birria recipe

How to Make Birria- a traditional Mexican Stew (with Beef, Lamb, or Goat) 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 tacos. Great for meal prep and freezes well. Serve with Cilantro Lime Rice and Mexican Pinto Beans

 Birria Recipe 

lbs stew meat (beef, lamb

salt

pepper

——

broth

4 dried guajillo chile (see notes)

Pasilla chilies (optional)

——-

olive oil

onion,

garlic cloves, roughly chopped

tomatoes

vinegar (white

tablespoon dried Oregano(or thyme)

bay leaves

allspice

orange zest

optional: (not traditional) 1-2 canned chipotle peppers

honey, or sugar

small cinnamon stick (or see notes)

(or see notes)

coriander seeds

cumin seeds

8-10 peppercorns

Read all the way through before starting. 🙂

Season meat with salt and pepper and set aside.

Break dry chilies apart, remove stems and most seeds, and toast them in a dry large skillet over medium-low heat until fragrant and slightly darkened (do not burn- or they get bitter!). Place toasted chiles in a small pot with the chicken broth, bring to a simmer, cover, and let stand 20 minutes covered, turning the heat off, until softened.

In the same warm skillet, toast any whole spices you are using-cinnamon stick, cloves, cumin, coriander, peppercorns&#8211; until it smells amazing- 1-2 minutes, turn the heat off, set aside.

Heat oil in Instant pot on SAUTE setting, (or large Dutch oven over medium heat) and add onion and garlic, stirring and sauteing until fragrant, tender and golden. Add tomatoes and their juices,, simmer 2-3 minutes until tomatoes are breaking down, then add vinegar, oregano, the toasted cinnamon stick, (or ground cinnamon) bay leaves and allspice. Stir and scrape up any browned bits (important, to prevent burn error) using a wood spoon. Turn heat off.

Place the softened chilies and broth to the blender along with the toasted spices plus roughly one cup of the tomato mixture from the Instant Pot (leave the rest of the tomatoes in the instant pot).  Place a towel over the blender lid, and hold it firmly down (to prevent a blender explosion!), starting on low, and increasing to high, blending until smooth. Turn blender off.  (At this point you could add the canned chipotle peppers if using. 1-3 peppers will suffice, or for milder, just use the adobo sauce out of the can.) Blend again till very smooth.

Pour this flavorful sauce back into the instant pot  or Dutch oven and stir. Add the salted meat and stir to coat well. Feel free to add a piece of orange zest if you like.

INSTANT POT

Set instant pot to 45 minutes on high pressure. Let it naturally release. Shred the meat using two forks. You can skim the fat if you like, or use it for dipping tortillas, before frying them (traditional).

Dutch Oven: If using a dutch oven,  cover tightly, and either simmer on the stove over medium-low heat, 3 hours or bake in a 350F oven, 3 hours.  Check at hour 2, for dryness, adding a little more broth if you think necessary.

SLOW COOKER

You could also place this in a slow cooker for 6-8 hours.

Season

After the meat is shredded and mixed back into the cooking liquid, stir in the honey. Taste, adjusting the salt, honey or vinegar to your liking. Sometimes I&#8217;ll add a little more ground cinnamon or cumin to taste.

Serving Options:  BOWL OF STEW: 

you could serve this as a hearty stew (feel free to thin this out with a little more broth if you prefer) 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.)

TACOS

You can use Birria as a taco filling. Often you&#8217;ll see (Food truck versions) the tortillas dipped into the rich broth, before being fried in a skillet, covered in melty cheese (Oaxacan string cheese) then filled with the Birria and all the fixings&#8217;.  Decadent, but amazing!

I have been craving Birria tacos since I first had them from a truck in Jackson Heights, Queens this February. These are killer! Definitely do the multiple kinds of chiles. I needed a some extra water to add to my dutch oven to make it more like a broth, added the stems from my cilantro (tied in twine for easy removal), and seared an oxtail in my dutch oven to add to the rest of the beef for extra collagen. An excellent recipe though, my wife and I both loved it.

Fabulous recipe! I have now made it 3 times in 2 weeks and it is such a hit. The family keeps asking for it again.

I'm not sure what we did wrong here, but the meat was extremely tough (as if it had seized up), it was quite greasy and grossly lacking in flavor. We followed the recipe exactly as written. This is the first and only recipe we have made of yours that we were unhappy with.

Made this last night, didn't have the right chillies so used what  I had and added bit of smoked paprika.  It was delicious.

This is my first time making this I forgot to put sugar in it I'm cooking it in my instant pot hope everything come out good

I’ve been craving this for a while as I see posts of Birria tacos on social media.    Finally  made it with beef today.   Excellent recipe, so delicious.
As the recipe says, read instructions thoroughly first.

Been craving birria for a while.  Finally made it today and it was delicious!   As the recipe says, read through the instructions first.

i made this recipe about a month ago and it was delicious! initially, i didn't think 3lbs of protein was much, but it was plenty for 4 people and enough for my husband and i for the next couple of days. easy recipe to follow; it was my first time making tacos without a package mix! the only change i would make for my own taste preference is less cinnamon. next time, i'll use half a stick. for those making this recipe for the first time, add the cinnamon stick directly into the instant pot and remove after cooking.
there is a taco truck near me that makes fantastic birria tacos (cars lined down the street waiting to order) and my husband said, this recipe has more flavor/spices. thanks for a great recipe!

Read through and memorize this recipe because you will need no other! Going on a scavenger hunt to find the right chiles was so worth it. The aromatics, the spices, the dry roasted chiles all play their part in this rich, deep, flavorful sauce. Tried my first birria taco at a food truck and now I can have it whenever I want! Thank you, Sylvia, for bringing these birria tacos into my home!

This was fabulous!  Can't believe my husband I had never heard of birria before this - Used venison stew meat and some sort of sweet pepper that we smoked ourselves instead of the pasilla chile; otherwise followed recipe precisely and served over the lime cilantro rice.  WOW!  New fall/winter recipe to add to our repertoire - thank you!

I should wait to rate this, but I can tell it's going to be incredible. I first had Birria at a Mexican Restaurant in San Antonio. Unfortunately now closed. But I would order the Lamb Birria EVERY time I went. Rather than tacos, they served it over rice with chopped raw onion and cilantro. I will give you an update after I make it, but thanks for posting this!

I have a huge family so 3lbs will probably feed like 3 of us haha but wanted to see if I tripled it, should I add less of certain things or just triple all the ingredients like you would in baking. 

Looking forward to making this for tomorrow! :)

At what point do you add the orange zest?

Great recipe, full of flavour. I will add additional chilli’s next time as I do like lots of spice. But this is was perfect for the whole family.

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.

https://content.jwplatform.com/videos/QeAc562f.mp4

A video on how to make Birria, an authentic flavorful Mexican Stew made with beef, lamb or goat, that can be cooked in an Instant Pot, Dutch Oven or Slow Cooker. Serve as a stew- in a big bowl or make Birria Tacos – the best! 

how to make Birria Video

Make this epic delicious Instant Pot Birria! You&#039;ll love the flavor explosion of juicy tender meat with melted cheese &amp; crispy tortilla. Elevate it to the next level when dipping birria tacos into the rich sauce. Super tasty birria de res and tacos de birria recipe.

Instant Pot Birria Tacos

beef

(30 milliliters) vegetable oil

(47.5 grams) dried ancho chilies

(13.5 grams) dried guajillo chilies ((sweet, smoky, not very spicy, 2500–5000 SHU))

chile

(200 grams) onion (, sliced)

(27 grams) garlic cloves (, chopped)

(2.4 grams) cinnamon stick (or ½ teaspoon (1 grams) cinnamon powder)

(2 grams) dried Mexican oregano or oregano

(3 grams) cumin seeds (, ground)

(1.8 grams) coriander (, ground)

(10 grams) tomato paste

(500 milliliters) unsalted chicken stock stock

(30 milliliters) apple cider vinegar

(15 milliliters) regular soy sauce

(15 milliliters) fish sauce

Salt & black pepper

corn tortillas

cheese Oaxaca cheese

White onion (, diced)

Cilantro (, finely chopped)

Lime

Prepare Dried Chiles

Prepare Dried Chiles: Remove stems and seeds from dried chiles, then cut chiles into smaller pieces. *Tip for Adjusting Spiciness: This birria is mild to medium spicy. Reduce spiciness by skipping the Chile de árbol; make it spicier by adding 1 more Chile de árbol.

Toast Dried Chiles in Instant Pot

Toast Dried Chiles in Instant Pot: Put all dried chiles in Instant Pot. Press “Saute” button to “Sauté More” to heat up the Instant Pot. Stir occasionally. Once you smell the chiles&#039; aroma (~4 to 5 mins), remove and set aside the toasted chiles.

Brown Meat in Instant Pot

Brown Meat in Instant Pot: Wait until the Instant Pot says &quot;HOT&quot;. Pat dry your meat. Season one side of beef with salt &amp; black pepper. Add 1 tbsp (15ml) vegetable oil in inner pot, and ensure to coat the oil all over the whole bottom of the pot. Carefully place the seasoned side of beef in Instant Pot. Season the other side of beef with more salt &amp; black pepper. Brown one side for 5 minutes before flipping the meat, then brown the other side for another 5 minutes. Set aside the browned meat.

Saute Onions and Garlic

Saute Onions and Garlic: Add another 1 tbsp (15ml) vegetable oil to Instant Pot. Add in sliced onions, then saute for 3 minutes. Add in garlic cloves, 2 bay leaves, ½ (2.4g) cinnamon stick, 2 tsp (2g) dried Mexican oregano, 1½ tsp (3g) ground cumin seeds, 1 tsp (1.8g) ground coriander, and 2 tsp (10g) tomato paste, then saute for another minute.

Deglaze Instant Pot

Deglaze Instant Pot: Pour in 1 cup (250ml) unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom with a wooden spoon. Give it a quick mix.

Pressure Cook Birria

Pressure Cook Birria: Add in 2 tbsp (30ml) apple cider vinegar, 1 tbsp (15ml) regular soy sauce, 1 tbsp (15ml) fish sauce, and another cup (250ml) of unsalted chicken stock, then give it a quick mix. Add in toasted dried chiles (make sure all chiles are submerged in the cooking liquid). Layer browned beef on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cooking Methods:a) Beef Shank &amp; Chuck Roast Pieces (1.5&quot; - 2&quot; thick): Pressure Cook at High Pressure for 40 minutes, then Natural Release for 15 minutes. b) Beef Short Ribs (1.5&quot; - 2&quot; thick): Pressure Cook at High Pressure for 42 minutes, then Natural Release for 15 minutes. c) 3lbs Bone-in Lamb Shoulder (3.25&quot; thick): Pressure Cook at High Pressure for 2 hours, then Natural Release for 15 minutes. Remove the lid carefully.

Blend and Shred Beef

Blend and Shred Beef: Transfer beef to a large mixing bowl. Find and discard the bay leaves &amp; cinnamon stick. Keep all the chiles in Instant Pot. Blend the birria sauce with an immersion hand blender. With two forks, shred the beef, then transfer the shredded beef back to the Instant Pot.

Season Birria

Season Birria: Taste and adjust the seasoning by adding more salt (for reference: we added roughly 4 - 6 large pinches of salt).

Garnish &amp; Serve Birria

Garnish &amp; Serve Birria: This birria is epic tasty with freshly grated melting cheese. Place some of the flavorful birria sauce in a ramekin. Garnish with diced white onion and finely chopped cilantro.

Make Birria Tacos

Optional - Make Birria Tacos: Heat up a skillet over medium heat. Dip corn tortillas in the birria sauce. *Pro Tip: Make sure the birria sauce is fully covering both sides of corn tortillas because the tortillas will break if they&#039;re too dry.*Pro Tip: If you&#039;re using a cast-iron skillet, grease pan with oil to prevent tortillas from sticking. You can use a bit of oil for a non-stick pan. Place corn tortilla on the heated skillet. Layer a handful of grated melting cheese on corn tortilla, then let the cheese melt. Once the cheese has melted and the corn tortilla is a bit crisped, layer some birria meat on the cheese. Fold corn tortilla in half. Serve these deliciously epic birria tacos immediately with dipping sauce and lime slices.

https://www.youtube.com/watch?v=rTMvVUfCuyQ

You gotta try these easy to make, epic delicious Birria Tacos in Instant Pot! You’ll love the flavor explosion as you bite into the juiciest tender beef with melted cheese & crispy tortilla. Elevate it to the next level when you dip the birria tacos into the rich sauce. Super tasty tacos de birria that will have you go back for more! 

Have fun cooking & enjoy these tasty Instant Pot Birria Tacos!

►Birria Tacos Recipe: https://pressurecookrecipes.com/instant-pot-birria/

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Instant Pot JUICIEST Birria Tacos | MUST TRY Cheesy Birria Quesa Tacos!

This authentic beef birria recipe is a traditional Mexican beef stew full of fall-apart tender meat braised in a rich, super flavorful broth!

Birria Recipe with Beef (Birria de Res)

ancho chiles

guajillo chiles

chiles de Árbol

chuck roast (, quartered)

bone-in short ribs

kosher salt and ground black pepper

white onion (,

roma tomatoes

garlic (, peeled and left whole)

adobo sauce

smoked paprika

oregano

cumin

cinnamon

beef stock (, divided)

apple cider vinegar

White onion (, chopped)

onion (, chopped)

cilantro

Lime wedges

prep chiles

Snip open the dried chiles with kitchen scissors or a knife to remove the stems and shake out seeds.

toast chiles

Heat a large skillet over medium heat. Toast the dried chiles for 3 minutes, moving them around occasionally so they don't burn. Remove from heat.

soften chiles

Cover the chiles with enough water so they’re completely submerged. Bring the water to a boil over high heat. Once the water begins to boil, reduce heat to a low simmer and cook chiles until softened, about 15 minutes.

preheat oven

season beef

Pat the beef dry with a paper towel and season the meat generously with salt and pepper.

sear beef

In a large Dutch oven or oven-proof stock pot heat the oil over medium-high heat. In two batches, cook the meat on all sides until browned, about 15 minutes total. Transfer the meat to a plate and tent with aluminum foil to keep warm.

cook vegetables

In the same pot, reduce the heat to medium and add the onion and roma tomatoes. Cook until onions and tomatoes begin to soften, about 5 minutes.

add spices

Add garlic cloves, adobo sauce, paprika, oregano, cumin and cinnamon to the pan. Cook 1-2 minutes until fragrant, stirring frequently.

deglaze

Add 2 cups beef stock and vinegar to deglaze bottom of the pot and scrape up brownings. Remove the pot from the heat.

blend

Carefully transfer vegetable mixture from the pot to a blender or food processor. Drain the softened chiles and add them to the blender (discard the soaking water). Blend on high until fully combined and smooth.

stir

Add the beef back to Dutch oven and pour chili sauce over. Stir to cover meat completely. Toss in bay leaves and cinnamon sticks and cover with lid.

cook

Cook on center rack in preheated oven until beef is fall-apart tender, about 3 to 3 ½ hours.

skim

Try to skim off as much fat off the top as possible but don’t discard! Reserve to cook tacos in.

shred beef

Remove the meat when cool enough to handle and shred with two forks or your hands, discarding any excess fat.

Stir remaining broth into the birria sauce. Add shredded meat back to the pot and carefully stir until the beef is well coated.

serve

Serve the birria with the consommé in bowls garnished with chopped white onion, green onion, cilantro and a squeeze of lime juice with warm tortillas on the side. OR, use as a filling for these mouthwatering Birria Tacos or one of the other suggestions mentioned in the post. Enjoy!

Popular Mexican Beef Birria includes tender braised beef in a rich consomé broth, served as a stew, or used to make tacos.

Beef Birria

lb beef chuck roast*

bone-in beef short ribs*

guajillo chile peppers*

pasilla chile peppers

arbol chile peppers*

roma tomatoes (, quartered (about 1.5lb))

white onion (, roughly chopped)

garlic ((10-12 cloves))

black peppercorns

Tablespoon whole cumin seed ((or 1 1/2 teaspoon ground cumin))

thyme

ginger root

Mexican cinnamon stick* (or 1/8 teaspoon ground cinnamon)

apple cider vinegar (,

white onion (, finely chopped)

cilantro (, chopped)

limes (, sliced)

Corn tortillas

Prepare meat: Remove any large pieces of fat from the chuck roast. Cut it into a few large pieces and season with salt.

Prepare dried chiles: Wearing gloves if desired, rinse the chiles, then use scissors to remove the stem and make a slit along the side to open them and remove the seeds. (The arbol chiles are hottest, so for less heat, remove the seeds, or omit these chiles completely. If you like extra spice, leave them whole).

Make chile sauce: Add tomatoes and onion to a large stock pot (at least 5.5qt pot of bigger) over medium heat. Cook for a few minutes, stirring. Add whole garlic cloves, chile peppers, and all of the spices except the bay leaf. Cook for 5 minutes, stirring often. Add vinegar and 4 cups water. Bring to a low boil, reduce heat to simmer and cook for 15 minutes, uncovered.

Blend sauce: Add mixture to a blender and blend as smooth as possible. Pour mixture through a fine mesh strainer, back into the pot. Add 4 cups of water to the blender and swirl it around to clean excess sauce from the blender, then add it to the pot.

Add meat and simmer: Add 1 tablespoon kosher salt. Bring to a boil. Add short ribs, chuck roast and 3 bay leaves. Cover, reduce heat to a simmer and cook for 2 ½ hours.

Shred meat: Check meat to make sure it’s tender. Remove meat to a plate and chop or shred into pieces. Discard bones and bay leaves.

Serve: Taste broth (careful, it’s hot!) and add additional seasonings or salt, if needed. Add some shredded meat to bowls and pour broth on top. Garnish with fresh chopped white onion and cilantro, and a squeeze of fresh lime juice. Serve with warm corn tortillas on the side, for dipping. Or, use the sauce and meat to make Birria Tacos!

https://content.jwplatform.com/videos/4RKTYCQV.mp4

Popular Mexican Beef Birria recipe includes tender braised beef in a rich consomé broth, served as a stew, or used to make tacos.

Birria de res is a slow-food recipe featuring beef meat which is cooked until amazingly tender in a chili and spices broth to make a delicious consomé.

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Top Tags

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Authentic Birria

Birria (Mexican Beef Stew)

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The most viewed birria recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine