Mexican cuisine, with its rich flavors and fascinating history, has a special place in the world of gastronomy. One dish that stands out is Mexican Birria, a traditional stew that hails from the state of Jalisco. This dish, known for its deep, robust flavors, is a testament to the complexity and richness of Mexican culinary traditions. Birria is not just a meal; it’s an experience that takes you on a journey through the vibrant culture and heritage of Mexico. Whether served as a comforting stew or transformed into mouth-watering tacos, Birria promises a culinary adventure that your taste buds will not forget.
Ingredients
For the Birria Meat:
- 3 pounds boneless chuck roast, cut into 1-inch cubes
- 1 cup dried ancho chiles
- 1 cup dried guajillo chiles
- 1 cup dried pasilla chiles
- 6 cloves garlic
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups beef broth
- 1 cup chopped fresh cilantro
For the Salsa:
- 1 pound tomatillos, husked and quartered
- 4 serrano peppers, seeded and chopped
- 1/2 white onion, chopped
- 6 cloves garlic
- 1 cup fresh cilantro
- 1 tablespoon lime juice
- Salt to taste
For Assembly:
- 12 corn tortillas
- 1 cup shredded cheese (Monterey Jack or Oaxaca)
- 1/4 cup chopped white onion
- 1/4 cup chopped cilantro
- Sour cream, for serving
How Do You Make Mexican Birria?
Make the Birria Meat:
1. Remove the stems and seeds from the ancho, guajillo, and pasilla chiles. Rinse the chiles and tear them into pieces.
2. In a large saucepan, toast the chiles over medium heat until fragrant, about 2-3 minutes. Add the garlic, cumin, oregano, salt, and pepper. Cook for another minute.
3. Pour in the beef broth and bring to a boil. Add the chuck roast cubes and reduce heat to low. Simmer for 2-3 hours, or until the meat is tender and falls apart.
4. Use two forks to shred the meat and return it to the cooking liquid. Stir in the cilantro.
Make the Salsa:
1. Combine the tomatillos, serrano peppers, white onion, garlic, cilantro, and lime juice in a blender. Blend until smooth.
2. Season with salt to taste.
Assemble the Birria Tacos:
1. Heat the corn tortillas in a skillet or on a griddle until warmed through.
2. Place a few spoonfuls of the birria meat in the center of each tortilla.
3. Top with shredded cheese, white onion, cilantro, and a drizzle of salsa.
4. Fold the tortillas in half and serve with sour cream.
Tips
- Use kitchen scissors to cut off the tops and cut them in half.
- Make sure to use Mexican cinnamon sticks because they’re much softer and easy to blend.
- Sear the beef until you get a crispy crust for more flavor.
- Cook the beef on low heat, just below a boil, for best braising.
- Make the birria in advance or make a double batch and freeze.
Substitutions or Variations
- Traditional Jalisco Style: Goat meat, slow-cooked.
- Modern Tijuana Twist: Beef or lamb alternatives.
- Chicken – chicken birria can be made instead of chuck roast by using 4 pounds bone-in skinless chicken thighs.
- Ancho Peppers – you can use ancho peppers instead of pasilla peppers. They give a similar heat.
- Arbol Peppers – For an even spicier heat and flavor profile, use Arbol Peppers instead of Pasilla peppers.
Storage Instructions
- Store leftover birria in an airtight container in the fridge for 4-5 days.
- To freeze leftover birria, transfer it to freezer-safe containers or resealable bags. It can be frozen for up to 2-3 months.
- When reheating birria, gently warm it on the stovetop over low heat to prevent the meat from drying out.
What is Mexican Birria?
Birria is a popular Mexican dish that originated in the Jalisco state. You traditionally make it with lamb meat, but it is common for people to use beef today since it is more affordable and easier to find throughout Mexico and the United States. There are many different ways to enjoy Birria. The first is as “consome” which is a type of soup, or stew using dried chiles and other spices. For that variety, you can shred the meat and serve it in the soup.
That is why it is important to cook the meat until it is very tender. The consome is served with diced onion and cilantro, salsa, and lime juice. It is popular at baptisms, weddings, and holiday parties. Birria has gained international fame, not only because of its exquisite taste, but also because it is known for its ability to help people recover after a long night of partying. I have noticed recently that a lot of people are crazy for quesabirria tacos as well. These are something of a combination of quesadillas and birria tacos, dipped in the consome and fried.
Another way to eat birria is to shred the meat and make tacos with it. Both ways of using it are delicious, but my personal preference is as tacos. You shred the meat, heat up the tortilla and dip it in the broth before adding the meat and serving it with onion, cilantro, salsa and lime.
How Should You Serve Mexican Birria?
As I mentioned above, consome de birria is very popular and you make it by adding extra broth and then adding lime juice, salsa, cilantro and diced onions.
