Mexican Birrias

Mexican Birria is a traditional, slow-cooked meat stew, typically made with goat or beef, seasoned with dried chiles and aromatic spices. Known for its bold flavor and versatility, it is often served as a comforting stew or used as a filling for tacos.

Why You’ll Love This Recipe

• Deep, robust flavor from a rich combination of dried chiles, herbs, and slow-simmered meat.
• Authentic taste rooted in Jalisco tradition.
• Can be served as a stew or repurposed into tacos, quesadillas, or tortas.
• Perfect for gatherings or Sunday meals.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Goat meat (or beef chuck, brisket, or short ribs)
• Dried guajillo, ancho, and pasilla chiles
• Garlic cloves
• White onion
• Bay leaves
• Whole cloves
• Cinnamon stick
• Black peppercorns
• Mexican oregano
• Thyme
• Cumin
• Apple cider vinegar
• Beef or chicken broth
• Salt
• Fresh cilantro, chopped (for garnish)
• Lime wedges (optional)

directions

1. Toast the dried chiles lightly on a skillet. Remove seeds and stems, then soak them in hot water until softened.
2. Blend softened chiles with garlic, onion, spices, vinegar, and a bit of soaking water to form a marinade.
3. Marinate the meat for several hours or overnight.
4. Transfer the meat and marinade to a large pot or Dutch oven. Add bay leaves and broth.
5. Simmer on low heat for 3–4 hours, until the meat is tender and shreds easily.
6. Remove meat, shred, and return to the pot. Skim fat from the surface if desired.
7. Serve hot as a stew or alongside tortillas and toppings.

Servings and timing

Servings: 6–8 servings
Prep time: 30 minutes (plus marinating time)
Cook time: 3–4 hours
Total time: 4.5–5 hours (including prep and cook)

Variations

• Use lamb for a deeper, gamier flavor.
• Make it spicy by adding dried arbol chiles to the blend.
• Serve as birria ramen with noodles and lime.
• Add hominy or chickpeas for a stew variation.

storage/reheating

• Store in airtight containers in the refrigerator for up to 4 days.
• Freeze in portioned containers for up to 3 months.
• Reheat gently on the stovetop over low heat until warmed through.

FAQs

What meat is traditionally used in birria?

Goat is traditional in Jalisco, though beef is more commonly used in modern versions.

Is birria the same as birria tacos?

No—birria refers to the stew itself, while birria tacos are made using the shredded meat from the stew.

How do I make the stew less oily?

Skim the surface with a spoon after cooking, or refrigerate and remove the solidified fat.

Can I make birria in a pressure cooker?

Yes—cook under high pressure for 45–50 minutes for tender meat faster.

Do I have to marinate the meat?

Marinating enhances flavor significantly, but if short on time, it can be cooked directly in the sauce.

What’s the best broth to use?

Beef broth adds the most depth, but chicken broth or water can be used.

How do I serve birria traditionally?

As a stew with chopped onions, cilantro, lime, and warm tortillas on the side.

Can I cook birria in a slow cooker?

Yes, after blending the sauce, cook the meat on low for 8 hours or high for 5–6 hours.

What can I do with leftovers?

Use them in tacos, quesabirrias, burritos, or even over rice or in sandwiches.

Is birria gluten-free?

Yes, as long as no gluten-containing ingredients are added and tortillas are made from corn.

Conclusion

Mexican Birria is a hearty and deeply satisfying dish that captures the essence of traditional Mexican cooking. Whether served as a stew or folded into a taco, its slow-simmered richness is always a showstopper. Let me know when you’re ready for the next article.

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