How to Make Delicious Birria: A Step-by-Step Guide
Birria is a flavorful, savory Mexican dish that has taken the world by storm. Originating from the state of Jalisco, it’s a rich, spiced stew traditionally made with goat meat, although beef or lamb can also be used. The key to birria’s magic lies in the slow-cooked, tender meat and the deeply flavored broth made with chiles, herbs, and spices. Whether you’re making birria for the first time or perfecting your recipe, this guide will walk you through the process of creating this beloved dish from start to finish.
Ingredients You’ll Need:
For the Meat and Broth:
- 5 lbs of beef (chuck roast, short ribs, or brisket)
- 1 medium onion, quartered
- 1 cup of coconut oil (alternatively vegetable or avocado oil)
- Beef Bone Broth (optional – but adds a lot of flavor)
- 6 cloves of garlic
- 10 dried Guajillo chiles
- 4 dried Morita chiles
- 1 roma tomato
- 5 whole cloves
- 1 cinnamon stick (optional)
- 1 tsp cumin
- 2 tsp black pepper
- 2 tsp oregano
- 2 tbsp apple cider vinegar
- 1 bay leaf
- 4-5 cups beef broth or beef bone broth (or water)
- 1 tbsp salt
For the Garnish:
- Fresh cilantro, chopped
- Diced onions
- Lime wedges
- Tortillas (for tacos)
Step-by-Step Instructions:
Step 1: Prepare the Chiles
The rich, smoky flavor of birria comes from the chiles and herbs used in the broth. Start by removing the stems and seeds from the Guajillo and Morita chiles. Heat a pot of water to a boil and add your Guajillo chiles, Morita chiles, tomato, garlic, cinnamon stick (this is optional), and onion over medium heat. Boil for about 15-20 minutes, just until the chiles become soft.
Step 2: Blend the Chile Sauce
Once the chiles have softened, your pot is ready to be strained. Strain the water (make sure to save this water -do not throw it away) and transfer them to a blender or food processor. In the blender, add the apple cider vinegar and spices (such as cumin, salt, oregano, whole cloves, bay leaf, and black pepper). If a cinnamon stick was added, throw away the cinnamon stick as the fragrance has already stepped into the pot. Blend until smooth, adding some of the soaking water to reach a thick but pourable consistency. This will form your birria sauce base.
Step 3: Cut the Meat
Chop up your chuck roast into 3-4 inch chunks prior to placing the meat in the slow cooker or pot.
Step 4: Add the Oil and Chile Sauce
Add and pour over 1 cup of your preferred oil into the pot. My preference is coconut oil, I think it adds more flavor but you can alternatively use vegetable or avocado oil. Next, pour over the chile sauce all over the chunks of meat into the slow cooker or pot.
Step 5: Add the Beef and Simmer
Once the beef, oil, and chile sauce is placed in slow cooker or pot, ensure the meat is submerged in liquid. If it is not submerged, add beef bone broth along with a small amount of the water that was used to boil the chiles into the pot to ensure the meat is submerged. Beef bone broth is a staple I use every time to give the birria additional flavor and nutrients. Begin with adding the beef broth and then add some of the chile water at the end to ensure meat is submerged. Cover the slow cooker and add high heat for 4 hours.
Alternatively, if you can cook the meat longer, the tastier and more tender it will be. Ideal slow cook time is for 8-10 hours on low heat. If you are cooking the Birria in a pot, bring everything to a simmer, cover, and reduce the heat to low. Let it cook gently in your pot for about 2-3 hours, or until the meat is incredibly tender and easy to shred.
Step 6: Shred the Meat
Once the meat is tender, remove it from the pot and shred it using two forks. Discard any bones or large pieces of fat. Return the shredded meat to the pot and stir it into the broth.
Step 7: Serve It Up!
Birria can be enjoyed in several ways. If you’re making birria tacos, heat a skillet and lightly toast corn tortillas. Dip the tortillas into the broth and then stuff them with the shredded birria. Top with chopped onions, cilantro, and a squeeze of lime juice.
Alternatively, serve the birria in a bowl as a comforting stew. Ladle the broth and meat into bowls and garnish with onions, cilantro, and lime. You can also add a side of rice or beans for a complete meal.
Tips for the Perfect Birria:
- Use bone-in meat: If possible, use bone-in cuts of beef for extra flavor. Bones add depth and richness to the broth. If unable to use bone-in-meat, use beef bone broth to add more flavor.
- Adjust the heat: If you like your birria spicier, you can add a couple more of dried chipotle chiles (known as Morita) or even fresh jalapeños to the sauce.
- Prepare in advance
If the birria is being prepared for a party for the next day or just as a meal prep for later in the week, you can place the birria in the slow cooker pot, add the sauce with the broth and let it sit in the fridge until you are ready to pop it in the slow cooker later in the week. Marinating it in the herbs and broth will only make it tastier! Just ensure to let the pot to warm up on slow in your slow cooker first or let it sit out of the fridge for 1 hour to avoid breaking the ceramic.
Make some Quesabirrias
Need to use up the birria broth and meat in a leftover dish? Birria can make some of the tastiest quesadillas, or quesabirillas. Begin with dipping the corn tortillas into the broth and fry the tortilla on a skillet on both sides (don’t let it get crispy just yet) to trap in all of the flavors of the broth into the tortilla. I typically use my cast iron griddle for frying. Next stuff it with some freshly shredded monterey jack cheese (alternatively freshly shreeded mozzarella and provolone can be used to add a sharper taste) and some of the shredded birria meat and continue frying until the tortilla becomes toasty. Lastly top them off with a squeeze of lime juice, chopped onions, and cilantro as garnish. Pour a small side bowl for the warm broth, or better known as consommé, to dip your quesabirria in for extra flavor!
Why Birria is So Popular
Birria has recently become a viral sensation, especially in the form of birria tacos served with a side of consommé for dipping. The combination of tender, flavorful meat, crispy tortillas, and spicy broth is irresistible. Whether enjoyed at a family gathering or from a street vendor, birria is a dish that brings people together.
Whether you’re a birria beginner or an experienced cook, this recipe will help you create a hearty, flavorful dish that’s perfect for any occasion. So, gather your ingredients, set aside a few hours, and enjoy making this delicious Mexican classic!
Enjoy your homemade birria! Let us know in the comments how yours turned out, or if you added any personal touches to the recipe!
Birria
Ingredients
Method
- Prepare the chiles by removing the stems and seeds from the Guajillo and Morita chiles. Heat a pot of water to a boil and add your Guajillo chiles, Morita chiles, tomato, garlic, cinnamon stick (this is optional), and onion over medium heat. Boil for about 15-20 minutes, just until the chiles become soft.
- Once the chiles have softened, your pot is ready to be strained. Strain the water (make sure to save this water -do not throw it away) and transfer them to a blender or food processor. In the blender, add the apple cider vinegar and spices (such as cumin, salt, oregano, whole cloves, bay leaf, and black pepper). If a cinnamon stick was added, throw away the cinnamon stick as the fragrance has already stepped into the pot. Blend until smooth, adding some of the soaking water to reach a thick but pourable consistency. This will form your birria sauce base.
- Chop up your chuck roast into 3-4 inch chunks prior to placing the meat in the slow cooker or pot.
- Add and pour over 1 cup of your preferred oil into the pot. My preference is avocado or coconut oil, I think it adds more flavor, but you can alternatively use vegetable. Next, pour over the chile sauce all over the chunks of meat into the slow cooker or pot.
- Once the beef, oil, and chile sauce is placed in slow cooker or pot, ensure the meat is submerged in liquid. If it is not submerged, add beef bone broth along with a small amount of the water that was used to boil the chiles into the pot to ensure the meat is submerged. Beef bone broth is a staple I use every time to give the birria additional flavor and nutrients. Begin with adding the beef broth and then add some of the chile water at the end to ensure meat is submerged. Cover the slow cooker and add high heat for 4 hours.
- Alternatively, if you can cook the meat longer, the tastier and more tender it will be. Ideal slow cook time is for 8-10 hours on low heat. If you are cooking the Birria in a pot, bring everything to a simmer, cover, and reduce the heat to low. Let it cook gently in your pot for about 2-3 hours, or until the meat is incredibly tender and easy to shred.
- Once the meat is tender, remove it from the pot and shred it using two forks. Discard any bones or large pieces of fat. Return the shredded meat to the pot and stir it into the broth.
- Birria can be enjoyed in several ways. If you’re making birria tacos, heat a skillet and lightly toast corn tortillas. Dip the tortillas into the broth and then stuff them with the shredded birria. Top with chopped onions, cilantro, and a squeeze of lime juice.
Notes
- Alternatively, serve the birria in a bowl as a comforting stew. Ladle the broth and meat into bowls and garnish with onions, cilantro, and lime. You can also add a side of rice or beans for a complete meal.
- Use bone-in meat: If possible, use bone-in cuts of beef for extra flavor. Bones add depth and richness to the broth. If unable to use bone-in-meat, use beef bone broth to add more flavor.
- Adjust the heat: If you like your birria spicier, you can add a couple more of dried chipotle chiles (known as Morita) or even fresh jalapeños to the sauce.
- Prepare in advance