Mexican Birria Recipe – Authentic, Rich & Full of Flavor
Authentic Mexican birria is a flavorful stew made from chile-marinated beef slow-cooked until tender and juicy, served with its own rich consommé. Perfect for tacos, rice bowls, or sipping as a stew.
Ingredients
-
3–4 lbs beef chuck roast or short ribs
-
3 guajillo chiles
-
2 ancho chiles
-
4 cloves garlic
-
½ onion
-
2 tomatoes (or ½ cup canned)
-
1 tsp cumin
-
½ tsp thyme
-
1 tsp oregano
-
½ tsp black pepper
-
1 cinnamon stick or ½ tsp ground
-
3 whole cloves
-
2 tbsp apple cider vinegar
-
2–3 cups beef broth
-
2 bay leaves
-
Salt, to taste
-
Oil, for searing
Instructions
-
Toast dried chiles lightly. Soak in hot water for 15 minutes.
-
Blend soaked chiles with garlic, onion, spices, vinegar, tomatoes, and 1 cup soaking liquid until smooth.
-
Marinate beef in adobo for 4+ hours or overnight.
-
In a pot, sear meat (optional), then add marinade, bay leaves, and enough broth to cover.
-
Simmer covered for 3–4 hours (or slow cook 8 hrs on Low) until meat is fall-apart tender.
-
Shred meat, strain broth, and serve together or use for tacos.
Notes
Use bone-in cuts for richer broth. Birria freezes well and makes excellent leftovers. Use reserved birria fat for pan-frying tortillas for tacos.