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Traditional Mexican Birria

Birria is a savory traditional Mexican dish, originally from the state of Jalisco. This flavorful meat stew is typically made with goat meat but can also be prepared with beef. Slow-cooked in a blend of aromatic spices and dried chiles, it’s often served in a rich broth with tortillas and garnished with onions and cilantro.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 400 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Blender
  • 1 Strainer
  • 1 Ladle
  • 1 Cutting board
  • 1 set Measuring cups and spoons

Ingredients
  

  • 3 lbs beef chuck roast (or goat meat)
  • 4 pieces dried guajillo chiles
  • 2 pieces dried ancho chiles
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 2 teaspoon cumin
  • 2 teaspoon oregano
  • 1 teaspoon thyme
  • 1 teaspoon black pepper
  • 1 ½ teaspoon salt (adjust to taste)
  • 2 cups beef broth (or water)
  • 2 tablespoon apple cider vinegar
  • 1 piece bay leaf
  • to taste chopped cilantro (for garnish)
  • to taste chopped onions (for garnish)
  • as needed corn tortillas (for serving) For dipping or taco filling.

Instructions
 

  • Remove the stems and seeds from the dried guajillo and ancho chiles. Place the chiles in a dry skillet over medium heat for about 2-3 minutes or until fragrant. Transfer them to a bowl and cover with hot water. Let them soak for about 15-20 minutes until softened.
  • In the same skillet, add a little oil and sauté the chopped onions until they become translucent. Add the minced garlic and cook for another minute.
  • In a blender, combine the soaked chiles, sautéed onions, garlic, cumin, oregano, thyme, black pepper, salt, beef broth, and apple cider vinegar. Blend until it forms a smooth paste.
  • Cut the beef chuck into large chunks and place them in a large pot or Dutch oven. Pour the blended chile sauce over the meat and add the bay leaf. Stir to coat the meat evenly.
  • Cover the pot and cook on low heat for about 2-3 hours or until the meat is tender and falls apart easily. You can also cook it in a preheated oven at 325°F (160°C) if you prefer.
  • Once cooked, remove the meat from the pot, shred it using two forks, and return it back to the pot. Stir to combine with the broth.
  • To serve, ladle the birria into bowls, and garnish with chopped onions and cilantro. Serve hot with warm corn tortillas on the side for dipping.

Notes

For a richer flavor, consider marinating the meat in the blended sauce overnight.
Birria can also be served as a taco filling, using the corn tortillas to make delicious birria tacos.
Leftovers can be stored in the refrigerator for up to three days or frozen for later use.