Incredible Mexican Birria: 4 Hour Flavor

Name: Incredible Mexican Birria: 4 Hour Flavor
Prep time: 30 min
Cook time: PT-488868H58M51S
Total time: 1 h 3 min 51 s
Cuisine: Mexican
Ingredients: 3 pounds beef (short ribs, chuck roast, or a combination); 3 dried guajillo chilies; 2 dried ancho chilies; 1 dried pasilla chili; 1 medium onion, chopped; 4 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon black pepper; 1 teaspoon cinnamon; 4 cups beef broth or water; 1 cup tomato sauce; 2 tablespoons cider vinegar; Salt to taste; Fresh cilantro for garnish; Diced onion for topping; Corn tortillas for serving

by Fenna Saul

September 19, 2025

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Incredible Mexican Birria has always been more than just a meal to me; it’s a memory. I remember the first time I smelled the rich, complex aroma wafting from my aunt’s kitchen during a family fiesta. It was this incredibly flavorful Mexican beef stew that had everyone gathered around. The tender meat, the vibrant red broth, and the promise of crispy tacos made it an unforgettable experience. This recipe captures that magic, bringing the authentic taste of Jalisco right to your table. Let’s get cooking!

Why You’ll Love This Mexican Birria Recipe

Get ready to fall in love with this incredible Mexican birria recipe. It’s a dish that truly delivers on flavor and comfort!

It’s the perfect authentic birria for tacos, with meat so tender it falls apart.
You’ll achieve that amazing, rich flavor that makes this dish so special.
This recipe makes for an absolutely delicious birria for weekend cooking.
It’s a truly flavorful Mexican stew that’s perfect for family gatherings.
You’ll be able to create incredible authentic birria for tacos that will impress everyone.
The slow cooker method makes it incredibly easy, even for beginners.
It’s a fantastic way to experience authentic Jalisco birria at home.
The resulting birria consommé is absolutely divine.

Ingredients for Authentic Mexican Birria

Gathering these ingredients is the first step to making this incredible Mexican beef stew. I find it helps to have everything prepped and ready to go before you start blending and cooking.

3 pounds beef – I love using a mix of short ribs and chuck roast for the best texture. This is your traditional birria meat!
3 dried guajillo chilies – These give that beautiful red color and mild fruity flavor.
2 dried ancho chilies – For a deeper, smoky richness.
1 dried pasilla chili – Adds a touch of earthy sweetness.
1 medium onion, chopped – About 1 cup, any kind will do.
4 cloves garlic, minced – Fresh garlic is key for that amazing aroma.
2 teaspoons ground cumin – A warm, earthy spice that’s essential.
2 teaspoons dried oregano – Preferably Mexican oregano for authenticity.
1 teaspoon black pepper – Freshly ground is always best.
1 teaspoon cinnamon – Just a hint for warmth and complexity.
4 cups beef broth or water – Enough to generously cover the meat.
1 cup tomato sauce – Adds body and a touch of acidity.
2 tablespoons cider vinegar – Brightens up all the flavors.
Salt to taste – Essential for bringing out all the deliciousness.
Fresh cilantro for garnish – Adds a pop of freshness.
Diced onion for topping – For that classic taco crunch.
Corn tortillas for serving – Warm and lightly crisped are perfect.

How to Make Slow Cooker Birria Recipe

Making this authentic Jalisco birria is incredibly rewarding, and the slow cooker does most of the heavy lifting. I love starting this on a weekend morning because the aroma that fills the house is just divine!

Step 1: Prepare the Chilies. Start by de-stemming and de-seeding your dried guajillo, ancho, and pasilla chilies. Rinse them well, then place them in a pot. Cover with water and bring to a boil. Let them simmer for about 10 minutes until they are nice and soft. This rehydrating step is crucial for a smooth sauce.
Step 2: Blend the Sauce. Carefully transfer those softened chilies to your blender. Add the chopped onion, minced garlic, ground cumin, dried oregano, black pepper, cinnamon, tomato sauce, and cider vinegar. Blend everything until you have a wonderfully smooth paste. If it’s too thick, just add a splash of the chili soaking liquid to help it along.
Step 3: Sear the Meat. While the chilies are softening, heat a little oil in a large pot or Dutch oven over medium-high heat. Generously season your chosen beef cuts with salt. Sear the meat on all sides until it’s beautifully browned, about 5-7 minutes per batch. This step adds so much depth of flavor! Remove the seared meat and set it aside.
Step 4: Cook the Sauce. In that same pot, add the blended chili sauce you just made. Cook this vibrant sauce for about 5-10 minutes, stirring occasionally, until it becomes really fragrant. You’ll know it’s ready when the kitchen starts smelling like a true taste of Mexico.
Step 5: Combine Ingredients. Now, return the browned meat to the pot with the cooked chili sauce. Pour in the beef broth or water, making sure the meat is mostly submerged. Bring this mixture to a gentle simmer.
Step 6: Slow Cook. Cover the pot tightly and reduce the heat to low. Let it cook for 3 to 4 hours. You’re looking for the meat to be so tender that it falls apart easily with a fork. This slow cooking process is what makes this authentic Jalisco birria so incredibly delicious.
Step 7: Adjust Seasoning. Once the meat is fork-tender, taste the broth. This is your chance to make it perfect for you. Adjust the seasoning with more salt or spices if needed.
Step 8: Serve. Carefully remove the tender meat from the pot. Shred it into bite-sized pieces using two forks. Return the shredded meat to the rich, flavorful broth. This is the moment you’ve been waiting for – your authentic Jalisco birria is ready to be enjoyed!

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Pro Tips for the Best Birria Consommé

I’ve learned a few tricks over the years that really elevate this dish, especially when it comes to that amazing consommé.

For an even richer flavor, marinate your beef in the chili sauce mixture overnight in the refrigerator. This allows the spices to really penetrate the meat.
Don’t rush skimming the fat from the consommé. A good skim creates a cleaner, more refined broth that truly shines.
If you want a spicier kick, add a dried árbol chili or two to the chili blend when you rehydrate them.
Always let the birria rest for at least 10 minutes after shredding the meat before serving. This helps keep the meat juicy.

What’s the secret to perfect birria stew?

The secret to that amazing depth of flavor and why birria is so good lies in the quality of the chilies and slow, low cooking. Properly rehydrating and blending the chilies creates the perfect flavor base, and letting it simmer for hours allows all those complex notes to meld beautifully. For more amazing recipes, check out our recipes section.

Can I make this birria recipe with beef chuck?

Absolutely! Using birria recipe with beef chuck is a fantastic choice. Chuck roast becomes incredibly tender and flavorful when slow-cooked, offering a similar melt-in-your-mouth texture to short ribs. It holds up wonderfully to the long cooking time. Learn more about cooking techniques on Serious Eats.

How do I avoid common mistakes with birria for quesadillas?

A common mistake with birria for quesadillas is using meat that’s too dry. Make sure you don’t overcook it after shredding. Another pitfall is not skimming enough fat from the consommé, which can make the final dish greasy. For more tips on avoiding common cooking mistakes, you can visit Food Network.

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Best Ways to Serve Mexican Birria

Once your incredible Mexican beef stew is ready, the possibilities for serving are endless! I love how versatile this dish is, making it perfect for any occasion, from a casual family dinner to a more festive gathering.

Classic Tacos: This is my go-to! Warm corn tortillas, generously filled with shredded birria, topped with fresh cilantro and diced onion. The contrast of textures and flavors is unbeatable.
Quesadillas: Melted cheese, tender birria, and a crispy tortilla – what’s not to love? Serve with a side of the rich birria consommé for dipping. Try our boat dip rotel ranch dip as a side!
Hearty Stew: Enjoy it straight from the pot, savoring the deep, complex broth. It’s a truly flavorful Mexican stew for parties when served in individual bowls with a side of warm tortillas for dipping.

Nutrition Facts for Mexican Birria

This incredible Mexican beef stew is packed with flavor and protein. Here’s a general breakdown of what you can expect per serving:

Calories: 450 kcal
Fat: 30g
Protein: 35g

Nutritional values are estimates and may vary based on specific ingredients used, especially the cut of beef and how much fat is skimmed from the consommé. For healthy options, explore our Zepbound weight loss recipes.

How to Store and Reheat Birria Stew

One of the best things about making this flavorful Mexican stew is that it tastes even better the next day! Once your delicious birria has cooled down, transfer it to airtight containers. You can store it in the refrigerator for about 3 to 4 days. If you want to keep it longer, freezing is your best bet. Properly stored, your birria can last in the freezer for up to 3 months. I always make a big batch so I have some on hand! For other make-ahead meals, consider our turkey meatloaf recipe.

When you’re ready to enjoy it again, how to reheat birria stew is simple. For the best results, gently reheat it on the stovetop over low heat, stirring occasionally, until it’s heated through. You can also reheat individual portions in the microwave. If the broth seems a little thick after chilling, just add a splash of water or beef broth to loosen it up before serving. For a quick dessert, try our frozen banana snickers.

Frequently Asked Questions About Delicious Birria

What is birria traditionally made from?

Traditionally, birria is made from goat meat, which gives it a distinct flavor and tender texture. However, it’s very common and equally delicious to make it with lamb or beef, especially cuts like chuck roast or short ribs. This recipe uses beef, making it more accessible and a fantastic flavorful Mexican stew for parties. Learn more about the history of birria on Wikipedia.

Can I make this birria recipe with beef chuck?

Yes, you absolutely can! Using birria recipe with beef chuck is a wonderful choice. Chuck roast is known for its marbling, which breaks down beautifully during slow cooking, resulting in incredibly tender and moist meat. It’s a fantastic way to achieve that melt-in-your-mouth texture that makes this dish so special. For more beef recipes, see our Korean BBQ meatballs.

How do I get the best birria consommé?

To get the best birria consommé recipe, the key is to skim off the excess fat from the top of the stew after it has cooked and cooled slightly. This clarifies the broth, leaving you with a rich, flavorful, and less greasy liquid that’s perfect for dipping tacos or enjoying on its own. Don’t discard that flavorful fat entirely; a little bit is good! For a lighter option, try our crispy roasted cauliflower.

Why is birria so good?

Why is birria so good? It’s a combination of factors: the slow-cooked, tender meat infused with a complex blend of chilies and spices. The result is a deeply savory, slightly spicy, and incredibly comforting dish that has a unique, robust flavor profile unlike any other stew.

Variations of Easy Birria Recipe

While this slow cooker birria recipe is fantastic, there are so many ways to customize it! I love experimenting to find what works best for my taste buds. Here are a few ideas to get you started:

Spicy Mexican Goat Stew: For a truly traditional experience, swap the beef for goat meat. Goat is naturally lean and becomes incredibly tender when slow-cooked, offering a unique, robust flavor that’s a bit gamier and richer than beef. It makes for a phenomenal spicy Mexican goat stew.
Oven-Baked Birria: No slow cooker? No problem! You can achieve similar results by braising the birria in a Dutch oven in a 325°F (160°C) oven for 3-4 hours, or until the meat is fork-tender. This method gives you a beautifully concentrated flavor.
Vegetarian/Vegan Birria: For a plant-based option, use hearty mushrooms like king oyster or portobello, jackfruit, or even firm tofu as your base. Sauté them well before adding to the chili sauce and broth. Ensure you use vegetable broth.
Quick Pot Birria: If you’re short on time, your Instant Pot is a lifesaver! Follow the same chili prep and sauce blending, then pressure cook the meat with the sauce and broth on high pressure for about 60-75 minutes, followed by a natural pressure release.