Mexican Birria Recipe

Soup and stew season is finally here. As the snow falls on top of the house, the season of slow cooking takes shape. As you have probably noticed, I have had a real craving for low and slow tacos as indicated in my pork tinga recipe, and recently I really wanted to turn up the heat a little bit, and go with a bit of beef. After going through my spice cabinet and pantry, I immediately knew what I was going to make. Birria.

Mexican Birria Recipe

Slow cooked meat with blended peppers, onions, tomatoes, and more. Birria is common to the central region of Mexico and is typically served at special events, including the holidays, birthdays, and weddings. So as this holiday is quickly approaching, I wanted to make the slow cooked Birria and serve it to my family however they wanted. They chose to go the route of tacos and nachos, while I liked my served with a bit of lime, and rice and beans. As the process takes a bit of time, the savoriness of this dish is well worth the time and little bit of effort.


  • 2 lbs of top round, cut into large cubes
  • 1 lb of pork tenderloin, cut into large cubes
  • 3 tbsp canola oil
  • 4 dried ancho chiles
  • 4 dried quallijo chiles
  • 1 head of garlic, mashed with a bit of course salt
  • 1 large onion, diced
  • 15 oz can of crushed tomatoes
  • 3 cups of beef stock
  • 1 cup of water
  • 1 tbsp dried Mexican Oregano
  • 3 Bay Leaves
  • 1 tbsp ground cumin
  • salt to taste
  • pepper to taste

Begin by adding oil to a large pot and bring up to a medium heat. Add in the cubed meat and brown in batches. During this time, bring a small pot of water to a boil and add in the 8 dried peppers, covering, and removing from the heat. Let them steep for 20 minutes or so. Once you have the meat browned on all sides, place it in your slow cooker, or large dutch oven if you have it. Next, reserve one cup of the pepper water, and drain the rest of the peppers. Place your peppers in a blender, along with the one cup of reserved liquid, and blend to a puree. Add this to the top of the browned meat, and stir in the rest of the ingredients. Cover and slow cook on high for six hours, or longer. Before you are ready to serve, I removed the meat and quickly pulled it apart, well, it kind of just falls apart after the long cooking process. Add it back to the sauce, remove the bay leaves, and serve. You can plate, or serve in a bowl, eating with warm corn tortillas if you prefer. As noted, we were all over the board from making tacos, to adding to tortilla chips, to eating with rice and beans. Whichever route you go, you will be a winner in every scenario.


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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Mexican Birria Recipe”

  1. what do you do with all the ingredients like the cummin, the sgae, the thyme, lime juice etc, you do not mention any on your direction

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