The Best Ever Mexican Birria is a delicious and hearty stew packed with tender, slow-cooked meat and a rich, flavorful sauce made from dried chiles and spices. It’s a dish that’s bold with smoky notes and a bit of heat, perfect for anyone who loves deep, comforting flavors. The meat is so soft it almost melts in your mouth, and the sauce is piping hot and vibrant, making every bite a little celebration.
I love making birria when I want a meal that feels special but isn’t too complicated. One of my favorite things about this recipe is how the spices and chiles combine to create that classic birria taste that everyone raves about. I usually prepare it in the slow cooker so the flavors have plenty of time to develop, and the house smells amazing while it’s cooking. It’s such a crowd-pleaser, and I always find myself sneaking bites until the pot is empty.
My favorite way to enjoy this birria is with warm corn tortillas for dipping, a little chopped onion and cilantro on top, and a squeeze of fresh lime to brighten it all up. Sometimes I turn it into tacos, sometimes I scoop it up like a stew—either way, it just hits the spot. Whenever I serve this dish, I notice how it brings people together around the table, sharing stories and extra servings without a second thought. It’s truly one of my go-to comfort meals that never disappoints.
Key Ingredients & Substitutions
Beef chuck roast: This cut is great for slow cooking because it becomes tender and juicy. If you can’t find chuck, short ribs or brisket work well too for that melt-in-your-mouth texture.
Dried chiles (guajillo, ancho, pasilla): These give the sauce its deep flavor and color. If you’re short on one type, you can use more of the others. For less heat, remove all seeds carefully, or swap with mild dried chiles like New Mexico chiles.
Spices (oregano, cumin, cinnamon, cloves): Mexican oregano adds a citrusy note different from Mediterranean oregano. If you don’t have Mexican oregano, regular oregano is okay. Cinnamon and cloves add warmth without overpowering.
Beef broth: Use low-sodium if possible to control saltiness. Water works too but broth adds more depth. I often find broth helps make the birria taste richer.
How Do You Perfectly Soften and Blend the Dried Chiles for the Sauce?
Soaking and blending the chiles is key to a smooth, flavorful birria sauce. Here’s how I do it:
- Toast the dried chiles briefly in a dry pan to bring out their aroma. Watch carefully to avoid burning, as burnt chiles taste bitter.
- Soak the toasted chiles in hot water for 20 minutes until soft. This makes blending easier and releases their flavors.
- Reserve the soaking water to loosen the sauce when blending. Add just enough to reach a smooth, thick consistency.
- Blend chiles with onion, garlic, tomatoes, and spices until silky smooth for the best sauce texture.
Taking your time in this step ensures a rich, smooth sauce that’s the heart of great birria. A well-made chile sauce makes all the difference!
Equipment You’ll Need
- Large Dutch oven or heavy-bottomed pot – I like this because it heats evenly and keeps the meat tender during slow cooking.
- Blender – essential for blending the soaked chiles into a smooth, flavorful sauce.
- Dry skillet – perfect for lightly toasting the chiles to unlock their aroma.
- Sharp knife and cutting board – handy for prepping the chiles, onion, and garlic without fuss.
- Meat shredder or two forks – makes shredding the cooked beef easy and quick.
- Measuring spoons and cups – helps keep your seasonings just right.
- Serving bowls and lime wedges – for presenting and adding a fresh squeeze on top.
Flavor Variations & Add-Ins
- Proteins: Swap beef for pork (like pork shoulder) for a slightly different flavor profile or even chicken for a lighter version.
- Extra spices: Add a pinch of smoked paprika or chipotle powder for a smoky, spicy kick.
- Veggies: Incorporate carrots or potatoes during simmering for extra heartiness and texture.
- Cheeses: Serve with crumbled queso fresco or shredded Monterey Jack inside tacos for added creaminess.
The Best Ever Mexican Birria
Ingredients You’ll Need:
- 3 lbs beef chuck roast (or a mix of chuck and short ribs)
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 2 dried pasilla chiles
- 1 large white onion, quartered
- 6 cloves garlic
- 1 (14 oz) can diced tomatoes or 3 fresh Roma tomatoes, roasted
- 1 tbsp ground cumin
- 1 tbsp dried oregano (preferably Mexican oregano)
- 1 tsp ground cinnamon
- ½ tsp ground cloves
- 2 bay leaves
- 4 cups beef broth or water (as needed)
- Salt and ground black pepper, to taste
- 2 tbsp vegetable oil
- Fresh cilantro, chopped (for garnish)
- ½ cup chopped white or red onion (for garnish)
- Lime wedges (for serving)
Time Needed:
This recipe takes about 30 minutes for prep and an additional 3 to 4 hours to cook slowly until the meat is tender and full of flavor. If you use a slow cooker, expect 6 to 8 hours of cooking time. Perfect for making ahead and enjoying later!
Step-by-Step Instructions:
1. Prepare the Chiles
Remove the stems and seeds from the guajillo, ancho, and pasilla chiles. Toast them gently in a dry skillet over medium heat for 1 to 2 minutes until fragrant. Be careful not to burn them as that would make the dish bitter.
2. Soak the Chiles
Place the toasted chiles in a bowl and cover them with hot water. Let them soak for about 20 minutes until they soften nicely.
3. Make the Marinade/Sauce
In a blender, combine the soaked chiles (reserve some of the soaking liquid), onion, garlic, diced tomatoes, cumin, oregano, cinnamon, cloves, and salt. Blend everything until smooth, adding a little soaking liquid or beef broth as needed to reach a thick, pourable sauce.
4. Sear the Meat
Season the beef chuck roast with salt and pepper. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the meat on all sides, about 4 to 5 minutes per side, then remove and set aside.
5. Cook the Birria
In the same pot, pour in the chile sauce and cook it for 3 to 5 minutes, stirring often until the sauce thickens and darkens. Place the seared meat back into the pot, add the bay leaves, and pour in enough beef broth or water to just cover the meat.
6. Simmer Slowly
Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer gently for 3 to 4 hours until the beef is so tender it shreds easily. If using a slow cooker, cook on low for 6 to 8 hours.
7. Shred the Meat
Take the meat out of the pot and shred it with two forks. Return the shredded meat to the pot and stir to soak up all the delicious sauce. Taste and add more salt if needed.
8. Serve and Enjoy
Spoon the birria into bowls and garnish with chopped onions and fresh cilantro. Don’t forget a squeeze of lime on top! Serve with warm corn tortillas for dipping or use the meat and sauce to make incredible tacos.
Can I Use Frozen Beef for Birria?
Yes! Just make sure to fully thaw the beef in the refrigerator overnight before cooking. Pat it dry before searing to ensure a nice brown crust.
Can I Make Birria Ahead of Time?
Absolutely! Birria tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the fridge for up to 3 days and gently reheat on the stove.
How Can I Adjust the Spice Level?
To reduce heat, remove all seeds from the dried chiles before soaking and blending. For more spice, add a pinch of chipotle powder or include some chile seeds.
What’s the Best Way to Store Leftovers?
Keep leftovers in a sealed container in the refrigerator for 3 to 4 days. You can also freeze portions for up to 3 months—thaw overnight in the fridge before reheating.
