Name: Traditional Mexican Birria Recipe
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 6 cups beef broth; 2 bay leaves; 4 dried guajillo chiles, seeds removed (Toast before soaking); 2 dried ancho chiles, seeds removed (Toast before soaking); 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 teaspoon black pepper; 2 teaspoons salt (Adjust to taste); 1 medium onion, quartered; 5 cloves garlic; 2 tablespoons vegetable oil; To taste lime wedges (For serving); To taste chopped cilantro (For serving); As needed corn tortillas (For serving)

Jump to Recipe

There is something truly magical about Traditional Mexican Birria, a dish that brings together tender, slow-cooked beef soaked in a rich, smoky, and deeply spiced broth. This recipe is not just a meal; it’s an experience that transports you straight to the heart of Mexican flavors. Every bite offers a beautiful balance of warmth from dried chiles, earthy herbs, and the satisfying texture of perfectly shredded beef. If you’re craving something soulful, comforting, and bursting with authentic taste, this Traditional Mexican Birria will soon become your go-to favorite.

Traditional Mexican Birria Recipe - Recipe Image

Ingredients You’ll Need

Though this dish feels luxurious, the ingredients you’ll need are refreshingly simple yet essential. Each one plays its part perfectly, ensuring the final birria has that signature smoky, spicy, and tender perfection that gives it so much character.

3 pounds beef chuck roast: The star of the dish, this cut becomes incredibly tender and flavorful after slow cooking.
4 dried guajillo chiles: Toast and soak these to unlock a mild smoky heat that defines the sauce’s flavor.
2 dried ancho chiles: Add a fruity sweetness and depth, balancing the spices beautifully.
1 medium onion: Adds subtle sweetness and body when blended into the chile sauce.
5 cloves garlic: Brings a pungent aroma and depth to the overall flavor.
1 tablespoon ground cumin: Earthy and warm, cumin is a must for that authentic Mexican taste.
1 tablespoon dried oregano: Offers a slightly bitter, herbaceous note that brightens the sauce.
1 teaspoon black pepper: Adds gentle spice and complexity.
2 teaspoons salt: Essential for balancing flavors; adjust to your taste.
6 cups beef broth: The liquid base that melds all flavors, keeps the beef juicy and tender.
2 bay leaves: Infuse the broth with subtle fragrant earthiness.
2 tablespoons vegetable oil: For searing the beef and enriching the sauce.
Lime wedges: Fresh acidity that brightens every bite when served.
Chopped cilantro: Adds a fresh, herbal finish compatible with the rich flavors.
Corn tortillas: The perfect vehicle for scooping up tender birria and dipping into the flavorful consommé.

How to Make Traditional Mexican Birria

Step 1: Toast and Soak the Chiles

Start by toasting the guajillo and ancho chiles in a dry skillet. Toasting heightens their smoky aroma and flavor, which is crucial for authentic birria. After toasting, soak the chiles in hot water to soften them. This makes blending easier and helps release their deep, complex spice notes.

Step 2: Blend the Chile Paste

Drain the softened chiles, then blend them with onion, garlic, and the remaining dry spices. This step creates a velvety, richly aromatic paste that forms the backbone of the birria’s sauce. Adding a bit of beef broth while blending helps achieve the perfect smooth texture.

Step 3: Sear the Beef

Heat oil in a Dutch oven, then brown the beef chunks on all sides. This step locks in juices and adds a rich caramelized flavor that will elevate every mouthful. Once browned, set the beef aside to let the magic of the sauce work its way in.

Step 4: Cook the Chile Paste

In the same pot, cook the chile paste for around five minutes. This helps remove the raw garlic and spice taste, mellowing the flavors into something much deeper and more inviting. Stir frequently to prevent sticking — the smell at this stage is irresistible.

Step 5: Simmer the Beef in Broth

Return the seared beef to the pot, pour in the beef broth, and add bay leaves. Bring everything to a boil, then reduce the heat to a gentle simmer. The slow cooking over 3 to 4 hours transforms the beef into meltingly tender perfection. This patient simmer allows the chile flavors to fully infuse the meat and broth.

Step 6: Shred and Combine

Once the beef is tender, remove it and shred it with two forks. Return the shredded beef to the aromatic broth and stir well. This final step ensures every bite is soaked in that flavorful consommé that makes Traditional Mexican Birria so unforgettable.

How to Serve Traditional Mexican Birria

Garnishes

Simple garnishes like fresh lime wedges and chopped cilantro are essential when serving Traditional Mexican Birria. The lime adds a lively citrus contrast that balances the richness, while cilantro offers a fresh herbal lift. These small touches turn every spoonful into a vibrant flavor sensation.

Side Dishes

This dish shines when paired with warm corn tortillas that you can use to scoop up the tender shredded beef and dip into the consommé. Mexican rice or refried beans alongside birria also make a perfect accompaniment, adding heartiness without overpowering the dish’s complex flavors.

Creative Ways to Present

If you want to switch things up, you can turn your birria into tacos, quesadillas, or even a birria grilled cheese sandwich, dipping each bite into the rich broth. These variations bring a fun and casual twist that’s perfect for parties or family gatherings, while honoring the classic essence of Traditional Mexican Birria.

Make Ahead and Storage

Storing Leftovers

Traditional Mexican Birria keeps beautifully in the fridge for up to four days. Store the beef and broth separately or together in airtight containers to maintain freshness and flavor. Reheating slowly helps preserve the tender texture.

Freezing

You can freeze birria for up to three months, which makes it a fantastic meal prep option. Portion the shredded beef and broth into freezer-safe containers or bags. Thaw thoroughly in the fridge overnight before reheating gently on the stove.

Reheating

For the best texture and flavor, reheat birria on the stovetop over low heat. Stir occasionally and add a splash of broth or water if it seems too thick. Avoid microwaving as it can dry out the meat and dull the complex flavors.

FAQs

What cut of meat is best for Traditional Mexican Birria?

The best choice is a beef chuck roast because it becomes tender and flavorful after slow cooking, absorbing all the rich flavors from the chile sauce and broth perfectly.

Can I use fresh chiles instead of dried ones?

Dried guajillo and ancho chiles are essential for authentic flavor because they offer a unique depth and smokiness that fresh chiles can’t provide. If needed, you can substitute, but expect a milder and less complex result.

Is Traditional Mexican Birria very spicy?

Birria has a warming heat that is balanced by the earthy, smoky, and sweet notes of the chiles and spices. It is not overwhelmingly spicy, but you can always adjust the number of chiles to suit your heat preference.

How long does it take to cook Traditional Mexican Birria?

The slow simmer usually takes 3 to 4 hours to ensure the beef is tender and the flavors develop fully. This low and slow approach is key to the dish’s signature texture and taste.

What is consommé and how is it used with birria?

Consommé is the rich, flavored broth you get after cooking the beef in the chile sauce. It’s served alongside birria as a dipping liquid, adding moistness and extra flavor to each bite, especially when enjoyed with tortillas.

Final Thoughts

Making Traditional Mexican Birria at home is one of those rewarding cooking adventures that fills your kitchen with incredible aromas and your table with delicious, comforting food. Whether you are sharing it with loved ones or enjoying a cozy meal for yourself, this dish promises to warm your heart and satisfy your cravings for authentic Mexican cuisine. Give it a try and get ready to fall in love with every rich, tender, and flavorful bite.

Traditional Mexican Birria Recipe

★★★★★

5 from 10 reviews

Author: Jack
Total Time: 4 hours 5 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Print Recipe

Description

Traditional Mexican Birria is a rich, flavorful stew made with tender slow-cooked beef and a smoky, spicy chile sauce. Perfectly paired with warm corn tortillas, fresh lime, and cilantro, this dish showcases authentic Mexican flavors and comforting textures, ideal for gatherings or a hearty meal.

Instructions

Toast Chiles: Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 2-3 minutes until fragrant. Remove and place in a bowl.
Soak Chiles: In the same skillet, bring a cup of water to simmer. Pour hot water over toasted chiles and soak for about 15 minutes to soften.
Prepare Chile Paste: Drain softened chiles and blend them with the quartered onion, garlic, ground cumin, oregano, black pepper, and salt until smooth, adding a little beef broth if needed.
Sear Beef: Heat vegetable oil in a large Dutch oven over medium-high heat. Add beef chunks and sear until browned on all sides. Remove and set aside.
Cook Chile Paste: In the same pot, cook the blended chile paste for 5 minutes, stirring frequently, until fragrant.
Simmer Stew: Return the beef to the pot, add beef broth and bay leaves. Bring to a boil, reduce heat to low, cover, and simmer for 3-4 hours until beef is tender and shreddable.
Shred Beef: Remove beef from pot, shred with two forks, then return shredded beef to the pot and mix well.
Serve: Serve the birria hot with corn tortillas, lime wedges, and chopped cilantro on the side. Pour the consommé broth into bowls for dipping.

Notes

Removing seeds from chiles reduces bitterness and controls spice level.
Toasting chiles enhances their smoky flavor.
Slow simmering beef ensures tenderness and develops deep flavors.
Use fresh lime and cilantro to brighten the dish upon serving.
Leftover birria can be refrigerated for up to 3 days or frozen for longer storage.

Prep Time: 20 minutes
Cook Time: 3 hours 45 minutes
Category: Main Course
Method: Simmering, Searing
Cuisine: Mexican