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.
In This Post
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!
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:
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,
For more recipes, follow Us on Facebook, Instagram, and Pinterest. In español Visit Us at Mexico en mi cocina
📖 Recipe
Beef Birria
Ingredients
- 2.5 lbs. Beef Shanck or Short Ribs
- 2.5 lbs. Beef Chuck roast cut into large cubes
- 6 cups water
- Salt and pepper to taste
- 3 Ancho Peppers
- 6 Guajillo Peppers
- 2 Large roasted tomatoes
- 4 Whole cloves
- ½ Teaspoon cumin seeds
- ½ Teaspoon black peppercorns
- 4 Garlic Cloves
- 1 Teaspoon Mexican oregano
- ½ Teaspoon Marjoram
- ½ Medium-size white onion sliced
- 1- inch of stick of Mexican cinnamon
- ½ Cup white vinegar
- Salt to taste
GARNISH
- 1 Cup chopped Cilantro or ¼ Cup of dried oregano
- 1 Cup chopped white onion
- Lime wedges
- 6 piece Arbol peppers(optional)
Instructions
- 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 baking dish or pot from the heat 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 the warm meat with its broth in bowls and garnish with chopped onion and cilantro. Serve with warm tortillas and a a hot salsa. Any leftover Birria will be great the next day to make Birria Quesadilals.
Video
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.
Holli M. Evans
I am anxious to try this recipe. I would like to make birria tacos, but I'm not sure how to prepare the corn tortillas. Could you help me with that?
Mely Martínez
Hello Holli,
You can check our tortillas recipe in this link:https://www.mexicoinmykitchen.com/corn-tortillas-from-scratch/
Susan
Can I use a mix of beef and lamb shanks? Or lamb shoulder chops?
Mely Martínez
Hello Susan,
Of course you can. Enjoy!
Jason
Hi Mely,
Is it ok to use dried Ancho and Guajillo peppers? If so, should I adjust the number of peppers?
Thanks,
Jason
Mely Martínez
Hello Jason,
Yes, the recipe uses dried ancho & guajillo peppers.
Shirley Burke
I made this and it came out delicious! I trimmed as much fat off the chuck roast before cooking and got three beautiful meaty beef shanks from my local Mexican market. I seared the meat first as well. After cooking in the oven I saw a thick layer of grease on top. I let it cool, put it in the refrigerator until the fat hardened. Then I scooped it off the top and tossed it.
Such a great recipe! I will make it again and again!
Hayley H
To make for tacos, do I still add 6 cups water?
Mely Martínez
Hello Hayley,
3 cups will be enough.
Merlyn
Hi Mely!
I’ve tried a few birrias before and the one that my mother in law made makes me want to make my own cause it’s so good. My question is will the peppers make it spicy? I love spicy but I’m worried my kids can’t eat it.
Gracias
Mely Martínez
Hello Marlyn,
These peppers are not spicy, they add a lot of flavors, and your kids will enjoy it.
Karine
I made this yesterday for new years eve. It was delicious!! I followed the recipe exact. Except I added beef flavored bouillon to the stock when it was time to cook and 2 bay leaves as recommended. It came out delicious, a deep, rich flavor and the meat was so tender. Would definitely keep making. Thank you so much for sharing this delicious recipe
Nidia D.
I loved this recipe! Their flavor is out of this world! it's easy and straightforward. just add water, sauce, and meat. I love birria has a taste that just blew my mind. so flavourful.
Steve Stoker
Hi Mely,
Do you think the birria could be used as a tamale filling if straining the meat or is it just too soupy.
Thanks
Mely Martínez
Hello Steve,
Yes, you can use it, first strain the broth, and leave just a little of it with the meat.
Sabri
Can I make this in a crockpot?
Mely Martínez
Hello Sabri,
Yes, cook it in the low setting for about 6 hours or until the meat is fork tender.
Joseph K.
I wasn't sure how this recipe would come out. But OMG! It is delicious!
Thank you!
Steve Dreith
Do the short ribs have the bones, or are they boneless? Thanks for putting me on your email list; I learn something every time you post the recipes.
Mely Martínez
Hello, they do have bones. You can see a photo HERE.
Steven Dreith
Thanks, I figured they did, since the bones have a lot of flavor. Thanks again, Steve
Marc C.
When Autumn arrives ~ we seem to make a lot of stews, chili and the likes.
This "Birria" is definitely going be added to the list !
Jasmin
Hello and greetings from the UK! Is it possible to make this dish vegetarian by replacing the meat with,say, squash or aubergines and adjusting the cooking time accordingly? It sounds delicious by the way. Cheers, Jasmin.
Mely Martínez
Hello Jasmin,
Yes, you can cook a dish with vegetables and sauce ingredients. It won be birria, but still a delicious meal.
Happy cooking!
Celia
Could you use pork butt instead?
Mely Martínez
Hello Celia,
Yes, you can. Not traditional, but you can.
Di
To make this in the instant pot how much liquid do you add to the beef in the initial cooking stage?
Mely Martínez
Hello,
6 cups.
nanci
Hi Mely,
Can I substitute vinegar or omit it in the recipe? My mom’s stomach is sensitive and she can’t have vinegar. Thanks.
Mely Martínez
Hello Nanci,
You can omit the vinegar.
Boris
I’m confused. Step 1 has us adding 6 cups of water to the meat. Does the sauce get added to that and get put into the fridge overnight?
Mely Martínez
Hello Boris,
The sauce goes before baking, in case you want it to be with broth.
Sophia
This is my second time making this recipe in my slow cooker & it came out so good! I used chuck roast. The only change I made was using just a pinch of cumin because the first time I made it, it tasted too strongly like cumin for me. I shredded the meat & used it for tacos & quesabirria. Even my 14-month old loved it!
Vanessa
Can I cook the meat with the broth in the instant pot instead of cooking the meet separately?
Mely Martínez
Hello Vanessa,
Yes, I explain that in the recipe notes.
John Brother
I’m so glad I used your recipe instead of the hundred of birria recipes online. We made it for our 5 de Mayo Party. Delicious!
ANGELICA DEL SOL
Omg I loved it I added the ginger and cinnamon ! 😋delish…..
thank you for sharing.
Melina
Hello. Can we use all the same steps to cook over stove in a regular pot ?
Mely Martínez
Hello Melina,
Yes, you can.
Mari
Hi! You have vinegar mentioned in your ingredients. Am I missing where you added that?
Mely Martínez
Hello Mari,
Check step number 3 of the recipe.
Nancy
Mely, a question: I am going to do the recipe x3 for this weekend. And would like the broth. Would that be 6 cups total or 18 cups total?
Thank you!
Mely Martínez
Hello Nancy,
18 cups, however, if you want it to have more of the broth you will need to adjust to the quantity you need.
Don
Can I use a Chuck Roast instead?
Mely Martínez
Hello Don,
Yes, you can use Chuck Roast.
Crystal Garcia
Hi! Love your recipe!! This will be my 3rd time making it. I do have a question, can I use this recipe to make in a large pot?
Mely Martínez
Hello Crystal,
Yes, of course, you can make it in a large pot.
Crystal
Do I have double the spices, tomatoes, and chiles?
Mely Martínez
Yes!
Brian
Hi Mely,
Can I substitute ground cinnamon instead of 1 inch of Mexican cinnamon stick?
If so...how much ground cinnamon?
Thx
Mely Martínez
Hello Brian,
Yes, you can!
Ben
Hi, I saw a recipe where chocolate was added. Have you tasted such a birria, with chocolate? Is it best to keep birria simple? Is the cut of meat the most important ingredient? Thks
Mely Martínez
Hello,
I had never heard of chocolate being added to birria. There are many birria recipes online given by people that have never tried the real thing.
Edward
Thanks fpr the recipe. Everyone loved it, even my Mexican neighbors.
Pricilla
Can you add chipotle peppers? Would thay change anything? How many cand would you recommend?
Mely Martínez
Hello Priscilla,
Adding chipotle will absolutely change the whole flavor. But, it is your kitchen and you can add whatever you want. The number of peppers will be up to you. It will no taste like Birria, more like a beef Tinga.
Javier Dorantes
I make this recipe for the first time, and it was so good! I added more liquid to make the broth.
Teresa
My house smelled amazing! I really liked your recipe. I too, was wondering about liquid that was lacking in the meat. I found in your Spanish version to add 4 cups of water. Please change. So, so good!
Mely Martínez
Hello Teresa,
At the bottom of the recipe box, there is a note indicating if you want it with more broth. Maybe, I didn't explain myself well. Let me know in case I need to add more explanations. Happy cooking!
Nikole
Made it this past weekend and it came out absolutely amazing! Thank you so much!
Mely Martínez
Hello Nikole,
So nice to know you like it! Enjoy with some birria quesadillas!
Adrian
I have tried a lot of your recipes and everything is amazing. Thank you for sharing it all.
Courtney
Thank you for sharing your delicious recipes!! I just made this dish and it turned out amazing. I had Birria in my husband’s home town of Matalan. My sister in laws daughter cooked it on an open fire in a huge pot sealed with masa. Ever since I have wanted to try and make it! This was so delicious!
Mely Martínez
Hello Courtney,
Thank you for trying the Birria recipe. I'm so glad to know you like it!
Sungina
Looks Delicious! One question, if cooking in a crockpot do I still have to marinate 4 hours before?
Mely Martínez
Hello Sungina,
If cooking in the crockpot, I don't think you will need to marinate it. It will still taste great!
Andrew Crisman
How many onions? Recipe doesn't seem to say?
Mely Martínez
The complete list of ingredients is on the recipe card below.
Carmen
Mely, me encantan tus recetas. Gracias por publicarlas. Tu paisana,Carmen
Yvonne D.
Thank you for sharing this recipe. My first time making birria, and it came out AMAZING! Tomorrow, I'll be making quesadillas with birria.
Veronica Arizmendi
I made this yesterday for my family, they loved it! I fried the tortillas in the sauce from cooking and made quesadillas.
Alyssa
Thank you for sharing this recipe! My whole family LOVED it. I added the ginger and some New Mexico red chili’s to the dish and it was delicious.
Daniel Garr
Followed the recipe to a T.
Came out with super tender meat, no broth- as many users realized that the English version is missing a crucial step.
Daniel
I wanted to get a soft sear on the meat on a charcoal grill before marinading- thoughts?
Mely Martínez
Hello Daniel,
You can actually do that, you can even cook it in a large pot on your grill. To give it the smokey flavor. Just make sure the pot resists the heat.
Edison.Lewis
A long way, you can finish step by step, and then you can't reach without a foot
Michelle
This was so amazing! I made it with beef chuck. It is just as good as any restaurant. Thank you!
Liz
It came out delicious my family love it, thank you.
Linda Parmelee
Hi Mely,
If I use a crock pot, I still should toast peppers, onions, garlic, cloves and cumin seeds for texture and aroma release?
Mely Martínez
Hello Linda,
Yes, you still have to toast them. Not sure what you mean with aroma release?
Mely Martínez
Oh, ok, Yes, if you want to have more flavors you would need to toast them.
Mely Martínez
Hello Liz,
Yes, I know some people only soak the peppers until they are soft and easy to blend, you can do that. But, roasting will enhance the flavors of the sauce.
Beth MacBarron
I seared the meat.
Ian
Fantastic! Great recipe with very helpful pictures. Very tasty. Gracias from a gringo in California!
Mely Martínez
Happy cooking! Ian!
Jennifer Gomez
Hi Mely
When do I add the cinnamon stick?
Mely Martínez
Hello Jennifer,
It goes in step three. When you add the spices to the blender.
Steven Pinsky
I’m glad I looked at the comments before making this. I read that you omitted water from the English version after I had marinated the meat (beef short ribs and shank) but before cooking. This is huge. In any event it was absolutely spectacular!! I can’t wait to make it again once I can get my hands on a goat.
Doreen
One more thing. Is it less traditional to strain the marinade ??????
Mely Martínez
That is up to you. Personal tasty really.
Doreen
I want to make the tacos that you dip in sauce .i been seeing on Instagram..so just add 6 cups of water with the marinade then cook in oven with meat??
Mely Martínez
Hello Doree,
Yes, no need to add more water. Unless you want the brothy birria version
LINDSEY
Made this in the instant pot with soup bones and stew meat. I did not have time to marinate, but browned the meat and added everything including water up to the max line and cooked on stew setting for 45 minutes. Can't believe how delicious this turned out! Very authentic and the meat was falling apart.
Thank you for my new birria recipe!
Mely Martínez
Hello Lindsey,
Thank you for trying the recipe and for coming back to share about the process you used to cook it using the Instant Pot. I know this will be very useful for many other readers. Happy Cooking!
James Felix
I LOVE YOU ALL. FINALLY A PLACE WHERE I CAN LEARN AUTHENTIC MEXICAN CUISINE.
Christian
Hi, this looks great. I can’t wait to try it. One question: if I use the InstaPot, do you marinate overnight? Or do you just cook the meat for 45 and then add the sauce for another 5 ? And or when does the 6 cups of water go in? Thank you!
Mely Martínez
Hello Christian,
You will have a better flavor if you marinate the meat. But if you are short in time, it will still come out if you do not marinate. After the meat is ready, add the sauce and the water to keep cooking and all the flavors are blended.
Christian
Thank you so much! And, just to check, the marinade and the sauce are the same thing, just depending on when you add it?
Mely Martínez
Hello Christian,
Yes, is the same thing.
Happy cooking!
N. Amarante
I used this recipe for my family’s Christmas Eve dinner, reminded me so much of my dad’s and everyone loved it! I had planned on using the leftovers for tacos Christmas Day but, there was non left! The aromas that filled my house we’re just as amazing.
Veronica V.
Can this recipe be done on the stove top?
Thank you and happy holidays.
Mely Martínez
Hello Veronica,
Yes, you can make it in the stove top.
Carmen
Hello Mely, I just pre prepared the birria sauce to be ready for Nochebuena. It’s just like my mother used to make RIP.
She was from Jalisco.
Q: I saw the comment regarding adding water. When do you add the water please . I’ll be cooking this next week.
Gracias and Feliz Navidad!
- Carmen
Mely Martínez
Hello Carmen,
For a brothy birria, add the water in step # 5. Happy cooking!
Diane
Made this recipe today. I was expecting a broth at the end of the cooking time (did the oven version) but ended up with none. I followed the english version of the recipe and after seeing that my end result wasn't what I expected, I reviewed the spanish version to see where I went wrong. In the spanish version, it states to add 6 cups of water separately. It would be helpful to have that note in the english version. Overall, the flavor was great and the meat was great for tacos. I will attempt again! Thank you for sharing this delicious recipe.
Mely Martínez
Hello Diane,
Thank you for trying the recipe. I'll make sure to add that note to this version too. Thank you for pointing that out.
Richard McBride
I just couldn't understand where the broth liquid came into play..So,is it adding 6 cups of water or beef broth? All the Birria I've has is a brothy wonderful dish for tacos or a stew..
Mely Martínez
Hello Richard, You can add beef broth, but it usually is water.
Don Campbell
Hi, I am excited to try this recipe. I don't have a proper Mexican butcher near me. What other beef cuts can you recommend? Thank you in advance! Don
mmartinez
Hello Don,
You can use cut a mix of beef cuts like beef shank, beef chuck, ribs, flank steak, and even brisket. Just make sure to add some cuts with bone in to add flavor.
Maria
This is awesome! Just like my families recipe! Thank you!! 🙂
mmartinez
Hello Maria,
Thank you for visiting!
Happy cooking and provecho!
Alexandra
When you put the dish in the oven, do you leave the aluminum on it? Or do you bake it uncovered?
mmartinez
Hello Alexandra,
Yes, you cover the baking pan with aluminum foil.
s3105
I see that this recipes asks for roasted tomatoes.
Are these store bought or is there any specific way to follow to roast tomatoes?
mmartinez
Hello s3105,
You are right some cooks like to add roasted tomatoes. Usually, the tomatoes are roasted in a hot griddle. You place the tomatoes in the hot griddle and rotate them from time to time to make sure they have an even roasting.
Daniel
Made this for he first time last week, made 4 pounds of it and it didn’t even last two days this time I’m making 5 pounds and hopefully have some leftovers for the rest of this hurricane season. Delicious and much appreciated
mmartinez
Hello Daniel,
I hope you make extra and freeze some. It takes great when reheating it.
Kerry
Hi! I’m here and using your recipe to fix what I’m missing in mine! (Thanks!)
You’re missing a word, I’m trying to figure out what. Its the first bullet point in the section titled Notes. “Some people add 1/4...”
That’s the word I’m missing.
😊
Thanks again. I did fix my Birria!
mmartinez
Hello Kerry,
Some people like to add a little piece of ginger root. About 1/4 inch of ginger.
Imelda
I really love it ., I just add bay leaf. My first time cooking birria. My husband is from Guadalajara Jalisco and he love it . Thank you !
Christine
We made this for Nochebuena in the instant pot with goat at my brother-in-law's request. Some of us at as stew, others as tacos with a few special salsas. All thought it was delicious! Will make again.
mmartinez
Hello Christine,
So glad to know you all enjoy the Birria. Thank you for coming back and leave a comment.
dennisthefoodie
This recipe worked out great for me in the Instant Pot (DUO60). I used a combination of beef shank steaks and thick-cut shortrib. 45 minutes, high pressure, on the "stew" setting, plus 15 minutes NR (natural release). The thickness of the marinade might've caused my Instant Pot to take a bit longer to come to pressure and seal. It already started counting down from 45 mins and eventually sealed at 31 minutes, so I compensated by tacking on another 10 minutes after it was done. The meat came out fork-tender! Perfect for putting in tacos. I was concerned that the liquid in the marinade was mostly vinegar but the end product didn't taste vinegary at all! Just lightly tangy. I'll season with salt more aggressively next time (to suit my own personal taste) but this is a great recipe! I've posted a photo of the result here: https://www.instagram.com/p/BriSMg3B3Gg/
James
Amazing recipe! I used beef shank and a slow cooker, and it turned out great. Beautiful red broth and tender meat, and the bones provided so much flavor! We took it to a Christmas party, and it was such a hit. As soon as I mentioned birria people started lining up, and they were not disappointed. In fact the broth was so wonderful that next time I might add some more beef broth just to stretch it out. I think the vinegar is a crucial detail that I haven't seen in some other recipes. That plus having fresh limes at serving time really helps to cut through the extreme "beefiness" of beef shank. I'm in love with this recipe, and I'll be making this again and again. Thank you, Mely!
Nicole
I have this in the oven right now. The smell is incredible. My mouth is watering! We are having a holiday party today. My husband requested I make birria, we can't wait to try it!.
mmartinez
Hello Nicole,
I hope you come back to let me know how it turn out!
Rhonda
I am really excited to try this recipe! I am in love with the pics that show the peppers and onions being roasted on a metal pan. What is this tool called and where can I find it! So want this! Thank you for all of your hard work!
mmartinez
Hello Rhonda,
Thank you for visiting. That one is a small Carbon steel comal (griddle). You can buy it on Amazon. Here the link: https://amzn.to/2PcDsda
It is very thin and needs to be cared for as a cast iron pan. Very popular in Mexico, great to make tortillas. Saludos!
Miriam
I just have a quick question...why do some people strain the mixture of salsa before adding it to the meat? Is this necessary?? Thank you. Looks delicious and I would love to try making this for my family.
mmartinez
Hello Miriam,
If dried peppers are not well blended, or the blender that is used to make the sauce is not powerful enough, the pepper skins are not pulverized, and that is why some cooks use a strainer to pour the sauce. That also depends on how old are the peppers and the type of peppers. Some had thicker and though skins.
Teresa V,
What is the total cook time? Directions say 4 hrs in the oven but in the recipe card it says total time 1 hour?
Also, if I were to do this in the crock pot what cooking setting and time do you recommend?
mmartinez
Hello, Check the notes section, please. If using the oven for 4 hours, if using the instant pot for 1 hour, using a pressure cooker for 1 hour. A slow cooker 6 hours on low setting. Enjoy!
Harneel
How to cook this recipe in an instant pot?
mmartinez
Hello Harneel, Cook the meat first, and then add the salsa to cook for a little longer.
Harneel
How long does it have to stay in the instant pot though
mmartinez
If you are going to use the exact cut of meat on this recipe, 40 minutes.
Rodrigo Olvera Young
Wow. This recipe is amazing. I made it in my Fagor pressure cooker. I added a can of beer for added liquid just to make sure it didn’t boil down too much. I can’t recommend this enough. My kids loved it too. I must get your cookbook. Your recipes are among the best I have ever used and I have A LOT of Mexican cookbooks! Thank you. Feliz Navidad y que gozes un próspero año nuevo.
Mely Martínez
Hello Rodrigo,
Thank you for trying the recipe, I hope you can share with us what cuts of meat you used and how long it took to cook in your pressure cooker.
Harneel
Thank you for your reply.
Jose v
Hi instead of using the oven how long would it take to make over the stove?
mmartinez
Hello Jose,
If you cook it over the stove, it will take between 2 - 3 hours.
Chris
I live in England.
mmartinez
Hello Chris,
Amazon Uk sells them.
Chris
I really want to make this , but where can I find those peppers? My supermarket doesn’t sell them. Please help. C Wight
mmartinez
I know there are now several places in Uk that sell them online.
Bella
I just ordered your book and I'm so excited!!!!
Can this be used to make those famous birria tacos you see everywhere?
Mely Martínez
Hello Bella,
Yes, this recipe can be usedd to make those "famous" birria quesadillas.
Desi
Hi I'm kinda pushed for time do I need to allow it to refrigerate for 4 hrs or can I skip that step
mmartinez
Hello Desi,
You can skip it, the flavors will still be there in that stew. Not as strong but still a very rich flavor.
Cyndikay
Oh my gosh girlfriend , this turned out wonderful ! With the left overs, the next morning we strained the meat and served an egg over easy, on top of the beef, then drizzled some of the sauce over it ..served with warm corn tortillas..it was awesome ..my husband loved it, and then volunteered to do kitchen dishes after breakfast !
mmartinez
That is great Cyndikay!
And having a husband doing the dishes is even better! Happy cooking!
Thank you for stopping by!
Brenda
Making this today as we are celebrating Thanksgiving on Saturday with the family.
My daughter is excited. I will let you know what they think.
mmartinez
Hello Brenda,
I hope they like it! Happy cooking!
Alvaro aquino
this recipe of birria of beef it's delicious!
mmartinez
Hello Alvaro,
Thank you fro trying the recipe! Provecho!
Ariana
Delicious recipe! This was my first time making Birria, followed the instructions... and came out perfect!
Excited to try more of your amazing simple recipes!
mmartinez
Hello, Ariana,
Thank you for trying the recipe, I hope you check the other recipes on the blog.
Happy cooking and provecho!
Fernando
Hello could I use on Dutch oven pan in the oven or on the stove??
mmartinez
Hello Fernando,
Most Dutch oven can be used over on the stove or in the oven. That will depend on the type use.
Anonymous
I made this in a slow cooker and it came out delicious. Thank you!
mmartinez
Great! The slow cooker or the Instant Pot render the same delicious results.
Thank you for stopping by and letting us know. I'm sure other readers will find it helpful.
Provecho!
Lorena Valencia
Hola Mely
Looks soooo yummy! Would you recommend other meats with the recipe?
Thank you
A big fan! ��
mmartinez
Hello Lorena,
Yes, you can buy beef ribs, chuck and beef shank.
Happy cooking! Provecho!
Fran @ Gday Souffle
Looks delicious Mely. I think I would make this with lamb, since that is my favorite meat. I have seen goat meat sold at my local farmer's market (they even sell crocodile meat there!).
mmartinez
Hello Fran,
Crocodile! That is a new one to me! have fun cooking!
Diane
You do such a nice job with your photos and instructions....and authentic ingredients. Thank you for sharing! My family loved this recipe. a Keeper!
mmartinez
Hello Diane,
Thank you for your kind words about the photos and recipes.
Happy Cooking!
Kyla
Is this dish spicy? I get Order birria all the time & it’s never been spicy. I would love to start making it for my family but a concerned it’s going to be spicy for my little ones with the peppers.
Mely Martínez
Hello Kyla,
This dish is not spicy.
Jericho
Why doesn’t mine have the broth yours has?! I followed step by step.
Mely Martínez
Hello Jericho,
There is a note at the bottom that indicates that you need to add more water if you want it with more broth.
Otontin
Birria recipe came out awesome. Especially with a pressure cooker it took no time at all. Received many compliments.
Miyiosha Tate
Hi this my first time making it I’m cooking it in a crock pot I’m Using beef chuck roast but how Do you make the shells is it a certain way I’ll let you no tomorrow how it came out
Mely Martínez
Hello Miyiosha,
DO you mean the tortillas? Here is the link to make them at home CORN TORTILLAS
Jessica
Hi! I made this dish yesterday! Flavors were excellent, but my only question is there wasn't much broth. I followed recipe exactly as was, what did I do wrong?
Mely Martínez
Hello Jessica,
I added a note at the bottom where I mention that if you want it brothy to add more water. Not sure if it was clear. Please let me know if you understand. Thank you for trying the recipe.
Velva
Extraordinarily hearty and definitely delicious! Thanks for sharing.
Velva
mmartinez
Hello Velva,
Thank you! I hope you try this recipe!
Happy cooking!
Rich
Okay but should have been a little more spicy. Should have added Japanese chile 2 at least.
Mely Martínez
Hello Rich, Traditional Birria is NOT spicy. To make it spicy is your personal choice and you can add the hot peppers of your preference.
liam furmedge
I really want to make this but my family doesn't handle spice at all is there a alternative to use instead of the peppers?
Mely Martínez
Hello Liam,
These peppers are not spicy, they add flavor. I hope you make the birria following the recipe and comeback to let me know.
Saber
I made this and it is absolutely wonderful. I am wondering though, can you freeze the meat and the consume? Do they freeze well?
Mely Martínez
Hello,
Yes, you can freeze it.
Al
Hello, just wanted to ask, when cooking it in the pressure cooker do you cook the meat first for 45 min and then add the sauce? Or do you mix sauce and meat and cook all together for 45min?
Mely Martínez
Hello Al,
You can do either way, but my choice will be to first cook the meat for some time until it is cook, then add the sauce and keep cooking until the meat is really tender.
Reece
I made the recipe as a consommé with 4 cups of water and also added the optional knob of ginger. This was incredible! I used ~4.5 lbs of meat that included beef shank with beef cheek and I loved the texture it brought. I will definitely be making this for a crowd the next time I make it, but I'll be doing birria quesadillas before then!
Mely Martínez
Hello Reece,
That you for trying the birria recipe. Smart idea about making the quesadillas.