Get ready for a flavor-packed journey because Traditional Mexican Birria is the kind of celebratory comfort food that instantly wins hearts at the very first spoonful. This iconic dish, rooted in Jalisco, features meltingly tender stewed meat nestled in a rich, red chile broth brimming with warm spices and deep, soul-soothing aromas. Whether you serve it as a soup, load it into tacos, or dip crispy tortillas into the consommé, every bite feels like a special occasion—fiery, savory, and satisfyingly complex.
Ingredients You’ll Need
Traditional Mexican Birria relies on a handful of honest, straightforward ingredients, each one lending something unique—color, spice, depth, or that signature warm glow. Let’s check out what you’ll need to bring this beloved classic to your own table:
- Goat meat or beef chuck (3 pounds, cut into large chunks): Choose goat for a more traditional, gamey flavor or beef chuck for easy richness and melt-in-your-mouth texture.
- Dried guajillo chiles (6): These deep-red chiles provide a mild heat and lively color that forms the backbone of the sauce.
- Dried ancho chiles (4): Ancho chiles add a subtle sweetness and just a hint of chocolatey nuance to round out the flavors.
- Dried pasilla chiles (2): Pasilla chiles deepen the broth with their earthy, raisin-like undertones.
- Roma tomatoes (4): Roasted until charred, they contribute essential acidity and body, taming the chiles’ intensity.
- Medium onion (quartered, 1): Charring the onion boosts the broth’s savoriness and balances all the spice.
- Garlic cloves (4): Roasted garlic infuses gentle heat and mellow sweetness throughout the stew.
- Bay leaves (2): These herbs add aromatic, floral hints that linger in every bite.
- Cumin seeds (1 teaspoon): Cumin provides that warm, earthy, instantly “Mexican” perfume you know and love.
- Dried oregano (1 teaspoon): Just a sprinkle brightens the sauce with herbal freshness.
- Ground cloves (1/2 teaspoon): A little clove gives the broth spicy mystery—don’t skip it!
- Black peppercorns (1 teaspoon): Whole peppercorns contribute a bold, lingering heat that works in the background.
- Ground cinnamon (1/2 teaspoon): Cinnamon warms the whole dish and creates subtle complexity.
- Apple cider vinegar (1 tablespoon): A splash wakes up and balances all those deep flavors with bright tang.
- Beef or chicken broth (6 cups): An indispensable foundation for the stew; use a good-quality broth for best results.
- Vegetable oil (2 tablespoons): Essential for getting a perfect sear on the meat and blooming those spices.
- Salt to taste: Always taste and season at the end—you’ll be amazed at the difference just a pinch or two can make.
- Optional corn tortillas, diced onions, and cilantro (for serving): Classic toppings and sides to make your birria feast complete.
How to Make Traditional Mexican Birria
Step 1: Toast and Soak the Dried Chiles
Start by removing the stems and seeds from your guajillo, ancho, and pasilla chiles. In a dry skillet over medium heat, toast the chiles for just 1–2 minutes until fragrant but not scorched; this brings out their essential oils and deepens their flavor. After toasting, cover the chiles in hot water and let them soak for about 20 minutes, until they are completely softened and ready to blend into a silky sauce.
Step 2: Char the Vegetables
While the chiles soak, use the same skillet to roast the Roma tomatoes, quartered onion, and garlic cloves. Let them develop a nice char—this adds a powerful smoky depth and sweetness to your sauce that really sings in the final stew. Roasting until lightly blistered is key!
Step 3: Make the Chile Sauce
Drain the softened chiles and add them to a blender along with your charred tomatoes, onion, garlic, cumin seeds, oregano, cloves, peppercorns, cinnamon, apple cider vinegar, and about 1 cup of your broth. Blend until the mixture is absolutely smooth, then pass it through a fine-mesh sieve to remove any stubborn skins or seeds, ensuring a silky sauce that will coat every shred of meat.
Step 4: Sear the Meat
In a large Dutch oven or sturdy pot, heat the vegetable oil over medium-high heat. Generously season your goat or beef with salt, then sear the pieces on all sides until beautifully browned. This simple step builds flavor and guarantees a deeply savory stew once everything simmers together.
Step 5: Simmer the Birria
Pour the strained chile sauce over your seared meat, add the bay leaves, and pour in the remaining broth. Stir everything together, bring it to a gentle boil, then reduce the heat and cover. Let your birria simmer slowly for 3–4 hours—just enough time for the meat to become fork-tender and the flavors to harmonize in that rich, red consommé. Check for salt at the end and adjust as needed.
How to Serve Traditional Mexican Birria
Garnishes
No bowl of Traditional Mexican Birria would be complete without its crowning touches. Top each serving with a generous scoop of diced onions and fresh cilantro for a burst of crunch and herby brightness. Some like a squeeze of lime for an extra zing, or even a sprinkle of dried oregano to really amp up those Mexican flavors.
Side Dishes
This dish is fantastic with warm, soft corn tortillas for soaking up that gorgeous red broth. For something truly classic, try serving with Mexican rice, refried beans, or a light cabbage slaw—a crisp, cooling counterpoint to the stew’s rich, spicy depth.
Creative Ways to Present
Beyond the bowl, Traditional Mexican Birria has become legendary in taco form—crisped-up tortillas stuffed with juicy meat and dunked in consommé for the ultimate bite. Or, ladle it over short-grain rice, spoon it onto warm tostadas, or fold it into quesadillas for a crowd-pleasing variation at your next gathering.
Make Ahead and Storage
Storing Leftovers
Leftover birria is a gift—store it in an airtight container in the fridge and those flavors will just keep deepening, making it even more irresistible the next day. The meat will soak up every last drop of sauce, getting even more tender and delicious with time.
Freezing
If you want to save some birria for a rainy day, freeze it in airtight containers (meat and broth together or separately). It will keep beautifully for up to three months. When you’re ready for a delicious shortcut to comfort, just thaw it overnight in the fridge.
Reheating
To reheat, gently warm the birria on the stovetop over low heat until piping hot—add a splash of broth or water if needed. If you’re reheating just the meat for tacos, crisp it up in a skillet for that irresistible texture, then ladle over some hot consommé before serving.
FAQs
What is the difference between birria made with goat and birria made with beef?
Goat birria is traditional and offers a more pronounced, slightly gamey flavor that pairs well with the bold sauce. Beef, on the other hand, gives a milder yet incredibly tender result that’s widely beloved and often easier to find outside Mexico.
Can I make Traditional Mexican Birria in a slow cooker?
Absolutely! After searing your meat and preparing the chile sauce, combine everything in your slow cooker and cook on low for about 8 hours. The slow, gentle heat works wonders and delivers fall-apart tender birria with virtually no fuss.
Is Traditional Mexican Birria spicy?
Birria is known for its depth and complexity more than knock-your-socks-off heat. The chiles used are mostly mild, but you can add more heat by tossing in an arbol chile or adjusting the blend to your taste.
What’s the best way to skim fat from the broth?
To create a clean, restaurant-style consommé for dipping, let your birria sit for a few minutes so the fat rises to the top, then gently skim it off with a spoon. Or, refrigerate overnight, and the fat will solidify for easy removal.
How do I use leftover birria?
Leftover birria is incredibly versatile! Stuff it into tacos, quesadillas, tortas, or even savory breakfast hash. Just be sure to save some broth for dipping or drizzling—it’s liquid gold!
Final Thoughts
There’s truly nothing like sharing a big pot of Traditional Mexican Birria with friends and family—the flavors, the aroma, and that first magical bite are simply unforgettable. If you’ve never made this iconic dish at home, now’s the moment to roll up your sleeves and dive in. Let every bowl warm your heart and transport your tastebuds straight to Mexico!
Print
Traditional Mexican Birria Recipe
- Total Time: 4 hours
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
This traditional Mexican Birria recipe is a rich and flavorful stew featuring tender goat meat or beef chuck in a fragrant chili sauce. Perfect for dipping with tacos or enjoying as a hearty main course.
Ingredients
For the Chili Sauce:
- 6 dried guajillo chiles
- 4 dried ancho chiles
- 2 dried pasilla chiles
- 4 Roma tomatoes
- 1 medium onion (quartered)
- 4 cloves garlic
- 1 teaspoon cumin seeds
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1 teaspoon black peppercorns
- 1/2 teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 6 cups beef or chicken broth
For the Stew:
- 3 pounds goat meat or beef chuck (cut into large chunks)
- 2 bay leaves
- 2 tablespoons vegetable oil
- Salt to taste
- Optional: corn tortillas, diced onions, and cilantro for serving
Instructions
- Prepare the Chili Sauce: Remove stems and seeds from dried chiles. Toast chiles in a skillet until fragrant, then soak in hot water. Blend soaked chiles with roasted tomatoes, onion, garlic, and spices until smooth.
- Cook the Stew: Brown meat in a pot, then pour the chili sauce over it. Add bay leaves and broth. Simmer for 3-4 hours until meat is tender.
- Finish and Serve: Adjust salt to taste. Serve the birria as a stew or use the broth for dipping tacos filled with shredded meat, onions, and cilantro.
Notes
- Traditional birria uses goat or lamb, but beef is a common alternative.
- You can also cook this dish in a slow cooker on low for 8 hours.
- Removing fat from the broth enhances its clarity for dipping.
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 340
- Sugar: 4 g
- Sodium: 510 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 110 mg
