Learn the secret to my authentic birria recipe! Enjoy it as a stew, topped with onions, cilantro, and lime juice, or make birria tacos. Instant pot, stovetop, and slow cooker instructions! Video.

An authentic recipe for Birria, a flavorful Mexican Stew made with beef, lamb or goat that can be made in an Instant Pot, Dutch Oven or Slow Cooker. Serve this in a big bowl or make Birria Tacos - the best! #birria #birriatacos #mexicanstew #tacos

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 

Introducing Birria! 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 broth to dip it in, or serve it up as a hearty stew. Either way you’ll love it!

The secret to the best birria? This chef-perfected birria recipe has a unique combination of spices and chilies that will elevate! Plus my helpful chef’s tips!

In a hurry? Using an Instant Pot takes a third of the time and yields the tenderest of meat in about 45 minutes of pressure cooking time. You can also simmer it on the stovetop for about 3 hours or place it in a slow cooker for 6-8 hours for fork tender meat. Lots of options here, friends!

A simple authentic recipe for Birria Tacos, a flavorful Mexican beef or lamb stew that is spooned into tortillas with melty cheese, pickled onions, avocado and cilantro. Cook this in a ducth oven, slow cooker, or instant pot. 

Serve Birria up like a stew in a bowl topped with pickled onions, queso fresco, cilantro, and lime,  or make Birria Tacos!

Watch How to Make Birria

Ingredients in Birria

Birria 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-  guajillo chiles, ancho chiles, chile de arbol, or Pasilla chilies, chipotles, etc.
  • 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 vinegar
  • 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 tough 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. 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).

onions sautéing in a pot

Add the all the spices, and saute a few minutes.

spices added to the onions

2. Then add the tomatoes and their juices.

3. Season the meat with salt and pepper.

4. Add the meat to the pot, along with the stock.

5. Remove the stems and seed of the chilies, and toast them in a dry skillet until they soften and release their oils, about 1- 2 minutes.

6. Nestle the toasted chilies in the stew, cover tightly and simmer on low heat for 2 1/2 to 3 hours, stirring every hour. (Alternatively, Pressure cook on high for 45 minutes.)

7. Create a tighter seal by placing a thin kitchen towel between the pot and the lid.

8. When the meat is tender, remove the chilies and blend with 1 cup of broth from the stew.

9. Blend into a smoother puree.

10. Pour this back into the Birria.

11. Add vinegar and adjust salt and pepper.

12. If serving as a stew in bowls, feel free to add more broth or water to loosen it. Or keep it thick for tacos.

birria in a pot

13. If serving in tacos, shred the flavorful Birria with two forks and place it back into the flavorful juices.

Shredding Birria

How to make Birria Meat in Instant Pot

  1. 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.
  2. Saute the aromatics. Heat more oil in an Instant pot on the saute setting and add 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 1 minute, lightly toasting them.
  3. Add the optional tomatoes and the beef stock. Stir and scrape up any browned bits.
  4. Add the browned meat and stir.
  5. Add the dried chilies. For even more flavor, lightly toast the chilies in a dry large skillet over medium-low heat until softened, releasing their oils, about 1-2 minutes.) Nestle into the stew.
  6. Pressure cook: Set the instant pot to 45 minutes on high pressure. Let it naturally release.

How to make Birria Tacos!

1. Dip tortillas into the rich Birria broth, then place them onto a greased griddle, flat top, or skillet.

Tip: This will also help to skim some of the fat from the stew itself.

dip tortillas in the the birria broth

2. Place the dipped corn tortillas in a hot greased skillet (or griddle or flat top) to crisp them up.

how to make birria tacos

3. Add melty cheese like queso fresco or Oaxacan string cheese.

how to make birria tacos

4. Fill with Birra meat.

how to make birria tacos

5. Top with some Birria stew meat and cilantro, fold the tortilla over and pan-sear each side until crispy and melty. Keep in a warm oven until ready to serve.

6. Serve Birria Tacos with your favorite toppings- pickled onions, avocado,or this hot sauce. Mexican Slaw would also work! These turned out so incredibly good- the family loved them!

A simple authentic recipe for Birria Tacos, a flavorful Mexican beef or lamb stew that is spooned into tortillas with melty cheese, pickled onions, avocado and cilantro. Cook this in a ducth oven, slow cooker, or instant pot. 

Birria 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 fat here. See recipe notes for removing fat.

Beef Birria Recipe FAQs

What does Birria taste like?

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.

Is Birria goat meat?

Authentic Birria is often made with goat meat in Mexico, but beef or lamb are both good substitutes.

What is the difference between Birria and Barbacoa?

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.

Is birria spicy?

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.

Why does my birria taste bitter?

Over-toasting the chilies or the spices can cause Birria to be bitter. Just lightly toast them.

Should birria be thick or thin?

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 birria broth is often typically served on the side of Birria Tacos.

An authentic recipe for Birria, a flavorful Mexican Stew made with beef, lamb or goat that can be made in an Instant Pot, Dutch Oven or Slow Cooker. Serve this in a big bowl or make Birria Tacos - the best! #birria #birriatacos #mexicanstew #tacos

The leftover Birria can be used in enchiladas, tostadas, quesadillas, nachos, or even frozen for another time.

WHAT to Serve with Birria

I hope you enjoy this Birria Recipe as much as we do! Please let me know what you think in the comments below!

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A simple authentic recipe for Birria Tacos, a flavorful Mexican beef or lamb stew that is spooned into tortillas with melty cheese, pickled onions, avocado and cilantro. Cook this in a ducth oven, slow cooker, or instant pot. 

Beef Birria Meat Recipe (Stovetop or Instant Pot)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 58 reviews
  • Author: Sylvia Fountaine | Feasting at Home
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 8
  • Category: Stew, beef, lamb
  • Method: Instant Pot, Baked, Slow Cooker
  • Cuisine: Mexican

Description

How to Make Birria (and Birria Tacos)- a traditional Mexican Stew, that can be made in an Instant Pot,  Dutch Oven (Baked or Stovetop), or in a slow cooker. Serve in a bowl as a hearty stew, or use inside Birria tacos. Great for meal prep and freezes well. 


Ingredients

Units
  • 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 (roughly 1 teaspoon salt per pound of meat)
  • 12 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 cinnamon)
  • Optional- 14-ounce can of diced tomatoes or 1 cup fresh, diced tomatoes
  • 3 cups beef stock (or chicken stock)
  • 46 dried chilies- guajillo chiles, pasilla, ancho- stems and seeds removed- see notes.
  • 12 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

  1. Season the meat generously with salt and pepper and brown it in a 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 to the stew, but browning makes it more flavorful.)
  2.  Heat oil in an Instant pot on the saute setting (or large Dutch oven over medium heat) and add 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. Add the optional tomatoes and the beef stock. Stir and scrape up any browned bits.
  3.  Add the browned meat and stir.  
  4. Add the dried chilies. (For even more flavor, toast the chilies in a dry large skillet over medium-low heat until softened, releasing their oils, about 2 minutes) Nestle into the stew.
  5. INSTANT POT: Set the instant pot to 45 minutes on high pressure. Let it naturally release.
  6. Dutch Oven: If using a dutch oven, cover tightly, and simmer gently on the stovetop, on low heat for 2 1/2 to 3 hours, until meat is very tender.  Stir every hour. (Alternativly bake in a 350F oven). 
  7. SLOW COOKER: Place this in a slow cooker on low for 8 hours.
  8. Optional: Once the meat is tender, fish out the chilies, and blend with a cup of the warm broth in a blender until pureed. Return to the pot, stirring it in. Shred the meat with two forks. You can also just leave the chilies whole. 
  9. Season: Taste and season, adding a teaspoon or two of vinegar and adjusting salt and pepper to taste. If it tastes bland, it likely needs salt. 

Serving Options:  

  1. Make Birria Tacos:  Dip tortillas into the rich broth, lightly coating each side and place in a greased skillet, over medium heat, top with cheese, birria stew meat, and any fixings.  Fold the over ( like a quesadilla) and pan-sear each side until crispy. Keep warm in the oven until serving.
  2. BOWL OF 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. (Fresh chopped things add good texture.)

Notes

Chilies: Use dry mild chilies like Guajillo and Pasilla 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. 

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. 

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 and cool – the fat will solidify at the top and then can be easily removed.

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

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Comments

  1. Loved this! We went super traditional and used goat – we had to simmer it a little longer but the end result was tender fall apart deliciousness! Thank you for the note about how to make it mild – it worked really well for the kiddos! We will slowly increase the heat level in the future.






  2. So I’m completely obsessed with this recipe, I now cook this on a monthly bases! It has now become a staple in our dinner menu.

  3. Amazing recipe, thank you so much!

    I made it in the slow cooker, and I used lamb shoulder and beef poulet, the addition of the orange peel is delicious! Normally when I search for recipes I use it as inspiration and add ingredients in my mind that will make it even better, and I was happy to see you had all these great optional ingredients, that’s when I knew I stumbled upon a great foodblog 😉 Today we eat it with your mexican pinto beans and rice, and the leftovers will be tacos.






  4. I’m laughing because this is the recipe that is closest to my mom’s. She’s from Jalisco and it is her special. Super good!






  5. This is fun and delicious. If you’re sensitive, lighten up on the peppers—- although most of the folks I made it for thought it was perfect. I could have had a bit less heat. Super yummy though!!!






  6. I made this yesterday with what I had on hand – pork shoulder and ancho chilies. WOW! My house smelled so good, I knew dinner was going to be fabulous. And it was. I look forward to using some of the leftovers for tacos later in the week. Another knock out recipe. Thank you!






  7. The addition of the orange peel siched it for me. My grocer did not have Pajillo peppers so we used Ancho. It was fantastic either way. Thanks for postin this recipe. The instapot was 50 minutes cooking and 32 minutes naturall decompress so it still was about an hour an a half. I did the saute on the stove top as I have pinto beans in the Instapot and once those were done I put the whole mixtur eand the beef in the pot. man it was good. We had Cojito cheese, pickled red onions, avacado, and sour cream on top.






  8. I love this birria recipe. It’s flavors all come together in the broth. I make it sometimes with lamb and other times with beef. My family loves the lamb version better. The pickled onions are a must. I’ve printed and have it saved in my kitchen. Thanks happy holidays 2020.






  9. can’t wait to try this recipe! quick novice question – if you’re using a slow cooker, do you set it on low or high?

  10. My fiancé has requested I make this. He loves spicy; I do not. Does this recipe pack a lot of heat? I’m wondering if I could substitute the chilies if I find it too spicy.

    1. Pick mild dried chilies like guajillo chillies (maybe leave out the pasillas and use more guajillo chillies)that are not on overly spicy (they will say on the back of package usually). You do need the chilies but some are much spicier than others. Also leave out the chipotles, but do use the adobo sauce from the can.

  11. omg the broth (?) was out of this world spectacular! the depth of flavor b/w the heat, smokiness and subtle sweetness was unlike anything i’ve had before. super impressed. in my case, however, the meat itself was still a bit bland and i’m not sure why. i used both beef and lamb and maybe the lamb was slightly more flavorful but both paled in comaprison to the broth itself.

    any idea what i may have done wrong? thank you again for another fabulous recipe!






    1. Did you make this in the stovetop or instant pot? Searing the salted meat will always elevate the flavor, but we skip this step in the instant pot ot save time. You could try that next time?

  12. I’m making this now! I put it in the crockpot though so hopefully it turns out just as good as everybody else’s.. the recipe looks amazing!! also, why add vinegar? What does the vinegar do?

  13. Definitely read and understand all of the directions before starting! 🙂 I inadvertently put the whole spices into the tomato mixture instead of the blender – whoops. Even still, it turned out AMAZING! This recipe is an unexpected and delicious blend of flavors and we love it, like all of the other recipes by Sylvia that we tried! The orange peel added a nice touch – wow!

  14. This will be our first attempt at birria and your recipe looks delicious; I can almosst taste and smell it from the photos! What is your opinion on using a beef brisket?

  15. Amazing and easy! This is my go to recipe. I make it almost weekly. I have used different cuts of meat and comes out perfect every time! Thanks for the awesome recipe.






      1. At the end, do you just pick out the cinnamon stick? Or what happens to it? I got lost in the recipe and didn’t follow along to see what happens to the cinnamon stick 🙂 Thank you!

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