What is in birria seasoning?

Traditional birria seasoning includes dried chiles ( guajillo , ancho , and árbol ), Mexican oregano , cumin, ground cloves, garlic, and Mexican cinnamon for authentic flavor. These ingredients work together to create that signature smoky, earthy taste that makes birria so special.

What seasonings are in birria?

Birria seasoning uses a blend of dried chiles , cumin, Mexican oregano , cloves, garlic, bay leaves, black peppercorns, and Mexican cinnamon to create its signature rich, complex flavor. Each spice plays a crucial role in building the deep, satisfying taste profile.

How to make birria seasoning?

Toast and blend guajillo , ancho , and árbol chiles with tomatoes, onion, garlic, cumin, Mexican oregano , cloves, and Mexican cinnamon with beef broth for homemade birria seasoning mix . The key is properly toasting the chiles first to develop their full flavor potential.

What is birria seasoning?

Birria seasoning is a Mexican spice blend made from dried chiles , aromatic spices, and herbs that creates the signature smoky, earthy, and slightly spicy flavor of traditional birria stew. It's what transforms simple beef into something absolutely extraordinary.

Authentic Birria Recipe Mexican Beef Stew in 4 Hours

Name: Authentic Birria Recipe That Will Transport You to Mexico in 4 Hours
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Cuisine: Mexican
Ingredients: 4 to 5 pounds chuck roast, cut into large 4-inch chunks; ½ tablespoon kosher salt; ½ tablespoon black pepper; 1½ tablespoon olive oil; 12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz); 5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz); 5 árbol chiles, rinsed and stemmed (about 0.1 oz); 2 large Roma tomatoes; ½ medium yellow onion; 1 4-inch Mexican cinnamon stick; 3 bay leaves; ½ teaspoon whole black peppercorns; 2 cups beef broth; ¼ cup distilled white vinegar; 5 cloves garlic; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; ½ teaspoon ground cloves

Description

There’s something magical about the aroma of authentic birria simmering away in your kitchen – it’s like being wrapped in a warm hug from my Mexican grandmother. This slow-cooked beef stew gets its signature deep, smoky flavor from a blend of dried chiles and aromatic spices that create a birria seasoning unlike anything you’ve ever tasted.

Ingredients

Scale

4 to 5 pounds chuck roast, cut into large 4-inch chunks
½ tablespoon kosher salt
½ tablespoon black pepper
1½ tablespoon olive oil
12 guajillo chiles, rinsed, stemmed, and seeded (about 2.5 oz)
5 ancho chiles, rinsed, stemmed, and seeded (about 2 oz)
5 árbol chiles, rinsed and stemmed (about 0.1 oz)
2 large Roma tomatoes
½ medium yellow onion
1 4-inch Mexican cinnamon stick
3 bay leaves
½ teaspoon whole black peppercorns
2 cups beef broth
¼ cup distilled white vinegar
5 cloves garlic
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
½ teaspoon ground cloves

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Instructions

Generously season the chuck roast chunks with salt and pepper on all sides.
Heat olive oil in a large Dutch oven over medium-high heat.
Working in batches, sear the meat until beautifully browned on all sides.
Add the guajillo chiles, ancho chiles, árbol chiles, tomatoes, onion, cinnamon stick, bay leaves, and peppercorns to a medium pot.
Cover completely with water and bring to a rolling boil.
Reduce heat and simmer covered for 10 minutes until everything is softened.
Using a slotted spoon, transfer all the softened ingredients to your blender.
Add 1 cup of the chile-soaking liquid, beef broth, vinegar, garlic, cumin, Mexican oregano, and cloves.
Blend on high for several minutes until completely smooth.
Strain the blended sauce through a fine mesh strainer directly into the pot with your seared meat.
Stir everything together to combine.
Bring the mixture to a boil, then reduce heat to low, cover, and let it work its magic for 3 to 3½ hours.
Remove the meat, shred it with two forks, then return it to the rich consomé.

Notes

Toast your chiles lightly in a dry skillet before soaking them for extra smoky flavor. Don’t skip the searing step for maximum flavor development. Mexican cinnamon is different from regular cinnamon – it’s softer and blends beautifully into the sauce.

Prep Time: 30 minutes
Cook Time: 3 hours 30 minutes
Category: Main Dish
Method: Slow Cooking
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 6g
Sodium: 850mg
Fat: 32g
Saturated Fat: 12g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 3g
Protein: 48g
Cholesterol: 140mg