Traditional Mexican Birria

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The moment I dipped my spoon into a steaming bowl of this Traditional Mexican Birria, I was instantly transported to the vibrant streets of Jalisco. The aroma of slow-cooked beef mingled with smoky chiles, garlic, and spices was more than enough to make my mouth water. This dish is a personal favorite of mine, not just because of its deep, comforting flavors, but because of how it brings people together around the table.

Birria is a labor of love. It takes patience and care, but every hour of simmering is worth the reward. I’ve prepared it for family gatherings, Sunday meals, and even casual weeknight dinners when I needed a soulful escape. There’s something almost magical about how the tender beef shreds apart, soaking up that rich, red consommé infused with warmth and history.

What I love most is the versatility. Whether you ladle it into a bowl and enjoy it with chopped onions and cilantro, or stuff it into tacos and crisp them up in a skillet, birria adapts to any mood or craving. If you love bold, heartwarming meals that make your kitchen smell like a fiesta, this recipe is a must-try.

Why You’ll Love This Traditional Mexican Birria

If you’ve never made birria at home before, prepare to fall in love. It’s not just a dish, it’s an experience. The meat becomes so tender it melts on your tongue. The consommé is velvety, packed with layers of chile flavor that aren’t too spicy but have just enough heat to keep things interesting.

Plus, it’s easy to adjust for tacos, quesabirria, or even birria ramen. Once you make it once, it becomes a staple. And let’s not forget the leftovers — even better the next day. If you’re into hearty, slow-simmered stews like this, you might also enjoy Boilermaker Tailgate Chili or Best Oven Baked BBQ Chicken Wings for a flavor-packed feast.

Ingredients

Beef chuck roast and/or beef short ribs – These cuts are perfect for slow cooking and become incredibly tender while adding depth to the broth.

Dried guajillo, ancho, and pasilla chiles – These bring rich, smoky, and mildly spicy flavor, creating that signature red birria color and aroma.

Roma tomatoes – Used to balance out the chile flavor with a touch of sweetness and acidity.

White onion – Adds savory depth and is essential in both the broth and as a topping.

Garlic cloves – Crucial for infusing the consommé with its unmistakable aromatic base.

Apple cider vinegar – Helps brighten the broth and tenderize the meat.

Bay leaves and Mexican oregano – These herbs build complexity and infuse every spoonful with traditional earthy tones.

Cloves, cinnamon stick, and cumin seeds – This spice trio adds warmth and authenticity to the broth.

Salt and pepper – Essential seasonings to bring all the other ingredients together.

Beef broth – Forms the base of the consommé and allows everything to simmer together into a rich, hearty stew.

How to Make Traditional Mexican Birria

Step 1: Toast and Soak the Chiles

Start by removing the stems and seeds from the guajillo, ancho, and pasilla chiles. Toast them lightly in a dry skillet until fragrant, then soak them in hot water for about 20 minutes to soften.

Step 2: Blend the Sauce

In a blender, combine the soaked chiles, chopped tomatoes, onion, garlic, vinegar, and all spices. Blend until smooth and set aside.

Step 3: Sear the Meat

Cut the beef into large chunks. Season generously with salt and pepper, then sear the pieces in a large pot or Dutch oven until browned on all sides.

Step 4: Simmer the Birria

Pour the chile sauce over the beef, add beef broth to cover, and toss in bay leaves and oregano. Cover and simmer for 3 to 4 hours until the meat is fall-apart tender.

Step 5: Shred and Serve

Remove the meat from the pot, shred it using two forks, then return it to the broth. Serve hot, topped with fresh onion and cilantro, with lime wedges on the side.

Recipe Variations and Possible Substitutions

Traditional Mexican Birria is made with beef, but it’s just as delicious when adapted with other proteins. For example, lamb birria is an equally classic version in some parts of Mexico, offering a gamier, deeper flavor that pairs beautifully with the spicy broth. If you prefer leaner meats, try goat or even chicken thighs for a lighter, quicker variation.

For a twist on the chiles, you can use New Mexico chiles if you can’t find guajillo or ancho. And if you’re sensitive to heat, you can reduce the number of chiles or add a spoonful of tomato paste to mellow the flavor while keeping the body of the sauce intact.

Don’t have apple cider vinegar? Fresh lime juice is a great substitute to keep that bright acidity. You can also swap beef broth with chicken broth if needed, though beef brings the richest flavor. And while fresh herbs are best, dried Mexican oregano works just fine in a pinch.

Serving and Pairing Suggestions

Birria is traditionally served in bowls, with the meat swimming in its red consommé and topped with diced onions, chopped cilantro, and fresh lime juice. I love pairing it with warm corn tortillas on the side for dipping or making tacos. To take it a step further, use the consommé to dip the tortillas before pan-frying them into crispy birria tacos or quesabirria.

If you’re serving guests, make a spread with Mexican rice, refried beans, pickled red onions, and jalapeños. The richness of the stew pairs perfectly with refreshing drinks like hibiscus agua fresca, horchata, or a light Mexican beer.

Storage and Reheating Tips

Birria stores beautifully and even tastes better after a day or two as the flavors deepen. To store, let it cool completely before transferring to an airtight container. It will keep in the fridge for up to 5 days or in the freezer for up to 3 months.

When reheating, do it gently on the stovetop over medium-low heat. If it has thickened in the fridge, just add a splash of water or broth to loosen the consommé. Reheat only the portion you plan to serve to keep the rest fresh.

FAQs

What is Traditional Mexican Birria made of?

Traditional Mexican Birria is typically made of beef (like chuck roast or short ribs), a blend of dried chiles (guajillo, ancho, and pasilla), garlic, tomatoes, and spices. It’s slow-cooked until the meat is fall-apart tender and served in a spiced consommé.

Can I make Traditional Mexican Birria in a slow cooker?

Yes! After searing the meat and blending the chile sauce, transfer everything to a slow cooker. Cook on low for 8 hours or until the beef is ultra-tender. It’s an easy way to get all the flavor without constant stove-watching.

Is Traditional Mexican Birria spicy?

Birria has a rich depth of flavor with mild to moderate heat. It’s not overwhelmingly spicy, but you can adjust the heat by using fewer chiles or deseeding them before blending.

Can I freeze Traditional Mexican Birria?

Absolutely. Let the birria cool, then store it in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating for best texture and flavor.

What’s the difference between Traditional Mexican Birria and barbacoa?

While both are traditional Mexican dishes, birria is typically served in a spiced broth and uses a chile-based sauce. Barbacoa, on the other hand, is often steamed or slow-cooked underground without as much broth, and it usually uses different seasonings and cuts of meat.

Related Recipe You’ll Like

If you enjoy the bold, comforting flavors of Traditional Mexican Birria, you’ll definitely want to try Creamy Beef and Shells or Stovetop Creamy Ground Beef Pasta. Both are hearty, flavor-packed dinners that come together quicker but offer the same kind of soul-satisfying taste. For something more festive, check out Cheesesteak Tortellini in Rich Provolone Sauce — another recipe that balances rich sauce with tender beef for a meal that’s both indulgent and family-friendly.

Save and Share This Traditional Mexican Birria for Later

Don’t let this one get lost in the scroll. Make sure to pin this Traditional Mexican Birria recipe to your favorite Pinterest board so it’s there whenever you need a warm, spicy bowl of comfort. Share it on Facebook to spread the love with your friends and family, or send it to a fellow food lover who’s always down for a kitchen project that pays off with bold, unforgettable flavor. This is the kind of recipe that deserves to be made again and again, and passed on to anyone who appreciates real, home-cooked Mexican food.

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