Beef birria is a rich, savory Mexican stew that has recently surged in popularity, especially in its crispy taco form. With its complex layers of spice, tender meat, and addictive broth, it’s easy to see why foodies are obsessed. This guide will cover everything you need to know about this traditional dish.
A Brief History
Beef birria originated in the Mexican state of Jalisco, where it was traditionally made with goat meat. The name comes from the Spanish word “birria” meaning bad quality meat, referring to the tough cuts of goat that were used.
Over time the dish evolved and spread across Mexico. In the 1950s, a woman in Tijuana started making it with beef instead of goat since it was cheaper and more readily available. This Tijuana-style beef birria became popular. More recently LA taco trucks have made birria tacos trendy by dipping the tortilla in the flavorful broth.
Now you can find many regional variations of birria across Mexico and the US, made with different meats and seasonings. But the classic soulful flavors remain at its core.
The Meat
Traditionally birria was made with goat or lamb, but beef is now most common, especially in the US where goat is not as easy to find Tougher cuts like chuck roast, brisket, or shank are typical since they get nice and tender with the long cooking time. Chicken and pork are sometimes used too
Goat meat has a distinct gamy flavor that stands up well to the bold spices Beef brings a more familiar flavor for most American palates Try both to see which you prefer!
The Spices
One key characteristic of birria is its deep red color from dried chiles. Ancho, guajillo, and chile de arbol are common choices that provide flavor and heat. Other typical spices are garlic, cumin, oregano, cinnamon, cloves, and bay leaves.
The exact blend varies regionally – from a simple puree of chiles and spices to complex moles with lots of ingredients. Feel free to adapt recipes to your taste by tweaking the quantities and types of chiles and spices used.
The Cooking Method
Birria is a slow-cooked braise, usually 3-4 hours. There are a few methods:
- Oven: Covered Dutch oven or baking dish at ~350F
- Stovetop: Covered pot, simmering over medium-low heat
- Pressure cooker: 45-60 minutes on high pressure
Browning the meat first adds deeper flavor. Cook until the meat is fall-apart tender.
The broth is an essential component, infused with all the spices and juices of the meat. Save it for serving!
How to Eat Birria
There are two classic ways to eat birria:
As a Soup or Stew
- Shred the cooked meat and add back to the broth
- Garnish with cilantro, onion, lime, salsa
- Serve with warm corn tortillas for dipping
In Tacos
- Fry tortillas in oil until crispy
- Dip in broth to soften slightly
- Fill with meat and toppings like onion and cilantro
Quesabirria tacos with cheese are also popular. You can even top pizza, nachos, or fries with birria!
The consommé broth is full of flavor – don’t let it go to waste. Drink it on its own or use for cooking rice, beans, soups, etc. Any way you eat it, birria delivers satisfying comfort and bold Mexican spice.
Birria Recipe Inspiration
Ready to try making birria at home? Here are some popular recipes to get you started:
Beef Birria
A classic recipe using beef chuck roast from The Modern Proper.
Birria De Res
An authentic birria recipe with a 2-day marinade from Mexico in My Kitchen.
Birria Tacos
Marcela Valladolid’s tasty birria tacos with beef short ribs from Food Network.
Goat Birria
For an authentic goat birria, try this recipe from Serious Eats.
Chicken Birria
For a lighter take, chicken birria from CDKitchen.
Veggie Birria
A meatless spin swaps jackfruit for the meat in this recipe from Pinch of Yum.
Make It Your Own
Once you get the basic method down, have fun adapting recipes to your taste. Beef birria is very forgiving – as long as you use a flavorful cut of meat and let it braise for a good long time, it’s hard to mess up!
The versatility of birria also lends itself to creativity. Try out different taco toppings, serve it over rice or with veggies, fold it into quesadillas or empanadas – the possibilities are endless.
FAQs
Is birria spicy?
It can be, depending on the types and amounts of dried chiles used. Start with less and add more next time if you want more heat.
Can I make it in a slow cooker or Instant Pot?
Absolutely! Follow recipe instructions for converting cooking times. The key is getting that long, slow braise to let the flavors develop.
Can I prepare birria in advance?
Yes, birria actually benefits from making a day ahead. It gives time for the flavors to meld. Cool completely before refrigerating. Reheat gently to serve.
What sides go well with birria?
Warm corn tortillas, rice, beans, guacamole, salsa, chopped onions, cilantro, lime wedges. Veggies like radish, cabbage, and avocado are refreshing.
How long does leftover birria last?
Up to 4 days refrigerated. Birria also freezes well for longer storage. Freeze broth and meat separately.
Is there a vegetarian version?
Jackfruit and soy curl “meats” can stand in for the beef. Use vegetable broth and add umami flavor with mushrooms, tomatoes, and salt.
Bring the Birria Craze Home
Beef birria has earned its reputation as one of Mexico’s most craveable dishes. With its deep, complex flavors only improved by long, slow cooking, it’s the ultimate comfort food. The spicy, juicy meat pairs perfectly with fresh garnishes and tortillas.
Making birria is easier than you might think. Give it a try and you’ll surely understand why everyone is obsessed. The only hard part is waiting for those irresistible aromas as it cooks! Then dig into this Mexican favorite that is meant for sharing with family and friends over good conversation.
How to Make Beef Birria
If you’ve ever made a braised beef dish, this whole process will be mostly familiar. Here’s how to make beef birria:
- Prepare the dried chiles. Seed, toast, and soak the chiles. It sounds like a whole thing, but it only takes about 20 minutes. Detailed how-to is in the recipe at the bottom of the page.
- Brown the beef. Cook it in batches if need be, and make sure you get a nice browning on all sides. Set it aside, or just go ahead and put it right into your Dutch oven.
- Make the birria sauce / broth base! There should be some fat and oil left in the pan from searing the beef—that’s a good thing! Use it to cook the onion wedges a bit, then add garlic, cinnamon, oregano, cumin, bay leaves, and ginger. After a minute or two, pour in the beef stock and vinegar.
- Time to blend! Pour the onion, broth and spice mixture into a blender, and add the seeded, soaked and drained chiles. Blend! Voila! You’ve made the worlds best braising liquid.
- Pour your chile sauce over all of the beef into a Dutch oven, and cook for about 3 to 3.5 hours, until the meat is falling apart.
Meet Your Main Beef Birria Ingredients
Beef birria is a wonderful recipe to make on a weekend day, when you have time to just let the beef braise slowly—good old low-and-slow—and fill your home with its deeply spiced, wonderfully heady aromas. Though you will need to set aside some time, you won’t need to make any special grocery runs for the ingredients. The main components of this recipe are just:
- Dried chiles. We love a combination of three easy-to-find dried chiles! Ancho chiles (which are dried poblanos), guajillo chiles (a tangy, sweet chile that’s really delicious), chiles de árbol (a thin, classic Mexican chile that’s 6 times as hot as a jalapeño!).
- Dried herbs and spices: cinnamon, oregano, cumin, bay leaves, ginger
- Beef! Beef birria recipes really vary a lot in terms of what cut of beef they call for. We favor chuck roast, which is ideal for a low-and-slow braise like this. Plus, it’s not usually too expensive.
- Onion
- Fresh garlic
- Beef stock
- Fire-roasted tomatoes
- Vinegar