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From Viral Birria Tacos to a Cozy, Flavor‑Packed Stew
Birria Stew takes the rich, slow‑cooked flavors that made birria tacos a viral sensation and turns them into a comforting, hearty bowl of stew. We took everything people love about the tender, chili‑infused shredded meat from those popular tacos and built it into a warm, flavorful meal that’s perfect any time you want bold Mexican‑inspired comfort in a bowl.
Traditionally, birria is a Mexican meat stew slow‑braised with dried chilies and spices until the beef is fall‑apart tender and the broth is rich and aromatic. In recent years, the trend of serving that shredded meat in tacos, especially quesabirria dipped in rich consomé, blew up on social media. This version brings the same savory depth into a satisfying stew you can enjoy with toppings or tortillas.
Table of Contents
Why You’ll Love This Stew
This birria stew is bold but balanced. It combines tender chunks of beef with a chili‑spice blend and rich broth that warms you from the inside out. Instead of just serving the meat in tacos, this version embraces the whole dish as a stew, which makes it great for dinner with friends, family meals, or weekend entertaining.
Here’s what makes it so delicious:
- Slow‑braised beef with deep chili flavor and savory spices
- A rich, warming broth that’s perfect on its own or with toppings
- Comforting and satisfying without feeling heavy
- Easy to customize with garnishes like avocado, lime, and cilantro
What You’ll Need:
- 3 dried ancho chili peppers
- 2 dried chiles de arbol
- 1 tablespoon avocado or olive oil
- 1 white onion, diced
- 6 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 tomatoes, roughly chopped
- 2 chipotles in adobo sauce plus 1 tablespoon of the sauce
- 3 to 3½ pounds chuck roast, cut into 2–3‑inch chunks
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 quart gluten‑free beef stock, divided
- ¼ cup Marukan Organic Apple Cider Vinegar
- 2 bay leaves
Optional toppings: warm corn tortillas, chopped cilantro, diced onion, sliced jalapeños, diced avocado, lime wedges
How to Make Birria Stew
Toast and Blend the Chilies
Start by toasting the dried ancho and de arbol chilies in a dry skillet over medium‑high heat until fragrant — about 2 minutes. Remove the tops, discard seeds, and add the chilies to a blender.
Sauté Aromatics and Spices
In the same skillet, add the oil and sauté the diced onion until it becomes translucent, about 4–5 minutes. Add the garlic and spices (cumin, oregano, coriander, ground ginger, and cinnamon) and cook until fragrant. Then add the chopped tomatoes, chipotles and sauce, and continue cooking for a few minutes. Transfer this mixture to the blender with beef stock and vinegar, and blend until smooth.
Brown the Beef
Season the beef chunks generously with salt and pepper. In the skillet again, sear the beef on all sides until nicely browned. Work in batches if needed to avoid overcrowding the pan.
Cook the Stew
Transfer the seared beef to a large pot or an Instant Pot. Pour in the blended chili sauce, the remaining beef stock, and add bay leaves. If you’re using an Instant Pot, cook on high pressure for about 45 minutes and allow a natural release. If using a stovetop or slow cooker, simmer gently until the beef is fork‑tender.
Shred and Serve
Once cooked, remove the bay leaves and shred the beef right in the pot. Taste and adjust seasoning with more salt and pepper if needed. Serve hot with your favorite toppings, a squeeze of lime, fresh cilantro, or warm tortillas for dipping.
Tips for Best Results
- Use good quality dried chilies for a rich, authentic flavor.
- Sear the beef well before stewing to build depth of flavor.
- Let the stew rest a bit before serving — it helps the flavors meld.
- Add toppings like avocado and lime for brightness.
The Last Bite
If you love the viral birria tacos trend but want something heartier and easier to serve for a family meal, this birria stew delivers. Rich, warm, and packed with flavor, it takes the best parts of the traditional dish and makes them cozy and comforting. Whether you ladle it into bowls with toppings or serve it with tortillas on the side, it’s sure to become a go‑to favorite.
For more recipes featuring Marukan’s premium products, try:
Asian Sheet Pan Chicken with Peppers and Onions
Buckwheat Pancakes with Blueberry Caramel Sauce and Fresh Berries
Gluten Free Pretzel Bites with Cheese and Honey Mustard Dipping Sauces
Gluten Free Beet Hummus Toasts with Crumbled Tofu
Birria Stew
Ingredients
- 3 dried ancho chili peppers
- 2 dried chiles de arbol
- 1 tablespoon avocado or olive oil, , or more if needed
- 1 white onion, , diced
- 6 cloves garlic, , minced
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon dried coriander
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 3 to matoes, , roughly chopped
- 2 chipotles in adobe sauce peppers plus 1 tablespoon sauce
- 3 – 3 ½ pound chuck roast, , cut into 2 – 3-inch chunks
- Kosher or fine sea salt
- Freshly ground black pepper
- 1 quart gluten-free beef stock, , divided
- ¼ cup Marukan Organic Apple Cider Vinegar
- 2 bay leaves
- Optional Toppings: Warm corn tortillas, , chopped cilantro, diced white, sliced jalapenos, diced avocado, sliced radishes, lime wedges
Instructions
- In a dry skillet over medium-high heat, toast the dried ancho and chili de arbol peppers for 2 minutes. Cut off tops and remove seeds. Transfer to a blender.
- Add oil to skillet and sauté onion until transparent, 4 – 5 minutes. Add garlic and spices and sauté, stirring for 30 – 60 seconds or until fragrant. Add the tomatoes and chipotle peppers and sauce and sauté for another 3 minutes, stirring occasionally. Add to blender with 2 cups beef broth and vinegar and blend until smooth.
- Season the beef generously with salt and pepper. In the same pan, add more oil if needed, and sear the beef until browned on all sides, working in batches if needed to avoid over-crowding the pan. Place in Instant Pot with blended sauce, remaining beef stock, and bay leaves. Pressure cook on high pressure for 45 minutes and let release naturally.
- Remove bay leaves, shred beef with two forks, taste and add salt and pepper if needed, and serve with desired garnishes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
