Tender and meaty Mexican Birria, or birria de res, is a must-try no matter where you live. With incredible flavor from the chilis, this traditional Mexican meat stew simmers low and slow for hours to coax out every bit of savoriness. You don’t have to be a culinary wiz to make this recipe – try it, and impress everyone!

Close up shot of Mexican birria; shredded tender beef in a rich chilies infused broth

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Who doesn’t love slow-cooked meat packed with rich flavor and shreds beautifully? We love slow-cooking meat for tenderizing and bringing out a depth of flavors that you just can’t get with fast cooking. Just like our Moroccan Braised Lamb Shanks and Bourbon Braised Short Ribs, this Mexican Birria is braised in a Dutch Oven for hours. The result is a beautifully tender piece of meat infused with savory flavors and topped with a spicy chili paste. If you’re looking to level up your beef recipes, this Mexican Birria is the way to go!

What Is Birria?

There’s some argument about the actual meaning of the name birria; some say it is a Spanish word that refers to immaterial things without value. That could be because it is traditionally made with tough and inexpensive goat meat, or in our case, a very tough and inexpensive joint of meat.

Hailing from the state of Jalisco, Mexican Birria is a labor of love. The beef cooks in a broth flavored with a variety of chili peppers and other savory ingredients.

When cooked, it’s mind-blowingly good! The best part is that it makes a fair bit, so you can enjoy the seasoned beef birria for leftovers or, better yet, make our favorite recipe, quesabirria tacos

Traditionally made with tough cuts of goat meat or lamb meat, we’re making this version a bit more accessible. We recommend using beef neck. You’ll have to go to a butcher to get this cut and ask for a 4-5 pound piece. 

Beef neck is one of the affordable cuts of meat with a large bone. The bone adds incredible flavor, and all the fat and connective tissue break down as it braises to create amazingly tender meat in a flavorful broth. This cut begs to be braised low and slow and packs tons of flavor.

If you’re having trouble finding beef neck, you can use any pot roast cut of beef like a beef chuck roast, rump, beef cheeks, or even a fatty piece of brisket, or any tough cut of meat ideal for braising for this authentic birria recipe. We order meat online from Porter Road.However, we love the depth the beef bones add to this consome de birria. Beef shank and beef oxtail will also work, and you can even use beef stew meat but reduce the cooking time. We put the pressure cooker to work for a quick and easy birria recipe, but for the most authentic flavor, this version is still king.

above shot showing ingredients for beef birria; beef neck, dried peppers, onion, garlic, jalapenos, bay leaves and salt

Birria Ingredients


  • New Mexico chiles – Also called hatch chiles, look for dried chiles. These are spicy but not overly so.
  • Guajillo chiles – Very popular in Mexican cuisine. Guajillo peppers are bold and mild to medium in spice level, and you can find them with dried types of chiles in your grocery store.
  • Arbol chilis – Also known as chiles de arbol, these small chilis are very spicy.
  • Water – Or an equal measure of beef broth.
  • Vinegar
  • Cumin – Dried cumin is what you’ll need.


  • Beef neck – Look for a 4-5 pound piece. Are you having trouble finding beef neck? See our list of trusted sources for buying meat online.
  • Oil – Neutral-flavored vegetable or peanut oil is fine.
  • Red wine – Anything you can drink will work in this recipe!
  • Onion – Fresh yellow or white onion.
  • Garlic – Bring on the fresh garlic!
  • Bay leaves – Dried.
  • Oregano – Dried. Use Mexican oregano if you have it or can find it.
  • Cumin – Yes, more cumin. Cumin adds SO much flavor!
  • Thyme – Dried thyme is fine.
  • Paprika – More flavor!
  • Ancho chili powder – You can find dried and ground ancho chili powder in most large stores, and you could also pop whole dried ancho chiles into the Dutch oven.
  • Freshly ground black pepper and kosher salt


  • Onion – Finely diced white or sweet onion adds crunch and a fresh pop of flavor.
  • Cilantro – Fresh cilantro is a must with beef birria.
  • Jalapeno – Like it spicy? Pass the fresh jalapeno! Slice it or dice it finely.
  • Radish – Yup, radishes. They add a lovely crunch that adds some texture to this Mexican beef stew recipe.

Lime – A squeeze of fresh lime juice will brighten up all the flavors.

How to Make Traditional Birria

It’s not hard, but there are a few steps. Start the birria meat cooking early in the day so it has time to braise before dinner.


Toast the chilis and then remove the seeds and stems. Then, rehydrate the chilis in boiling water for about 30 minutes.

Strain the chilis, then pulse in a food processor along with vinegar and salt. Add a bit of oil or water as needed to make a smooth paste. Set this aside for later.


Season the beef on all sides with salt and heat a cast iron Dutch oven over medium-high heat. Add oil to the Dutch oven and brown the beef on all sides.

Remove the beef and deglaze the pan with the red wine. Save a few sips for yourself! 

Add the onion, bay leaf, garlic, cumin, thyme, paprika, and a pinch of salt to the reduced wine, then stir in the chili paste.

Set the beef into the Dutch oven and add water to barely cover the beef. Bring to a boil, then turn the heat down and simmer for 4-5 hours or until the beef shreds easily with a fork. Set the beef aside to cool.

Strain the liquid through a fine-mesh sieve and discard the solids. Watch for chunks of beef that may have broken off the main piece. Add any wayward chunks to the beef to cool.

Return the liquid to the Dutch oven and simmer to reduce and thicken.

Meanwhile, shred the beef and discard the bones.

🔪 Girl Carnivore Expert Recipe Tips

  • Plan ahead: Birria takes a few hours to make. Be patient. This beef birria recipe is NOT a quick dish. The beef takes hours to break down and become tender.
  • Pro Tip: We start this dish the day before. We braise the beef, then chill it and the sauce. We shred it the next day when it is cool enough to handle.
  • Can you substitute other chilies? Yes! You can mix and match the dried chilis. Experiment to give a good balance of flavor. We also like to include dried chipotles, dried anchos, and fruity dried poblano chilis.
  • Make it spicier. If you’d like your birria spicy or spicier, add a good pinch of chipotle powder to the sauce when reducing it. 
  • Fresh toppings are essential. The garnishes accentuate the flavor of this easy birria recipe, so don’t skimp on them! Serve birria with all your favorites!


This birria is a traditional preparation for stew and should be served in a bowl with chili-infused braising liquid. Add a sizeable portion of shredded meat and top it with the sauce. Then, top your birria with chopped onions, cilantro, jalapeno, and a squeeze of lime juice.

To make it a Mexican cuisine feast, serve the birria stew with fresh warm corn tortillas on the side and pico or your favorite salsa and fresh chips.


Birria is all the rage right now. Use your leftover shredded beef and sauce for beef birria garnachas, extra cheesy quesabirria tacos, and even these birria quesadillas with the consome de birria as a dipping sauce, and nachos. There’s so much you can do with the tender and flavorful meat!


This traditional beef birria is an excellent choice if you’re looking to switch up your basic beef recipes. Braised in a red wine liquid for hours and topped with a rich chili paste, this beef birria is worth the commitment!

Have you tried this recipe? Do us a favor and rate the recipe card with the  ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.

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Dutch Oven Mexican Birria

5 from 30 votes
Prep: 30 minutes
Cook: 5 hours
Resting Time: 5 minutes
Servings: 8
Slow simmered beef neck shreds into tender bites perfect for classic birria or to be used for delicious quesabirria tacos!


For the chili paste:

  • 4 – 5 New Mexico Chilies
  • 4 – 5 Guaillo Chilies
  • 3 – 4 Arbol Chilies
  • 2 – 3 cups Water
  • 1 tbsp Vinegar
  • Salt to taste
  • 1 tbsp Cumin
  • 1/4 cup water

For the birria

  • 4.5 lbs Beef neck
  • 2 tbsp Salt
  • 2 tbsp oil
  • ¼ cup red wine
  • 1 Onion
  • 4 – 6 Garlic cloves
  • 2 Bay leaves
  • 1 tbsp Cumin
  • 1 tbsp Oregano
  • 1 tsp Thyme or 3 sprigs fresh thyme
  • 1 tsp Paprika
  • 1 tsp Ancho chili powder
  • 3 – 4 tbsp Chili paste
  • 1 qt Water*


  • onion minced
  • Cilantro chopped
  • Jalapeno stemmed, seeded and minced or sliced into rings
  • Radish sliced into thin slivers
  • Lime sliced into wedges


Make the chili paste

  • Preheat a large Dutch oven over low heat and add the chilies to toast them.
    4 – 5 New Mexico Chilies, 3 – 4 Arbol Chilies, 4 – 5 Guaillo Chilies
  • Toast the chilies, turning as needed for 1 to 2 munutes.
  • Remove from heat.
  • Remove seeds and stems
  • In a small pot, bring the water to a boil.
    2 – 3 cups Water
  • Rehydrate the chilies by pouring the boiling water over them in a large bowl.
  • Allow to sit for 30 minutes.
  • Strain the chilies with a mesh strainer. Discard the liquid.
  • Place chiles in a food processor with vinegar.
    1 tbsp Vinegar
  • Add the salt and cumin.
    Salt, 1 tbsp Cumin
  • Pulse until smooth, adding a tablespoon of oil and a tablespoon of water as needed to make a maste like texutre.
    1/4 cup water
  • Scrape down sides s needed to make sure things are smooth.
  • Set aside until ready to use or store in an airtight container in the fridge.

Brown the beef

  • Season the beef with salt liberally on all sides.
    4.5 lbs Beef neck, 2 tbsp Salt
  • Preheat a the Dutch oven over medium high heat and add oil to coat the pan.
    2 tbsp oil
  • Place the beef, in the heated pot and sear, 2 to 4 minutes to brown.
  • Flip and repeat, browning on all sides

Deglaze the pan

  • Reduce the heat to medium and slowely add the wine.
    ¼ cup red wine
  • Using a wooden spoon, scrape up any browned bits as the wine cooks down.
  • Add onion, garlic, bay leaves, and spices to the pot.
    1 Onion, 4 – 6 Garlic cloves, 2 Bay leaves, 1 tbsp Cumin, 1 tbsp Oregano, 1 tsp Thyme, 1 tsp Paprika, 1 tsp Ancho chili powder
  • Add the chili paste and stir to combine.
    3 – 4 tbsp Chili paste

Make the birria

  • Place the beef neck in the Dutch oven and add water to just cover. *See notes below if using beef stock.
    1 qt Water*
  • Bring to a boil then reduce heat to a gentle simmer.
  • Cover with the lid slightly adjar while the liquid simmers.
  • Allow the beef neck to simmer 4 to 5 hours until the beef temps at 205F and shreds easily with a fork, adding more liquid as needed to cover the beef.

Strain the liquid

  • Carefully remove the beef neck from the Dutch oven. Set aside.
  • Strain the liquid through a fine mesh sieve into a clean bowl and discard solids.
  • Return the liquid back to the Dutch oven and simmer over medium heat to reduce by 1/4.
  • Taste the broth, and if disired add more chili paste, ancho chili powder, cumin, or salt.

Shred the beef neck

  • Meanwhile, using two forks, shred the beef neck. Discard bones or any fatty bites.
  • Return the shredded meat to the broth.


  • Ladel hot shredded meat and broth into bowls.
  • Serve as a stew with desired garnishes.
    onion, Cilantro, Jalapeno, Radish, Lime



For a richer stock, use a 1:1 ratio of water and low sodium beef stock.
Skip the chili paste and substitute with chipotle chiles in adobo sauce.
Start this dish the day before to simmer and then shred. Allow to cool completely before storing in the fridge until ready to use.
Reheat in a Dutch oven over low heat to serve hot.


Serving: 1g | Calories: 273kcal | Carbohydrates: 9g | Protein: 35g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1867mg | Potassium: 765mg | Fiber: 1g | Sugar: 3g | Vitamin A: 683IU | Vitamin C: 5mg | Calcium: 81mg | Iron: 5mg
Course: Main Course
Cuisine: Mexican
Author: Kita Roberts

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🎥 Watch: How to Make Birria

Recipe FAQs


Yes, you can! Chill any leftover birria meat and freeze portions of it packed in sauce in an airtight container or freezer-safe plastic bag for up to 3 months.


Yes, this is an easy recipe; it just takes time unless you’re making Instant Pot Birria, which only takes 1 hour and 15 minutes. The chili paste is the most complicated part of this great recipe, but it can even be made a day or two ahead of time. Or you can substitute canned chipotle chiles in adobo sauce, but in our opinion, the flavor isn’t the same.
After that, all you do is season and sear the beef, then add the remaining ingredients. Simple!

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Well, Hey, Y’all.

Kita is a multi-talented individual, boasting numerous accomplishments such as being an award-winning recipe developer, world-traveled professional photographer, and journalist. As the lead creative force behind Girl Carnivore®, she is widely recognized as an authority on all things meat.


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5 from 30 votes (22 ratings without comment)

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Recipe Rating


  1. 5 stars
    Made this last night for a small dinner party. I used brisket and it was AMAZING!! We did this as a “test” run for a much larger dinner party coming up in the near future where I will be doing the Birria tacos. Thank you for the great recipe and method!

  2. 5 stars
    Alright, Kita!!!

    I’ve tried Every recipe on YouTube for Birria tacos… Chef John’s (FOOD WISHES), Josh Weissman’s, “the Mexican Recipe Man” (Rick Bayless), and countless others!

    YOUR recipe, hands down, beats them all!
    Great FLAVOR! KEEP IT UP!!!

  3. About six months ago I was reading about Birria; it stated that the Spanish gave this recipe to the Mexicans.
    The Spanish looked down on the goat and thought that they were worthless; hence the name…

    Actually, goat is a favourite meat to many around the world…