What is Jalisco style birria?

Jalisco-style birria originates from the Mexican state of Jalisco. Traditionally made with goat, it's marinated in dried chilies and spices, then slow-cooked until tender. It’s served as a stew or taco filling, always with a rich consommé on the side.

What is the birria sauce made of?

The sauce—or consommé—is crafted from rehydrated chilies (guajillo, ancho, pasilla), garlic, onion, vinegar, and spices like cumin and cinnamon. It's blended smooth and used to marinate and stew the meat, giving it deep, bold flavor.

What is traditional birria made of?

Traditional birria is made with goat meat , though beef is commonly used today. The meat is marinated with a red chile sauce, slow-cooked, and served in its own spiced broth.

What are the two types of birria?

Birria can be served en caldo (as a stew with consommé) or in tacos , especially the popular quesabirria tacos , which are crispy, cheesy, and dipped in the rich broth.

Authentic Jalisco-Style Birria Recipe (Rich & Traditional)

Name: Authentic Jalisco-Style Birria Recipe
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast or goat (cut into large chunks); 1 lb beef short ribs (optional for richness); 1 tbsp salt; 1 tsp ground black pepper; 5 dried guajillo chilies; 3 dried ancho chilies; 2 dried pasilla chilies; 5 garlic cloves; 1 medium white onion (quartered); 1 tsp ground cumin; 1 tsp Mexican oregano; ½ tsp ground cinnamon; ½ tsp ground clove; 2 bay leaves; ¼ cup apple cider vinegar; 1 tsp salt; 3 cups water; 1 cinnamon stick; 2 additional bay leaves; 3 more cups water or beef stock; ½ tsp allspice (optional); Finely chopped white onion; Fresh cilantro leaves; Lime wedges; Warm corn tortillas

Authentic Jalisco-Style Birria Recipe

Print Recipe

Looking to recreate the bold, deep flavors of Mexico right in your own kitchen? This Authentic Jalisco-Style Birria Recipe is your gateway to a truly traditional culinary experience. Whether you’re hosting a special gathering or craving something hearty and slow-cooked, this dish delivers everything you love about Mexican comfort food.

Author: Eva
Prep Time: 30 minutes
Cook Time: 5 hours
Total Time: 5 hours 30 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Slow Cooked
Cuisine: Mexican

Ingredients

Scale

3 lbs beef chuck roast or goat (cut into large chunks)
1 lb beef short ribs (optional for richness)
1 tbsp salt
1 tsp ground black pepper
5 dried guajillo chilies
3 dried ancho chilies
2 dried pasilla chilies
5 garlic cloves
1 medium white onion (quartered)
1 tsp ground cumin
1 tsp Mexican oregano
½ tsp ground cinnamon
½ tsp ground clove
2 bay leaves
¼ cup apple cider vinegar
1 tsp salt
3 cups water
1 cinnamon stick
2 additional bay leaves
3 more cups water or beef stock
½ tsp allspice (optional)
Finely chopped white onion
Fresh cilantro leaves
Lime wedges
Warm corn tortillas

Instructions

Remove stems and seeds from all dried chilies. Toast them lightly on a dry skillet (30 seconds per side) until fragrant. Soak in hot water for 20 minutes until softened.
Add soaked chilies, onion, garlic, vinegar, and spices to a blender. Pour in 3 cups of water and blend until smooth. Strain to remove any remaining skins for a smooth sauce.
Place meat in a large bowl or container. Pour the chili marinade over meat, coat well. Cover and refrigerate overnight (or at least 6 hours).
Transfer marinated meat and sauce to a large Dutch oven or slow cooker. Add cinnamon stick, bay leaves, and remaining water or stock. Simmer on low for 4–5 hours (or 8 hours in a slow cooker) until meat is tender.
Remove bay leaves and cinnamon stick. Shred meat using two forks. Serve in bowls with broth or in tacos with garnishes.

Notes

Store cooled birria and consommé in airtight containers in the fridge for up to 5 days. Freeze meat and broth separately for up to 3 months. Reheat gently on the stovetop. For traditional taste, use goat meat. Try birria in tacos, quesabirria, or even birria pizza.

Nutrition

Serving Size: 1 bowl or 2 tacos
Calories: 480
Sugar: 2g
Sodium: 950mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 38g
Cholesterol: 115mg

Keywords: birria, jalisco, mexican stew, beef birria, goat birria, quesabirria

Find it online: https://adrianrecipes.com/authentic-jalisco-style-birria-recipe/