Birria Seasoning is a bold, smoky blend of dried chiles and warm spices—cumin, cloves, oregano, smoked paprika and cinnamon—that brings authentic birria flavor to your kitchen without the long prep work. This seasoning captures the key elements of traditional Mexican birria and makes it easy to prepare rich, savory birria in an Instant Pot, slow cooker, or on the stovetop.
Why you’ll love this recipe
Birria is a classic Mexican dish traditionally made by marinating goat, lamb, or beef with a combination of chiles, spices, tomatoes and vinegar. This birria seasoning recreates those layered flavors in a ready-to-use spice mix so you can enjoy authentic birria flavors more often without all the prep.
This seasoning makes birria approachable for weeknights and special occasions alike. Here’s why it’s a great addition to your spice shelf:
- All the flavors, less work. You won’t need to rehydrate whole chiles or do a long marinade. Just rub the seasoning on the meat, sear it, and simmer in beef stock with a touch of vinegar and tomato for a fast, flavorful result.
- Time-saving and flexible. Use the seasoning to prep the meat in 10 minutes and let it slow cook all day, or finish birria in under an hour using a pressure cooker.
- Make a big batch and reuse it. The mix requires more spices than a typical blend because it recreates the complexity of traditional birria. Once mixed, it stores well in a sealed container for up to 6 months.
- Cost effective and tastier than packets. Homemade birria seasoning is more flavorful and economical than single-use seasoning bombs or pre-made packets that often include fillers and sugars.
Ingredients
Below are the best ingredients for making this birria seasoning, what each contributes, and substitution ideas. For the exact measurements, see the recipe card at the bottom of the page.
- Dried guajillo chili powder – mild to medium heat with sweet, fruity notes. Substitute New Mexico chili powder or ancho chili powder if needed.
- Chipotle chili powder – adds smokiness and depth.
- Onion powder (or granulated onion) – provides savory backbone.
- Garlic powder (or granulated garlic) – adds aromatic umami.
- Dried arbol chili powder – quite spicy; one tablespoon yields medium-to-spicy heat. Reduce to 1 teaspoon for milder heat, or substitute cayenne pepper.
- Salt – balances and enhances flavor.
- Black pepper – adds warmth and bite.
- Mexican oregano – bright, peppery herb note; classic in Mexican cooking. Regular oregano can be used if Mexican oregano is unavailable.
- Smoked paprika – choose smoked over sweet for complementary smokiness.
- Ground cumin – warm, earthy layer.
- Ground cloves – a small amount adds depth and subtle sweetness.
- Ground cinnamon – echoes the cinnamon stick often used when simmering birria.
Instructions
- Combine all ingredients in a small bowl and mix thoroughly.
- Store the finished seasoning in an airtight container in a cool, dark pantry for up to 6 months.
How to make birria
- Slow cooker: Cut 2 pounds of beef chuck roast into large pieces and season all over with 4 tablespoons of birria seasoning (about 2 tablespoons per pound). Sear the seasoned beef in a hot pan for 2–3 minutes per side, then transfer to a slow cooker. Add 1 ½ cups beef stock, ½ cup apple cider vinegar, and an 8-ounce can of tomato sauce. Slow cook on high for 4–5 hours or low for 8–10 hours, until the meat is tender and shreds easily.
- Instant Pot / pressure cooker: Cut and season 2 pounds of beef chuck roast with 4 tablespoons birria seasoning. Use the sauté function to sear the meat 2–3 minutes per side. Add 1 ½ cups beef stock, ½ cup apple cider vinegar, and one 8-ounce can of tomato sauce. Cook on high pressure for 40 minutes, then allow a natural pressure release for 10 minutes before releasing the remaining pressure.
- Oven: Cut and season 2 pounds of beef chuck roast with 4 tablespoons birria seasoning. Heat an oven-safe pot or Dutch oven and sear the meat 2–3 minutes per side. Add 1 ½ cups beef stock, ½ cup apple cider vinegar, and an 8-ounce can of tomato sauce. Cover and bake in a preheated 350°F oven for about 2 hours, or until the meat is fork-tender.
After cooking, remove the meat with a slotted spoon and shred it using two forks. Depending on your serving preference, you can return the shredded beef to the broth (consomé) or keep the meat and broth separate for tacos or quesabirrias.
How to serve it
Beef birria is traditionally served as a stew or soup, garnished with fresh cilantro and diced white onion. If serving as a stew, ladle the shredded beef and consomé into bowls and serve with lime wedges for squeezing over the dish.
The cooking liquid—consomé—makes an excellent base for birria ramen, chilaquiles, or a flavorful soup. Shredded birria beef is ideal for quesabirria tacos, burritos, nachos, or simply piled on warm tortillas with melted cheese.
This seasoning also works beautifully for chicken birria when used on bone-in chicken thighs or a whole cut-up chicken in place of beef.
Recipe notes
Yield: This recipe makes 16 tablespoons (about 1 cup) of birria seasoning. Use roughly 2 tablespoons per pound of meat.
To make a double batch, simply double the ingredient amounts. Store the seasoning in a sealed jar in the pantry for up to 6 months; a 16-ounce mason jar works well for storage.
More homemade seasonings
Round out your pantry with these popular Mexican-inspired seasoning blends and make weeknight dinners effortless:
Carnitas Seasoning
Fajita Seasoning
Homemade Taco Seasoning
Carne Asada Seasoning
Birria Seasoning
This birria seasoning is a bold, smoky blend of dried chiles and warm spices that adds rich flavor to tacos, stews, and more. Make it once and use it to create authentic-tasting birria at home quickly and easily.
Servings: 16 tablespoons
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Whitney Bond
Ingredients
- 1/4 cup dried guajillo chili powder (or New Mexico chili powder)
- 1/4 cup chipotle chili powder
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tablespoon dried arbol chili powder (or cayenne pepper)
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons Mexican oregano (or regular oregano)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground cinnamon
Instructions
- Combine all ingredients in a small bowl and stir until evenly mixed.
- Transfer to an airtight container and store in the pantry for up to 6 months.
Notes
- Spice level: This blend is medium-to-spicy. Reduce arbol chile powder from 1 tablespoon to 1 teaspoon for less heat, or replace it entirely with additional guajillo powder for a mild blend.
- How to use: Use about 2 tablespoons of seasoning per pound of meat. This works with beef, goat, lamb, or chicken.
- Cooking methods: Follow the slow cooker, Instant Pot, or oven methods described above to make birria using this seasoning.
Nutrition Facts (per serving)
Calories: 34 kcal | Carbohydrates: 7 g | Protein: 1 g | Fat: 1 g | Sodium: 357 mg | Fiber: 3 g