The Best Ever Mexican Birria is a rich, flavorful stew that’s packed with tender, slow-cooked meat, warm spices, and plenty of zest. Traditionally made with beef or goat, this dish is all about deeply spiced meat that practically melts in your mouth, served in a savory, chili-infused broth. The combination of spices like cumin, cloves, and dried chilies gives it that unmistakable Mexican flare that feels both comforting and exciting.
I love making birria because it fills the house with an amazing smell that instantly makes everyone hungry. One of my favorite things about this recipe is how the meat gets so tender you can shred it with a fork, soaking up all the spices and juices. I usually make a big batch so there’s plenty of leftovers to enjoy the next day in tacos or quesadillas. It’s also a great dish to experiment with—sometimes I add a squeeze of fresh lime or a sprinkle of chopped onions and cilantro for that fresh crunch.
When I serve birria, I like to ladle the hot broth into little bowls on the side—it’s perfect for dipping crispy tortillas or dunking tacos into it. It turns a simple meal into something festive and fun, especially when shared with friends or family. For me, birria isn’t just a stew; it’s a reminder of how good food brings people together and turns any day into a special occasion.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect for slow cooking because it becomes tender and juicy. If you can’t find chuck roast, short ribs or brisket work well too. For a leaner option, try boneless skinless chicken thighs, though cook time will be shorter.
Dried chilies: Guajillo, ancho, and pasilla chilies create the deep, smoky flavor birria is known for. If you can’t find pasilla, substitute with more guajillo or ancho. For less heat, remove all seeds, and add fewer chilies.
Spices: Ground cumin, oregano, cinnamon, and cloves add warmth and complexity. Mexican oregano is ideal, but regular oregano is fine. A small pinch of cinnamon and cloves packs big flavor, so don’t skip them!
Apple cider vinegar: Adds a little tang to balance the richness. You can also use white vinegar or fresh lime juice if preferred.
How Can I Make the Chili Sauce Smooth and Flavorful?
Blending the chili sauce well is key to a rich birria broth. Here’s how:
- After soaking the toasted chilies, save the soaking liquid. It helps create a smooth blend and adds flavor.
- Blend the chilies with onion, garlic, spices, vinegar, and about 1 cup of the soaking liquid.
- Make sure your blender is powerful, or blend in batches for a silky smooth sauce.
- If the sauce seems too thick, add a bit more soaking liquid or broth to thin it slightly.
Cooking the sauce a bit before adding meat deepens the flavor. Stir often to avoid burning.
What’s the Best Way to Get Tender, Shreddable Meat?
Searing the beef before slow cooking adds flavor, so don’t skip this step. Use medium-high heat and brown all sides well. Then, cook the meat gently in the broth and chili sauce for 3-4 hours until it’s fork-tender.
- For stove-top, keep heat low and use a heavy pot with a tight lid.
- In a slow cooker, cook on low for 6-8 hours.
- Remove bay leaves before shredding to avoid a bitter taste.
Once ready, shred the beef gently with forks to keep it juicy and perfect for tacos or soup.
Equipment You’ll Need
- Skillet or dry pan – I use it to toast the dried chilies for extra flavor.
- Blender – essential for creating a smooth chili sauce that coats the meat perfectly.
- Large heavy pot or Dutch oven – perfect for slow cooking and tenderizing the meat evenly.
- Cutting board and sharp knife – handy for chopping onions, garlic, and meats.
- Measuring spoons and cups – for precise spices and liquids.
- Slotted spoon – useful for removing and shredding the cooked meat.
Flavor Variations & Add-Ins
- Swap beef for pork, such as pork shoulder, for a different rich flavor.
- Add extra heat with a dash of chipotle chili powder or fresh jalapeños.
- Mix in vegetables like carrots, potatoes, or zucchini in the last hour for added texture.
- Finish with a squeeze of lime or a sprinkle of chopped fresh cilantro for brightness.
The Best Ever Mexican Birria
Ingredients You’ll Need:
Main Ingredients:
- 3 lbs beef chuck roast (or a mix of beef chuck and short ribs)
- 5 dried guajillo chilies, stems and seeds removed
- 3 dried ancho chilies, stems and seeds removed
- 2 dried pasilla chilies, stems and seeds removed
- 4 cups beef broth
- 1 large white onion, quartered
- 6 garlic cloves
- 2 tsp ground cumin
- 2 tsp dried oregano (Mexican oregano preferred)
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 2 bay leaves
- 1 tbsp apple cider vinegar
- Salt and pepper to taste
- 2 tbsp vegetable oil
For Serving:
- Fresh chopped white onion
- Fresh chopped cilantro
- Lime wedges
- Warm corn tortillas
How Much Time Will You Need?
This birria recipe takes about 30 minutes to prepare and an additional 3 to 4 hours to slowly cook until the meat is tender and flavorful. Most of the time, it simmers gently on the stove or in a slow cooker, so it’s great to prepare ahead and enjoy that wonderful aroma filling your kitchen!
Step-by-Step Instructions:
1. Prepare the Chilies:
Start by toasting the dried guajillo, ancho, and pasilla chilies in a dry skillet over medium heat. Toast each side for 1 to 2 minutes until fragrant but not burnt. Then transfer the chilies to a bowl and cover them with hot water. Let them soak for 15 to 20 minutes, so they soften up nicely.
2. Make the Chili Sauce:
Drain the soaked chilies, but keep the soaking water for later. In a blender, combine the softened chilies, quartered onion, garlic cloves, ground cumin, oregano, cinnamon, ground cloves, apple cider vinegar, and about 1 cup of the reserved soaking water. Blend everything until smooth and creamy. If the sauce is too thick, add a little more soaking water.
3. Prepare and Brown the Meat:
Cut your beef chuck roast into large chunks. Season them well with salt and pepper. Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Brown the meat pieces on all sides, about 3 to 4 minutes per side, until they develop a nice deep color. Once browned, remove the meat and set it aside for now.
4. Cook the Birria:
Pour the blended chili sauce into the pot and cook it for 5 minutes, stirring occasionally to prevent sticking. Then add the beef broth, browned meat, and bay leaves. Bring everything to a boil, then reduce the heat to low so it gently simmers. Cover the pot and let the birria cook for about 3 to 4 hours, or until the meat is very tender and easy to shred with a fork.
5. Shred the Meat:
Once the meat is tender, carefully remove it from the pot. Discard the bay leaves. Use two forks to shred the meat into bite-sized pieces. If you want, skim off any excess fat from the cooking liquid to keep it lighter.
6. Serve and Enjoy:
Return the shredded meat back into the pot with the flavorful broth and stir to combine. Serve your birria hot, garnished with freshly chopped white onions and cilantro. Don’t forget the lime wedges and warm corn tortillas on the side—they’re perfect for dipping in the broth or making delicious birria tacos!
Can I Use a Slow Cooker Instead of a Pot?
Yes! After browning the meat and blending the sauce, combine everything in your slow cooker and cook on low for 6-8 hours or until the meat is tender. This method is great for hands-off cooking.
What Can I Substitute for Dried Chilies?
If you can’t find guajillo, ancho, or pasilla chilies, try using a combination of mild chili powders or chipotle powder for smoky heat. Just adjust the amount to taste and reduce if you prefer less spice.
How Should I Store Leftover Birria?
Store any leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce thickens too much.
Can I Freeze Birria for Later?
Absolutely! Let the birria cool completely and freeze in airtight containers for up to 3 months. Thaw overnight in the fridge before reheating slowly on the stove.
