Homemade Birria Mexican Stew Recipe: Simmering with Flavor

Crafting an authentic birria mexican stew brings memories of bustling street markets and vibrant kitchen conversations.

Generations of mexican families have perfected this rich, deeply spiced dish that promises incredible flavor combinations.

Regional variations showcase the incredible depth of traditional cooking techniques.

Tender meat slowly simmers in a complex blend of chiles and aromatic spices.

Chefs across mexico take pride in their unique birria recipes, each telling a delicious story.

Succulent goat or beef creates a hearty meal that connects you to mexican culinary traditions.

FAQs

• What makes the chilies special in this recipe?

Guajillo and pasilla chilies provide a deep, complex flavor profile with mild heat, creating the authentic base for traditional birria.

• Why do I need to roast vegetables before blending?

Roasting develops rich, caramelized flavors by bringing out natural sugars in onions, garlic, and tomatoes, which intensifies the overall taste of the stew.

• How important is browning the meat before simmering?

Browning creates a delicious golden crust that locks in moisture and develops a deep, rich flavor through the Maillard reaction, enhancing the meat’s overall taste and texture.

• Can I use a different type of meat for birria?

While beef short ribs are traditional, you can substitute with goat meat, lamb, or beef chuck for similar results, though cooking times might slightly vary.

Why Birria Bliss Mexican Stew Is A Traditional Favorite

• Dive into Cultural Comfort: Experience the rich, authentic flavors of traditional Mexican cuisine with this hearty birria stew that brings generations of culinary heritage to your table.
• Master Complex Cooking Techniques: Learn professional-level roasting and blending skills that transform simple ingredients into a restaurant-quality dish with layered, deep flavors.
• Versatile Meal Powerhouse: Prepare a single recipe that offers multiple serving options, from tender stew to delicious quesatacos, making meal planning and preparation a breeze.
• Crowd-Pleasing Showstopper: Create a memorable meal that impresses family and friends with its complex taste profile and stunning presentation, perfect for gatherings and special occasions.

Ingredients for Birria Bliss Mexican Stew

• Beef Short Ribs: A rich and tender cut that provides deep flavor and succulent texture to the traditional Mexican stew.

• Guajillo Chilies, Pasilla Chilies: Classic Mexican dried chilies that create a complex, slightly smoky and sweet base for the birria sauce.

• Onion, Garlic, Tomatoes: These roasted vegetables build a robust foundation of flavor, adding depth and richness to the stew.

• Oregano, Thyme, Cumin, Cloves, Cinnamon, Peppercorns: A warm and complex spice blend that gives the birria its signature authentic Mexican flavor profile.

• Vinegar, Chicken Bouillon, Bay Leaves, Salt, Water: These ingredients help tenderize the meat, enhance overall seasoning, and create a perfect braising liquid.
• Oil: Used for browning the meat and creating a flavorful base for the stew.

How to Make Birria Bliss Mexican Stew

Step 1: Awaken the Chilies

Place guajillo and pasilla chilies in a pot. Cover with water, bring to a boil, then remove from heat.

Let the chilies soak and soften for half an hour, allowing their rich flavors to bloom.

Step 2: Roast the Aromatic Base

Fire up a pan over medium heat.

• Onion
• Garlic
• Tomatoes

Rotate each ingredient to ensure even caramelization. Garlic will finish faster, while onions and tomatoes need more time to develop complex flavors.

Step 3: Blend the Flavor Bomb

Transfer roasted vegetables to a blender. Peel garlic cloves and add to the mix.

• Soaked chilies
• Vinegar
• Oregano
• Thyme
• Cumin
• Cloves
• Cinnamon
• Peppercorns
• Chicken bouillon
• Fresh water

Blend until silky smooth, creating a vibrant sauce bursting with Mexican essence.

Step 4: Sear the Meat

Season beef short ribs with salt.

Heat a large pot with oil over medium heat. Brown the meat in batches, creating a golden crust that locks in incredible flavor.

Step 5: Marry the Sauce and Meat

Lower heat to medium-low. Strain the blended sauce into the pot, scraping up those delicious browned bits.

Cook for a quick minute to intensify the flavors.

Step 6: Slow Simmer to Perfection

Return browned meat to the pot.

• Water
• Bay leaves

Bring to a boil, then reduce heat. Cover and simmer for 3 hours until the meat becomes meltingly tender.

Step 7: Shred and Serve

Remove meat from the pot. Shred with a fork, discarding any excess fat.

Return half the meat to the pot. Save the remaining meat for incredible quesatacos – a bonus meal waiting to happen!

Tips for Birria Bliss Mexican Stew Success

• Toast dried chilies before soaking to intensify their smoky, rich flavor profile and unlock deeper complexity.
• Char vegetables slowly and evenly, rotating them to develop caramelized edges that add robust, sweet undertones to the sauce.
• Use a fine-mesh strainer when pouring blended sauce to ensure ultra-smooth texture and remove any potential seed or skin remnants.
• Choose fatty beef short ribs and cook low and slow to guarantee melt-in-your-mouth meat that separates effortlessly with a fork.
• Build depth by browning meat first, creating a golden crust, then deglazing pan with sauce to capture every delicious browned bit.

Variations on Birria Bliss Mexican Stew

• Goat Meat Birria: Replace beef short ribs with tender goat meat for an authentic regional Mexican flavor profile. The gamey meat absorbs marinade beautifully and creates a rich, deep taste.
• Chicken Birria: Swap beef for bone-in chicken thighs or drumsticks. Reduce cooking time to 1.5 hours while maintaining the same robust spice blend and tender texture.
• Vegetarian Birria: Substitute meat with jackfruit or mushrooms like oyster and portobello. Use vegetable broth instead of chicken bouillon and maintain the complex chili sauce for a plant-based version.

Pairing Ideas for Birria Bliss Mexican Stew

• Sip Spicy Sangria: Complement the rich, complex flavors of birria with a vibrant red sangria featuring Mexican fruits like mango and pineapple, adding a sweet and tangy counterpoint to the stew's intense spiciness.
• Pair Crisp Cerveza: Choose a light Mexican beer like Modelo Especial or Pacifico to cut through the birria's richness, providing a refreshing contrast that cleanses the palate between hearty bites.
• Match Zesty Margarita: Create a traditional margarita with fresh lime juice and a hint of chili salt, echoing the stew's depth while offering a bright, citrusy balance that enhances the dish's robust flavors.

How to Store Birria Bliss Mexican Stew Correctly

Store leftover birria in an airtight container for up to 4 days. Cool the stew completely before sealing to prevent bacterial growth.

Pack birria in freezer-safe containers or heavy-duty bags, removing excess air. Freeze for 2-3 months, maintaining best flavor and texture.

Place shredded meat and sauce in a microwave-safe dish. Cover with a damp paper towel, heat on medium power in 1-minute intervals, stirring between each to distribute heat evenly.

Pour birria into a saucepan, add a splash of water or broth to prevent drying. Warm over medium-low heat, stirring occasionally until heated through, typically 5-7 minutes.

Birria Mexican Stew Recipe

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4.7 from 29 reviews

• Total Time: 3 hours 51 minutes
• Yield: 8 1x

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Description

Spicy Birria Mexican stew beckons with rich, tender meat slow-cooked in a complex blend of chiles and aromatic spices. Hearty flavors transport you to authentic street corners of Jalisco, promising a deeply satisfying culinary adventure.

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Ingredients

Scale 1x2x3x

Meat:

• 3.5 pounds beef chuck short ribs
• 3 teaspoons salt
• 2 tablespoons oil

Spices and Aromatics:

• 1.5 teaspoons Mexican oregano
• 0.75 teaspoon dried thyme
• 1 teaspoon ground cumin
• 3 whole cloves
• 1-inch piece of Mexican cinnamon
• 1 teaspoon black peppercorns
• 3 teaspoons chicken bouillon

Sauce and Broth Ingredients:

• 5 guajillo chilies
• 3 pasilla chilies
• 5 roma tomatoes
• 0.25 cup vinegar
• 0.5 white onion
• 8 garlic cloves (not peeled)
• 9 cups water
• 2 bay leaves
• 2 cups fresh water

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Instructions

1. Immerse guajillo and pasilla chilies in water, bringing to a boil. Remove from heat, cover, and allow to steep for half an hour, enabling chilies to soften and release their rich flavors.
2. Char onion, garlic, and tomatoes in a skillet over medium heat. Rotate ingredients periodically to ensure even blackening, with garlic requiring approximately 5 minutes and other vegetables needing slightly longer cooking time.
3. Transfer roasted vegetables to blender, peeling garlic cloves before adding. Discard original soaking liquid from chilies.
4. Combine chilies, vinegar, herbs, spices, chicken bouillon, and fresh water in the blender. Pulse until achieving a silky, uniform sauce with no visible chunks.
5. Generously salt beef short ribs. Heat oil in a large pot, searing meat in batches to develop a golden, caramelized exterior on all surfaces.
6. Reduce heat and strain blended sauce into the pot, scraping accumulated browned bits from bottom. Allow sauce to simmer for one minute to meld flavors.
7. Reintroduce browned meat to pot. Pour water, add bay leaves, and bring to a rolling boil. Reduce temperature, cover, and slow-cook for 3 hours until meat becomes incredibly tender and easily separates.
8. Remove meat, shredding delicately with a fork and discarding excess fat. Return half the shredded meat to the pot, reserving remaining portion for future quesatacos preparation.

Notes

• Optimize Chili Soaking for Maximum Flavor by using hot water to help chilies rehydrate faster and release deeper, more intense flavors.
• Roast Vegetables Carefully to develop a smoky char without burning, which adds complex depth to the birria’s sauce base.
• Select Meat Wisely by choosing well-marbled short ribs with good fat content, ensuring tender and rich meat after slow cooking.
• Adjust Spice Levels easily by removing chili seeds for milder version or adding extra chilies for more heat intensity.

• Prep Time: 45 minutes
• Cook Time: 3 hours 6 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Simmering
• Cuisine: Mexican

Nutrition

• Serving Size: 8
• Calories: 295 kcal
• Sugar: 2 g
• Sodium: 780 mg
• Fat: 20 g
• Saturated Fat: 7 g
• Unsaturated Fat: 12 g
• Trans Fat: 0.3 g
• Carbohydrates: 6 g
• Fiber: 2 g
• Protein: 23 g
• Cholesterol: 75 mg