Name: Authentic Mexican Birria
Prep time: 10 min
Cook time: 3 h 30 min
Total time: 5 h 40 min
Cuisine: Mexican
Ingredients: 5 ancho chiles; 5 guajillo chiles; 2-3 arbol chiles; 1 tbsp olive oil; 1 large onion; 3 tomatoes; 5 garlic cloves; 1 tbsp oregano; 1 tsp cinnamon; 1 tsp cumin; 1 tsp black pepper; 1/2 cup apple cider vinegar; 4 cups beef stock; 3.5 lbs beef or lamb

This Mexican Birria is a traditional meat stew from Jalisco, made with tender beef (or lamb/goat) slow-cooked in a smoky, spicy chili sauce. Each bite is packed with deep, earthy flavors from dried ancho, guajillo, and arbol peppers. Serve it as a comforting stew or use the juicy, shredded meat for tacos dipped in flavorful consommé. 🌶️🇲🇽

Why You’ll Love This Recipe

Authentic flavor: Made with real Mexican dried chiles and traditional spices.
Versatile: Serve it as a stew or use the meat for tacos, quesadillas, or burritos.
Rich and hearty: Perfect for chilly days or special gatherings.
Meal prep friendly: Tastes even better the next day as flavors deepen.

Time Needed

Prep Time: 10 minutes
Marinating Time: 2 hours (or overnight)
Cook Time: 3 hours 30 minutes
Total Time: 5 hours 40 minutes
Yield: 8 servings

Ingredients

5 ancho peppers, stems and seeds removed
5 guajillo peppers, stems and seeds removed
2–3 chiles de arbol (optional, for heat)
1 tbsp olive oil
1 large white onion, chopped
3 large tomatoes, chopped
5 cloves garlic, chopped
1 tbsp dried Mexican oregano
1 tbsp sea salt (or to taste)
1 tsp cinnamon
1 tsp cumin
1 tsp ground ginger
1 tsp black pepper
½ cup apple cider vinegar
2 large roasted tomatoes, chopped
4 cups beef stock (divided)
3½ lbs lamb shoulder, beef shank, or chuck roast, cut into large chunks

Instructions

Toast the dried peppersHeat a large pan over medium heat. Toast the dried ancho, guajillo, and arbol chiles for 1–2 minutes per side until fragrant and slightly darkened. Remove from heat.
Soak the peppersAdd toasted peppers to a bowl and cover with hot water. Soak for 20 minutes until softened.
Cook the aromaticsIn the same pan, heat olive oil and sauté onion and tomatoes for 5 minutes. Add garlic and cook for 1 more minute.
Blend the sauceAdd softened peppers, cooked onions, tomatoes, garlic, vinegar, 1 cup beef stock, and all seasonings to a blender. Blend until smooth. Strain for a silky texture if desired.
Marinate the meatPlace meat in a large bowl, pour over the chili sauce, and mix to coat. Cover and refrigerate for at least 2 hours (overnight preferred).
Slow cook the birriaAdd marinated meat, remaining 3 cups beef stock, and roasted tomatoes to a large pot or Dutch oven. Cover and simmer over medium-low heat for 3 hours, until meat is tender and shreds easily.
ServeServe the birria hot in bowls topped with diced onions, cilantro, jalapeños, and lime wedges — or use shredded meat for tacos dipped in the consommé broth. 🌮

Chef Emma’s Tips

Strain the chili sauce for extra smoothness.
For authentic flavor, use a mix of beef shank and short ribs.
Add a bay leaf or clove for aromatic depth.
Don’t rush the cooking — low and slow is key for tender meat.

Nutrition Info (Per Serving)

Calories: 335
Protein: 40g
Carbohydrates: 8g
Fat: 16g
Sodium: 1251mg
Fiber: 2g
Sugar: 4g

Final Thoughts

This Authentic Mexican Birria is a celebration of deep, rich flavors — smoky chiles, tender meat, and an unforgettable broth. Whether served as a stew or crispy tacos dipped in consommé, it’s the kind of dish that brings everyone to the table. 🌶️🍲