My Go-To Birria Recipe: A Family Favorite with a Vegetarian Twist
If there’s one recipe that never fails to bring everyone together in my house, it’s Birria. The moment that deep, spicy smell of chills starts filling the kitchen
I have often made birria for my family. I have tried a few recipes, but this one by Creative’s Cookery never disappoints, and honestly, it changed the way I think about slow cooking. It’s not a quick meal — it’s an experience. The kind that takes time, fills your home with warmth, and ends with everyone going back for seconds or even thirds.
Why I Love This Recipe
This birria recipe is pure comfort food for me . The mix of guajillo, ancho, and pasilla chilies gives the broth its deep red color and that smoky, rich flavor that keeps you coming back for more. The beef (or jackfruit, when I make it vegetarian) soaks up all the spices — cumin, oregano, paprika, garlic — and turns into something that tastes like it’s been cooking all day… because it has.
Every time I make it, it feels like more than just a meal. It’s a reason to slow down, gather everyone around, and enjoy something homemade and tasty.
My Vegetarian Version
Over time, I’ve started making a vegetarian version that’s honestly just as good as the original. Instead of chuck roast, I use jackfruit, and swap the beef broth for vegetable broth. Jackfruitis great for thsi recipe because its has this amazing ability to soak up flavors and mimic the texture of meat, so you still get all that depth and smokiness without the heaviness.
It’s perfect for family dinners when not everyone eats meat — and I love that nobody ever misses it.
Cooking Process
Here’s how I usually make it:
Prep the chilies – Soak guajillo, ancho, and pasilla chilies in hot water until soft, then blend them into a smooth red sauce.
Build the base – In a big pot, cook onion, garlic, cumin, oregano, paprika, and bay leaves until everything smells amazing.
Add it all together – Mix in the sauce, broth, and your protein (beef or jackfruit), then let it simmer slowly until the flavors come together.
Cooking the jackfruit
By the time it’s done, the sauce is thick, the meat (or jackfruit) is tender, and the whole house smells incredible.
My Serving Tips
I always serve birria with warm corn tortillas, fresh cilantro, diced onions, radish, and lime wedges. I usually dip the tortillas in the broth and crisp them in a pan to make birria tacos — and trust me, they disappear fast. Another idea is to make birria ramen.It's so good, especially on a cold day.
Birria Ramen
Birria tacos with toppings
Reflection
This recipe taught me to enjoy the process, not just the result. Birria isn’t something you rush — you have to let it simmer, taste, and adjust as you go. Every time I make it, I end up slowing down, taking in the smells, and appreciating the moment.
Whether it’s beef or jackfruit, this dish always brings people together — and that’s what I love most about it.
Final Thoughts
The Traditional Mexican Birria Recipe from Creative’s Cookery has become one of my staples. It’s rich, flavorful, and easy to make your own. Whether you stick to the traditional version or try my vegetarian twist, you’ll end up with something that tastes like home.
So next time you want to cook something special, give this one a try — just make sure you have enough for seconds.
