Authentic Birria is a rich, flavorful Mexican stew made with tender, slow-cooked beef that has absorbed all the smoky and spicy goodness from a blend of dried chilies and spices. Known for its incredible depth of flavor, Birria is often served as a hearty stew or used to fill tacos and quesabirria, where it’s paired with melted cheese and dipped into its savory broth. This recipe brings the authentic taste of Birria to your kitchen with simple ingredients and easy-to-follow steps. Perfect for any occasion, it’s a true celebration of Mexican comfort food!
Why You’ll Love This Recipe
This recipe for Authentic Birria is the epitome of hearty, flavorful cooking. The beef chuck roast, simmered for hours in a smoky, spiced chili broth, becomes melt-in-your-mouth tender, while the sauce—made from dried guajillo, ancho, and chipotle chilies—infuses the meat with layers of smoky, earthy, and slightly tangy flavors. Whether you’re making tacos, quesabirria, or enjoying it as a stew, this dish is sure to warm your soul and satisfy your cravings for authentic Mexican flavors. The best part? It’s perfect for meal prep and leftovers!
Ingredients
For the Meat:
- 3 pounds beef chuck roast (or short ribs, or a mix)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
For the Birria Sauce:
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried chipotle chilies
- 4 cups beef broth
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1 medium tomato, chopped
For Serving:
- Warm corn tortillas
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Prepare the Chilies: In a dry skillet over medium heat, toast the dried guajillo, ancho, and chipotle chilies for about 30 seconds on each side, until fragrant. Transfer the chilies to a bowl and cover with hot water for 10 minutes to soften.
- Blend the Sauce: Drain the softened chilies and add them to a blender with beef broth, onion, garlic, oregano, cumin, cinnamon, apple cider vinegar, salt, black pepper, and tomato. Blend until smooth. You can strain the sauce for a smoother texture, if desired.
- Sear the Meat: Season the beef with salt and pepper. Heat olive oil in a large pot over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
- Simmer the Birria: Pour the blended sauce over the seared beef, adding extra beef broth if needed to fully submerge the meat. Bring the mixture to a simmer, then cover and cook on low heat for 3-4 hours, or until the beef is fall-apart tender.
- Shred & Serve: Remove the beef from the pot and shred it with forks. Return the shredded beef to the sauce and simmer for another 10 minutes to let the flavors meld.
- Enjoy: Serve the birria as a stew with a side of warm corn tortillas, or use the meat to make tacos, topping with fresh cilantro, diced onion, and a squeeze of lime juice.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 4 hours
- Total Time: 4 hours 20 minutes
- Servings: 6 servings
- Calories: 450 kcal per serving
Variations
- Taco Version: For quesabirria, take some of the shredded beef and use it to fill tortillas with cheese. Sear the filled tacos on a hot skillet to make them crispy and serve with the broth for dipping.
- Vegetarian Option: Swap the beef with mushrooms or a mix of beans and vegetables for a plant-based version of Birria.
- Spicy Kick: Adjust the amount of chipotle chilies or add more dried chili varieties (like pasilla) for an extra spicy birria.
Storage/Reheating
- Storage: Store the leftover birria in an airtight container in the refrigerator for up to 3 days. The flavors will intensify as it sits!
- Reheating: Reheat the birria on the stovetop over medium heat, adding a splash of broth if necessary to loosen the sauce. You can also reheat it in the microwave.
FAQs
1. Can I use chicken or pork instead of beef?
Yes, you can use chicken or pork in place of beef. The cooking time may be slightly shorter, especially for chicken.
2. Can I make this dish in a slow cooker?
Yes, you can make birria in a slow cooker. After searing the meat, transfer it to the slow cooker with the sauce and cook on low for 6-8 hours or until the meat is tender.
3. Can I freeze birria for later?
Yes, birria freezes well. Allow it to cool completely before transferring to a freezer-safe container. It can be frozen for up to 3 months.
4. Can I skip the cinnamon in the sauce?
The cinnamon adds depth to the flavor, but if you prefer, you can skip it. The birria will still taste great without it.
5. How do I serve birria as tacos?
To serve birria as tacos, heat warm tortillas and fill them with shredded beef. You can dip the tacos into the broth for a flavorful addition, or make quesabirria by adding cheese to the taco before grilling.
6. Can I add vegetables to the birria?
Yes, you can add vegetables like carrots or potatoes to the broth to make it heartier.
7. How can I adjust the spiciness of the birria?
If you prefer a milder birria, reduce the number of chipotle chilies or remove the seeds from the dried chilies before blending.
8. How can I make birria without a blender?
If you don’t have a blender, you can finely chop the softened chilies, onion, garlic, and tomato and cook them in the broth for a chunkier texture.
9. How do I make quesabirria?
To make quesabirria, use the birria meat and cheese, stuff it in a tortilla, and grill it until crispy. Dip the crispy tacos in the broth for extra flavor.
10. Can I use store-bought beef broth?
Yes, store-bought beef broth works well for this recipe. If you want to intensify the flavor, consider using homemade broth.
Conclusion
Authentic Birria is a must-try dish that’s packed with rich, smoky, and spicy flavors. The slow-cooked beef absorbs all the depth of the chilies and spices, resulting in a mouth-watering stew that’s perfect for tacos or enjoyed as a hearty bowl. Whether you’re celebrating Taco Tuesday or simply craving a comforting meal, this birria recipe will transport you to the heart of Mexican cuisine. Enjoy it with tortillas, cilantro, and a squeeze of lime for the ultimate experience!
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Authentic Birria
This Authentic Birria is a rich, flavorful Mexican stew made with slow-cooked beef, dried chilies, and a blend of warm spices. Perfectly tender and infused with smoky, slightly spicy flavors, birria can be served as a stew or used for tacos and quesabirria. Enjoy a true taste of traditional Mexican cuisine with this easy, step-by-step recipe!
- Total Time: 4 hours 20 minutes
- Yield: 6 servings
Ingredients
For the Meat:
- 3 pounds beef chuck roast (or short ribs, or a mix)
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
For the Birria Sauce:
- 4 dried guajillo chilies, stemmed and seeded
- 2 dried ancho chilies, stemmed and seeded
- 2 dried chipotle chilies
- 4 cups beef broth
- 1 small onion, chopped
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- 1 tablespoon apple cider vinegar
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 medium tomato, chopped
For Serving:
- Warm corn tortillas
- Chopped fresh cilantro
- Diced white onion
- Lime wedges
Instructions
Step 1: Prepare the Chilies
- In a dry skillet over medium heat, toast the guajillo, ancho, and chipotle chilies for about 30 seconds on each side until fragrant.
- Transfer the chilies to a bowl and cover with hot water for 10 minutes to soften.
Step 2: Blend the Sauce
- Drain the softened chilies and add them to a blender with beef broth, onion, garlic, oregano, cumin, cinnamon, apple cider vinegar, salt, black pepper, and tomato.
- Blend until smooth. Strain the sauce for a smoother texture, if desired.
Step 3: Sear the Meat
- Season the beef with salt and pepper.
- Heat olive oil in a large pot over medium-high heat and sear the beef on all sides until browned (about 3-4 minutes per side).
Step 4: Simmer the Birria
- Pour the blended sauce over the seared beef, adding extra beef broth if needed to fully submerge the meat.
- Bring the mixture to a simmer, then cover and cook on low heat for 3-4 hours, or until the beef is fall-apart tender.
Step 5: Shred & Serve
- Remove the beef from the pot and shred it with forks.
- Return the shredded beef to the sauce and simmer for another 10 minutes to let the flavors meld.
Step 6: Enjoy
- Serve the birria as a stew with warm corn tortillas or use the meat to make tacos.
- Garnish with fresh cilantro, diced onion, and a squeeze of lime juice.
Notes
- Taco Version: Use the shredded beef to fill tortillas with cheese, grill them to make quesabirria, and dip in the broth.
- Vegetarian Option: Swap the beef with mushrooms or a mix of beans and vegetables for a plant-based version.
- Spicy Kick: Adjust the number of chipotle chilies or add extra dried chilies for more heat.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow-Cooked
- Cuisine: Mexican
- Diet: Gluten Free
