Birria Seasoning Recipe: If you’ve ever taken a bite of a juicy, cheesy birria taco dripping with consommé, you know the flavor is unmatched.
But what really takes birria from good to unforgettable is the seasoning. That rich, smoky, earthy, and slightly spicy profile doesn’t just happen—it’s built from a carefully balanced blend of spices and chilies.
That’s why we’re here today: to walk you through crafting your own birria seasoning recipe from scratch. Whether you’re making tacos, stew, or even birria ramen, this seasoning will become your kitchen MVP.
What is Birria?
Birria is a beloved Mexican dish originating from the state of Jalisco. Traditionally made with goat meat, though now often prepared with beef or lamb, it’s slow-cooked in a rich, spicy broth until incredibly tender. Birria has exploded in popularity across the world, especially in taco form, often served with a side of the flavorful consommé for dipping. The heart of birria is its complex seasoning, which includes dried chilies, earthy spices, and aromatics that together form a deep and soul-satisfying flavor profile.
What Makes Birria Flavor Unique?
The flavor of birria is like a beautiful orchestra—each spice and chili plays its part to perfection. The dried chilies give it smokiness and heat, while spices like cumin, cloves, and cinnamon add warm undertones. Garlic, oregano, and bay leaves contribute freshness and aroma. What makes birria seasoning stand out is the balance. It’s bold, but not overpowering. Spicy, but with a touch of sweetness and smokiness that lingers. This harmony is what makes birria incredibly addictive and versatile in dishes beyond tacos.
Benefits of Making Your Own Birria Seasoning
Why go the DIY route? A few solid reasons:
- Customization: You control the heat, salt, and flavor intensity.
- Freshness: Store-bought spice blends can sit for months. Homemade is potent and aromatic.
- No Additives: No MSG, fillers, or preservatives—just real ingredients.
- Economical: Buying bulk spices saves money long-term.
- Creativity: Once you master the base, you can tweak it endlessly to match your preferences.
List of Ingredients You’ll Need
Here’s what you need to make your own authentic birria seasoning blend. Don’t be intimidated by the list—it’s all about layering flavors.
Dried Chilies (core of the flavor)
- 4 dried Guajillo chilies
- 3 dried Ancho chilies
- 2 dried Pasilla chilies
- Optional: 2 dried Chipotle chilies for smokiness and extra heat
Whole Spices
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon black peppercorns
- 3 cloves
- 1 small cinnamon stick (or ½ tsp ground cinnamon)
- 1 tablespoon dried oregano (preferably Mexican)
- 2 bay leaves (dried)
Powdered Spices & Add-ins
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder (or 5 fresh garlic cloves if making paste)
- 1 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon ground ginger (optional for depth)
Optional twist ingredients:
- 1 tablespoon cocoa powder (for richness)
- 1 teaspoon brown sugar (to balance bitterness)
Essential Kitchen Tools
To make the best birria seasoning, a few tools will make the process smoother:
- Cast iron skillet or pan – for toasting spices and chilies
- Spice grinder or high-powered blender – to blend everything finely
- Airtight container or spice jar – for storage
- Gloves – when handling chilies (trust us on this)
- Sieve or fine strainer – for a smoother finish, especially if making a paste
Proper tools make a big difference, especially when it comes to extracting maximum flavor.
Understanding the Role of Each Ingredient
Every spice in birria seasoning has a purpose:
- Guajillo chilies – mild heat, tangy and fruity flavor
- Ancho chilies – rich, sweet, and earthy; mild
- Pasilla chilies – complex, slightly bitter, smoky
- Chipotle – smoked jalapeño; strong smoky heat
- Cumin – warm, nutty aroma
- Coriander – citrusy and bright
- Cloves & cinnamon – warm spice notes, adds depth
- Garlic & onion powder – base umami flavor
- Bay leaves – subtle herbal note
- Paprika – smoky red color and taste
When combined, these flavors create the unmistakable punch of authentic birria.
Prepping Your Chilies
Prepping dried chilies properly is crucial—don’t skip this part.
- De-seed and de-stem: Remove the stems and most seeds from each chili (unless you want it extra spicy).
- Toast lightly: Heat a dry skillet over medium. Toast the chilies for 10–15 seconds per side until fragrant—don’t let them burn.
- Soften (optional for paste): If blending into a paste, soak the toasted chilies in hot water for 15–20 minutes until pliable.
This prep unlocks the essential oils in the chilies, giving your seasoning maximum depth and richness.
Step-by-Step Guide to Making Birria Seasoning
Creating your own birria seasoning might sound intense, but once you’ve got the ingredients prepped, it’s smooth sailing. Here’s how to bring it all together in a rich, aromatic blend:
Step 1: Toast the Dried Chilies
In a dry skillet over medium heat, toast the de-seeded chilies for about 10–15 seconds per side. Flip them once they puff up slightly and release a smoky aroma. Be careful not to burn them—burnt chilies add a bitter taste. Remove from heat and let them cool.
Step 2: Toast the Whole Spices
In the same pan, toss in your cumin seeds, coriander seeds, cloves, peppercorns, and cinnamon stick. Stir them constantly for about 30–60 seconds until fragrant. This step enhances the oils in the spices, giving the seasoning a deeper punch.
Step 3: Blend Everything Together
If making a dry seasoning:
- Break the toasted chilies into smaller pieces and add them to a spice grinder or blender.
- Add your toasted whole spices and ground spices (like paprika, garlic powder, onion powder, oregano, ginger, etc.).
- Blend until you get a fine, even powder. You might need to stop and stir the blender a couple of times to avoid chunks.
If making a paste:
- Soak toasted chilies in hot water for 15–20 minutes.
- Add them to a blender with soaked spices, fresh garlic (if using), and a splash of chili water or vinegar for blending. Blend until smooth.
Step 4: Taste and Adjust
Taste a pinch of the seasoning. Too mild? Add more chipotle. Too bitter? A pinch of brown sugar or cocoa powder can help. Want more salt? Add it now.
Step 5: Store Properly
Once fully blended and cooled, transfer your seasoning into an airtight spice jar or glass container. Label it with the date for future use.
How to Store Your Birria Seasoning
Storing your birria spice mix correctly is key to keeping its rich flavor intact for as long as possible.
Dry Powder Version:
- Use an airtight glass jar—plastic can absorb aromas and dull flavors.
- Keep it in a cool, dark place like your spice cabinet or pantry.
- It will last for 4 to 6 months at peak potency, but you can stretch it to a year if kept airtight and away from light and moisture.
Paste Version:
- Store in a glass jar with a tight lid in the refrigerator.
- Add a thin layer of oil on top to preserve freshness.
- It will last for up to 10 days in the fridge.
- For long-term storage, freeze in ice cube trays and keep in a freezer bag for up to 3 months.
Always label your jar with the date you made it—this way, you’ll know when it’s time to whip up a fresh batch.
How Much Seasoning Should You Use?
So, you’ve made your blend—now how much do you actually need?
- For every 1 pound (450g) of meat, use 2 to 3 tablespoons of dry birria seasoning or 3 to 4 tablespoons of paste.
- If you’re cooking a large stew or consommé, feel free to scale up.
- Always marinate your meat with the seasoning for at least 4 hours or overnight—the longer it sits, the deeper the flavor.
And remember, seasoning can be forgiving. You can always add more during cooking, especially in slow-simmered dishes.
How to Use Birria Seasoning in Cooking
Once you’ve got your seasoning ready, it’s time for the fun part—using it in delicious recipes. Here’s how to get the most out of your birria blend:
Birria Tacos
This is the classic. Rub the meat (beef chuck roast, short ribs, or lamb) with the seasoning, then slow-cook in a mix of broth, tomatoes, and more seasoning. Shred the meat, dip tortillas in the broth, fry them with cheese and meat, and serve with consommé for dipping.
Birria Consommé
The rich broth created during the slow-cook process is liquid gold. Use extra seasoning in your stock to boost its intensity. It’s perfect as a side dip or base for soups.
Birria Ramen
Yes, birria meets noodles! Add shredded birria meat to instant ramen noodles along with consommé and a sprinkle of the seasoning for a spicy, smoky twist.
Other Creative Uses
- Enchiladas: Sprinkle seasoning into your enchilada sauce for a bold twist.
- Quesabirria Grilled Cheese: Blend cheese with birria meat and grill between two crispy slices of bread.
- Eggs and Veggies: Add a pinch of seasoning to scrambled eggs or roasted veggies.
Customizing Your Blend
Want to tweak your seasoning for different moods and meals? Go for it!
- Mild Version: Use fewer chipotle or pasilla chilies, and remove all chili seeds.
- Spicy Version: Add arbol chilies or increase chipotle for extra kick.
- Smoky Twist: Add more smoked paprika or even a hint of liquid smoke (for paste version).
- Garlicky Boost: Increase garlic powder or use fresh roasted garlic for deeper flavor.
- Sweet and Savory: A teaspoon of cocoa or brown sugar adds richness.
Experiment until you find your perfect signature birria blend.
Troubleshooting Common Issues
Too Spicy?
Balance with sweetness—brown sugar, cocoa powder, or even a touch of vinegar can help.
Too Bitter?
You may have burned the chilies. Next time, toast for a shorter time or lower the heat. Adding sugar or tomatoes when cooking can mellow the bitterness.
Too Bland?
You may need more salt or didn’t marinate long enough. You can also bloom the seasoning in oil before adding to dishes for a flavor boost.
Seasoning Not Blending Well?
If your powder is too coarse, blend it longer or sift it. If you’re making a paste, be sure to soak your chilies well and blend in small batches with liquid.
FAQs about Birria Seasoning Recipe
1. Can I use this for other meats besides beef?
Absolutely! This birria seasoning works wonderfully with lamb, goat, pork, or even chicken. Just adjust cooking time and intensity depending on the meat.
2. How long does homemade birria seasoning last?
Dry seasoning lasts up to 6 months in an airtight container. Paste versions last up to 10 days in the fridge or 3 months frozen.
3. Can I skip certain ingredients?
Yes, but it may alter the flavor. For example, if you can’t find pasilla chilies, add more ancho instead. Just aim for a balanced flavor.
4. Is birria seasoning gluten-free?
Yes, this recipe contains only spices and herbs, which are naturally gluten-free. Just double-check if using any store-bought spice blends.
5. Can I double the recipe?
Absolutely. It’s a great idea to make a big batch and store it for later. Just use a larger blender or spice grinder and store in multiple jars.
Conclusion
Making your own birria seasoning isn’t just about spice—it’s about crafting flavor with intention. Once you try this rich, aromatic blend, you’ll never want to go back to bland store-bought mixes again. With just a little time and a few key ingredients, you can bring the authentic flavor of Mexico right into your kitchen. Plus, having this seasoning on hand means taco night, birria ramen bowls, or cozy stews are never more than a few minutes away.
So what are you waiting for? Get toasting, blending, and seasoning—your taste buds will thank you.
