Traditional Mexican Birria is a rich, flavorful stew made with tender meat (typically goat or beef) slow-cooked in a deeply spiced chili broth. Originally from the state of Jalisco, Birria is traditionally served as a comforting soup with corn tortillas, onions, lime, and cilantro — or transformed into crispy birria tacos. It’s bold, aromatic, and packed with authentic Mexican flavor.

Why You’ll Love This Recipe

Birria is slow-cooked perfection. The meat becomes melt-in-your-mouth tender, and the broth is infused with smoky, earthy, and slightly spicy chiles and warm spices. This dish is both versatile and satisfying, perfect for family meals, celebrations, or making tacos, quesabirria, or burritos. It’s Mexican comfort food at its finest.

ingredients

Traditional Mexican Birria 10 Traditional Mexican Birria is a rich, flavorful stew made with tender meat (typically goat or beef) slow-cooked in a deeply spiced chili broth. Originally from the state of Jalisco, Birria is traditionally served as a comforting soup with corn tortillas, onions, lime, and cilantro — or transformed into crispy birria tacos. It’s bold, aromatic, and packed with authentic Mexican flavor.

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meat and broth:

Beef chuck roast, short ribs, or goat meat
Bay leaves
White onion, halved
Garlic cloves
Salt
Water or beef broth

For the chili sauce:

Dried guajillo chiles (stemmed and seeded)
Dried ancho chiles
Dried pasilla chiles (optional)
White vinegar
Tomatoes (roasted or canned)
Onion
Garlic
Whole cloves
Black peppercorns
Cumin seeds
Dried oregano
Ground cinnamon
Thyme
Ginger (optional)

For serving:

Corn tortillas
Chopped white onion
Chopped fresh cilantro
Lime wedges
Optional: shredded cheese (for birria tacos)

directions

Prep the chiles: Toast the dried chiles in a hot skillet for 1–2 minutes until fragrant, then soak in hot water for 15–20 minutes until softened.
Make the sauce: In a blender, combine soaked chiles, vinegar, roasted tomatoes, onion, garlic, and all spices. Blend until smooth. Strain for a silky texture (optional).
Sear the meat: In a large pot or Dutch oven, sear the meat until browned on all sides.
Simmer the birria: Add the chili sauce, halved onion, garlic cloves, bay leaves, and enough water or broth to cover the meat. Bring to a boil, then reduce heat, cover, and simmer for 3–4 hours until the meat is very tender. Alternatively, use a slow cooker (8 hours on low) or pressure cooker (45–60 minutes).
Shred and serve: Remove the meat, shred it, and return it to the broth. Taste and adjust salt as needed.
Serve as a stew: Ladle into bowls and top with chopped onion, cilantro, and lime juice. Serve with warm tortillas.

Servings and timing

Serves 6–8
Prep time: 30 minutes
Cook time: 3–4 hours (or faster in a pressure cooker)
Total time: About 4 hours

Variations

Quesabirria tacos: Dip tortillas in the broth, fill with meat and cheese, then grill until crispy.
Make it with lamb or goat: Traditional birria uses goat (chivo) or lamb (borrego) for a more authentic flavor.
Use a slow cooker: For easy prep, cook on low for 8 hours.
Spicier version: Add dried arbol chiles or chipotle for extra heat.
Birria ramen: Add cooked ramen noodles to the broth for a fun twist.

storage/reheating

Store birria in the fridge for up to 4 days. Reheat gently on the stove or in the microwave. Birria also freezes well — store in an airtight container or freezer bag for up to 2 months. Reheat from frozen or thaw overnight in the fridge.

FAQs

What cut of meat is best for birria?

Chuck roast, beef shank, or short ribs work well for beef birria. Goat or lamb is traditional in many regions.

Can I make birria less spicy?

Yes, remove seeds from the chiles and use mild varieties like guajillo and ancho.

What is birria traditionally served with?

Corn tortillas, chopped onion, cilantro, and lime. Some also enjoy it with radishes or rice.

Do I need to strain the sauce?

Straining gives a smoother broth, but it’s not required if you blend thoroughly.

Can I make birria in an Instant Pot?

Yes — cook on high pressure for 45–60 minutes, then naturally release.

What does birria taste like?

It’s rich, smoky, slightly tangy, and savory with complex spice notes from the chili blend.

Can I add beer or wine to the broth?

Yes, a dark beer or splash of red wine can enhance the flavor during the simmering process.

What’s the difference between birria and barbacoa?

Barbacoa is usually steamed or slow-roasted, often without chiles. Birria is stewed in a spiced chili broth.

Can I prepare birria in advance?

Yes! It tastes even better the next day after the flavors develop.

Is birria gluten-free?

Yes — just make sure your broth and seasonings are gluten-free and serve with corn tortillas.

Conclusion

Traditional Mexican Birria is a celebration of rich flavors and slow-cooked perfection. Whether you enjoy it as a soul-warming stew or tucked into crispy tacos, this iconic dish is all about depth, aroma, and cultural heritage. Once you make birria at home, it’s sure to become a beloved favorite — perfect for gathering around the table and sharing something truly special.

Traditional Mexican Birria