Birria is a beloved traditional dish from Mexico, celebrated for its bold flavors and rich history. Originating in the state of Jalisco, this savory stew has become a culinary treasure, often served during special occasions or family gatherings. It features tender beef simmered in a deeply flavorful broth made from dried chilies and aromatic spices, creating a dish that’s both comforting and complex.
This version of birria focuses on balancing the earthy spices, smoky chilies, and the natural richness of the beef. While traditionally made with goat, beef is a common substitute that’s equally delicious and more accessible in many regions. Serve it with warm corn tortillas, fresh cilantro, diced onions, lime wedges, and crisp radishes to enjoy the authentic experience. Whether you’re a seasoned home cook or new to Mexican cuisine, this birria recipe promises to delight your taste buds.
Ingredients (Serves 6-8)
- 3 pounds beef stew meat (chuck roast works well), cut into chunks
- 4 cups beef broth
- 1 teaspoon smoked paprika
- 1 tablespoon vegetable oil
- 2 cups water
- 4 cloves garlic, minced
- 1 onion, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground coriander
- 2 dried ancho chilies, stemmed and seeded
- 1 teaspoon ground cloves
- 2 dried guajillo chilies, stemmed and seeded
- 1 dried pasilla chili, stemmed and seeded
- 1 cinnamon stick
- 2 whole cloves
- 2 teaspoons ground cumin
- 2 bay leaves
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- Corn tortillas for serving
- Chopped fresh cilantro, diced onions, lime wedges, and sliced radishes for garnish
Instructions
- Prepare the Beef
In a large Dutch oven or stockpot, combine the beef stew meat, onion, garlic, bay leaves, cumin, oregano, paprika, coriander, cloves, salt, black pepper, beef broth, and water. Bring to a gentle boil over medium-high heat, then reduce to a simmer. - Soften the Chilies
Place the guajillo, ancho, and pasilla chilies in a bowl. Cover with hot water and let soak for 15-20 minutes until softened. Drain and transfer the chilies to a blender. - Blend the Sauce
To the blender, add the cinnamon stick, whole cloves, and a cup of the cooking liquid from the pot. Blend until smooth, adding more liquid if needed to achieve a silky consistency. - Cook the Sauce
Heat vegetable oil in a skillet over medium heat. Carefully pour the chili sauce into the skillet and cook for 5-7 minutes, stirring occasionally, until it darkens and thickens slightly. - Combine and Simmer
Pour the prepared chili sauce into the pot with the simmering beef. Stir well to combine, cover, and let simmer over low heat for 2-3 hours, or until the beef is fork-tender and the flavors have melded beautifully. - Serve
Serve the birria hot, accompanied by warm corn tortillas and garnished with cilantro, onions, lime wedges, and radishes.
Nutritional Information and Dietary Notes
Birria is a nutrient-dense dish packed with protein and essential vitamins from the beef and spices. The chilies provide antioxidants and vitamin C, while the broth offers a rich source of minerals. For dietary adjustments, you can substitute beef with chicken or plant-based meat for a lighter or vegetarian option. Using gluten-free tortillas makes the dish suitable for those with gluten sensitivities.
Sharing and Commenting is Caring
Tried this authentic Mexican birria recipe? Share your experience in the comments! Did you add your own twist or pair it with a special side? Your feedback inspires others to cook and enjoy this dish. Don’t forget to share the recipe with friends and family—food tastes better when shared!