Skip to content

Birria Recipe

  • 2 min read

Birria originated in the state of Jalisco, Mexico. It is believed to have been brought to Mexico by Spanish missionaries in the 16th century. Birria was originally made with goat meat, but it is now more commonly made with beef.

Birria Recipe
Print

Birria Recipe

Course: MainDifficulty: Medium
Servings

6

servings
Prep time

1

hour 
Cooking time

4

hours 
Calories

350

kcal

Birria is a traditional Mexican dish made with slow-cooked beef, chilies, and spices. It is typically served as a stew, but it can also be made into tacos or quesadillas. Birria is known for its rich, flavorful broth and its tender, shredded beef.

Ingredients

  • 5 dried guajillo chiles, stemmed and seeded

  • 5 dried ancho chiles, stemmed and seeded

  • 1 onion, chopped

  • 6 cloves garlic, minced

  • 1 tablespoon ground cumin

  • 1 teaspoon dried oregano

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 3 pounds boneless beef chuck, cut into 1-inch cubes

  • 1 quart beef broth

  • 1/2 cup vegetable oil

  • 12 corn tortillas

  • Queso Oaxaca, shredded (optional)

  • Cilantro, for garnish

  • Lime wedges, for garnish

  • In a medium saucepan, combine the guajillo and ancho chiles with enough water to cover. Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until softened.
  • Remove the chiles from the water and transfer to a blender. Add the onion, garlic, cumin, oregano, salt, and pepper. Blend until smooth.
  • Heat the oil in a large pot over medium heat. Add the beef and cook, stirring occasionally, until browned on all sides.
  • Stir in the chile puree and beef broth. Bring to a boil, then reduce heat to low and simmer for 3-4 hours, or until the beef is very tender.
  • Shred the beef with two forks.
  • To assemble the tacos, warm the tortillas in a skillet over medium heat. Top with the shredded beef, queso Oaxaca (if using), cilantro, and lime wedges. Serve immediately.

Notes

  • For a spicier birria, add more chipotle chiles or cayenne pepper to the chile puree.
  • If you don’t have queso Oaxaca, you can substitute another type of melting cheese, such as Monterey Jack or cheddar.
  • To make the tacos extra crispy, fry them in a skillet with a little bit of oil until they are golden brown.

Birria Burrito

Birria Burrito

To make a birria burrito, simply follow the instructions for making the tacos, but instead of filling the tortillas with just the shredded beef, add your favorite toppings, such as:

  • Shredded cheese
  • Guacamole
  • Sour cream
  • Pico de gallo
  • Cilantro
  • Lime wedges

Once you have assembled your burritos, you can either eat them immediately or warm them up in a skillet or oven.

Here are some additional tips for making birria burritos:

  • For a more flavorful burrito, use the birria broth to moisten the tortilla before adding the fillings.
  • If you want your burrito to be extra crispy, fry it in a skillet with a little bit of oil until it is golden brown.
  • To make your burrito ahead of time, assemble it and then wrap it tightly in plastic wrap. Refrigerate overnight and then reheat in a skillet or oven before serving.

Enjoy!

%d