Description

Birria is a beloved Mexican dish made with tender, slow-cooked meat (typically goat or beef) simmered in a bold, aromatic chile broth. Packed with spices, depth, and tradition, it’s served as a stew with consommé or tucked into tacos with melted cheese and a side of dipping broth.

Ingredients

For the meat:

3 lbs beef chuck roast (or a mix of short ribs, beef shank, or goat)
1 tbsp salt
1 tsp black pepper
2 bay leaves
Water to cover (for simmering)

For the birria sauce:

5 dried guajillo chiles (stemmed and seeded)
3 dried ancho chiles (stemmed and seeded)
2 dried pasilla chiles (optional, for richness)
1 small white onion, quartered
4 cloves garlic
1-inch piece of fresh ginger, peeled
1/2 tsp ground cinnamon
1/2 tsp dried oregano (Mexican if available)
1/4 tsp ground cloves
1/2 tsp cumin
2 tbsp apple cider vinegar
1 cup beef broth or water (for blending)
Salt to taste

For serving:

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

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Instructions

Soften the chiles:

In a saucepan, boil dried chiles for 5–7 minutes until softened. Drain and set aside.

Blend the sauce:

In a blender, combine softened chiles, onion, garlic, ginger, spices, vinegar, and 1 cup broth or water. Blend until smooth. Strain sauce through a sieve for a silky texture.

Season and sear the meat (optional):

Season meat with salt and pepper. Sear in a large pot or Dutch oven until browned (optional but adds flavor).

Simmer the birria:

Add the chile sauce, bay leaves, and enough water to cover the meat. Bring to a boil, reduce heat, cover, and simmer for 3–3.5 hours, or until meat is fall-apart tender. Skim fat occasionally. (Alternatively, cook in a slow cooker on low for 8 hours or in an Instant Pot for 1 hour on high pressure.)

Shred the meat:

Remove meat, shred with forks, and return to the pot to soak in the rich broth.

Serve:

Ladle birria into bowls with broth and top with onion, cilantro, and lime. Or make birria tacos by dipping tortillas in the fat from the broth, filling with meat and cheese, crisping on a griddle, and serving with consommé for dipping.

Notes

Goat or lamb can be used for a more traditional version.
Make ahead — birria tastes even better the next day!
Freeze leftovers in broth for easy future meals.