This flavorful Birria Recipe is a Mexican classic made with tender slow-cooked beef, dried chiles, warm spices, and a rich consommé. Perfect for birria tacos! Make it on the stovetop, Instant Pot, or slow cooker. Video.
Divine guidance always arises like a whisper. It does not yell and it does not insist. It is a quiet thing. We cannot hear the whispers of divine guidance until we have embraced who we are. ~Adyashanti
Say hello to my favorite Birria Recipe - a rich, deeply flavorful Mexican meal that has become a reader favorite! Maybe I'm a little biased, but after years of testing and retesting, I've perfected this recipe to deliver the tender, melt-in-your-mouth meat and bold, comforting flavors you'd expect from your favorite Mexican restaurant. Since sharing it, it has earned dozens of 5-star reviews from home cooks who have successfully made it in their own kitchens.
The secret to truly great birria lies in the consommé - a rich, savory chile-infused broth that the meat slowly simmers in until it becomes incredibly tender and flavorful. Dried Mexican chiles, warming spices, garlic, and a few chef-tested techniques create a silky, aromatic broth that is just as delicious spooned over the meat as it is served for dipping classic birria tacos.
Whether you're making birria for a special gathering or a cozy weekend meal, this recipe offers flexible cooking methods to fit your schedule. The Instant Pot delivers incredibly tender meat in about 45 minutes of pressure cooking, while stovetop and slow cooker methods create that same deep, slow-braised flavor. However you make it, the result is unforgettable: tender birria, rich consommé, and tacos everyone will want to come back to.
Outstanding! Followed the recipe for tacos, and my family requested that this be "added to the rotation." So good!
Why you’ll love this Birria recipe!
Deep, unforgettable flavor - Dried Mexican chiles, warm spices, garlic, and aromatics create a rich, complex consommé that makes this birria truly special.
Tender, fall-apart meat - Tough cuts of beef, lamb, or goat become incredibly tender as they slowly simmer in the flavorful chile broth.
Multiple cooking methods - Make this birria on the stovetop, in the slow cooker, or with the Instant Pot. Each method delivers deliciously tender meat and a deeply flavorful consommé.
Perfect for birria tacos - Spoon the tender meat into tortillas, dip them in the rich consommé, and add fresh toppings for the ultimate Mexican comfort food experience.
Great for gatherings and meal prep - Birria tastes even better the next day, making it perfect for feeding a crowd or preparing ahead for easy meals.
Versatile and customizable - Serve it as a traditional stew, make crispy cheesy tacos, or use the flavorful meat and consommé in bowls, quesadillas, or nachos.
What is Birria?
Birria is a flavorful Mexican stew made with meat (typically beef or goat), savory Mexican spices, and dried chilies, cooked low and slow until meltingly tender. It literally melts in your mouth. Use it to make quesabirria tacos with a side of flavorful beef consommé to dip them in, or serve it up as a hearty stew. Either way, you’ll love it!
Birria Recipe Ingredients
- Stew Meat- Tough cuts of stew meat (beef, lamb or goat) work well here and will tenderize in the flavorful sauce. Beef stew meat, beef chuck roast, beef shank, or beef shoulder, lamb leg, lamb shoulder, lamb stew meat or lamb leg, or bone-in leg of lamb or goat all work great.
- beef stock (or sub-chicken stock)
- Dried chiles- use a combination for the best flavor: guajillo chiles, ancho chiles, chile de arbol, or Pasilla chilies, chipotles, or casabel.
- Fresh onion and fresh garlic – white onion, red onion or yellow onion.
- Optional diced tomatoes– canned fire-roasted or fresh.
- Mexican Spices: cumin, coriander, Mexican oregano, ground cloves, allspice, bay leaves, chile powder, cinnamon
- Apple cider vinegarРbalances the richness of the consomm̩ and adds acidity.
- Salt and black peppercorns
- Garnishes: Fresh cilantro, lime, oaxaca cheese ( for tacos) radishes, avocado, pickled onions
Serve with tortillas, melty cheese, pickled onions, cilantro and avocado.
What is the best meat for birria?
Birria is typically made with goat meat, but we prefer the ease of lamb or beef. Any tougher cuts of meat like chuck roast, stew meat, lamb shoulder, leg of lamb or beef shoulder will work great here.
How to make Birria
*See the recipe card for Instant Pot and slow cooker versions.
1. Toast the chilies in a dry skillet, being careful not to burn. This will allow them to release their oils. Cover with water, bring to a boil, and let simmer and soften until you are ready to add them to the stew. Drain the water and remove the seeds- draining is key to keeping birria consommé from becoming bitter.
2. Saute. Heat oil in a large Dutch oven and saute the onions and garlic. Note: If you have extra time, brown the meat first for the best flavor. (See recipe card).
Add all the spices, and saute for a couple of minutes, lightly toasting them.
Then add the tomatoes and their juices.
3. Season the meat with salt and pepper, and brown it for the BEST flavor.
4. Add the meat to the pot, along with the stock.
5. Drain the softened chilies, remove the seeds, and place them on top of the stew; cover tightly.
6. Create a tighter seal by placing a thin kitchen towel between the pot and the lid. Simmer on medium-low heat for 2 1/2 to 3 hours, stirring every hour. (Alternatively, Pressure cook on high for 45 minutes.)
7. When the meat is tender, remove the chilies and place them in a blender with 1 cup of broth from the stew.
8. Blend into a smoother puree.
9. Pour this back into the Birria.
10. Add vinegar and adjust salt and pepper to taste. You want the consommé to taste rich and flavorful.
11. If serving as a stew in bowls, feel free to add more broth or water to loosen it. Or keep it thick for tacos.
12. If serving in tacos, strain the meat and shred it. Cover with just enough of the broth to keep the meat moist and juicy. You’ll serve the consommé on the side.
How to make Quesabirria Tacos
Dip tortillas into the rich Birria consommé, which softens the tortillas and infuses them with goodness! Then place them onto a greased griddle, flat top, or skillet. Tip: This will also help to skim some of the fat from the consommé.
Sear. Place the dipped corn tortillas on a hot, greased skillet (or griddle or flat top) to crisp them up.
Fill. Add melty cheese like queso fresco or Oaxacan string cheese, top with shredded birria meat, and cilantro.
Crisp them up. Fold the tortilla over and pan-sear each side until crispy and melty. Keep in a warm oven until ready to serve.
Serve Birria Tacos with your favorite toppings- pickled onions, avocado, or this hot sauce alongside some of the flavorful consomme for dipping.
Birria consommé
- Strain broth separately after cooking, and skim the fat.
- Serve hot alongside quesabirra tacos for dipping.
- You can also dip the tortillas into the consommé when making the quesabirra tacos for the best flavor (see below).
How to serve Birria as a Stew
Birria can also be served in bowls as a stew. Top with cilantro, onions, or pickled onions, queso fresco if you like, or sour cream and avocado is nice. Crunchy radishes are also a nice touch. The pickled onions really help to cut the richness of the consommé.
The leftover Birria can be used in enchiladas, tostadas, quesadillas, nachos, or even frozen for another time.
Storage & Make Ahead
Make ahead: Birria is an ideal make-ahead recipe and the flavors become even richer after resting. You can prepare it 1-3 days ahead and gently reheat it when ready to serve. In fact, many people find the consommé tastes even better the next day as the flavors have more time to develop.
Storage: Store the birria meat and consommé together in an airtight container in the refrigerator for up to 5 days. The fat may rise and solidify on top as it chills-this is completely normal. Simply skim some off before reheating, or stir it back in for extra richness.
Freezing: Birria freezes beautifully! Store the meat and consommé together in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator and gently reheat on the stovetop until warmed through.
Meal prep tip: Make a big batch and use the leftovers for more than tacos-try birria bowls, quesadillas, nachos, sandwiches, or simply enjoy the tender meat with extra consommé for dipping.
How to make Birria in an Instant Pot
Using an Instant Pot to make birria cuts the cooking time in half! Fast and easy.
- Toast the chilies in a dry skillet, being careful not to burn. This will allow them to release their oils. Cover with water, bring to a boil, and let simmer and soften until you are ready to add them to the stew. Drain the water and remove the seeds.
- Season and brown the meat generously with salt and pepper. Brown the meat with a little olive oil, using the saute function, and set aside.
- Saute the aromatics. Heat more oil in an Instant Pot on the sauté setting and add onion and garlic, stirring and sautéing until fragrant, tender, and golden. Once softened and golden, add all the spices: cloves, allspice, cumin, coriander, chili powder, oregano, bay leaves, and cinnamon- and saute for 1 minute, lightly toasting them.
- Add the optional tomatoes and the beef stock. Stir and scrape up any browned bits.
- Add the browned meat and stir.
- Add the softened chilies. Nestle into the stew.
- Pressure cook: Set the Instant Pot to 45 minutes on high pressure. Let it naturally release.
WHAT to Serve with Birria
- Birria is quite rich, so I like to serve it with something light and refreshing like this Mexican Slaw.
- For some extra side dishes, add our Cilantro Lime Rice or Mexican Pinto Beans.
- For an extra special meal, try your hand at making Homemade Tortillas, they are easier than you think.
- Birria would also be good with Mexican Papaya Salad, Fresh Tomatillo Salsa, Pickled Red Onions and Salsa Roja
I hope you enjoy this Mexican dinner as much as we do! It is such a crowd pleaser. Please let us know what you think in the comments below. xoxo Sylvia
More favorite Beef Recipes
- Instant Pot Recipes from around the Globe!
- 45 Fresh & Tasty Mexican Feast!
- Korean Beef Bulgogi
- Chicken Carnitas
- Mexican Short Rib Tacos
- Rajas Tacos
- Pulled Pork Tacos with Five spice
- Korean Tacos
- Sloppy Joes
Watch How to Make Birria
Authentic Mexican Birria Recipe
- Prep Time: 30
- Cook Time: 60
- Total Time: 1 hour 30 minutes
- Yield: 8 1x
- Category: beef, dinner recipe, lamb, Mexican recipes, stew, tacos
- Method: Baked, instant pot, slow cooker
- Cuisine: Mexican
Description
This flavorful Birria Recipe is a Mexican classic made with tender slow-cooked beef, dried chiles, warm spices, and a rich consommé. Perfect for birria tacos! Stove top, slow cooker, and Instant Pot instructions.Â
Ingredients
- 4–6 dried chilies (2 guajillo chiles, 2 ancho chilies, and 2 chipotle chilies) – stems and seeds removed- see notes.
- 3 lbs beef stew meat (or lamb or goat) cut into 1 1/2-inch pieces – chuck roast, beef shoulder, lamb leg, lamb shoulder.
- Salt and pepper to taste (1 teaspoon salt per pound of meat)
- 1–2 tablespoons olive oil
- 1 large onion, diced
- 6 garlic cloves, roughly chopped
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 teaspoon cumin
- 2 teaspoons coriander
- 1 teaspoon chili powder
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 cinnamon stick ( or sub 1/4 teaspoon ground cinnamon)
- Optional- 14-ounce can of diced tomatoes or 1 cup fresh, diced tomatoes
- 3 cups beef stock (or chicken stock)
- 1–2 teaspoons apple cider vinegar, optional
- Optional additions: 3-inch piece orange zest, 1-2 chipotle chiles (or 2-3 tablespoons adobo sauce sauce from the can)
Serve with: Tortillas, melty cheese, cilantro, chopped onions or pickled onions, Hot Sauce, avocado, sour cream, and radishes.
Instructions
- Toast the chilies in a dry skillet, being careful not to burn. This will allow them to release their oils. Cover with water, bring to a boil, and let simmer and soften until you are ready to add them to the stew. Drain the water and remove the seeds.
- Season the meat generously with salt and pepper, then sear and brown it in an extra-large skillet over medium-high heat. Set it aside. (If you are in a hurry, you can skip the browning step and add it raw and seasoned to the stew, but browning elevates the flavor.)
- Sauté: Heat oil in an Instant Pot on the “saute” setting or in a large Dutch oven over medium heat. Add the onion and garlic, stirring and sauteing until fragrant, tender, and golden. Once softened and golden, add all the spices: cloves, allspice, cumin, coriander, chili powder, oregano, bay leaves, and cinnamon- and saute for 2 minutes, toasting them.
- Combine. Add the optional tomatoes and the beef stock. Stir and scrape up any browned bits. Add the browned meat and stir. Add the softened chilies on top.
- Instant Pot Instructions: (60 mins) Set the Instant Pot to 45 minutes on high pressure. Let it naturally release.
- Dutch Oven Instructions: (3 hours) Cover tightly, and simmer gently on the stovetop, on medium-low heat for 2 1/2 to 3 hours, or until meat is very tender, stirring every hour. (Alternatively, bake in a 350°F oven.)Â
- Slow Cooker Instructions: (8 ½ hours) Place this in a slow cooker on low for 8 hours.
- Blend the chilies: Once the meat is tender, remove the chilies and blend them with a cup of the warm broth in a blender until pureed. Return to the pot and stir it in. You can also just remove the chilies if the broth is spicy enough.Â
- Season: Taste and season, adding a teaspoon or two of vinegar and adjusting salt and pepper to taste. If it tastes bland, it needs salt.Â
- Tacos: If making tacos, shred the meat and strain the consommé.  Skim most the fat- a little fat is OK if making quesabirria tacos. Pour a little consommé over the shredded meat to keep it juicy.Â
Serving Options: Â
- Make Birria Tacos: Dip tortillas into the rich consommé, lightly coating each side, and place in a greased skillet over medium heat. Top with cheese, birria stew meat, and cilantro. Fold the over ( like a quesadilla) and pan-sear each side until crispy. Keep warm in the oven until serving. Serve with a small bowl of consommé for dipping.Â
- Bowl of Birria Stew: (feel free to thin this out with a little more broth if you prefer) Serve in a bowl, topped with cilantro, radish, cucumber, chopped onion or pickled onion, cotija cheese or sour cream and lime. (Freshly chopped things add good texture.)
Notes
Chilies: Use dry mild chilies like Guajillo and Ancho Chiles to add flavor and depth – but not too much heat. (Feel free to use other dried chilies, paying attention to heat level.) Add Chipotle for more heat and smoky flavor. If you want a milder stew, I suggest using only Guajillos (like 6). You can always add more spice at the end (cayenne, chili flakes, chipotle powder) if not sure. Using dried chilies really makes this dish, but they must be toasted and simmered to remove bitterness.Â
If you prefer a brothier stew, you can always add more chicken or beef broth at the end of cooking, seasoning with a little more salt.
Tomatoes: I have made this with and without tomatoes. Both are delicious. I almost prefer this without.Â
MEAT: I used a mixture of lamb and beef. Tougher cuts of meat work great here like stew meat. Shoulder, shank, leg, etc. Goat meat is traditional.
To Remove Fat: Make the stew ahead, strain and cool the consomm̩ Рthe fat will solidify at the top and then can be easily removed. You can also skim it, while it is warm.
My original Recipe can be found here (i’ve updated it slightly) Â https://web.archive.org/web/20200922043438/https://www.feastingathome.com/birria-recipe/
Nutrition
- Serving Size: using beef, and no toppings
- Calories: 392
- Sugar: 9.3 g
- Sodium: 1764.7 mg
- Fat: 12.7 g
- Saturated Fat: 4.5 g
- Carbohydrates: 19.7 g
- Fiber: 5.7 g
- Protein: 52.9 g
- Cholesterol: 151.3 mg
Birria is a rich, brothy, flavorful stew, infused with Mexican chilies and tastes slightly spicy, earthy, and full of flavor. The meat is deliciously tender with the perfect amount of heat.
Authentic Birria is often made with goat meat in Mexico, but beef or lamb are both good substitutes.
Birria originates from Jalisco Mexico and is meat braised in a flavorful chili-infused sauce. Barbacoa is the traditional Mexican technique of barbequing the meat- typically placed in a hole in the ground over hot stones.
Birria can be as spicy or as mild as you like, and it greatly depends on the types of chilies you use. We use milder chilies here that offer a little spice but are not too overwhelming.
If dry chilies are not toasted first and soaked in hot water, the stew can become bitter. Discard the soaking water, as this is the likely cause. Over-toasting or burning the chilies or the spices can cause Birria to be bitter.
Birria should be a little thin, with a good amount of broth -perfect for serving as a soup, or dunking the tortillas in before frying the tacos. The rich birria consommé is typically served on the side of Birria Tacos.
You had me at Birria. Delicious.
Awesome Rob. 🙂
When you said let the IP naturally release, does that mean I don’t pressure cook but still use pressure cook setting?
HI Kimmy, Yes you pressure cook it, but instead of manually releasing the steam spout, let it release naturally, over time.
Outstanding! Followed recipe for tacos and my family requested this be “added to the rotation.” So good!
Great to hear Stefani! So happy your whole family enjoyed this one!
Realized I forgot to give my review stars 🙂
Good! I made this in a crockpot and used the following dried chiles: 1 chipotle, 2 mulato and 3 chile de ristra. It had just a hint of heat.
Nice to hear this Beth, appreciate your review!
This is so good! I love to make a double batch and freeze for easy dinners.
Great idea Emily, glad you are enjoying!
Hi Sylvia
I love all of your recipes!
I cooked the Birria and it is wonderful. Question, it looks like you are using corn tortillas, I did and the tortilla fell apart. Should I be using flour? I also used cast iron skillet and stuck to pan even with oil. thoughts. thank you- Mary
Hi Mary,I’m glad you enjoyed it! I use a corn and flour blend- they are a little more pliable!
What brand do you use for the corn/flour blend of tortilla and where did you find them?
Hey Carolyn! I used to get them Trader Joes brand but I think they stopped making them. La Tortilla Factory has some at basic grocery stores.