Traditional Mexican Birria

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Few dishes embody the soul of Mexican cuisine like Traditional Mexican Birria. This slow-cooked stew, rich with bold spices and tender meat, delivers layers of warmth and tradition in every bite. Often served at celebrations and gatherings, birria isn’t just food—it’s a culinary experience that brings people together around the table.

Originating from the state of Jalisco, this dish has gained fame well beyond Mexico’s borders. Whether enjoyed as a hearty stew or transformed into tacos with consommé for dipping, birria’s signature flavor comes from a blend of dried chilies, aromatic spices, and fall-apart meat, traditionally goat or beef. Let’s dive into the essentials that make this dish unforgettable.

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What Kind of Meat Should I Use for Birria?

While goat meat is the traditional choice, beef has become the more accessible and popular option for home cooks. Look for cuts with a good amount of fat and connective tissue like chuck roast, short ribs, or beef shank. These cuts become melt-in-your-mouth tender during the slow braise, absorbing all the flavors of the chiles and spices.

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Ingredients for the Traditional Mexican Birria

• Beef chuck roast or short ribs – Offers rich marbling and flavor for a deeply satisfying broth.
• Dried guajillo and ancho chiles – These form the base of birria’s smoky, complex sauce.
• Garlic and onion – Essential aromatics that build a savory foundation.
• Cinnamon stick and cloves – Add warmth and depth to the stew.
• Bay leaves – Infuse the broth with herbal, slightly floral notes.
• Cumin and dried oregano – Bring in earthy, classic Mexican flavor.
• White vinegar – Brightens and balances the richness.
• Beef broth or water – For simmering the meat to juicy perfection.
• Salt and pepper – Always to taste.

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How To Make the Traditional Mexican Birria

Step 1: Toast and Soak the Chiles

Begin by removing the stems and seeds from the dried guajillo and ancho chiles. In a dry skillet over medium heat, lightly toast the chiles until fragrant, about 1-2 minutes per side. Be careful not to burn them. Then, soak them in hot water for 15-20 minutes until softened.

Step 2: Blend the Marinade

In a blender, combine the softened chiles, garlic, onion, cumin, oregano, cloves, cinnamon stick (or ground cinnamon), white vinegar, and about 1 cup of the chile soaking liquid or broth. Blend until smooth to create a rich adobo sauce.

Step 3: Marinate the Meat

Cut the beef into large chunks and season with salt and pepper. Coat the meat thoroughly with the adobo sauce, cover, and marinate for at least 4 hours, preferably overnight in the refrigerator. This step infuses deep flavor into the meat.

Step 4: Braise the Birria

In a large Dutch oven or heavy pot, heat a bit of oil over medium heat. Sear the marinated beef pieces until browned. Pour in the remaining marinade and enough beef broth to cover the meat. Add bay leaves. Bring to a boil, then reduce to a simmer and cook covered for 3 to 3.5 hours until the meat is fork-tender.

Step 5: Shred and Serve

Remove the beef and shred it using two forks. Discard bay leaves. You can return the shredded meat to the broth or use it separately for tacos, quesabirria, or tortas. Serve hot with chopped onions, fresh cilantro, lime wedges, and warm corn tortillas.

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How to Serve and Store Traditional Mexican Birria

Birria is at its best when served hot, topped with chopped white onions, fresh cilantro, and a squeeze of lime. Spoon it into bowls as a stew or use the tender meat to fill corn tortillas, creating irresistible birria tacos. Don’t forget a small bowl of the rich consommé for dipping—it’s part of what makes birria such a beloved favorite.

To store leftovers, allow the birria to cool completely before transferring it into airtight containers. It keeps well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months. Reheat gently on the stovetop to preserve the depth of flavor.

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Frequently Asked Questions

Can I make birria in a slow cooker?

Yes! After searing the meat and blending the marinade, combine everything in a slow cooker and cook on low for 8 hours or until the meat is fall-apart tender.

What kind of tortillas work best for birria tacos?

Corn tortillas are traditional and hold up well when dipped in consommé. Lightly frying them before filling helps prevent tearing.

Can I make birria ahead of time?

Absolutely. In fact, birria often tastes even better the next day as the flavors have more time to meld together.

Is goat meat better than beef for birria?

Goat meat is more traditional and has a distinct, slightly gamey flavor. However, beef is more readily available and still delivers a delicious result.

How spicy is birria?

Birria has a mild to moderate heat level depending on the chilies used. You can always adjust the spice by reducing or increasing the number of dried chiles.

Can I use chicken instead of beef or goat?

Yes, you can use bone-in, skinless chicken thighs for a lighter variation. Just reduce the cooking time accordingly.

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Want More Dinner Ideas with a Twist?

If you love this Traditional Mexican Birria, try out more comforting and flavorful recipes:

• Cheesesteak Tortellini in Rich Provolone Sauce – a fusion favorite that satisfies cheesy cravings.
• Creamy Garlic Parmesan Tortellini with Sausage and Broccoli – one pot, creamy, and packed with flavor.
• One Pot Creamy Beef and Garlic Butter Pasta – rich and simple weeknight comfort.
• Creamy Alfredo Lasagna Soup – all the goodness of lasagna in a spoonable form.
• Slow Cooker Garlic Butter Beef Bites & Potatoes – tender bites of beef with a buttery punch.

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And let me know in the comments how yours turned out. Did you go with beef or try the traditional goat? Did you turn it into tacos or savor it as a stew?

I love seeing how everyone puts their own twist on classic dishes. Drop your tips, questions, or tweaks below so we can all level up our kitchen game.

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