Authentic Mexican Birria is more than just a dish; it’s a warm hug from my childhood. I can still remember the first time I tasted it – in a small, bustling market in Guadalajara. The air was thick with the aroma of spices, and my abuela, with a knowing smile, handed me a steaming bowl. The rich, complex flavors of the tender beef, simmered in a deeply satisfying chile broth, were unlike anything I’d ever had. It was pure magic! Now, I pour that same love into my own version, perfecting the balance of spices to create a truly unforgettable experience. This recipe makes the most amazing rich stew, or you can use it to make cheesy birria tacos with consommé for dipping. Ready to experience the magic? Let’s get cooking!
Why You’ll Love This Authentic Mexican Birria
- You just can’t beat the rich, complex, and truly authentic flavor. Trust me, this is the real deal!
- The beef is fall-apart tender and juicy. Seriously, it practically melts in your mouth!
- It’s so versatile! Enjoy it as a hearty stew or load it into tortillas for the best birria tacos ever.
- This recipe for Mexican birria is surprisingly easy to make at home. Don’t let the long cook time scare you!
- Want to be a taco hero? This makes the most amazing, crowd-pleasing birria tacos.
- It uses budget-friendly cuts of beef, so you don’t have to break the bank for amazing flavor.
- Prepare to impress your friends and family with restaurant-quality beef birria. They’ll think you’re a pro!
Ingredients for Authentic Mexican Birria
- 3 pounds chuck roast, cut into 2-inch chunks. I always go for a well-marbled roast – it makes all the difference!
- 2 pounds bone-in short ribs. The bone is KEY for a rich broth, but you can sub beef bones if needed.
- 2 teaspoons salt.
- 1 teaspoon black pepper.
- 2 tablespoons avocado oil. For searing – any high-heat oil works!
- 1 large onion, quartered. Don’t skimp!
- 1 garlic bulb, top cut off. Trust me, roasting the whole bulb infuses the broth with so much flavor.
- 1 carrot, cut into 4 large pieces. Adds a touch of sweetness.
- 8 guajillo chiles, stemmed and seeded. These give the Mexican birria its beautiful color.
- 4 ancho chiles, stemmed and seeded. Ancho peppers bring so much depth!
- 2 bay leaves.
- 5 cups water.
- 2 cups beef broth, chilled. I prefer chilled, but room temp works too.
- 2 teaspoons chicken bouillon. This is my little secret weapon for extra umami!
- 1-2 teaspoons chili powder, to taste. I like a little kick!
- 1 teaspoon Mexican oregano. The only oregano for this recipe, IMO!
- 1 teaspoon ground cumin.
- Garnishes: diced fresh cilantro, diced white onion, fresh lime wedges. Don’t forget these!
How to Make Authentic Mexican Birria
- Step 1: Sear the Meat: Pat the chuck roast and short ribs dry. Sear the beef in batches in a large pot with hot oil until deeply browned on all sides. Don’t overcrowd the pot, or it won’t brown properly! Searing is key for building that rich, complex flavor in your beef birria.
- Step 2: Combine Ingredients: Nestle the seared meat, quartered onion, halved garlic bulb, carrots, bay leaves, and dried peppers into the same pot. We’re layering in the flavor, one step at a time.
- Step 3: Add Seasonings: Pour in the chilled beef broth and water. Sprinkle in the chicken bouillon, oregano, cumin, and salt. Give it all a good stir to combine.
- Step 4: Skim: Bring the pot to a boil, then reduce the heat to a gentle simmer. After about 30 minutes, use a spoon to skim off any foam or impurities that rise to the surface. This step helps create a cleaner, clearer broth.
- Step 5: Blend Peppers: Carefully remove the softened peppers, onion, garlic, and carrots from the pot. Transfer them to a blender and blend until completely smooth. Add a splash of broth if needed to get things moving.
- Step 6: Strain: For the smoothest possible sauce, strain the blended pepper mixture through a fine-mesh sieve. This is optional, but it removes any bits of pepper skin. I usually skip this step, because I don’t mind the extra texture in my authentic birria.
- Step 7: Combine: Stir the blended pepper mixture back into the pot with the meat and broth. The broth will start to deepen in color and aroma – yum!
- Step 8: Simmer: Cover the pot and let it simmer gently for about 3 hours, or until the meat is incredibly tender and shreds easily with a fork. Stir occasionally to prevent sticking. This slow simmering is what transforms the simple ingredients into a deeply flavorful and satisfying dish.
- Step 9: Reserve Grease: Skim the grease from the top of the broth after simmering.
- Step 10: Serving: Remove the meat from the broth and shred or cut it into large, satisfying chunks. Serve the authentic Mexican birria in bowls with plenty of the flavorful broth. Garnish generously with fresh cilantro, diced white onion, and a squeeze of fresh lime juice. Enjoy!
Pro Tips for the Best Authentic Mexican Birria
Want to take your authentic Mexican birria to the next level? Here are a few tricks I’ve learned over the years:
- Don’t rush the searing! It’s tempting to just throw all the meat in the pot at once, but trust me: searing in batches and getting a good, deep brown on all sides makes a HUGE difference in the depth of flavor in your beef birria.
- Taste and adjust! Everyone’s palate is different, so don’t be afraid to tweak the seasonings to your liking. Add more chili powder for extra heat, or a pinch of sugar to balance the flavors.
- Be patient! The long, slow simmer is essential for tenderizing the meat and developing the rich, complex flavor of the broth. Resist the urge to crank up the heat – low and slow is the way to go!
What’s the secret to perfect Authentic Mexican Birria?
It’s all about building flavor from the start. Don’t skip the searing! That beautiful browning creates a delicious foundation for the entire dish. It is so important for the final result of your homemade birria.
Can I make Authentic Mexican Birria ahead of time?
Absolutely! In fact, I think authentic birria tastes even better the next day. The flavors have more time to meld together. Store it in an airtight container in the fridge, and gently reheat it on the stovetop or in the microwave. The Mexican birria stew will be just as delicious, if not more so!
How do I avoid common mistakes with Authentic Mexican Birria?
Two biggies: overcrowding the pot when searing the meat (which prevents proper browning) and not simmering it long enough. The meat should be fall-apart tender. If it’s still tough, keep simmering! Also, make sure you are using the right dried peppers to help you achieve that authentic birria flavor.
Best Ways to Serve Authentic Mexican Birria
Serve this Authentic Mexican Birria as a hearty and flavorful stew, garnished with fresh cilantro, diced onion, and a generous squeeze of lime. This is the way I grew up eating it! But that’s not all – it’s also absolutely perfect for making birria tacos! Dip corn tortillas in the flavorful broth – that’s the consommé – then fill them with the shredded beef birria, and pan-fry until crispy and golden. Serve those amazing tacos with a side of consommé for dipping. Trust me, you’ll never want tacos any other way again. It’s the ultimate comfort food!
Nutrition Facts for Authentic Mexican Birria
Per serving (estimated): Calories: 744, Fat: 44g, Saturated Fat: 17g, Protein: 69g, Carbs: 21g, Fiber: 9g, Sugar: 12g, Sodium: 1383mg, Cholesterol: 222mg. Please note that these values are estimates and may vary based on specific ingredients and preparation methods. Enjoy this delicious beef birria in moderation as part of a balanced diet!
How to Store and Reheat Authentic Mexican Birria
Got leftovers? Lucky you! Store your leftover authentic Mexican birria in an airtight container in the refrigerator for up to 3 days. I like to use glass containers, but plastic works just fine too. For longer storage, you can freeze it for up to 3 months. Just make sure it’s well-sealed to prevent freezer burn! Thaw it overnight in the refrigerator before reheating. When you’re ready to enjoy it again, reheat the beef birria stew gently on the stovetop over medium heat, or in the microwave. Add a splash of broth or water if needed to prevent it from drying out. It’ll taste just as amazing as the first time!
Frequently Asked Questions About Authentic Mexican Birria
What is Authentic Mexican Birria traditionally made with?
Traditionally, authentic Mexican birria is made with goat meat, but beef is a very popular and delicious substitute that’s more readily available in many areas. The key is to use a cut of meat that benefits from long, slow cooking to become incredibly tender and flavorful. My recipe uses chuck roast and short ribs for the best results!
Can I use different cuts of beef?
Absolutely! While I love the combination of chuck roast and short ribs, you can experiment with other cuts like beef shank or even oxtail for a richer, more gelatinous broth. Just make sure they have enough fat and connective tissue to break down during the long cooking process. I’ve even heard of people using brisket for their homemade birria, which sounds amazing!
Is goat meat a good substitute?
If you can find it, goat meat is a fantastic choice for authentic birria! It has a slightly gamier flavor than beef, which adds a unique dimension to the dish. Just be sure to adjust the cooking time as needed, as goat meat may require a bit longer to become tender. I encourage you to try it if you’re feeling adventurous!
How spicy is Authentic Mexican Birria?
The spice level in this recipe is pretty mild, thanks to the guajillo and ancho chiles. They primarily contribute color and depth of flavor, rather than intense heat. However, spice tolerance varies, so feel free to adjust the amount of chili powder to your liking. I usually add just a teaspoon or two, but my husband likes it with a bit more kick!
Can I make it spicier?
Definitely! If you like your beef birria with a fiery kick, you have a few options. You can add a few dried chili de arbol peppers to the pot during simmering. These little guys pack a serious punch! Or, you can add a pinch of cayenne pepper or a dash of your favorite hot sauce at the end. Just taste and adjust until it’s perfect for you.
How do I reduce the heat?
If you’re sensitive to spice, start with just one teaspoon of chili powder, or even omit it altogether. You can also make sure to remove all the seeds and veins from the guajillo and ancho chiles before using them, as that’s where most of the heat resides. A squeeze of fresh lime juice at the end can also help balance the flavors and tame any lingering heat in your Mexican birria stew.
What should I serve with Authentic Mexican Birria?
Authentic Mexican birria is incredibly versatile and pairs well with a variety of sides and toppings! It’s delicious as a stew on its own, but it truly shines when used to make tacos. Serve it with warm corn tortillas, diced onion, fresh cilantro, and a generous squeeze of lime. A side of Mexican rice and refried beans completes the meal perfectly!
What are some good side dishes?
Besides the classic rice and beans, you can also serve your homemade birria with a refreshing side salad, such as a simple cucumber and tomato salad with a lime vinaigrette. Pickled onions or radishes also add a nice tangy crunch. And of course, you can’t go wrong with a side of warm, crusty bread for soaking up all that delicious broth!
What kind of toppings go well with it?
The possibilities are endless! In addition to the classic cilantro, onion, and lime, you can also add shredded cabbage, diced avocado, crumbled cotija cheese, or a dollop of sour cream or Mexican crema. I also love adding a drizzle of my favorite salsa for an extra layer of flavor. Get creative and experiment to find your perfect combination for topping your authentic birria!
Variations of Authentic Mexican Birria You Can Try
Want to mix things up? Here are a few fun variations on this authentic Mexican birria recipe:
- Slow Cooker Authentic Mexican Birria: Adapt this recipe for your slow cooker for an even easier, hands-off approach. Just sear the meat as directed, then toss everything into the slow cooker and let it simmer on low for 6-8 hours. Perfect for a busy weeknight!
- Instant Pot Authentic Mexican Birria: In a hurry? Speed up the cooking process with an Instant Pot! Sear the meat, then add all the ingredients and cook on high pressure for 45 minutes, followed by a natural pressure release. You’ll have delicious, tender Mexican birria stew in a fraction of the time.
- Spicy Authentic Mexican Birria: Craving some serious heat? Add a few dried chili de arbol peppers, a serrano pepper, or even a scotch bonnet pepper to the pot along with the other chiles for an extra fiery kick. Just be careful – these peppers are potent! You can also add some cayenne pepper to spice up your spicy beef birria.
- Gluten-Free Authentic Mexican Birria: Ensure all ingredients are gluten-free, especially the chicken bouillon and any store-bought chili powder blends. Most of the ingredients are naturally gluten-free, so this is a super simple swap that anyone can enjoy!
Authentic Mexican Birria: Shockingly Flavorful in 3 Hours
- Total Time: 4 hours 50 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Authentic Mexican Birria de res features a rich chile broth with chunks of tender, juicy beef. Serve as a stew topped with cilantro and onions or use it to make birria tacos.
Ingredients
- 3 pounds chuck roast
- 2 pounds short ribs (bone-in)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons avocado oil
- 1 large onion quartered
- 1 garlic bulb cut the tip off
- 1 carrot cut in half crosswise, then cut in half (4 large pieces of carrot)
- 8 guajillo chiles
- 4 ancho chiles
- 2 bay leaves
- 5 cups water
- 2 cups beef broth
- 2 teaspoons chicken bouillon
- 1–2 teaspoons chili powder
- 1 teaspoon Mexican oregano
- 1 teaspoon ground cumin
Garnishes
- fresh cilantro diced
- fresh lime juice
- white onion diced
Instructions
- Sear the Meat: Chop the chuck roast into 2 inch chunks, pat the roast and the short ribs dry, sprinkle with salt and pepper, then sear in a large dutch oven/pot with the avocado oil over medium high heat. Sear for 2-3 minutes then turn to continue searing all sides of the meat. Work in batches until all the meat is seared. Do not crowd the pot during this step.
- Combine Ingredients: In the same large pot add all of the seared meat, onion, garlic, carrots, bay leaves and dried peppers, pour in the beef broth. Cover with water. (This uses my large 7 qt pot and fills it to the top!)
- Add Seasonings: Add chicken bouillon, oregano, cumin and salt, stir to combine. Bring to a boil.
- Skim: After 30 minutes, skim the top of the pot to remove impurities from the bone cooking out. (will look like little bits of foam on the top)
- Blend Peppers: Remove the peppers (should be softened), onion, garlic and carrots and place in a blender or food processor. Blend until smooth, add up to 1/4 cup of broth if needed to help get a smooth consistency.
- Strain: Strain the peppers if needed to remove bits of skin (if using a high powered blender this step is not necessary).
- Combine: Add the blended peppers into the broth and stir to combine.
- Simmer: Cover and continue to simmer for about 3 hours or until meat is tender and easily shredding on it’s own. (remove lid and give a stir every 40 minutes or so. Can also taste the broth once the meat is cooked through and adjust seasonings as needed).
- Reserve Grease: Skim the grease from the top of the broth
- Serving: Remove the meat from the broth and cut into large chunks for serving. Remove any bones.
- Serve in bowls as a stew topped with fresh diced cilantro, white onion and a squeeze of lime juice.
Notes
- Short Ribs (Bone-in)-This can be substituted for any cut with bones such as oxtails or simply beef bone. We need the bone for the broth. This is what is going to give us that nice thick texture to the broth/consomme.
- Chuck Roast: Any large roast will work, chuck roast is a budget friendly cut that provides a lot of meat. Since we’re cooking the meat low and slow the roast has time to break down and become tender. You can substitute with goat or lamb meat if desired.
- Guajillo Peppers: (2500-5000 SHU) these are a very common Chile used in Mexican cooking. Adjust the chile used if needed, these are very mild and give color and flavoring to the broth. If you want heat you can add in a Chile de Arbol if desired. These are dried chile peppers that can be found in the spice or Mexican aisles at most markets.
- Ancho Peppers: (1000-2000 SHU) Dried chile peppers (dried poblanos) that have a mild heat with sweet notes.
- Carrots: Adding the carrots give a bit of sweetness and color to the broth and adds to the flavoring.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooker/Dutch Oven
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 744kcal
- Sugar: 12g
- Sodium: 1383mg
- Fat: 44g
- Saturated Fat: 17g
- Unsaturated Fat: 26g
- Trans Fat: 2g
- Carbohydrates: 21g
- Fiber: 9g
- Protein: 69g
- Cholesterol: 222mg
Keywords: birria, mexican birria, beef birria, birria recipe, authentic birria
