Birria, a dish deeply rooted in Mexican heritage, originated in the state of Jalisco and has since captured hearts worldwide.
This savory stew is a perfect example of slow cooking at its finest, showcasing the balance of smoky chiles, tender beef, and aromatic spices.
Whether served as a comforting bowl of stew or tucked into crispy birria tacos, this dish is a celebration of flavor and tradition.
With every bite, birria tells a story of culture, family, and the timeless art of Mexican cuisine.
BIRRIA
Ingredients
- 2 pounds beef chuck roast (cut into large chunks)
- 1 pound short ribs
- 6 dried guajillo chiles
- 3 dried ancho chiles
- 1 chipotle chile in adobo
- 4 garlic cloves
- 1 onion quartered
- 1 large tomato quartered
- 2 cup beef broth
- 1 tablespoons apple cider vinegar
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- Salt and pepper to taste
Instructions
- Prepare the Chiles: Toast the guajillo and ancho chiles in a dry skillet over medium heat until fragrant, about 1 minute. Remove stems and seeds, then soak them in hot water for 10 minutes until softened.
- Blend the Sauce: In a blender, combine the softened chiles, chipotle in adobo, garlic, onion, tomato, vinegar, oregano, cumin, cinnamon, and 1/2 cup of beef broth. Blend until smooth.
- Brown the Meat: Season the beef chuck and short ribs with salt and pepper. In a skillet over medium-high heat, sear the meat in batches until browned on all sides. Transfer the meat to a slow cooker.
- Cook the Birria: Pour the blended sauce over the meat, add the bay leaves, and the remaining beef broth. Stir to combine. Cook on low for 8 hours, or until the meat is tender and easily shreds with a fork.
- Serve: Remove the bay leaves, shred the meat, and mix it with the sauce. Serve as a stew or use the meat to fill tacos, quesadillas, or burritos.
Why You Will Love Birria
If you haven’t yet experienced the rich, savory, and utterly irresistible world of birria, you’re in for a treat. This slow-cooked Mexican delicacy has taken the food world by storm, and for good reason.
From its bold, mouthwatering flavors to its versatility, birria is more than just a dish—it’s an experience. Whether you enjoy it as a hearty stew or in trendy birria tacos, here’s why you’re bound to fall in love with it.
1. The Incredible Flavor Profile
At the heart of birria is its deep, complex flavor. Traditionally made with beef or goat, the meat is slow-braised in a rich, spiced broth until it becomes melt-in-your-mouth tender. The secret? A blend of dried chilies (such as guajillo and ancho), garlic, oregano, cumin, cinnamon, and other warming spices.
This combination creates a smoky, slightly spicy, and deeply savory taste that lingers with every bite. The slow cooking process allows all the flavors to meld together, resulting in an intensely flavorful experience.
2. That Perfect, Tender Meat
One of the best parts of birria is its incredibly tender texture. Because it’s braised for hours, the meat becomes unbelievably soft and juicy, practically falling apart with just a fork. Whether you’re eating it in a bowl with the rich broth or packed into a taco, the tenderness of the meat is simply irresistible.
3. The Birria Taco Craze
Speaking of tacos, birria tacos have exploded in popularity—and for good reason. These tacos are made by dipping corn tortillas in the flavorful birria broth before frying them on a hot griddle.
The result? A crispy, golden-brown taco filled with juicy birria meat, melted cheese (if you opt for quesabirria), and topped with fresh onions and cilantro.
The best part? You get to dip the tacos into a side of consomé (the rich, spiced broth), making every bite even juicier and more flavorful.
4. It’s the Ultimate Comfort Food
There’s something about a bowl of steaming hot birria that just hits the spot. Whether you’re craving something warm and satisfying on a chilly day or you need the ultimate hangover cure, birria has you covered. The rich broth, the fall-apart meat, and the deep, aromatic spices make it the perfect comfort food.
5. It’s Versatile and Creative
Birria isn’t just limited to tacos and stew. Creative chefs and home cooks have been incorporating it into everything—birria ramen, birria quesadillas, birria pizza, and even birria grilled cheese sandwiches! The possibilities are endless, making it a fun and delicious dish to experiment with.
6. A Taste of Tradition and Culture
Birria is more than just food; it’s a part of Mexican culture. Originating from Jalisco, it has been a beloved dish for centuries, often served at celebrations and family gatherings. When you enjoy birria, you’re tasting a piece of history and tradition, making every bite even more special.
With its bold flavors, tender meat, and endless versatility, it’s no wonder birria has taken the food world by storm. Whether you’re a fan of tacos, stews, or just incredible comfort food, birria is something you’ll absolutely love.
Birria Tips and Serving Tricks
Birria, a traditional Mexican dish originating from Jalisco, is a slow-cooked, flavorful stew typically made with goat or beef. Whether you’re making birria tacos or serving it as a stew, here are some essential tips and tricks to ensure your dish is packed with flavor and presented beautifully.
Tips for Making the Perfect Birria
1. Choose the Right Meat
While traditional birria uses goat, beef is a popular alternative due to its availability and rich flavor. The best cuts for birria include:
- Beef: Chuck roast, short ribs, or brisket
- Goat: Shoulder or leg
- Lamb: Shank or shoulder
2. Use a Variety of Dried Chiles
The key to a deep, complex broth is a mix of dried chiles. Essential chiles include:
- Guajillo: Mild, slightly sweet
- Ancho: Smoky, rich
- Pasilla: Earthy, deep flavor
- Chiles de Árbol: For extra heat
3. Toast and Soak the Chiles
Lightly toasting the dried chiles in a dry pan before soaking them in hot water enhances their smoky and rich flavors. Blend them with aromatics like garlic, onion, and tomatoes to make a robust adobo sauce.
4. Marinate for Depth of Flavor
Marinating the meat in the chile sauce for at least 4 hours (preferably overnight) allows the flavors to fully develop.
5. Low and Slow Cooking
Cooking birria for at least 3-4 hours over low heat ensures tender, fall-apart meat. Using a slow cooker or pressure cooker speeds up the process while keeping the meat juicy.
6. Skim the Fat for Extra Flavor
As the birria cooks, a layer of red fat (from the chiles and meat) rises to the top. This fat is golden for making crispy, flavorful tacos. Skim and reserve it for frying tortillas.
Serving Tricks for the Best Experience
1. Classic Birria Stew
- Serve birria as a stew with a side of chopped onions, cilantro, lime wedges, and warm corn tortillas.
- Add a splash of vinegar or lime juice to balance the richness.
2. Birria Tacos (Tacos de Birria)
- Dip corn tortillas in the reserved red fat before searing them on a hot skillet.
- Fill with shredded birria, add Oaxaca or mozzarella cheese, and fold into a quesabirria taco.
- Serve with consomé (the birria broth) for dipping.
3. Tostadas or Mulitas
- Use crispy tostadas for an open-faced birria dish.
- Layer with birria, cheese, onions, and salsa.
4. Ramen Birria
- Mix birria broth with ramen noodles for a fusion dish.
- Top with scallions, lime, and a soft-boiled egg.
5. Make-Ahead and Storage Tips
- Store leftovers: Birria tastes better the next day as flavors meld.
- Freeze for later: Birria can be frozen in airtight containers for up to 3 months.
- Reheat properly: Gently simmer the broth to restore flavors.
Here are some key tips for making a flavorful birria:
- Use a mix of meats: Traditional birria uses goat meat, but beef or lamb works well too. A combination of chuck roast (for richness) and short ribs (for flavor) is commonly used in beef birria.
- Marinate the meat: Make sure to marinate the meat for several hours, or ideally overnight, with a blend of dried chiles, garlic, cumin, oregano, and vinegar. This helps tenderize the meat and infuse it with deep flavors.
- Roast the chiles: Toast dried chiles like guajillo, pasilla, and ancho before blending them into a paste. This releases their oils and intensifies the flavor.
- Simmer low and slow: Cook the meat on low heat for 3-4 hours (or in a pressure cooker for 45 minutes) until the meat is incredibly tender and can easily be shredded.
- Strain the broth: After cooking, strain the broth to remove solids and ensure a clean, flavorful liquid.
