The Best Ever Mexican Birria is a rich, flavorful stew that brings together tender, slow-cooked meat, usually beef or goat, simmered with a blend of chilies, spices, and tomatoes. It’s known for its deep, smoky taste and melt-in-your-mouth texture, making it a perfect dish to warm up any day. The meat is so soft it falls apart easily, and the broth is packed with bold flavors that make every bite exciting.
I love making this birria when I have a bit of extra time because the slow cooking really lets all the spices mingle and develop. One tip I find super helpful is to toast the dried chilies before blending them into the sauce — it really boosts the flavor and gives it that authentic touch. Plus, I like to strain out the seeds to keep it just spicy enough without overwhelming anyone.
One of my favorite ways to enjoy birria is by dipping crispy corn tortillas into the rich broth, then piling on the tender meat, some chopped onions, cilantro, and a squeeze of lime. It feels like a little party in every bite! Whether it’s a family dinner or a gathering with friends, this dish always brings everyone around the table, sharing stories and smiles while savoring the delicious food.
Key Ingredients & Substitutions
Beef chuck roast: This cut is perfect because it becomes tender after slow cooking. You can substitute with beef short ribs or brisket if you prefer more fat and flavor.
Dried chilies: Guajillo, ancho, and pasilla chilies bring smoky heat and depth. If unavailable, substitute with a mix of chipotle, ancho, or mild chili powders, but fresh dried chilies give the best authentic flavor.
Beef broth: Adds richness to the stew. If you don’t have beef broth, chicken broth or vegetable broth can work, though the flavor will be lighter.
Apple cider vinegar: This balances the spices with a touch of acidity. Lime juice can be used as a fresh alternative if needed.
Tomato sauce: Provides body and a slight sweetness. Crushed tomatoes or even a bit of tomato paste watered down can be good swaps.
How Can I Get Tender, Shreddable Meat Every Time?
Slow cooking is key to tender birria meat. Here’s how to nail it:
- Use a heavy pot or Dutch oven to keep heat even.
- Bring the stew to a boil, then lower the heat to a gentle simmer.
- Cover the pot to trap moisture so meat doesn’t dry out.
- Cook low and slow for 3-4 hours until meat pulls apart easily with a fork.
- If short on time, a slow cooker or pressure cooker can be used for faster results.
Remember, resist the urge to rush—this slow process is what makes birria melt-in-your-mouth delicious.
Equipment You’ll Need
- Large skillet – I use it for toasting chilies, which boosts their flavor and makes the sauce tastier.
- Blender – to puree the chilies, onion, garlic, and spices into a smooth sauce that coats the meat evenly.
- Heavy-duty pot or Dutch oven – perfect for slow simmering the stew so the meat becomes tender and flavorful.
- Measuring cups and spoons – to keep everything accurate and easy to follow the recipe.
- Forks for shredding – helps you pull apart the cooked meat easily once it’s tender.
Flavor Variations & Add-Ins
- Swap beef for chicken or pork – it cooks faster and still tastes delicious with the same spices.
- Add a splash of dark beer or red wine to the broth – for extra richness and depth of flavor.
- Mix in some cooked potatoes or carrots – to make the dish heartier and add extra texture.
- Top with queso fresco or shredded cheddar cheese – for a creamy, cheesy finish to your tacos or bowls.
The Best Ever Mexican Birria
Ingredients You’ll Need:
For The Meat & Broth:
- 3 lbs beef chuck roast or beef short ribs (cut into chunks)
- 2 cups beef broth
- 1 cup canned tomato sauce (or crushed tomatoes)
- 2 bay leaves
- Salt to taste
For The Chili Sauce:
- 5 dried guajillo chilies, stemmed and seeded
- 3 dried ancho chilies, stemmed and seeded
- 2 dried pasilla chilies, stemmed and seeded
- 1 white onion, quartered
- 4 cloves garlic
- 1 tbsp apple cider vinegar
- 2 tsp ground cumin
- 2 tsp dried oregano (preferably Mexican)
- 1 tsp smoked paprika
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
For Serving & Garnish:
- Fresh cilantro, chopped
- 1/2 cup diced white onion
- Lime wedges
- Corn tortillas
Time You’ll Need:
This recipe takes about 30 minutes to prepare and toast chilies and make the sauce, plus 3 to 4 hours to simmer meat until tender. So, plan for about 4 to 4.5 hours total. The slow cooking brings out wonderful flavors and makes the meat melt in your mouth, well worth the wait!
Step-by-Step Instructions:
1. Toast and Soak Chilies:
Heat a dry skillet over medium heat. Toast the guajillo, ancho, and pasilla chilies for 1-2 minutes until fragrant but not burnt. Transfer them to a bowl, cover with hot water, and let soften for 15 minutes.
2. Blend the Chili Sauce:
Drain the softened chilies and add them to a blender. Add the quartered onion, garlic cloves, tomato sauce, apple cider vinegar, cumin, oregano, smoked paprika, cinnamon, black pepper, and about 1 cup of beef broth. Blend until smooth and set aside.
3. Cook the Meat:
Place the beef chunks in a large pot or Dutch oven. Pour the chili sauce over the meat. Add 2 bay leaves and enough remaining beef broth (about 1 cup) to nearly cover the meat. Stir gently and season with salt.
4. Simmer Slowly:
Bring the pot to a boil on medium-high heat. Then reduce heat to low, cover, and simmer gently for 3-4 hours. Cook until the meat is fork-tender and falls apart easily.
5. Shred Meat and Adjust Flavors:
Take the meat out of the pot and shred it with two forks. Remove the bay leaves from the broth. Taste the broth and add more salt if needed.
6. Serve Your Birria:
Ladle the flavorful broth into bowls. Add shredded meat on top and garnish with chopped onions and cilantro. Serve lime wedges on the side so everyone can add a fresh squeeze.
7. Optional – Make Tacos:
Heat corn tortillas on a skillet. Dip each tortilla quickly into the birria broth, then fill with shredded meat. Serve the tacos with extra broth for dipping — it’s delicious!
Can I Use Frozen Beef for This Birria?
Yes! Just make sure to thaw the beef completely in the refrigerator overnight before starting. This helps the meat cook evenly and become tender during simmering.
Can I Make Birria in a Slow Cooker or Instant Pot?
Absolutely! For a slow cooker, cook on low for 6-8 hours or high for 3-4 hours until tender. In an Instant Pot, use the meat/stew setting and cook for about 60 minutes with natural pressure release for tender results.
How Should I Store Leftover Birria?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or microwave, adding a splash of broth to keep it moist.
What’s the Best Way to Serve Birria?
Serve it as a stew in bowls with fresh cilantro, diced onions, and lime wedges. For a fun twist, make birria tacos by dipping tortillas in the broth, stuffing them with shredded meat, and serving with extra dipping broth.
