Birria Superior – The Juiciest Mexican Stew You’ll Ever Make

Introduction

Few dishes capture the spirit of Mexican comfort food quite like birria superior. Slow-cooked in a rich chile-based broth, this luxurious version of the traditional birria offers a tender, deeply flavorful meat that’s perfect for tacos, quesabirrias, or served with consommé.

Ready to take your Mexican cooking to the next level? Don’t miss our Carne Guisada Tex-Mex Style — another reader favorite.

What Is Birria Superior?

H3: A Rich Tradition with a Modern Upgrade

Birria originated in the state of Jalisco, Mexico, typically made with goat or lamb. Over time, chefs began using beef for accessibility and richer flavor.

Birria superior is a refined version, using premium cuts like chuck roast and oxtail, combined with roasted aromatics and bone broth. The result? A stew with unmatched depth and texture.

Why It’s Called “Superior”

The term “superior” speaks to the dish’s elevated ingredients and techniques:

• Higher-quality beef cuts
• Triple-chile blend: guajillo, ancho, and pasilla
• Roasted vegetables for depth
• Marinated overnight for full flavor infusion

Ingredients

Meat

• 3 lbs beef chuck roast, cut into large chunks
• 1 lb beef oxtail or short ribs
• Salt and pepper to taste

:Chiles

• 5 guajillo chiles
• 3 ancho chiles
• 2 pasilla chiles

: Vegetables and Aromatics

• 4 garlic cloves
• 1 white onion, quartered
• 3 Roma tomatoes
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp apple cider vinegar

:Spices

• 2 tsp ground cumin
• 1 tsp whole cloves
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp black pepper

Liquids

• 5 cups beef broth or water
• 1 tbsp neutral oil (canola or avocado)

Step-by-Step Instructions

Step 1 – Prepare the Chiles

1. Remove stems and seeds.
2. Toast lightly on a skillet for 1–2 minutes.
3. Soak in hot water for 15–20 minutes.

Step 2 – Roast the Base

1. In the same skillet, roast onion, garlic, and tomatoes until charred.
2. Blend the rehydrated chiles with the roasted vegetables, vinegar, and all spices.

Step 3 – Marinate the Meat

1. Coat beef with the chile mixture.
2. Cover and refrigerate overnight.

:Step 4 – Sear and Simmer

1. In a Dutch oven, heat oil and sear marinated meat until browned.
2. Add remaining marinade, bay leaves, cinnamon, and broth.
3. Simmer on low for 4–5 hours, until meat is fork-tender.

Serving Suggestions

Birria Bowl

Serve in a bowl with consommé, chopped cilantro, diced onions, and fresh lime. Add warm corn tortillas.

Quesabirrias

Use shredded birria inside tortillas with cheese. Pan-fry until crispy and serve with consommé for dipping.

Need fresh tortillas? Try our Homemade Corn Tortilla Recipe.

Storage & Reheating

How to Store

• Refrigerate for up to 5 days in an airtight container.
• Freeze in individual portions for up to 3 months.

How to Reheat

• Stovetop: Heat gently until warm.
• Microwave: Use medium power to preserve texture.

Chef’s Tips and Variations

Make It Spicier

Add chipotle in adobo for heat and smoke.

Vegetarian Option

Substitute mushrooms and jackfruit for meat and use veggie stock.

Nutritional Info (Per Serving)

• Calories: 420
• Protein: 36g
• Carbs: 10g
• Fat: 28g
• Fiber: 3g

Related Recipes from AdrianRecipes

• Smoked Barbacoa with Guajillo
• Slow Cooker Pork Carnitas
• Tex-Mex Chicken Enchiladas
• Homemade Salsa Verde
• Authentic Pozole Rojo

FAQ Section (PAA)

Conclusion

Whether you’re serving it in tacos, sipping consommé, or savoring it by the spoonful, birria superior brings unbeatable flavor to your table. It’s not just a meal—it’s an experience.

Love traditional cooking? Try our classic Barbacoa de Res next.

Birria Superior – The Juiciest Mexican Stew You’ll Ever Make

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• Author: adrian
• Total Time: 5 hours
• Yield: 6 servings 1x

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Description

Few dishes capture the spirit of Mexican comfort food quite like birria superior. Slow-cooked in a rich chile-based broth, this luxurious version of the traditional birria offers a tender, deeply flavorful meat that’s perfect for tacos, quesabirrias, or served with consommé.

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Ingredients

Scale 1x2x3x

• 3 lbs beef chuck roast, cut into large chunks
• 1 lb beef oxtail or short ribs
• Salt and pepper to taste
• 5 guajillo chiles
• 3 ancho chiles
• 2 pasilla chiles
• 4 garlic cloves
• 1 white onion, quartered
• 3 Roma tomatoes
• 2 bay leaves
• 1 cinnamon stick
• 1 tbsp apple cider vinegar
• 2 tsp ground cumin
• 1 tsp whole cloves
• 1 tsp dried oregano
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 5 cups beef broth or water
• 1 tbsp neutral oil (canola or avocado)

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Instructions

1. Remove stems and seeds from chiles. Toast lightly on a skillet for 1–2 minutes, then soak in hot water for 15–20 minutes.
2. In the same skillet, roast onion, garlic, and tomatoes until charred.
3. Blend the rehydrated chiles with the roasted vegetables, vinegar, and all spices.
4. Coat beef with the chile mixture, cover, and refrigerate overnight.
5. In a Dutch oven, heat oil and sear marinated meat until browned.
6. Add remaining marinade, bay leaves, cinnamon, and broth.
7. Simmer on low for 4–5 hours, until meat is fork-tender.

Notes

Serve as a birria bowl with consommé, chopped cilantro, diced onions, lime, and tortillas, or make quesabirrias with cheese. Refrigerate up to 5 days or freeze up to 3 months.

• Prep Time: 30 minutes
• Cook Time: 4 hours 30 minutes
• Category: Main Course
• Method: Slow Cook
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 420
• Sugar: 4g
• Sodium: 680mg
• Fat: 28g
• Saturated Fat: 10g
• Unsaturated Fat: 16g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 3g
• Protein: 36g
• Cholesterol: 110mg

Keywords: birria, beef stew, Mexican recipe, birria tacos, quesabirria