Mexican Birria Rich and Tender Meat Stew

Mexican Birria Rich

Birria is one of those deeply comforting dishes that fills your kitchen with the warm, bold aromas of Mexican spices. Slow-cooked until melt-in-your-mouth tender, this stew is rich, flavorful, and made for sharing around the table. Let me walk you through a simple, family-friendly version you’ll be proud to serve.

Ingredients

  • 3 lbs beef chuck roast (or a mix of chuck + short ribs)
  • 1 large onion, quartered
  • 6 cloves garlic
  • 3–4 dried guajillo chiles, stems removed
  • 2 dried ancho chiles
  • 1 chipotle pepper in adobo (optional for heat)
  • 1 tsp cumin
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 2 bay leaves
  • 4 cups beef broth
  • Salt and pepper to taste
  • Optional: fresh cilantro, lime wedges, and chopped onions for serving

Steps

  1. Prep the chiles. Soak the dried guajillo and ancho chiles in hot water for 10–15 minutes until soft. This gives the stew its deep, signature flavor.
  2. Blend the sauce. In a blender, combine softened chiles, chipotle, garlic, onion, cumin, oregano, paprika, and 1 cup broth. Blend until smooth.
  3. Season the meat. Cut the beef into large chunks, season generously with salt and pepper, and place in a heavy pot or Dutch oven.
  4. Pour in the sauce. Add the blended chile mixture, remaining broth, and bay leaves. Don’t worry if it looks thin it thickens beautifully as it cooks.
  5. Simmer low and slow. Cook covered over low heat for 3–3½ hours, or until the beef is incredibly tender and shreds easily.
  6. Adjust and serve. Taste and season with extra salt if needed. Remove bay leaves and shred the meat gently into the broth.

Chef’s Tips

  • Chuck roast works beautifully: It becomes buttery soft without falling apart too early.
  • Blend until smooth: A silky chile sauce makes the broth rich and luxurious.
  • Skim excess fat: If you prefer a lighter stew, skim the top before serving or keep it for dipping tortillas.

Variations

  • Goat or lamb birria: Traditionally made with goat delicious and slightly earthy.
  • Spicier birria: Add extra chipotle or a dried arbol chile for heat.
  • Birria tacos: Ladle some broth onto tortillas, fill with meat, and pan-sear until crisp.