I love sharing my take on Traditional Mexican Birria. I keep the cooking simple so the meat turns tender and the sauce tastes deep and warm, and I think you will too. If you want another birria take, try my guide to birria tacos for a great follow up.
Dad James taught me to slow cook the meat, Mom Eva loved the spicy sauce, and Sister Jennifer always brings extra tortillas.
What You’ll Need
- 2 pounds goat or beef
- 4 dried chili peppers (e.g., guajillo, ancho)
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 onion, chopped
- 3 cups beef broth
- Salt to taste
- Black pepper to taste
- Tortillas
- Diced onions (for serving)
- Fresh cilantro (for serving)
My Trusted Kitchen Tools
I like a heavy pot that holds heat well or a slow cooker for hands-off cooking. For the slow cooker route, I show the step by step in my crock pot birria tacos post.
Bringing It All Together
- Marinate the meat with the dried chilies, garlic, cumin, salt, and pepper for at least 2 hours.
- Brown the marinated meat on all sides in a large pot.
- Add the chopped onion and beef broth to the pot.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 2 to 3 hours until the meat is very tender.
- Shred the meat and return it to the pot to soak up the juices.
- Serve hot with warm tortillas, diced onions, and fresh cilantro.
Making It Your Own (Swaps & Ideas)
You can swap goat for beef or use a mix for a new taste. For a fun finish, pair this savory meal with a light dessert like my Carlota of Lemon Mexican Icebox Cake.
How We Love to Serve It
We spoon the meat and broth into warm tortillas, add diced onion and cilantro, and fold. I like a bowl of consommé on the side for dunking the tacos.
A Few Tips For Success
Toast the dried chilies briefly before blending to deepen their flavor. Don’t skip the long simmer. Low heat for a few hours makes the meat fall apart and soak up the sauce.
Saving Some For Later
Cool the birria, then store it in an airtight box in the fridge for up to 4 days. For longer life, freeze in portions for up to 3 months and thaw in the fridge overnight before reheating.
From My Kitchen to Yours
I hope this Traditional Mexican Birria becomes a family favorite in your home. I like simple steps and big flavor, and I know you will enjoy the cozy meal it makes.
Your Questions, Answered
How long does Traditional Mexican Birria need to marinate?
I like to marinate the meat for at least 2 hours, but overnight gives the best depth of flavor.
Can I make Traditional Mexican Birria in a slow cooker?
Yes, you can. Brown the meat first, then move everything to a slow cooker and cook on low for 6 to 8 hours until tender.
How do I reheat leftover Traditional Mexican Birria?
Warm it gently on the stove over low heat so the meat soaks in the juices again, or microwave in short bursts stirring between each interval.
Print
Traditional Mexican Birria
- Total Time: 300 minutes
- Yield: 6 servings 1x
- Diet: None
Description
A simple yet delicious take on Traditional Mexican Birria, featuring tender marinated meat in a spicy, warm sauce.
Ingredients
- 2 pounds goat or beef
- 4 dried chili peppers (e.g., guajillo, ancho)
- 4 cloves garlic, minced
- 1 tablespoon cumin
- 1 onion, chopped
- 3 cups beef broth
- Salt to taste
- Black pepper to taste
- Tortillas
- Diced onions (for serving)
- Fresh cilantro (for serving)
Instructions
- Marinate the meat with the dried chilies, garlic, cumin, salt, and pepper for at least 2 hours.
- Brown the marinated meat on all sides in a large pot.
- Add the chopped onion and beef broth to the pot.
- Bring to a boil, then reduce heat to low and cover.
- Simmer for 120 to 180 minutes until the meat is very tender.
- Shred the meat and return it to the pot to soak up the juices.
- Serve hot with warm tortillas, diced onions, and fresh cilantro.
Notes
Toast the dried chilies before blending to deepen their flavor. Long simmering results in tender meat and richly flavored sauce.
- Prep Time: 120 minutes
- Cook Time: 180 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 80mg
Keywords: birria, Mexican food, slow cooker, tacos, comfort food