Description

Traditional Mexican Birria is a rich, flavorful stew typically made from slow-cooked beef or goat meat infused with a smoky blend of dried chiles and aromatic spices. This authentic recipe delivers tender, juicy meat served in a savory broth, perfect on its own or as a filling for birria tacos. The slow simmering on stovetop allows deep flavors to develop, embodying the essence of Mexican comfort food.

Ingredients

Meat

3 pounds beef chuck roast or goat meat (cut into large chunks)

Dried Chiles

2 dried guajillo chiles (seeded)
2 dried ancho chiles (seeded)
2 dried pasilla chiles (seeded)

Produce

1 white onion (quartered)
4 cloves garlic
2 tomatoes (quartered)
Chopped cilantro, diced onion, and lime wedges for serving
Corn tortillas (optional, for tacos)

Spices and Seasonings

1/4 cup apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican if available)
1/2 teaspoon ground cinnamon
3 whole cloves
1 bay leaf
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme
1 tablespoon salt (or to taste)

Liquids and Oils

4 cups beef broth
2 tablespoons vegetable oil

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Instructions

Toast and Soak Chiles: Toast the dried guajillo, ancho, and pasilla chiles in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Transfer them to a bowl and cover with hot water, letting them soak for 15 minutes to soften.
Blend the Sauce: In a blender, combine the softened chiles, quartered tomatoes, onion, garlic, apple cider vinegar, cumin, oregano, cinnamon, cloves, thyme, black pepper, and 1 cup of beef broth. Blend until the sauce is completely smooth.
Sear the Meat: Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the beef or goat meat chunks on all sides until they develop a rich crust, locking in the juices.
Combine Ingredients and Simmer: Pour the blended chile sauce over the seared meat. Add the remaining 3 cups of beef broth, bay leaf, and salt. Stir gently to combine everything evenly.
Slow Cook the Birria: Cover the pot and reduce the heat to low. Let the birria simmer gently for 3 to 3 1/2 hours until the meat is fork-tender and easily shreds. Occasionally skim off any excess fat from the surface to keep the broth clean.
Shred the Meat: Remove the meat chunks from the pot and shred them using two forks. Return the shredded meat to the pot with the flavorful broth and stir well.
Serve: Serve the birria hot in bowls with plenty of broth, topped with chopped onions, fresh cilantro, and a squeeze of lime juice. Alternatively, fill warm corn tortillas with the shredded meat for delicious birria tacos.

Notes

Traditional birria is made with goat meat, but beef is a popular and easily sourced alternative.
For an added smoky depth, roast the tomatoes and garlic before blending the sauce.
Birria flavors intensify and improve when allowed to rest overnight, making leftovers particularly delicious.