Mexican Birria: A Spicy, Smoky Twist on a Comfort Food Classic
On a recent trip to Guadalajara, Mexico, I was introduced to a dish that instantly captivated my taste buds—birria, a slow-cooked, richly flavored stew bursting with a combination of smoky chiles and tender beef. Having grown up enjoying hearty German goulash, I couldn’t help but draw comparisons between the two. Both dishes are beloved comfort foods, with deep roots in their respective cultures, but the similarities end there. Where goulash relies on paprika for its warm, slightly sweet flavor, birria packs a punch with dried Mexican chiles, cinnamon, and cloves, delivering an earthy heat and unmistakable smokiness.
Birria also brings something unique to the table: the tang of vinegar, which cuts through the richness of the meat and balances the spices beautifully. This twist of acidity and its versatility—birria can be served as a stew or transformed into the now-famous birria tacos—sets it apart from the milder, paprika-forward flavors of goulash. After tasting birria in Guadalajara, I knew I had to recreate this Mexican classic at home, combining it with the slow-cooking techniques I’ve always loved in goulash but with the bold, exciting flavors of Jalisco.
This Mexican birria recipe is perfect for those who crave depth, warmth, and a touch of spice in their meals, and it’s surprisingly easy to prepare for a feast at home. Whether served in a bowl with consomé or wrapped in tortillas for crispy birria tacos, this dish is sure to be a hit for anyone who loves experimenting with global comfort foods.
Mexican Birria Recipe
Serves: 6-8 | Prep Time: 45 minutes | Cook Time: 3-4 hours
Ingredients Mexican Birria Recipe
3 lbs beef chuck roast or chuck steak
3 dried guajillo chiles
2 dried ancho chiles
1 dried chipotle chile pepper
1 medium white onion, quartered
6 garlic cloves, peeled
2 medium tomatoes, quartered
1 Mexican cinnamon stick, broken into smaller pieces
1 tsp cumin seeds
1 tsp dried Mexican oregano
1 tsp smoked paprika
3 whole cloves
2 tbsp white wine vinegar
1 cup water (from soaking the chiles)
4 cups beef broth
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
Corn tortillas (optional, for tacos)
Instructions Mexican Birria Recipe:
Prepare the Chiles:
Remove the stems and seeds from the dried guajillo, ancho, and chipotle chiles. In a large pot, add the chiles and cover them with water. Bring to a boil, then reduce heat and simmer for 10 minutes until softened.
Simmer the Sauce Ingredients:
After the chiles are softened, drain the water. In the same pot, combine the softened chiles, quartered onion, garlic, tomatoes, cumin seeds, oregano, paprika, cinnamon stick, and cloves. Add 1 cup of water and bring to a simmer. Let it cook gently for 30 minutes to allow all the flavors to meld together.
Blend the Sauce:
Transfer the simmered ingredients to a blender. Add the white wine vinegar, a pinch of salt and pepper, and blend until smooth. If the sauce is too thick, add some of the chile-soaking liquid or beef broth until you reach the desired consistency.
Prepare the Beef:
Season the beef chunks generously with salt and pepper. In a large, heavy-bottomed pot (or Dutch oven), heat a tablespoon of oil over medium-high heat. Sear the beef on all sides until browned, working in batches if needed.
Cook the Birria:
Once the beef is seared, add the blended chile sauce and 4 cups of beef broth to the pot. Stir to combine, ensuring the beef is submerged in the sauce. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 3 to 4 hours, or until the beef is tender and easily shredded.
Shred and Serve:
Once the beef is tender, remove it from the pot and shred it with two forks. Return the shredded beef to the pot and stir it into the sauce. Taste and adjust seasoning with more salt and pepper, if necessary.
Serving Options:
Traditional: Serve the birria in bowls with the rich broth (consomé) ladled over the top. Garnish with fresh cilantro and lime wedges.
Birria Tacos: Dip corn tortillas in the birria broth, then lightly fry them in a skillet. Fill the tortillas with shredded beef, fold in half, and fry until crispy. Serve with a side of consomé for dipping.
Enjoy this amazing traditional Mexican dish!!!!
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