Birria Recipe (Birria De Res) | Mexican Recipe (2024)

Birria is, without a doubt, one of the most popular dishes from Jalisco, Mexico. This traditional Mexican dish is known for its rich and flavorful broth, tender meat, and aromatic spices. Learn how to make Birria at home, where I will teach you step-by-step how to prepare an excellent meal for a family get-together.

History Behind Birria In Mexico

Birria de Res is a classic beef dish from the state of Jalisco, Mexico. There are many stories of how the dish came to be; some narrate how the arrival of conquistadores and the introduction of many animals brought goats and eventually became a nuance to the town, and locals decided to make meals with them. In other histories, people found that cooking the goats in the lava ashes of the area made the meat really tender.

The truth is that many traditional dishes have come from the state of Jalisco; as a matter of fact, two you may be very familiar with Pozole and Menudo!

This tender and juicy meat takes center stage on special occasions like weddings, baptisms, and on Sundays, usually paired with:

Frequently Asked Questions About This Recipe

Before I share my recipe, here are a few questions I’ve been asked about homemade birria.

What is birria made of?

Most of the time, Birria is typically made with goat’s meat. However, it is also made with lamb, sheep, beef, or a combination of several types of meat, depending on the location in Mexico. The adobo sauce blends dried chiles, like guajillo chiles & ancho chiles, garlic, roasted tomatoes, onions, and Mexican spices.

Is birria cow or goat?

Originally, the dish was made with goat meat, but to reduce the costs, recipes are prepared with beef. Some of the most popular cuts are beef cheek, chuck roast, short ribs, beef shank, and oxtail. Just think of beef birria as a homemade version since beef is more accessible, less costly, and more popular than goat meat. However, using a combination of meats is common in restaurants or local birria eateries known as “Birrierias.” and you can make your own combination, too!

Is birria just barbacoa?

Although they share similarities in terms of being traditional Mexican meat dishes. One of the differences between birria and barbacoa is the cooking method. Birria is marinade and slow-cooked with a thick paste of dried peppers and spices. In contrast, Barbacoa is traditionally slow-cooked in an underground pit. While both birria and barbacoa have unique characteristics, it's essential to note that recipes and preferences can vary by region and individual chefs.

What types of spices are traditionally used in birria recipes?

There are so many different recipes for birria, but all of them combine dried peppers and herbs. Some cooks will add beer or Pulque instead of vinegar, and others will add a little piece of ginger, too.

How do you store leftover birria?

If you plan to consume the birria within a few days, store it in the refrigerator. Make sure you let your leftover cool off, and place it in a glass airtight container (so it does not stain your Tupperware). Since this dish is like soup, separating the broth in a spill-proof container with a locking lid is the best way to store it. Refrigerated birria should be consumed within 4-5 days.

For a longer period, consider freezing it. Use airtight containers or heavy-duty freezer bags to prevent freezer burn. Birria can be stored in the freezer for up to 2-3 months.

When ready to use frozen birria, thaw it in the refrigerator overnight. Avoid thawing at room temperature to prevent the growth of harmful bacteria. To reheat birria, you can do this on the stovetop, in the oven, or using a microwave.

How To Make Homemade Beef Birria: Step By Step Tutorial

Ingredients:

Here is a list of ingredients you will need to make this dish...

• Beef Shank or Beef Oxtail
• Beef Chuck Roast
• Salt and black pepper
• Ancho Peppers
• Guajillo Peppers
• Roasted tomatoes
• Whole Cloves
• Cumin Seeds
• Black Peppercorns
• Garlic Cloves
• Mexican Oregano
• Marjoram
• White Onion
• Mexican cinnamon stick
• White Vinegar
• Chile de Arbol (optional)

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

Directions

SEE NOTES for different cooking methods.

To make things easier for you, I will break down the instructions for this recipe into sections.

Season:

• Rub the meat with salt and pepper, then place it in a large baking dish or Dutch oven to cook in the oven (Make sure it is big enough to add the meat and about 6 cups of water if making it soupy.

Prepare the peppers:

• First, clean and devein all the peppers with the help of scissors.

Roast and toast:

• Then, heat a skillet over medium-high heat. Slightly roast the peppers, ensuring you do not burn them; this step will take 1 - 2 minutes.

Note: Burned peppers make the dish taste bitter.

• After you finish the peppers, soak them in a medium bowl with hot water for 20 minutes.

• Next, roast the tomato, onion, and garlic and place them in your blender. Then, toast the whole cloves, cumin seeds, and black peppercorns (a quick step that only takes a few seconds).

Make the sauce:

• Finally, place the roasted tomatoes, dried herbs, onion, cinnamon, vinegar, and the rest of the spices in a blender.
• Once the peppers are soft, drain, add to the blender, and process until you have a smooth sauce.

Note: Add a few tablespoons of water if your blender has difficulty processing it.

Put all together:

• Pour the sauce over evenly over the meat, and cover the baking dish with aluminum foil. And stir well. Make sure to cover all the pieces of meat with this sauce of dried peppers and spices.

• Cover the baking dish with aluminum foil and refrigerate overnight or for at least 4 hours to allow the meat to absorb the flavors of the sauce.

Bake your Birria:

• Preheat the oven to 350º F. Bake for about 4 hours until the meat is fork-tender and reaches an internal temperature of 160ºF.

Note: If your baking dish is too small to add the water, you can always use a bigger dish or a Dutch oven.

Before serving:

Remove the pot from the oven when the meat becomes tender. Taste your Birria and adjust the salt and pepper to your taste. Then, with the help of two forks, slightly shred the meat.

Serve:

In medium-sized bowls, serve the warm meat with its broth, garnish with chopped cilantro & onion, squeeze a lime wedge, and sprinkle some crushed Arbol pepper if you like spicy. Warm corn tortillas to dip into the broth.

Notes:

• Some cooks also like to add ¼ of an inch of ginger root and a couple of bay leaves.
• Marinating the meat with the sauce overnight in the refrigerator or for at least 4 hours will allow the meat to absorb more flavors.
• If you don't find Arbol peppers, you can use piquin peppers; just remember, these peppers are really hot.
• To make it with a brothy consommé, add 6 extra cups of water. If you only want it for tacos, it is not necessary. The meat and sauce you already have will suffice. First, add 4 cups; if it is too thick for your taste, add the other two.

Different cooking methods:

Oven baked: Preheat the oven to 350º F. Place the meat in a large baking dish. Cover the baking tray with aluminum foil. Bake the meat in the baking dish covered with aluminum foil for about 4 hours or until it is fork-tender.

Stove Top: Place the meat in a large pot or Dutch oven. Cover well with the sauce, and turn the heat to medium-high; once it comes to a boil, reduce the heat and place the lid on the pot. Let it cook on low heat while gently simmering for about 2 hours or until the meat is tender and easy to shred.

Slow Cooker: Place the meat and the dried pepper sauce in your slow cooker and cook at the low setting for 4 hours or until fork tender.

Instant Pot: For the Instant Pot, place the meat, water, and dried pepper sauce in your Instant Pot and cook for 50 minutes. Check meat tenderness; if it is easy to shred, the birria is ready to serve. But, if the meat is still a little hard to shred, extend the cooking time to 10-15 minutes more.

What To Serve With Birria De Res

This recipe is an entire meal by itself! There are a few options; the first is served in a bowl (similar to a soup) and garnished with chopped onion and fresh cilantro or oregano.

Another traditional way to serve your birria is with corn tortillas to make birria tacos, garnished with spicy salsa and lemon wedges. As quesabirria, with flour tortillas and melted (mozzarella or Oaxaca)cheese. The red tacos are an excellent choice, especially if paired with the beef broth (consomme) as a dipping sauce!

As far as side dishes go, you can never go wrong with some classic white rice, and black beans from the pot, and homemade corn tortillas.

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for birria, take a look at some of these other authentic Mexican recipes:

• Mexican Seafood Soup
• Shrimp Soup
• Classic Bread Soup
• Mexican Potato Soup
• Poblano Potato Soup

Receta en Español birria de res.

I hope you make this beef birria recipe! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

¡Buen provecho!

Mely,

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