Rich, deeply flavorful, and irresistibly comforting, birria is one of Mexico’s most beloved dishes. Slow-cooked until tender and infused with dried chiles and warm spices, this delicious Mexican birria recipe is perfect for tacos, quesabirria, or a cozy bowl of stew. If you love bold flavors and fall-apart meat, this is a recipe you’ll want to make again and again.
This recipe is written for home cooks in the United States, United Kingdom, and Canada.
🌟 What Is Birria?
Birria is a traditional Mexican stew, originally from Jalisco, typically made with goat or beef. The meat is marinated in a rich chile sauce, then slow-cooked until tender and served as:
A hearty stew (birria de res)
Crispy tacos (quesabirria)
A comforting soup with consommé on the side
🧾 Ingredients (Serves 6–8)
Meat
3–4 lb beef chuck, short ribs, or shank (bone-in adds flavor)
Dried Chiles
4 dried guajillo chiles
2 dried ancho chiles
1–2 dried árbol chiles (optional, for heat)
Sauce & Seasonings
1 medium onion, quartered
6 cloves garlic
2 tomatoes or 1 cup crushed tomatoes
1 tablespoon apple cider vinegar
1 teaspoon ground cumin
1 teaspoon dried oregano (Mexican oregano preferred)
½ teaspoon ground cinnamon
½ teaspoon ground cloves
2 bay leaves
Salt and black pepper to taste
Cooking Liquid
4 cups beef broth or water
🔥 How to Make Birria (Step-by-Step)
1️⃣ Prepare the Chiles
Remove stems and seeds from dried chiles
Toast lightly in a dry pan for 30–60 seconds
Soak in hot water for 15 minutes until soft
2️⃣ Make the Birria Sauce
Blend softened chiles with soaking liquid, onion, garlic, tomatoes, vinegar, and spices
Blend until completely smooth
Strain if desired for extra-smooth sauce
3️⃣ Marinate the Meat
Season beef generously with salt and pepper
Coat with chile sauce
Marinate at least 2 hours (overnight for best flavor)
4️⃣ Slow Cook Until Tender
Stovetop or Oven:
Place meat and sauce in a large pot
Add bay leaves and broth
Simmer gently for 3–3½ hours until meat shreds easily
Slow Cooker:
Cook on LOW for 6–8 hours
5️⃣ Shred & Serve
Remove meat and shred
Skim excess fat from the broth (save it for tacos!)
Return meat to consommé and adjust seasoning
🌮 How to Serve Birria
Birria tacos: Dip tortillas in fat, fill with meat and cheese, and crisp on a skillet
Stew-style: Serve in bowls with consommé
Toppings: Chopped onion, cilantro, lime wedges
💡 Pro Tips for the Best Birria
Bone-in beef gives richer flavor
Don’t rush the cooking—low and slow is key
Adjust chile quantity to control heat
Save the red oil (fat) for frying tacos
❌ Common Mistakes to Avoid
Skipping the chile toasting step
Using too much water (dilutes flavor)
Overcooking at high heat
Forgetting to season at the end
🫙 Storage & Reheating
Refrigerate up to 4 days
Freeze birria and consommé for up to 3 months
Reheat gently on the stovetop for best flavor
🌟 Final Thoughts
This delicious Mexican birria recipe you’ll love delivers rich, authentic flavor and tender meat that melts in your mouth. Whether you enjoy it as a warming stew or crispy tacos dipped in consommé, birria is pure comfort food with bold Mexican flair.