Let me tell you, birria is more than just a dish—it’s an experience. Imagine tender, melt-in-your-mouth meat swimming in a deeply flavorful broth that’s smoky, spicy, and oh-so-satisfying. Whether you’re dipping tacos in the consommé or enjoying it straight from a bowl, every bite feels like a warm hug. Trust me, once you’ve made homemade birria, those takeout tacos will never taste the same again. Plus, it’s a dish that’s as impressive as it is comforting. Get ready to bring some serious flavor to your kitchen—you’re going to love this one!
Why You’ll Love Birria Bliss
This recipe is the perfect marriage of flavor, tradition, and versatility. Whether you’re cooking for a crowd or treating yourself to an indulgent weekend project, birria has your back.
Versatile: Serve it as tacos, over rice, or as a comforting stew—it’s a choose-your-own-adventure kind of meal.
Rich in Flavor: A slow-simmered broth infused with earthy spices and chiles creates a depth of flavor you’ll crave over and over again.
Meal Prep Hero: Make a big batch, and you’ve got meals for days. Freeze leftovers for an easy win later.
Authentic and Satisfying: With its roots in Mexican tradition, this dish delivers bold, authentic flavors that feel like a celebration with every bite.

Ingredients in Birria Bliss
Here’s the secret to this dish’s unbeatable flavor—a mix of fresh, dried, and pantry staples.
Meat
- Beef and/or Goat: The heart of birria. Beef chuck roast, short ribs, or goat are common choices. Each adds its unique richness to the dish.
Chiles
- Guajillo Chiles: For that signature smoky, slightly sweet base.
- Ancho Chiles: Bring a deep, earthy flavor that adds complexity.
- Chipotle Peppers (Optional): Add heat and a smoky kick, perfect for spice lovers.
Vegetables
- Roma Tomatoes: For a natural sweetness and balance.
- Onions: Essential for building the savory broth.
- Garlic: Because everything tastes better with garlic.
Spices
- Cumin: Adds a warm, earthy depth.
- Cloves: Just a touch for a subtle aromatic note.
- Bay Leaves: For that slow-cooked, comforting aroma.
- Cinnamon: A pinch for warmth—it’s subtle but transformative.
Broth Essentials
- Beef Stock or Water: To simmer everything into a rich, flavorful broth.
- Apple Cider Vinegar: A splash for brightness and balance.
- Salt: Seasoning every layer for bold flavor.
Instructions
Preheat and Prep
Start by preheating your oven or stovetop pot for slow cooking. This is a low-and-slow recipe, so get your favorite Dutch oven or large pot ready.
Prepare the Chiles
Toast the dried chiles in a hot pan until fragrant—this step enhances their flavor. Then soak them in hot water to rehydrate. Once softened, blend with tomatoes, garlic, and spices to create a rich chile sauce.
Sear the Meat
Heat oil in your pot and sear the meat on all sides until golden brown. This locks in flavor and creates delicious caramelized bits.
Combine and Simmer
Add the chile sauce, broth, and seasonings to the pot. Toss in bay leaves and cinnamon for that aromatic touch. Let it simmer gently, allowing the meat to soak up all the rich flavors.
Shred and Serve
Once the meat is fall-apart tender, shred it with forks. Serve with the consommé as a stew, or fill tortillas with the shredded birria for tacos. Don’t forget to dip those tacos in the rich broth—it’s a game-changer.
How to Serve Birria Bliss
Tacos: Spoon shredded birria onto corn tortillas, top with diced onions, cilantro, and a squeeze of lime.
Stew: Serve the consommé as a soup with shredded meat, garnished with fresh herbs and lime wedges.
Rice Bowl: Layer birria over fluffy white rice and drizzle with consommé for a hearty, comforting meal.
Additional Tips
Make Ahead: Birria tastes even better the next day as the flavors meld.
Freeze It: Store portions in airtight containers for a quick and easy meal down the line.
Customize: Want it spicier? Add extra chipotle peppers or a dash of cayenne.
FAQ
Q1: Can I use pork instead of beef or goat?
A1: Yes, pork shoulder works wonderfully for birria. It becomes just as tender and flavorful.
Q2: How spicy is this recipe?
A2: It’s mildly spicy as written, but you can adjust the heat by adding more or fewer chipotle peppers.
Q3: Can I make this in a slow cooker?
A3: Absolutely! Sear the meat, then transfer everything to a slow cooker. Cook on low for 6-8 hours or until tender.
Q4: What’s the best way to reheat birria?
A4: Gently reheat it in a pot over low heat or in the microwave, adding a splash of water or broth if needed.
Q5: Can I skip the toasting step for the chiles?
A5: Toasting adds depth of flavor, but you can skip it if you’re short on time.
Q6: What’s a good substitute for guajillo chiles?
A6: New Mexico chiles or pasilla chiles work well as substitutes.
Q7: Is it necessary to marinate the meat beforehand?
A7: While optional, marinating the meat in the chile sauce overnight enhances the flavor.
Q8: Can I make birria vegan?
A8: Yes! Substitute the meat with jackfruit or mushrooms and use vegetable broth.
Q9: How long does birria keep?
A9: Store in the fridge for up to 5 days or freeze for up to 3 months.
Q10: Can I double the recipe?
A10: Definitely! Just make sure you have a large enough pot to handle the extra ingredients.
Conclusion
Birria isn’t just a recipe—it’s a love letter to bold, comforting flavors. Whether you’re dunking tacos into consommé or savoring it by the spoonful, this dish will have you coming back for seconds (and thirds). Perfect for weekend cooking, special gatherings, or whenever you’re craving something truly special, this birria recipe is a game-changer. Get ready to impress your taste buds and anyone lucky enough to share it with you.
PrintBirria Bliss: Traditional Mexican Stew Ingredients and Step-by-Step Guide
This rich and flavorful birria recipe features tender beef simmered in a deeply spiced, savory sauce. Perfect for serving as a hearty stew or stuffing into tacos for delicious quesatacos!
- Prep Time: 30 minutes
- Cook Time: 3 hours 30 minutes
- Total Time: 4 hours
- Yield: 6 servings 1x
- Category: Main Course
- Method: Slow Simmer
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
-
For the Meat:
- 3 1/2 lbs beef chuck short ribs
- 3 tsp salt
- 2 tbs oil
For the Broth:
- 9 cups water
- 2 bay leaves
For the Sauce:
- 5 guajillo chilies
- 3 pasilla chilies
- 5 roma tomatoes
- 1/4 cup vinegar
- 1/2 white onion
- 8 garlic cloves (not peeled)
- 1 1/2 tsp Mexican oregano
- 3/4 tsp dried thyme
- 1 tsp ground cumin
- 3 whole cloves
- 1-inch piece of Mexican cinnamon
- 1 tsp black peppercorns
- 3 tsp chicken bouillon
- 2 cups fresh water
Instructions
Step 1: Prepare the Chilies
- Place the guajillo and pasilla chilies in a pot and cover them with water. Bring to a boil, then remove from heat and cover. Let the chilies soak for 30 minutes.
Step 2: Roast the Aromatics
- Heat a pan over medium heat. Roast the onion, garlic, and tomatoes until blackened spots appear. The garlic should finish roasting in about 5 minutes, while the onion and tomatoes will take longer. Rotate for even cooking.
Step 3: Blend the Sauce
- Transfer the roasted onion and tomatoes to a blender. Peel the garlic cloves and add them to the blender.
- Add the soaked chilies (discarding the soaking water), vinegar, oregano, thyme, cumin, cloves, cinnamon, peppercorns, chicken bouillon, and 2 cups of fresh water. Blend until smooth.
Step 4: Brown the Meat
- Season the beef short ribs with salt. Heat a large pot over medium heat with oil. Brown the meat in batches until golden crust forms on all sides.
Step 5: Combine and Simmer
- Lower the heat to medium-low. Strain the blended sauce into the pot, scraping the browned bits from the bottom. Cook for 1 minute.
- Return the browned meat to the pot. Add the water (9 cups) and bay leaves. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 3 hours or until the meat is tender.
Step 6: Shred the Meat
- Transfer the meat to a large bowl and shred with a fork, discarding any fat. Return half of the shredded meat to the pot and reserve the other half for quesatacos!
Notes
- For quesatacos, fry corn tortillas with shredded cheese and the reserved birria meat until crispy. Serve with the broth for dipping!
- This recipe can also be made with goat or lamb for a more traditional twist.
- Adjust the spice level by adding more or fewer chilies to suit your taste.
Nutrition
- Serving Size: Approx. 1.5 cups
- Calories: ~450
- Sugar: ~5g
- Sodium: ~900mg
- Fat: ~25g
- Saturated Fat: ~9g
- Unsaturated Fat: ~12g
- Trans Fat: ~0g
- Carbohydrates: ~15g
- Fiber: ~4g
- Protein: ~35g
- Cholesterol: ~115mg