Authentic Birria Recipe (Stovetop, Slow Cooker, or Pressure Cooker)

Birria is a slow-cooked Mexican stew known for its rich chile-based consommé and deeply tender meat. Traditionally, it requires dried chiles, spices, long prep, and careful balancing.

This recipe shows you how birria is actually made, plus a simplified option if you want the same flavor with far less prep.

What Is Birria?

Birria is a long-simmered meat dish originally from Jalisco, Mexico. It’s made by cooking beef, goat, or lamb in a chile-forward broth until the meat becomes fall-apart tender.

What makes birria special is the consommé:

• Rich but not greasy

• Deeply savory

• Built from dried chiles, spices, and aromatics

That broth is just as important as the meat.

Traditional Birria Ingredients

A classic birria recipe usually includes:

• Dried guajillo chiles

• Dried ancho chiles

• Garlic

• Onion

• Cumin

• Cloves

• Oregano

• Bay leaves

• Vinegar

• Salt

Traditionally, these ingredients are:

• Toasted

• Rehydrated

• Blended

• Strained

• Then simmered for hours

The Meat: What Works Best for Birria

Birria works best with tougher cuts that break down slowly.

Common options:

• Chuck roast

• Beef shank

• Short ribs

• Goat or lamb

These cuts release collagen during cooking, giving birria its signature texture.

How to Make Birria (Step-by-Step)

This method works for stovetop, slow cooker, or pressure cooker.

Step 1: Add meat and liquid

Place your meat in a large pot and add enough water or broth to mostly cover it.

Step 2: Add birria seasoning

Traditionally, this is where blended chile paste is added.

Simplified option:
Instead of paste or packets, you can use a Birria Bomb by Spice Orbs, a compressed sphere of dried chiles and spices designed to dissolve directly into the liquid.

One large Birria Bomb seasons 5–8 lbs of meat.

Step 3: Simmer low and slow

As the broth heats, the seasoning dissolves and builds flavor.

• Stir occasionally during the first 20–30 minutes

• Taste and adjust salt near the end

Step 4: Cook until tender

Cooking times:

• Stovetop: 2.5–3.5 hours

• Slow cooker: 6–8 hours on low

• Pressure cooker: 45–60 minutes

Shred the meat and return it to the consommé.

What Can You Make With Birria?

Once cooked, birria can be used for:

• Birria tacos

• Quesabirria

• Birria ramen

• Rice bowls

• Nachos

• Freezer meals

The consommé is designed to be:

• Dippable

• Spoonable

• Balanced, not greasy

Storage & Meal Prep Tips

• Birria freezes exceptionally well

• Portion into 1–2 lb containers

• Reheat gently on the stovetop

Want to Simplify the Process?

If you want authentic birria flavor without:

• Toasting chiles

• Blending paste

• Measuring spices

Birria Spice Orbs are designed to replace that entire step.

One orb melts directly into the pot and seasons 5–8 lbs of meat, making birria repeatable and scalable.

👉 View Birria Bombs here