Print

Mexican Birria

Mexican Birria
Print Recipe

Experience the authentic taste of Mexican Birria, a traditional slow-cooked stew featuring tender beef or goat simmered in a smoky, flavorful chili sauce. This recipe uses simple, easy-to-find ingredients and offers versatile serving options like stew, tacos, or quesadillas. Perfect for gatherings or make-ahead meals, it brings the heart of Mexican culinary tradition right to your home kitchen.

Ingredients

Scale

Meat

  • 3 lbs beef chuck or goat shoulder, cut into large chunks

Dried Chilies & Sauce Ingredients

  • 5 dried guajillo chilies, stems and seeds removed
  • 3 dried ancho chilies, stems and seeds removed
  • 4 garlic cloves
  • 1 medium white onion, quartered
  • 3 medium tomatoes (fresh or canned)
  • 2 tbsp white vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • Salt to taste
  • Freshly ground black pepper to taste

Cooking Liquid

  • 4 cups beef broth or water

Optional Garnishes & Sides

  • Chopped white onions
  • Fresh cilantro
  • Lime wedges
  • Sliced radishes
  • Warm corn or flour tortillas
  • Mexican rice
  • Refried beans
  • Pickled jalapeños
  • Fresh avocado salad

Instructions

  1. Prepare the dried chilies: Remove stems and seeds from guajillo and ancho chilies, then soak them in hot water for about 15 minutes until softened to release their flavors and soften them for blending.
  2. Blend the sauce: In a blender, combine the soaked chilies, garlic, onion, tomatoes, vinegar, cumin, oregano, salt, and pepper. Blend until smooth to create a vibrant, aromatic chili marinade.
  3. Marinate the meat: Place the meat in a large bowl or resealable bag and pour the chili marinade over it. Marinate for at least 2 hours, preferably overnight, for deep flavor penetration.
  4. Brown the meat: Heat oil in a heavy pot or Dutch oven and sear the marinated meat on all sides until well browned to add depth and caramelization.
  5. Slow cook the stew: Add beef broth or water and bay leaves to the pot. Bring to a simmer, cover, and cook on low heat for 3 to 4 hours until the meat is tender and easily shredded with a fork.
  6. Serve or shred: Remove the meat from the pot and shred with two forks. Return the shredded meat to the broth and stir gently. Serve as a stew or use as filling for tacos or quesadillas.

Notes

  • Use fatty, well-marbled beef chuck or goat shoulder for best tenderness and flavor.
  • Soaking dried chilies fully is essential for a smooth, rich sauce without bitterness.
  • Marinate the meat overnight if possible to enhance flavor and tenderness.
  • Searing the meat well adds important richness and caramelized notes.
  • Cook slowly on low heat until meat is fall-apart tender—patience is key.

Nutrition

Keywords: Mexican Birria, Birria Recipe, Beef Birria, Goat Birria, Slow Cooked Stew, Mexican Stew, Birria Tacos, Authentic Mexican

Find it online: https://marygourmet.com/mexican-birria/