Mexican Birria

Tender and meaty Mexican Birria, or birria de res, is a must-try no matter where you live. Packed with incredible flavor from the chilis, this traditional Mexican 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!


– New Mexico Chilies – Guaillo Chilies – Arbol Chilies – Water – Vinegar – Salt – Cumin – Beef neck


Preheat a large Dutch oven over low heat and add the chilies to toast them.

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. 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. Add the salt and cumin.

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