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Mexican Birria Beef Stew

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Mexican Birria is a classic dish with beef cooked low and slow in a deep, flavorful sauce of dried chiles and warm spices. The slow cooking makes the meat melt-in-your-mouth tender and creates a delicious stew. Enjoy it as a soup topped with lime, onions, and cilantro or serve the shredded meat in tortillas for irresistible tacos. This recipe combines guajillo, ancho, and árbol chiles with cinnamon, cumin, and cloves for a perfect balance, making it ideal for gatherings or cozy family dinners.
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Updated on Tue, 29 Apr 2025 19:54:36 GMT
Mexican Birria Stew Pin it
Mexican Birria Stew | tastefullyrecipe.com

My kitchen fills with the smell of juicy meat bubbling in a deep red, flavorful broth whenever I whip up this Mexican birria. This crowd-pleaser turns basic ingredients into a taste explosion, with juicy beef slowly cooked among aromatic chilies and seasonings. You can enjoy this versatile dish as a comforting soup or turn it into amazing, crispy tacos.

I made this birria for my family last Sunday, and I couldn't help smiling when I saw everyone's faces light up at first taste. Their bowls were empty in minutes as they drank up every drop of that rich broth.

Key Ingredients

  • Chuck roast: My top choice that gives you just the right mix of meat and fat for that melt-away softness you'll crave
  • Guajillo chilies: They're the flavor foundation, giving both sweet and smoky tastes that soak into the meat
  • Mexican cinnamon: Brings a gentle warmth and richness that's totally different from regular cinnamon
  • Whole garlic cloves: They add deep, savory hints that you need for the real traditional taste
  • Good beef broth: Makes the meaty flavors stronger and gives the soup more body

Putting Your Birria Together

First Steps:
Brown your dried chilies in a hot pan until they smell amazing and feel soft. Then put them in hot water, making sure they're totally covered so they get nice and soft.
Making Sauce:
While those chilies soak, throw your onions, tomatoes, and garlic in a pot with simmering water. Let them cook until everything gets soft and the flavors mix together.
Mix It Up:
Put all your softened stuff in a blender with your spices and some broth. Blend until it's super smooth, then strain it to get rid of any tough bits that might be left.
The Main Part:
First, brown your seasoned meat chunks in a hot Dutch oven until they get a nice dark crust. This step really builds amazing flavor that makes the whole dish better.
Let It Cook:
Pour your strained chili sauce over the browned meat, then add the rest of the broth until everything's covered. Let it all cook slowly so the meat gets super tender and soaks up all those amazing flavors.

When I was little, my grandma always used three different chilies in her birria. She told me guajillo made the base, ancho added sweetness, and árbol brought just enough kick to make it memorable. I've kept this mix as my go-to formula whenever I cook birria.

Mouthwatering Mexican Birria Pin it
Mouthwatering Mexican Birria | tastefullyrecipe.com

Delicious Sides

Try serving your birria with warm corn tortillas and tasty toppings like chopped onions, fresh cilantro, and lime chunks. For a true Mexican meal, add small dishes of hot chile de arbol sauce and tangy pickled red onions. This setup lets everyone customize their bowl just how they like it.

Personal Touches

Switch things up by trying different cuts like short ribs or oxtail for extra richness. Want something lighter? Use chicken thighs but cook them for less time. Plant lovers can still enjoy these amazing flavors by swapping meat for mushrooms and jackfruit, which makes a surprisingly tasty alternative.

Storage Tips

Keep your leftover birria in a sealed container with the meat covered in broth to keep it juicy. It'll stay good in your fridge for about five days, and it actually tastes better after a day or two. If you want to save it longer, split it into portions and freeze for up to three months, then thaw overnight when you're ready to eat it again.

Creative Meal Ideas

Turn your birria into amazing ramen by adding cooked noodles and soft-boiled eggs to the hot broth. Use the tender meat in Mexican sandwiches (tortas) with avocado and pickled jalapeños. You can do so much more than just serve it the usual way, so each batch gives you chances to get creative in the kitchen.

Tempting Mexican Birria Closeup Pin it
Tempting Mexican Birria Closeup | tastefullyrecipe.com

I've made birria for years now, and I've learned that taking your time really makes the difference between okay and amazing results. Slow cooking lets all the flavors fully develop, creating that deep, complex taste that makes everyone come back for more. Every time I cook this dish, it reminds me how food can bring people together and create special moments around the table.

Frequently Asked Questions

→ How long should Birria cook?
It takes about 4 hours total. Prep in 15 minutes, then cook gently for around 3½ to 4 hours until the beef gets super tender.
→ Which meat works best for Birria?
Chuck roast is the go-to choice. Use 4-5 pounds of it, cut into chunky pieces about 4 inches big.
→ Is there a way to make Birria milder?
Totally! Just reduce or skip the árbol chiles. Sticking to 3 árbol chiles gives medium heat, or skip them altogether for a milder option.
→ How should I serve Birria?
You can have it as a stew with fresh toppings like cilantro, lime, and onions. Or use the shredded meat in tortillas, melted Oaxaca cheese optional, for tasty tacos.
→ Can it be made in a slow cooker?
Absolutely. After browning the meat, toss it with the chile blend in a slow cooker. Let it cook on low for 7-8 hours or high for about 5 until it's super tender.

Mexican Birria Beef Stew

Make classic Mexican Birria, a tender beef stew cooked in flavorful spices, great for hearty soups or tacos.

Prep Time
15 Minutes
Cook Time
240 Minutes
Total Time
255 Minutes
By: Patricia


Difficulty: Intermediate

Cuisine: Mexican

Yield: 8 Servings

Dietary: Gluten-Free, Dairy-Free

Ingredients

→ Chiles and Aromatics

01 12 guajillo chiles, cleaned, stems and seeds removed (about 2.5 oz)
02 5 ancho chiles, cleaned, stems and seeds removed (about 2 oz)
03 5 arbol chiles, cleaned and stems removed (about 0.1 oz)
04 2 large Roma tomatoes
05 ½ medium yellow onion
06 5 cloves garlic

→ Meat and Seasonings

07 4 to 5 pounds chuck roast, divided into big 4-inch pieces
08 ½ tablespoon kosher salt
09 ½ tablespoon black pepper
10 1 ½ tablespoon olive oil

→ Spices and Liquids

11 1 4-inch stick of Mexican cinnamon
12 3 bay leaves
13 ½ teaspoon whole black peppercorns
14 1 teaspoon cumin powder
15 1 teaspoon dried Mexican oregano
16 ½ teaspoon ground cloves
17 2 cups beef stock
18 ¼ cup white vinegar

Instructions

Step 01

Place the guajillo, ancho, and arbol chiles along with the tomatoes, onion, cinnamon stick, bay leaves, and peppercorns in a medium pot. Fill the pot with water just to cover the ingredients. Boil it, then lower the heat, cover, and let it cook for 10 minutes.

Step 02

Take the cooked chiles and other ingredients out of the pot and move them into a blender. Add 1 cup of the water used for boiling, along with beef broth, vinegar, garlic, cumin, oregano, and ground cloves. Blend on full power until smooth, then pour through a fine mesh strainer into the pot holding the seared meat.

Step 03

Turn the heat up to make the meat and chile sauce boil together, then switch to a low flame once it reaches a boil. Keep the pot covered and let it cook for 3 to 3½ hours, or until the meat is so tender it’s easy to pull apart.

Step 04

Take the meat out of the pot and use two forks to shred it in a bowl. Mix it back into the flavorful liquid and enjoy as a hearty stew with cilantro and onion on top, or use it to fill tortillas and melt some Oaxaca cheese over it.

Step 05

Sprinkle salt and pepper liberally over the meat chunks. Heat olive oil in a large pot or Dutch oven set to medium-high. Sear the chunks in 2 batches, turning to brown every side. Once done, take the pot off the heat and put all the meat back in.

Notes

  1. You can swap Mexican cinnamon with a standard cinnamon stick (just take it out before blending) or use 2 teaspoons ground cinnamon instead.
  2. If Mexican oregano isn’t available, regular oregano works fine.
  3. For less heat, only use 3 arbol chiles. To make it mild, skip them entirely.
  4. Use an Instant Pot on high pressure for 60 minutes, followed by a 10-minute natural release time.
  5. For the slow cooker, cook for 7-8 hours on low or 5 hours on high.

Tools You'll Need

  • Large Dutch oven or pot
  • Medium-sized pot
  • A blender
  • Strainer with fine mesh
  • Forks for shredding meat

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 640
  • Total Fat: 37 g
  • Total Carbohydrate: 22 g
  • Protein: 59 g