Name: Traditional Mexican Birria Stew Recipe
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast, cut into large chunks; 1 pound beef short ribs; 2 tablespoons vegetable oil; 6 dried guajillo chilies, seeded; 3 dried ancho chilies, seeded; 2 dried pasilla chilies, seeded; 4 cups beef broth; 1 medium white onion, chopped; 6 garlic cloves; 2 large tomatoes, chopped; 2 tablespoons apple cider vinegar; 2 teaspoons ground cumin; 1 teaspoon dried oregano; 1 teaspoon smoked paprika; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cloves; 2 bay leaves; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 cups water; Chopped cilantro, for serving; Diced white onion, for serving; Lime wedges, for serving; Warm corn tortillas, for serving

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I love making this traditional Mexican birria stew whenever I want a rich and comforting meal packed with deep flavors. I slowly cook tender beef with dried chilies, warm spices, and savory broth until everything melts together beautifully. I usually serve it with warm tortillas, chopped onions, cilantro, and a squeeze of lime for the perfect finishing touch. Traditional Mexican Birria Stew Recipe

Why You’ll Love This Recipe

I enjoy this recipe because the meat becomes incredibly tender after simmering slowly in the flavorful broth. The combination of dried chilies and spices creates a bold and authentic taste without being overly complicated. I also like how versatile birria can be since I can enjoy it as a stew or use the meat for tacos, quesadillas, or burritos later. The leftovers taste even better the next day, making it one of my favorite make-ahead meals.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 pounds beef chuck roast, cut into large chunks
1 pound beef short ribs
2 tablespoons vegetable oil
6 dried guajillo chilies, seeded
3 dried ancho chilies, seeded
2 dried pasilla chilies, seeded
4 cups beef broth
1 medium white onion, chopped
6 garlic cloves
2 large tomatoes, chopped
2 tablespoons apple cider vinegar
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
2 bay leaves
1 teaspoon salt
1/2 teaspoon black pepper
2 cups water

For serving:

Chopped cilantro
Diced white onion
Lime wedges
Warm corn tortillas

Directions

I start by heating a dry skillet over medium heat and lightly toasting the dried chilies for about 1 minute until fragrant. I make sure not to burn them.
I place the toasted chilies in hot water and let them soak for about 15 minutes until softened.
While the chilies soak, I heat the vegetable oil in a large Dutch oven or heavy pot. I sear the beef chunks and short ribs on all sides until browned, then remove them from the pot.
I add the soaked chilies, tomatoes, onion, garlic, vinegar, cumin, oregano, paprika, cinnamon, cloves, salt, pepper, and 1 cup of beef broth into a blender. I blend everything until completely smooth.
I pour the chili sauce into the pot and cook it for about 5 minutes while stirring occasionally.
I return the beef to the pot and add the remaining beef broth, water, and bay leaves.
I bring everything to a gentle boil, then reduce the heat to low. I cover the pot and simmer for about 3 hours until the meat becomes very tender and easy to shred.
I remove the bay leaves and shred the beef with two forks directly in the pot.
I serve the birria hot with chopped onions, cilantro, lime wedges, and warm tortillas on the side.

Servings and Timing

Servings: 8
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes

Variations

I sometimes swap the beef chuck for lamb or goat when I want a more traditional version. For extra smoky flavor, I add a chipotle pepper in adobo sauce to the chili mixture. When I want a thicker stew, I let the broth simmer uncovered for the final 20 minutes. I also enjoy making birria tacos by dipping tortillas into the broth before crisping them in a skillet with shredded meat and cheese.

storage/reheating

I store leftover birria in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze it for up to 3 months. I like reheating the stew slowly on the stovetop over medium heat until warmed through. If the broth thickens too much, I add a little extra beef broth or water while reheating.

FAQs

What cut of meat works best for birria?

I usually use beef chuck roast because it becomes tender and flavorful during slow cooking. Short ribs also add extra richness to the broth.

Can I make birria in a slow cooker?

Yes, I sometimes prepare the sauce first and then cook everything in a slow cooker on low for 8 hours until the meat is tender.

Is birria spicy?

I find that birria has a mild to medium heat level depending on the chilies I use. I can always reduce the number of chilies for a milder flavor.

Can I make birria ahead of time?

I actually prefer making it a day ahead because the flavors deepen overnight in the refrigerator.

What do I serve with birria?

I usually serve it with corn tortillas, rice, beans, cilantro, onions, and fresh lime wedges.

Conclusion

I love how this traditional Mexican birria stew delivers rich flavor and incredibly tender meat with every bite. The slow-cooked broth, warm spices, and smoky chilies create a comforting meal that feels perfect for gatherings or cozy family dinners. Whether I serve it as a hearty stew or turn the leftovers into tacos, this recipe always becomes a favorite at the table.