Birria is a spicy Mexican dish from the state of Jalisco. Traditionally made from goat meat or mutton, here you’ll find delicious chunks of juicy lamb and beef simmering in a flavorful broth made from dried chilis and toasted spices. Learn how to make this birria recipe at home and enjoy this comforting Mexican beef stew in tacos or in a deep bowl garnished with diced onion, cilantro, and fresh limes.
Mexican Birria Recipe
Birria (pronounced “beer-ya” with long rolling rrrr) is a delicious Mexican stew originating in the state of Jalisco, Mexico. Traditionally made with goat meat or mutton, it’s not uncommon to find versions of this delicious meat-filled stew in surrounding states like Michoacán, parts of Durango, and Zacatecas. In Guadalajara, the capital of Jalisco, you’ll find loads of birrierias, or small shops that specialize in their very own birria recipe.
Often served around holidays or special events such as baptisms, birria is also used to sweat out a cruda, or hangover.
Today, I’m going to show you how to make your very own birria recipe right at home to serve and enjoy with friends and family, or, perhaps, to cure your very own cruda. In this recipe, you’ll find that I’ve added beef and lamb, as goat meat is quite hard to come by here in Sacramento. While it is possible to cook your meat in the Instant Pot or slow cooker, this stovetop method is just as easy and “hands-off”.
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Birria Ingredients
- Meat
- Dried chiles (see full descriptions below)
- Olive oil
- Onion
- Tomatoes
- Garlic
- Cumin seeds
- Black peppercorns
- Whole cloves
- Cinnamon stick
- Ground ginger
- Dried thyme, oregano, and marjoram
- Bay leaves
- Orange juice (or beef broth)
- Apple cider vinegar
For the full list and amounts of ingredients, scroll down to the recipe card at the bottom of the page.
Why types of dried chiles do you need to make birria?
If you’re wondering where to purchase dried chiles, well, that will depend. For me, I had to order a couple of them online, but if you have access to a Mexican market, you should be able to find everything you need there.
- Dried ancho chile peppers. Ancho chile peppers are the dried, ripened poblano peppers (since the dark green poblano we know is actually the unripened version of this not-so spicy chile pepper). Mild in heat, and somewhat sweeter in taste compared to poblano peppers, ancho chile peppers are a common ingredient in many Mexican sauces and recipes.
- Dried guajillo chile peppers. The dried form of mirasol chilis, guajillo chile peppers are the second most popular dried chilies to be used in Mexican cuisine and are considered mild to medium in heat.
- Dried Arbol chile peppers. The hottest of the three chiles used to make birria and the smallest in size, Arbol chile peppers start out green, turn red as they ripen, and turn an even deeper red once dried. Given their somewhat unpredictable heat level, I typically err on the side of caution when adding these chiles to sauces and stews. If you are sensitive to spicy foods, only add 1-2 Arbol chiles total.
Some birria recipes may also add chipotle peppers in adobo sauce. Though I really do love chipotle peppers, I did not add them here.
What Cut of Meat for Birria?
Birria is traditionally made with goat meat or mutton. Unfortunately, it is very hard to find either of those where I live, so I chose to add a mix of lamb and beef. The cut of meat you choose to purchase is entirely up to you (you could even use chicken), but try to pick a mix of the following:
- Lamb shoulder
- Lamb shank
- Bone-in beef short rib
- Beef oxtail
- Beef cheek (according to my husband it tasted like butter)
- Beef chuck
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How to Make Birria
To make this birria recipe you will need the following tools and equipment:
- A large, heavy-bottomed pot, or Dutch oven. I’m especially fond of my 7.5 quart Lodge Dutch Oven or this multi-purpose Calphalon Dutch Oven.
- A high-speed blender. Use the best one you can get your hands on (I love my Vitamix).
- Sharp knife
- Cutting board
- Measuring spoons
1. Start by gathering your ingredients. Although this recipe is quite easy to make when followed step-by-step, it’s easy to get overwhelmed. You’re going to have your meat, dried chilies, the vegetables (onion, garlic, tomatoes), whole aromatic spices, and dried herbs.
2. Rehydrate your dried chilies. We are using three different types of dried chilies to flavor our sauce – ancho, guajillo, and Arbol. Start by cutting open each chili and removing the seeds (or most of them). Next, heat a large skillet or your Dutch oven over medium heat and toast the chilis until fragrant (1-2 minutes or so) taking care not to toast too long as dried chilies will quickly turn bitter if they start to burn. Once they are toasted, transfer to a medium pot filled with simmering water and soak until rehydrated, approximately 15-30 minutes.
3. Brown the onions and tomatoes. Add one tablespoon of olive oil to the same large skillet or Dutch oven used to toast the dried chilies. Add the onions and let them cook, undisturbed, for 1-2 minutes. Mix well and continue to cook for an additional minute or so. Add the crushed garlic, sauté for 30-60 seconds, then remove everything to a clean plate. Add the whole tomatoes, cook on each side for 2 minutes and remove to the same plate as the onions.
- The extra step to brown the tomatoes and onion is optional but recommended as it adds additional flavor. If easier, feel free to roast your onions, garlic, and tomatoes on a large baking sheet in a preheated oven set to 450 degrees until brown.
4. Toast the whole aromatic spices. To the same skillet or Dutch oven add the remaining tablespoon of olive oil. Some people will toast their spices on a dry, clean skillet, but I chose to do so in a little olive oil. Either method is fine. Add the cumin seeds, black peppercorns, whole cloves, and cinnamon stick. Cook, mixing continuously, for 1-2 minutes, or until fragrant. Return the onions, garlic, and tomatoes to the Dutch oven and mix well to combine.
5. Mix in the last of the herbs and seasoning (ginger, thyme, oregano, and marjoram). Remove from heat.
6. Make your birria sauce. Transfer everything to a large, high-speed blender. Add the rehydrated chilies plus one cup of the soaking liquid. Start on low and increase speed until the mixture is a smooth puree.
- What is this “soaking liquid”? The soaking liquid is the leftover hot water used to soak the dried chilies. It will be dark red and probably not taste very good if tried alone.
- Will the cinnamon stick break my blender? It didn’t break mine, BUT, that doesn’t mean it won’t hurt yours. If you’re concerned at all, remove the cinnamon stick before blending.
7. Marinate the beef (optional) – Now is the time to marinate your meat. It’s optional and not necessary, but it makes for a great place to press pause, marinate overnight, and cook the next day. Simply mix your beef and lamb pieces in your sauce, cover, and transfer to the refrigerator until ready to cook.
8. Mix the beef with the sauce and cook. If you’re not marinating your meat, transfer the prepared sauce to a large Dutch oven over medium-high heat. Add the bay leaves and stir in the orange just and apple cider vinegar. Add the beef and lamb and bring to a simmer. Cover, reduce heat to medium-low, and cook for at least 3-4 hours.
- Can I cook this in a slow cooker? Yes, you can cook the meat with the sauce in a slow cooker. Cook on HIGH for 5-6 hours or LOW for 7-8 hours.
- Can I cook this in the Instant Pot? Yes. You may cook the meat with your premade sauce in the Instant Pot on HIGH pressure for 45 minutes. Please note, given the amounts listed in this recipe and for safety reasons, I would pressure cook your meat in two separate batches.
- Do I need to add orange juice? No. I like the added sweetness from the juice, but feel free to replace with chicken or beef broth, if desired.
- What’s the purpose of the apple cider vinegar? Vinegar helps tenderize the meat. It also adds a nice flavor.
9. When ready to serve, transfer to a large bowl and serve garnished with chopped white onion, cilantro, and a squeeze of fresh lime juice.
How to Serve Beef Birria (Birria de Res)
You can serve birria in several ways – birria tacos, quesadillas, enchiladas, or simply “con comsomé”, floating in the broth. In all cases, birria is delicious when served with simple and fresh garnishes such as,
- Diced onion
- Fresh cilantro
- Fresh lime juice
- Warm corn tortillas or tortilla chips
Typically served around holidays and celebrations, I highly recommend serving yours with easy sides and pairing such as,
Difference Between Birria and Barbacoa
The most noticeable differences between the two are that,
- Birria is spicy (or potentially spicy). Of course, the heat levels will vary from one dish to another. Barbacoa, on the other hand, is typically always mild.
- Birria is typically served as a stew thanks to the flavorful and delicious chili sauce. Some people may add more liquid to make more broth, while other people may pick the meat from the stew and enjoy wrapped in warm tortillas.
More Mexican Food Recipes,
Caldo de Pollo Recipe (Mexican Chicken Soup)
Albondigas Soup Recipe (Mexican Meatball Soup)
Refried Beans (How to Make Refried Black Beans)
Homemade Taco Seasoning Recipe
20-Minute Ground Beef Tacos Recipe
If you try making this Birria Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
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Mexican Birria Recipe
Ingredients
- 6 pounds meat - (see notes)
- 5 dried ancho chiles
- 5 dried guajillo chiles
- 6 dried chilies de arbol
- Olive oil - divided
- 1 large onion - roughly chopped
- 5 tomatoes - (I used Roma tomatoes)
- 10 cloves garlic - peeled and smashed
- 1.5 teaspoon cumin seeds
- ½ teaspoon black peppercorns
- 2 whole cloves
- 1 whole cinnamon stick
- ½ teaspoon ginger
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon dried marjoram
- 2 bay leaves
- 2-3 cups chili liquid - (see notes)
- 1 cup orange juice
- ½ cup apple cider vinegar
- 1 teaspoon salt - plus more to taste
For serving
- Chopped onion
- Cilantro
- Lime juice
- Corn tortillas
Instructions
- Gather ingredients. For a recipe like birria, it helps to gather your ingredients before getting started. It will keep you feeling organized.
- Prepare the chilies. Use kitchen scissors to cut open each chili and remove the seeds. Then, heat a large skillet over medium heat and toast the chilis until fragrant (1-2 minutes or so) taking care not to toast too long as dried chilies will quickly turn bitter. Transfer the chilies to a medium pot filled with simmering water and soak until rehydrated, approximately 15-30 minutes.
- Brown the onion and tomatoes (see notes). Add one tablespoon of olive oil to the same skillet over high heat. Add the onions and let them cook, undisturbed, for 1-2 minutes. Mix well and continue to cook for an additional minute or so. Add the crushed garlic, sauté for 30-60 seconds, then remove everything to a clean plate. Add the whole tomatoes, cook on each side for 2 minutes and remove to the same plate as the onions.
- Toast the whole spices. Add the remaining tablespoon of olive oil to your pan. Add the cumin seeds, black peppercorns, whole cloves, and cinnamon stick. Cook, mixing continuously, for 1-2 minutes, or until fragrant. Return the onions, garlic and tomatoes to the pan with the toasted spices and mix well to combine. Remove from heat.
- Add the dried herbs and seasoning. Return the onions, garlic, and tomatoes to the toasted spices and mix well to combine. Stir in the ginger, thyme, oregano, and marjoram. Remove from heat.
- Blend. Transfer the onion, tomato, and spice mixture to a large, high-speed blender (I have a Vitamix so even the cinnamon stick went in there). Transfer the rehydrated chilies plus 1-2 cups of the soaking liquid to the blender and process until smooth.
- Cook. Transfer the prepared chili sauce to a large, deep Dutch oven set over medium-high heat. Add the bay leaves and stir in the orange just and apple cider vinegar. Add the beef and lamb and bring to a simmer. Cover, reduce heat to medium-low, and cook for at least 3-4 hours.
- Serve. When ready to serve, transfer to a large bowl and serve garnished with chopped white onion, cilantro, and a squeeze of fresh lime juice.
Jessica's Notes
- Lamb shoulder
- Lamb shank
- Bone-in beef short rib
- Beef oxtail
- Beef cheek (according to my husband it tasted like butter)
- Beef chuck
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
If I don’t want to use the1 cup OJ can I use an extra cup if the chili liquid or should I use I cup broth? Thanks!!
I like the added sweetness from the 1 cup of orange juice, but feel free to replace it with 1 cup of chicken or beef broth, if desired. 🙂
You mentioned marinating the meat but that wasn’t in the recipe itself. Marinate with what? The mixture from the blender? How long? Thanks.
Please see the notes for step 7 in the post itself 🙂 :
”
7. Marinate the beef (optional) – Now is the time to marinate your meat. It’s optional and not necessary, but it makes for a great place to press pause, marinate overnight, and cook the next day. Simply mix your beef and lamb pieces in your sauce, cover, and transfer to the refrigerator until ready to cook.
“
I made this dish today and it was delicious, flavorful and well worth the time. I used oxtail and beef bottom round and I roasted the onion, tomatoes, and garlic in the oven while I browned the meat. It took four hours of simmering to be tender and easily shredded. I could not get goat at the time but will try that next. I made it spicy with six arbol peppers. Appreciate the details provided in the recipe. They were easy to follow.
So the only liquid is the blended spices/tomatoes and orange juice , vinegar and 2 cups of chili soaking water?
Is that enough to cover all that meat and simmer? I figured it would say add beef broth to make sure the meat was covered.
Yes, that is enough liquid for this recipe 🙂
A neighbor gave me some goat. While not quite enough for this recipe, I made up the difference with lamb. Followed this recipe as is and it was amazing! I will definitely make this again!
I agree that this is an amazing recipe for goat, I am glad you enjoyed it 🙂