You can make it on the stovetop, in the Prompt Pot, or in the slow cooker. The possibilities are endless.
Birria has always been a popular dish in Mexico, but TikTok and social media have officially made it famous. And I’m here for it!
This is one of those classic traditional Mexican recipes like barbacoa and carnitas that everyone loves and never gets tired of.
I first learned how to make it from my mother who grew up eating the traditional goat cheese version, and after testing and tweaking the recipe over 15 times to get it perfect, I came up with this beef version!
I love eating it as a stew with a side of freshly made corn tortillas (yum!), but the crispy birria tacos with lots of ooey-gooey melted cheese are also incredible.
However you decide to eat it, I know you’ll love it!
What is Birria?
Birria is a traditional Mexican stew from the state of Jalisco made with juicy, tender goat, lamb, or beef, slowly cooked in a rich, flavorful red chili broth, or consommé.
It is traditionally cooked for special events, holidays, weddings, parties and even baptisms, but it has become so popular on social media that it is found everywhere these days!
It is usually enjoyed as a savory stew served with toppings like cilantro, onions, and freshly squeezed lime juice or served as tacos with lots of melted cheese, aka quesabirria tacos!
Ingredients of Birria
- Dried chiles : You need guajillo chiles , ancho chiles , and pimento . You can find these in the international foods section of your local grocery store or at a specialty Hispanic grocer. If you can’t find them in your area, buying them online is always a great option. If you’ve never worked with dried chiles before, don’t worry. It’s easy and I’ll walk you through how to use them in the recipe step by step.
- Spices and Herbs : I used a combination of garlic, ground cumin, ground cloves, black peppercorns, and bay leaves.
- Mexican Oregano: Mexican oregano can be found in most Hispanic grocery stores. It is very fragrant with citrusy, herbaceous notes. If you can’t find it near you, typical Mediterranean or Italian oregano will work just fine.
- Mexican Cinnamon: This cinnamon is also known as Ceylon cinnamon. It is brittle, can be easily broken into small pieces and is actually mixed into the sauce. It is readily available at most Hispanic grocery stores. If you can’t find it near you, I recommend using a regular cinnamon stick and removing it before mixing or using 2 teaspoons of ground cinnamon.
- Beef : I used chuck roast. It has a good fat to meat ratio, becomes very tender when braised and slow cooked and melts in your mouth.
- Broth : Using beef broth enhances the beef flavor in the consommé, but you can opt for vegetable broth or just water in a pinch.
- Vinegar : Adds a delicious tangy element to the consommé that pairs very well with red peppers!
- Tomato, garlic and onion : Basic ingredients that add more depth of flavor.
Meat Types for Birria
Birria is traditionally made with goat or lamb meat, but the most popular type of meat in the United States is beef, or birria de res.
I used beef chuck roast, but you can also use short ribs, beef shanks, oxtail for more flavor, or packaged beef stew meat.
How to make Birria
Season and sear : Season your meat on both sides with salt and pepper. Next, heat a Dutch oven or saucepan over medium-high heat with olive oil. Add the meat and sear on all sides until browned. You may need to work in two batches depending on the size of your pot. Once all the meat is seared, set aside.
Soak the chiles : In a medium saucepan, add all the dried chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns, covering completely with water. Bring to a boil, then reduce heat, cover, and cook for 10 minutes.
Blend : Once the chiles are softened, transfer everything to a blender and add 1 cup of the chile-soaked water. Add the broth, vinegar, and remaining spices. Blend until smooth, about 5 minutes.
To cook : Pour the blended sauce into the pot with the seared meat (if necessary, depending on the power of your blender), stir gently and bring to a boil. Reduce the heat, cover and cook for 3 to 3 1/2 hours, until the meat is tender.
Shred : Take out the meat to shred it and add it to the consommé.
Serving Birria
Birria can be served in many ways. In stew, in tacos, on nachos, or even in noodles for birria ramen! However you choose to enjoy it, be sure to serve it with plenty of consommé for dipping and sipping.
- As a stew: Serve birria as a stew in bowls with plenty of diced white onion, chopped cilantro and freshly squeezed lime juice.
- In tacos: Birria tacos (aka quesabirria) are one of the most delicious things you can make. Dip a corn tortilla in the sauce, then lightly brown it in a hot pan. The top of the sauce will be mostly fat from the beef, so it will fry beautifully without having to add any extra oil. Add shredded beef, lots of Oaxaca (quesillo) or Chihuahua cheese, and cook until the cheese is melted and the taco is crispy. Serve with a side of salsa and lots of cilantro, diced onions, and lime juice.
Is Birria spicy?
Birria traditionally falls between a medium to hot spice level, which is how I would classify this recipe.
- For a mild spice, do not use arbol peppers.
- For medium spice, I recommend using 3 arbol chiles.
- For a hot spice level, use between 7 and 10 arbol chiles.
Instant Pot and Slow Cooker Methods
To make birria in the Prompt Pot, use the “Sauté” function to sear the meat, then add the blended chili sauce. Close the lid and pressure cook on high for 60 minutes using the manual setting. Let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
To make birria in the slow cooker, brown and sear the meat in a saucepan or skillet. Add the seared meat and chili sauce mixture to the slow cooker, cover, and cook on low for 7 to 8 hours or on high for 5 hours.
Storage and reheating
Birria can be stored in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
To reheat, let the birria thaw in the refrigerator overnight if frozen, then heat in the microwave or in a saucepan over medium-high heat for 5 to 10 minutes until warmed through.
More Mexican Recipes
Authentic Mexican Birria can be enjoyed as a stew garnished with onions, cilantro and a squeeze of fresh lime juice or as birria tacos!
Directions
- Season the meat generously with salt and pepper on all sides and heat the olive oil in a large saucepan or Dutch oven over medium-high heat.
- Working in 2 batches, add the meat and sear on all sides until browned. Remove the pan from the heat, return the seared meat to the pan and set aside.
- While the meat is searing, add the guajillo chiles, ancho chiles, arbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium saucepan. Cover completely with water and bring to a boil over high heat. Reduce heat to low, cover, and cook for 10 minutes.
- Using a slotted spoon, transfer softened chiles and all other ingredients to a large blender.
- Add 1 cup of the chili-soaked cooking water, the beef broth, white vinegar, garlic, cumin, oregano, and cloves. Blend on high for a few minutes until completely smooth. (You may need to do this in 2 batches if your blender is not large enough.)
- Strain the mixed sauce through a high quality strainer into the pan with the seared meat. Discard any solids left behind.
- Combine meat and chili sauce and bring to a boil over high heat. Reduce heat to low, cover and simmer for 3 to 3 1/2 hours until meat is tender.
- Transfer the meat to a large bowl and shred it with 2 forks. Return the meat to the consommé and serve as a stew in bowls with diced onions and chopped cilantro or as tacos in corn tortillas with grated Oaxaca cheese, cilantro and diced onions.
Remarks
- Mexican Cinnamon : This cinnamon is also known as Ceylon cinnamon. It is brittle, can be easily broken into small pieces and is actually mixed into the sauce. It is readily available at most Hispanic grocery stores. If you can’t find it near you, I recommend using a regular cinnamon stick and removing it before mixing or using 2 teaspoons of ground cinnamon.
- Mexican Oregano : If you don’t have Mexican oregano, you can use regular oregano instead.
- Spice Level : The spice level of this recipe is between medium and hot. For true medium spice, use only 3 chiles de arbol. For mild spice, do not use any chiles de arbol.
- To make this in the Prompt Pot : Use the “Sauté” function to sear the meat, then add the blended chili sauce. Close the lid and pressure cook on high for 60 minutes using the manual setting. Let the pressure release naturally for 10 minutes before manually releasing any remaining pressure.
- To make birria in the slow cooker : Brown and sear the meat in a saucepan or skillet. Add the seared meat and chili sauce mixture to the slow cooker, cover, and cook on low for 7 to 8 hours or on high for 5 hours.
Serving Size : 1 serving , Energy: 640 kilocalories (32%) , Carbohydrate: 22 g (7%) , Protein: 59 g (118%) , Fat: 37 g (57%) , Saturated Fat: 15 g (75%) , Polyunsaturated Fat: 4 g , Monounsaturated Fat: 19 g , Trans Fat: 2 g , Cholesterol: 196 mg (65%) , Sodium: 803 mg (33%) , Potassium: 1647 mg (47%) , Fiber: 9 g (36%) , Sugar: 12 g (13%) , Vitamin A: 7447 IU (149%) , Vitamin C: 12 mg (15%) , Calcium: 78 mg (8%) , Iron: 8 mg (44%)