The Best Ever Mexican Birria is a rich, flavorful stew packed with tender, slow-cooked meat and a blend of warm spices. It usually features beef or goat meat simmered with chilies, garlic, and herbs until everything is meltingly soft and full of amazing taste. The deep, smoky flavors and the vibrant red broth make it a real crowd-pleaser that feels like a big, comforting hug in a bowl.
I love making birria when I want something that’s both exciting and super satisfying. One of my favorite things is how the meat just falls apart, soaking up all those layers of flavor. I usually cook it low and slow to let all the spices really come together. Also, dipping freshly toasted tortillas into the rich broth – that’s the secret to making every bite extra special. It’s a little messy, but totally worth it!
This dish is perfect for sharing with family or friends on a chilly evening when you just want to gather around the table and enjoy some good food and good company. I like serving it with a little bit of chopped onions, cilantro, and lime on the side, so everyone can add just the right touch to their own bowl. Mexican Birria is definitely one of those recipes that brings people closer, and I find myself going back for seconds every time.
Key Ingredients & Substitutions
Beef Chuck Roast: This cut is great for slow cooking because it becomes tender and juicy. If you want a different taste, try goat meat or lamb. For a leaner option, beef brisket works well too.
Dried Chilies: Guajillo and ancho chilies give this birria its deep, smoky flavor. If you can’t find them, dried New Mexico or pasilla chilies are good alternatives. Add chipotle for heat, but leave it out if you prefer mild.
Beef Broth: Use a good quality broth for richer flavor. If you want a lighter option, vegetable broth works fine but the flavor will be less intense. Homemade stock is even better when available.
Spices: Cinnamon, cloves, cumin, and oregano bring warmth and depth. If you don’t have ground cloves, a pinch of allspice can work. Fresh garlic and onion boost the savory base.
How Do I Get the Chili Sauce Just Right Without Burning It?
To get a smooth, rich chili sauce:
- Toast dried chilies carefully on medium heat for 1-2 minutes per side. Watch them closely to avoid burning, which makes the sauce bitter.
- Soak the toasted chilies in hot water until soft—about 20 minutes—to make blending easier and preserve their flavor.
- Blend with spices, garlic, onion, and some broth till smooth. If the sauce is too thick, add a bit more broth.
- Cooking the sauce for 5 minutes after blending helps deepen its flavor and cook out any raw taste from the chilies.
Taking your time on these steps ensures a bright, rich sauce that’s the heart of a great birria.
Equipment You’ll Need
- Skillet or dry pan – I recommend this for lightly toasting dried chilies, which releases their smoky aroma.
- Large pot or Dutch oven – perfect for slow-cooking the meat until tender.
- Blender – essential for making a smooth chili sauce from soaked chilies and spices.
- Measuring spoons and cups – helpful for keeping ingredients balanced.
- Shredding forks or tongs – easy to pull apart the cooked meat before mixing it back in.
Flavor Variations & Add-Ins
- Use goat or lamb instead of beef for a different, richer flavor that’s traditional in some regions.
- Add a splash of beer or cola to the broth for extra sweetness and depth.
- Finish with a sprinkle of chopped pickled onions or jalapeños for tang and heat.
- Serve with shredded rendered cheese or melted Oaxaca cheese on top for a creamy touch.
The Best Ever Mexican Birria
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs beef chuck roast, cut into large chunks (or a mix of beef and goat meat)
- 6 dried guajillo chilies, stems and seeds removed
- 3 dried ancho chilies, stems and seeds removed
- 2 dried chipotle chilies, stems and seeds removed (optional for heat)
- 4 cups beef broth
- 1 white onion, quartered
- 6 garlic cloves
- 2 tsp dried oregano
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 1 tbsp apple cider vinegar
- Salt to taste
- Freshly ground black pepper to taste
- 2 bay leaves
- 2 tbsp vegetable oil
For Serving:
- Fresh cilantro, chopped (for garnish)
- Finely chopped white onion (for garnish)
- Lime wedges (for serving)
- Corn tortillas (optional, for serving)
Time You’ll Need
This recipe takes about 45 minutes of active prep and cooking steps, plus 3 to 4 hours of simmering to get the meat tender and flavorful. Plan ahead to let it slow cook for the best results.
Step-by-Step Instructions:
1. Toast and Soften the Chilies:
Lightly toast the dried guajillo, ancho, and chipotle chilies in a dry skillet over medium heat. Toast each side for about 1-2 minutes, until you smell their rich, smoky aroma—be careful not to burn them! Then, place the toasted chilies in a bowl and cover with hot water. Let them soak for 20 minutes until they soften.
2. Make the Chili Sauce:
Drain the softened chilies and add them to a blender. Add the quartered onion, garlic cloves, oregano, cumin, cinnamon, cloves, apple cider vinegar, and about 2 cups of beef broth. Blend everything until smooth and set this sauce aside.
3. Brown the Meat:
Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Season the beef chunks with salt and pepper, then sear them in batches until nicely browned on all sides. Remove the meat and set it aside.
4. Cook the Sauce and Simmer the Meat:
Pour the blended chili sauce into the pot and cook for 5 minutes, stirring occasionally to deepen the flavors. Then, return the seared beef to the pot. Pour in the remaining beef broth so the meat is covered, and add the bay leaves. Bring everything to a boil, then reduce to low heat. Cover and simmer gently for 3 to 4 hours, until the meat is tender and falls apart easily.
5. Shred and Finish:
Remove the cooked meat from the pot and shred it using two forks. Return the shredded meat to the pot and stir it into the rich broth. Taste and adjust the salt and pepper if needed.
6. Serve and Garnish:
Ladle the birria into bowls and sprinkle chopped onion and cilantro on top. Serve with lime wedges on the side for a bright finish. For a traditional touch, warm up some corn tortillas and use them to dip into the delicious broth.
Enjoy your warm, savory, and spicy Mexican birria—it’s perfect for sharing with family and friends!
Can I Use Frozen Meat for Birria?
Yes! Just be sure to thaw it completely in the fridge overnight before cooking. This helps the meat cook evenly and become tender.
Can I Make Birria in a Slow Cooker?
Absolutely! After searing the meat and preparing the chili sauce, transfer everything to a slow cooker and cook on low for 6-8 hours until the meat is tender.
How Should I Store Leftover Birria?
Store leftovers in an airtight container in the fridge for up to 3-4 days. To reheat, warm gently on the stove or in the microwave, adding a splash of broth if it’s too thick.
Can I Adjust the Spice Level?
Yes! Simply omit the chipotle chilies for a milder flavor, or add extra chipotle or a pinch of cayenne pepper if you prefer more heat.
