Homemade Birria Seasoning
I first made this birria seasoning when I wanted the deep, layered flavor of a slow-simmered birria without dragging out the whole cook. It’s a simple, pantry-friendly spice blend built around toasted dried chiles, warm cumin, a whisper of cloves, and Mexican oregano — everything you need to give beef or lamb that classic birria perfume. Make a jar, and you’ll reach for it on weeknights for tacos or to lift soups and roasted vegetables.
Why you’ll love this dish
This homemade birria seasoning is a small time investment with big returns. You get:
- Bold, authentic chili flavor without store-bought additives.
- A flexible blend that works for beef, lamb, chicken, or vegetarian dishes.
- Pantry-stable seasoning you can mix once and use across multiple meals.
"Deep, smoky, and perfectly balanced — this seasoning turned my ordinary tacos into something worth writing home about."
Because the mix is focused on dried chiles plus a few ground spices, it’s cost-effective and faster than building flavor from scratch every time.
How this recipe comes together
Step-by-step overview:
- Toast the dried chiles briefly to wake up their oils and fragrance.
- Remove stems and seeds (or leave some seeds for heat).
- Grind chiles with the dried spices to a fine powder.
- Seal in an airtight jar and use as needed.
This is mostly prep and processing — no simmering required — so you can make the whole jar in under 15 minutes.
What you’ll need
Key ingredients
- 3 dried chiles (guajillo, ancho, or pasilla) — choose by flavor: guajillo = bright, ancho = sweet-smoky, pasilla = earthy
- 1 tablespoon ground cumin
- 1 teaspoon ground cloves
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
Notes and substitutions: If you can’t find Mexican oregano, regular oregano works (a touch milder). No dried chiles? Use 1–2 teaspoons smoked paprika plus a pinch of cayenne as a last resort, but it won’t replace the complexity of real chiles. If you want smokiness, add a teaspoon of smoked paprika. For more on building simple pantry mixes, check out this best-ever homemade biscuits guide — it’s a great companion for weekend baking.
Step-by-step instructions
- Heat a dry skillet over medium heat. Add the dried chiles and toast them 1–2 minutes, flipping frequently. You want them fragrant, not burnt.
- Remove chiles from the skillet and let cool briefly. Trim off stems, slice each open, and shake out most seeds (leave some if you want extra heat).
- Break chiles into smaller pieces and place in a spice grinder or high-powered blender. Add cumin, cloves, oregano, garlic powder, onion powder, a pinch of salt, and a grind of black pepper.
- Grind until you have a fine, even powder. Taste and adjust salt. If the blend tastes flat, a tiny pinch of sugar can brighten it, but usually salt is enough.
- Transfer to an airtight jar, label with the date, and store (see storage tips below). Use about 1–2 tablespoons of seasoning per pound of meat when making birria, or sprinkle on soups and roasted vegs.
Pro tip: If your grinder clogs, pulse and shake the container between pulses to keep everything moving.
Best ways to enjoy it
Serving suggestions
- Traditional birria: Rub the seasoning into chuck or short ribs, sear, then slow-simmer in stock until tender. Use 1–2 tbsp per pound of meat.
- Tacos de birria: Shred the cooked meat, dip corn tortillas in the braising liquid, and pan-fry until crisp. Top with chopped onions, cilantro, and lime.
- Beyond birria: Stir a teaspoon into tomato soups or roasted root vegetables for instant depth. Mix into burger patties or meatloaf for a Mexican twist. For hearty pairings, consider serving alongside a rich baked pasta like a classic homemade lasagna for a crowd-pleasing contrast of flavors.
How to store & freeze
- Airtight jar: Store in a cool, dark pantry for up to six months for best flavor. Spices oxidize over time, so label with the date.
- Refrigeration: Not necessary, but keeping the jar in the fridge extends peak freshness if you live in a hot, humid climate.
- Freezing: You can freeze the jar for up to 12 months; thaw at room temperature before opening.
Safety note: This is a dry spice blend, so normal food-safety concerns about microbes don’t apply if kept dry. Keep utensils clean and avoid contaminating the jar with wet spoons.
Pro chef tips
- Toasting: Don’t skip toasting the chiles — 30–60 seconds per side in a dry pan releases oils that transform the flavor.
- Heat control: Remove seeds for milder results; include them for more heat. Combine chile types (e.g., guajillo + ancho) to balance fruitiness and earthiness.
- Grinding: A dedicated spice grinder yields the best texture. If using a blender, add a few dry chickpeas to help grind to a fine powder.
- Scaling: Make double batches and give jars as gifts. For convenience, reserve a tablespoon in a small shaker for quick use. For other comforting, slow-cooked techniques similar to birria, I like the approach in this easy chicken and dumplings recipe — similar low-and-slow flavor-building methods apply.
Creative twists
- Smoky birria: Add 1 tsp smoked paprika or swap in a smoked ancho for more smoke.
- Spicy version: Include one small dried arbol or a pinch of cayenne.
- Vegetarian: Use the blend to season roasted cauliflower or jackfruit for tacos.
- Citrus-bright blend: Stir in a teaspoon of ground orange peel for a subtle brightness that complements beef.
- Fusion: Mix 1 tsp into chili-spiced mayo for sandwiches or use as a dry rub on roasted sweet potatoes.
Your questions answered
Q: How long does homemade birria seasoning last?
A: Stored in an airtight jar in a cool, dark place, it keeps best for about six months. Flavor gradually fades after that, though it’s generally usable up to a year if frozen.
Q: Can I substitute fresh chiles?
A: Fresh chiles won’t work here because the recipe relies on dried-chile flavors and shelf stability. If you only have fresh, roast and dehydrate them first, then proceed.
Q: Is it very spicy?
A: Not necessarily — heat depends on the chiles you choose and how many seeds you leave. Using guajillo or ancho with seeds removed gives more flavor than fire. Add arbol or keep seeds for more heat.
Q: Can I grind larger batches?
A: Yes — scale ingredients proportionally and package in smaller jars. For the freshest taste, use smaller jars that you’ll consume within six months.
Q: Any safety tips when handling chiles?
A: Wear gloves if you’re sensitive, avoid touching your face, and wash hands thoroughly. Toasting can release volatile oils, so ventilate the kitchen if needed.
Conclusion
If you want a quick route to deeply flavored birria at home, this seasoning is the shortcut you’ll use again and again. For another take on homemade blends, compare this mix with a popular birria seasoning recipe to see variation in chile ratios and preparation methods. And if you’re building a full birria meal and want guidance on the traditional braise, this tutorial on authentic Mexican birria is a great reference for technique and presentation.
Birria Seasoning
Ingredients
Method
- Heat a dry skillet over medium heat. Add the dried chiles and toast them for 1–2 minutes, flipping frequently until fragrant.
- Remove chiles from the skillet and let cool briefly. Trim off stems, slice each open, and shake out most seeds (leave some if you want extra heat).
- Break chiles into smaller pieces and place in a spice grinder or high-powered blender. Add cumin, cloves, oregano, garlic powder, onion powder, a pinch of salt, and a grind of black pepper.
- Grind until you have a fine, even powder. Taste and adjust salt as needed. If the blend tastes flat, a tiny pinch of sugar can brighten it.
- Transfer to an airtight jar, label with the date, and store.
