cut into wedges
- Radishes – 3, sliced thin
- White onion – ½, finely chopped
Instructions
Step 1: Prepare the Chiles
- Remove stems and seeds from guajillo, ancho, and pasilla chiles.
- Heat a dry skillet over medium heat and lightly toast the chiles for about 30 seconds per side to enhance their flavor.
- Place the chiles in a bowl, cover with hot water, and let them soak for 15 minutes until softened.
Step 2: Make the Adobo Sauce
- In a blender, combine the soaked chiles, tomatoes, onion, garlic, cinnamon stick, cloves, cumin, oregano, thyme, black peppercorns, and vinegar.
- Add ½ cup of the chile soaking water to help blend into a smooth paste.
- Strain the mixture through a sieve for a silkier sauce.
Step 3: Brown the Meat
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Season the beef shank and chuck roast generously with salt.
- Add a bit of oil and sear the meat on all sides until browned, about 4–5 minutes per side.
Step 4: Simmer the Birria
- Pour the adobo sauce over the browned meat.
- Add beef broth or water until the meat is fully submerged.
- Toss in the bay leaves, bring to a boil, then lower to a gentle simmer.
- Cover and cook for 3.5 to 4 hours, stirring occasionally, until the meat is tender and falling apart.
Step 5: Shred & Serve
- Remove the meat from the pot and shred it with forks.
- Skim any excess fat from the broth.
- Serve the birria as a stew with consommé, garnished with cilantro, onions, and radishes.
Birria Quesatacos Option
- Dip corn tortillas into the rich birria broth.
- Heat a griddle and cook the tortillas until lightly crisped.
- Add shredded birria meat and Oaxaca cheese, then fold into a taco.
- Cook until crispy and golden brown.
- Serve with a bowl of consommé for dipping.
Nutrition Information (Per Serving – 1 Bowl or 2 Tacos)
- Calories: 520 kcal
- Protein: 45 g
- Fat: 30 g
- Carbohydrates: 22 g
- Fiber: 4 g
- Sodium: 900 mg
Tips & Tricks
- Use Bone-In Meat – Beef shank adds depth to the broth due to the marrow.
- Make Ahead – Birria tastes even better the next day as flavors develop.
- Adjust Spice Level – Add arbol chiles for more heat.
- Freeze Leftovers – Birria freezes well for up to 3 months.
Extra Additions
- Birria Ramen: Add birria meat and broth to ramen noodles for a fusion twist.
- Birria Pizza: Use the shredded meat on a Mexican-style pizza with cheese and cilantro.
- Birria Empanadas: Fill pastry dough with birria meat for crispy empanadas.
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